With a little patience, and the right tools, I promise you'll have a delicious
banana layer cake in no time!
What I loved personally was that it reminded me of my favorite cake growing up — which was simply a chocolate cake with vanilla frosting and
bananas layered in.
Remove ice pop molds from the freezer and pour the coconut -
banana layer into the molds, filling them another 1/3 of the way up.
But first, before 2017 comes to an end, I need to tell you about this dark chocolate and salted
caramel banana layer cake!!
Ah -
mazing banana layer cake with little pockets of dreamy, caramel, Dulce De Leche... and then theres the frosting.
We addd a pinch of sea salt to bring out the natural sweetness of the fruit - the crust came out perfect after about 12 - 15 mins in a convection oven (bc we used a few more dates and cashews so it needed more time to become golden brown), and the
ripe bananas layered between the super creamy and light filling, topped with crispy toasted coconut shavings, made it a #TeamTexture, delicious, Banana Cream Pie!
A six -
inch banana layer cake frosted with dark chocolate ganache and drizzled with homemade caramel sauce.
What with the caramel, ganache frosting, dark chocolate buttercream, banana chips, and sea salt... I will be the first to admit, this dark chocolate and
caramel banana layer cake has a lot of moving parts.
For the Chocolate Layer: combine 1/3 of the cooked oatmeal with cocoa powder and agave, mix well and place next to
banana layer in original bowl
Meanwhile let's make
the banana layer for the bars.
Place the bottom half of the other cake, cut side up, on top of
the banana layer.
Yes, I didn't want to point this out but if you look at
the banana layer cake, you can definitely see that the candle holder is not centered.
I love
the banana layer on top!
The specific flavor combination for this recipe came about when a colleague asked me to bake
a banana layer cake for the team.
Actually, I love
this banana layer cake so much that for one reason or another, I've baked this cake at least once a month for the past 6 months.
Then start all over with
the banana layer.
Do the same with
the banana layer and finally the raspberry layer.
In hindsight, I would up the custard and
banana layer, but leave the crust and the peanut butter cream topping as is in the recipe (the crust seemed a bit thick, and the peanut butter layer is VERY rich).
Peanut butter &
banana layer 5 tbsp pure peanut butter 1 and a half ripe banana cacao nibs for topping
Separate cooked oatmeal into 3 sections, one for
the banana layer, chocolate layer and strawberry layer
Layer this onto the top of the strawberry &
banana layer and put it into the freezer to firm up a bit (5 - 10 minutes).
I picked my salty walnuts out and sprinkled them over
the banana layer.