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La Belle Cuisine
Caribbean Banana Cream Cake
Chocolatier March 1995
3 very ripe bananas, peeled
3 cups cake flour, divided
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 cup packed light brown sugar
1/2 cup plus 1 tablespoon
3/4 teaspoon salt
1 tablespoon powdered milk
3/4 cup shortening
3 large eggs
2 large egg yolks
1 cup water
1 1/2 tablespoons vanilla extract
Banana soaking syrup:
1/2 cup water
1/4 cup granulated sugar
1/4 cup banana liqueur
6 ounces semisweet chocolate,
3/4 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla extract
6 very ripe bananas, peeled
Whipped cream filling:
3 cups heavy cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
the banana cake:
1. Position a rack in the center of the oven and preheat the
oven to 350 degrees F. Butter a
10-inch cake pan and line the bottom with a circle
of baking parchment or
waxed paper. Dust the side of
the pan with
out the excess.
2. In a medium bowl, gently whisk together 2 cups of the flour,
baking powder and the baking soda. Sift the dry mixture onto a
large piece of
waxed paper and set aside.
3. In the 4 1/2-quart bowl of a heavy-duty mixer, using the paddle
attch- ment, mix the bananas and the remaining 1 cup of the cake flour
speed until well blended, about 1 minute. Increase the speed to
medium and beat in the brown sugar, granulated
sugar, salt, shorten-
ing and powdered milk.
Continue to beat the mixture for 8 minutes,
4. At low speed, beat in the eggs and egg yolks one at a time,
down the side of the bowl with a rubber spatula as necessary.
to beat the mixture at low speed for an additional 3
5. While continuing to beat at low speed. alternately add the
dry ingredients and the water in three separate additions. Continue
at medium speed for 6 minutes.. Beat in the vanilla.
6. Scrape the batter into the prepared pan, using a spatula to
top. Bake the cake
for 50 to 55 minutes, until a toothpick in-
serted in the center of the cake
comes out clean. Cool the cake in
the pan set on a wire rack for 30 minutes.
Invert the cake onto a
wire rack. Peel off the paper circle and reinvert the cake.
the banana soaking syrup:
7. In a small saucepan, combine the water and the sugar. Cook over
medium heat, stirring constantly with a wooden spoon, until
the sugar dissolves. Raise the heat to medium-high and bring the syrup to a boil. Remove the syrup from the heat and cool to room temperature.
Stir in the banana liqueur. Store
the syrup at room temperature until
ready to assemble the cake.
the ganache filling:
8. Place the chocolate in a medium bowl. In a medium saucepan, bring
the cream and corn syrup to a gentle
boil. Pour the hot cream
the chocolate and let it stand for 1 minute without stirring to
the chocolate to melt. Add
the vanilla and gently whisk until smooth.
Place a piece of plastic wrap over the surface of the ganache and refri-
gerate for about 1 hour, until the ganache is a spreadable consistency.
the whipped cream filling:
9. In a medium chilled bowl, using a hand-held electric mixer,
beat the cream, sugar and vanilla until they form stiff peaks. Refrigerate until
to assemble the cake.
10. Using a long, serrated knife, horizontally slice the cake into two
equal layers. Place the bottom
layer on a 9-inch cardboard cake
the layer with a generous amount of the banana soak-
ing syrup. Using a
metal cake spatula, spread the prepared ganache
in an even
layer over the cake layer. Arrange
the six whole bananas
over the ganache layer.
2 cups of the whipped cream
filling over the bananas and
even layer. Place
cake layer over the cream layer, pressing down gently. Soak the top
cake layer with a generous amount of the
aside about 1 cup of
the whipped cream filling
in a pastry bag fitted
with a medium star tip to
garnish the cake. Use the
cream to frost the top and side of the cake in an even
layer. Pipe 8
around the edge of the cake. Garnish
cake with chocolate curls and serve immediately.
Featured Archive Recipes:
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Brown Sugar Glaze
Banana Coconut Cake
Banana Cream Cake
Bananas Foster Cheesecake
Bananas Foster Pound Cake
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