banana layer cake

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 egg yolks
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 cups all-purpose flour
• 3 large ripe bananas, mashed
• 1 cup chopped pecans
• 2 egg whites
• 1 1/4 cups white sugar
• 3/4 cup packed brown sugar
• 1 cup evaporated milk
• 1/2 cup butter

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (8 inch) round pans.
• in a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. beat in the egg yolks one at a time. dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. stir in the mashed bananas and pecans.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pans.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely. spread caramel frosting between layers and on top and sides of cooled cake.
• to make the caramel frosting: in a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees f; 116 degrees c). remove from heat, and beat until spreading consistency; add additional milk if necessary. spread immediately on cooled cake.