Bananas Foster Cake

Did you truly think I could stop at just a simple Moist Banana Cake recipe and call it a day?
Well, honestly I really COULD have stopped there because that cake has the merit to stand on its own.
But why stop short when we can fry up some bananas, hit is with a splash of Rum and get FUNKY with this bad boy!!??

Bananas Foster Cake
Yield 1- 8 ” Cake

1 Recipe Moist Banana Cake
1 Recipe Swiss Buttercream
Caramel Sauce (Scratch or Store bought) 1 cup
2 firm but ripe bananas Sliced on the bias
Granulated Sugar 1/4 Cup (50g)
Light Brown Sugar 1/4 Cup (53g)
Unsalted Butter 3 Tablespoons (42g)
Dark Rum 2 Tablespoons *Optional

First Prepare the Caramelized Bananas
**You will work in 2 batches here to avoid overcrowding your pan
Combine the white and the light brown sugars together in a small bowl and toss the bananas in to coat well.
In a heavy saute pan, melt 1 1/2 tablespoons of the butter until it is bubbly and sizzling. Add the sliced bananas in a single layer be careful not to splash hot butter on your skin.

After about 2-3 minutes or until it is starting to brown and caramelize the sugar, flip each banana slice with tongs. Continue to cook until this side is now caramelized. Hit the hot pan with a splash of Rum (optional- you may skip this step altogether with no substitutions) and deglaze the pan.
Remove bananas from the pan and transfer to a parchment lined sheet pan to cool as you proceed to assemble the cake.

Wipe the pan clean before cooking the remaining bananas.
Repeat this process with the other half of the ingredients.
Allow bananas to cool completely before placing on the iced cake.

Assembly:
Meanwhile you can proceed to build and decorate your cake by first adding the 1 cup of caramel sauce to the Swiss Meringue Buttercream and mixing the 2 together well.
Next fill the cake layers with caramel buttercream and ice with the same.
Chill the cake for several minutes before placing the bananas on top.

This cake will not go bad at room temperature, but due to the heavy addition of cararmel in the icing, it will have a tendency to be “droopy” in a warm room.
Best served room temperature, but store refrigerated until serving
Refrigerate the cake for up to 6 days (the bananas may turn mushy and over ripe and very brown almost black well before the cake goes stale, but chances are the cake will be eaten before either of those things happen!)