Moist and moist banana cake topped with a rich cinnamon glaze. If you love bananas, you’ll love this decadent cake!
- FOR THE CAKE:
- 2-½ cups Flour
- 2 teaspoons baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ¾ cups Butter
- 1-½ cup White sugar
- ½ teaspoon Vanilla extract
- ¾ cups Sour cream
- 3 tablespoons Canola oil
- 3 whole Eggs
- 1 whole Egg white
- 1 cup Banana puree
- FOR THE CINNAMON GLAZE:
- 3 cups Butter
- 2 tablespoons Ground cinnamon
- 1 tbsp Vanilla extract
- 6 cups Granulated sugar
- 3 tablespoons Heavy whipped cream
- TO DECORATE :
- Caramel sauce, as needed
- Vanilla wafers for garnish
For the cake:
Preheat the oven to 350ºF. Spray three 9-inch cake pans with cooking spray and set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, beat butter and sugar until light and fluffy. Stir in vanilla, sour cream and canola oil until blended. Beat eggs and egg white one at a time until combined. Add mashed bananas. Gradually stir in the dry ingredients a little at a time until combined.
Divide the batter among the 3 cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the cinnamon frosting:
In a large bowl, beat butter, cinnamon and vanilla until light and fluffy. Add the powdered sugar little by little. Stir in whipped cream as needed to achieve desired consistency.
Spoon 1 cup frosting into a piping bag and set aside.
To assemble the cake, use a cake leveler and cut the domes from the cake. Place 1 cake layer on a plate and spoon about 1 cup of frosting on top. Smooth evenly. Repeat with the remaining 2 layers. Frost the top and sides of the cake as well.
Pour the caramel sauce into a squeeze bottle. Drizzle the caramel sauce over the sides of the cake.
Pipe the remaining dollops of frosting over the top of the cake using a star tip. Garnish with vanilla wafers.