Caramel Baileys Banana Banoffee Cake

🧂 Ingredients

• 4 Large Eggs
• 3/4 cup Buttermilk
• 1/4 cup Baileys Irish Cream
• 3/4 cup Canola Oil
• 1 1/2 tsp Vanilla Extract
• 1.5 cups Ripe Bananas

  mashed
• 1 cup White Sugar
• 2 3/4 cups All Purpose Flour
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup Roasted Walnuts

  chopped
• 1 cup White Sugar
• 1/4 cup Water
• 1/4 cup Butter
• 1/2 cup Whipping Cream
• Pinch Salt
• 1 tsp Vanilla Extract
• 2 cups Unsalted Butter

  softened
• 450 g Cream Cheese

  softened
• 2 tsp Vanilla Extract
• 3 cups Powdered Sugar
• 4 Ripe Bananas

  thinly sliced
• 1/2 cup Roasted Walnuts

  chopped

Instructions

• 1 Preheat oven to 350 F. Line three, 8-inch round cake pans with parchment paper;
  or use two, 9-inch cake pans. Spray the sides with a baking spray.
• 2 In a large mixing bowl, combine the eggs, buttermilk, Baileys Irish Cream, oil,
  vanilla, mashed ripe bananas and sugar. Mix the ingredients together on
  medium-high speed for 2-3 minutes, until the eggs are well beaten.
• 3 In a separate bowl, combine all the dry ingredients: flour, baking soda, baking
  powder and salt. Sift the dry ingredients into the cake batter, then mix for
  about 1 minute on slow speed until the flour is well incorporated. Fold in the
  chopped walnuts.
• 4 Divide the prepared cake batter between the prepared pans. Bake in the preheated
  oven for approximately 25 minutes (30 minutes for 9-inch), or until the cakes
  are golden brown and a toothpick inserted into the center comes out clean. Allow
  the cake layers to cool in the pan for about 10 minutes, then transfer onto a
  wire rack to cool completely. Once the layers are completely cooled, use a
  serrated knife to level off the tops.
• 5 In a medium saucepan, combine the sugar and water. Cook the sugar over medium
  heat for 15 to 20 minutes, until the sugar caramelizes into a rich, amber color.
  Do not stir the syrup while cooking, as this will cause crystals to form on the
  sides of the pan. Once the syrup caramelizes, add the butter and whisk until
  melted. Add the heavy cream and mix again; the sauce will foam and froth. Remove
  the sauce from heat and add the salt and vanilla extract. Allow the caramel to
  cool and thicken for 2-3 hours.
• 6 Soften the cream cheese and butter at room temperature. Place the butter into a
  stand mixer bowl and use a whisk attachment to whip the butter. Whisk on high
  speed for about 5 to 6 minutes, scraping down the sides of the mixing bowl. Add
  the softened cream cheese next and whisk again for 2 to 3 minutes, scraping down
  the sides of the mixing bowl often, until the mixture is uniform and smooth.
• 7 Add the vanilla and powdered sugar. Whisk on low speed first until the sugar is
  incorporated, then turn the speed up and whisk on high for 2 to 3 minutes, until
  the icing is light and fluffy.
• 8 Assemble the cake only once the cake layers have cooled completely. Spread a
  generous about of caramel sauce onto each cake layer with an offset icing knife.
  Follow the caramel sauce with a generous amount of cream cheese frosting. Add a
  layer of sliced banana on top of the cream cheese frosting. For the the last
  layer, spread the top with caramel sauce, then invert onto the cake. This way,
  the caramel is sealed inside.
• 9 Frost the outside of the cake with a thin, crumb-coat layer of frosting, then
  refrigerate for 15 to 20 minutes to chill. Then frost the outside of the cake
  with a generous layer of frosting, using a decorative icing comb to smooth the
  sides. Garnish the cake with more bananas, caramel sauce and chopped walnuts.
  Refrigerate the cake for at least an hour before serving; the cake will be very
  soft and harder to cut if not refrigerated.

Nutrition Info