12 servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour or All-purpose flour
Sugar
Brown sugar
Salt
Baking powder
Baking soda
Cornstarch
Gelatin
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
3 pints heavy whipping cream (Cold)
Bacardi dark rum
Vegetable or canola oil
Vanilla extract
Butter extract
Almond extract
Cake batter extract
Banana extract
Cinnamon
Nutmeg (Optional)
4 large bananas
Confectioners’ sugar
Tools you’ll need.
Two 9-inch round cake pans
Hand or stand mixer
1 1/2 quart ice cream maker (Cuisinart)
2 disposable piping bags (with the tip cut off)
Wilton # 1M or 4B decorating tip
Decorating comb (Optional)
Offset spatula
Ice cream scoop
Airtight container or bowl (For ice cream)
Food processor (Optional)
12 by 12 inch cake pad
Cake turntable
Preparation of ingredients
Dry ingredients (Cake or all-purpose flour mixture)
Step 1- Sift 2 cups cake flour or all-purpose flour, 1/4 teaspoon baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Banana milk mixture)
Step 2- If using cake flour, add 2/3 cup whole milk (Room temp), 1/2 cup sour cream (Room temp). If using all-purpose flour, add 1/2 cup whole milk (Room temp) and 1/3 cup sour cream (Room temp). Once done continue adding the remaining ingredients. Add 2 tablespoons Bacardi dark rum, 2 teaspoons vanilla extract, 1 teaspoon butter extract, 1 teaspoon cake batter extract, 1/4 teaspoon almond extract and 1 teaspoon banana extract into a separate medium-sized bowl. Stir all ingredients together with a whisk until combined and set aside.
Cake batter
Note- Hand or stand mixer can be used to mix the batter.
Step 3- Add 1 1/2 sticks unsalted butter (Softened and at room temp), 2 to 3 tablespoons vegetable or canola oil, and 1 3/4 cups sugar into mixing bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 4- Add 3 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 5- Add the (cake or all-purpose flour mixture) and the (banana milk mixture) into the batter 2 separate times. Mix on a medium-low speed for 15 to 20 seconds each time until combined. Scrape down sides of bowl.
Baking the cakes
Spray two 9-inch round baking pans with the Baker’s joy non-stick baking spray
Preheat oven to 325 degrees.
Step 6- Add prepared cake batter into two 9-inch round cake pans. Spread batter around baking pans as evenly as possible. Shake the pans to make the batter more even.
Step 7- Sprinkle a generous amount of cinnamon on top of the cake batter in each pan. Swirl the cinnamon into the cake batter using a spoon. Spread batter around baking pans as evenly as possible. Shake the pans to make the batter more even.
Step 8- Place into a preheated 325-degree oven on the middle rack for 30 minutes. Remove cakes from oven and let cool completely before removing them from the pan.
Making the stabilized ice cream
Note- If you are using already made ice cream, you can skip all the steps making the ice cream. If you are making the stabilized ice cream, you can prepare it a 1 to 4 days in advance before you assemble the cake.
Step 9- Separate 4 egg whites from 4 egg yolks. Add the egg whites into one bowl and add the egg yolks in a separate bowl.
Egg yolk sugar mixture
Step 10- Add 1 cup sugar, and 1/8 teaspoon salt into the bowl with the egg yolks. Stir with a sturdy spoon until mixture becomes creamy. At first it will start to come together but as you continue to stir, it will loosen. From there mix vigorously with a whisk for 30 seconds to 1 minute or until mixture is a pale-yellow color.
Corn starch mixture (Stabilizer for the ice cream)
Step 11- Add 1/2 cup whole milk (cold) and 3 tablespoons cornstarch. Stir with a whisk until combined and set aside.
Milk cream and gelatin mixture (Stabilizer for the ice cream)
Preheat fire to medium heat.
Step 12- Add 2 1/2 cups heavy whipping cream and 3/4 cup whole milk. Stir all ingredients together. Let get hot for 3 to 4 minutes. Add 2 teaspoons gelatin and stir with a sturdy spoon or whisk until the gelatin has dissolved into the liquid.
Custard mixture
Step 13- While stirring the (Egg yolk sugar mixture) with a whisk, pour the hot (Milk cream and gelatin mixture) in 3 separate times. This prevents the eggs from cooking. From there add the (Corn starch mixture) and continue stirring until combined.
Preheat fire to medium-low heat.
Step 14- Pour the custard mixture back into a medium-sized pot and stir continuously for 8 to 10 minutes. Pour the custard mixture into a medium-sized bowl with a mesh strainer in it. If the mesh strainer has lots of egg particles in it and the custard mixture has a strong eggy-like smell, you’ve overcooked your custard and will have to make it over again. If the mesh strainer has small pieces of gelatin in it, don’t worry that is normal.
Step 15- Add 1 tablespoon vanilla extract and stir. Carefully add plastic wrap on top of the custard. This will prevent that skin from forming at the top of the custard. Place into the fridge for 6 to 8 hours or overnight. For a quicker result, you can place this into the freezer for 2 hours or until the custard is cold and thick.
Step 16- Remove the plastic wrap and give the cold custard mixture one last final quick stir. Mixture will be very thick, that is normal. As you stir, it will thin out some.
Making the ice cream
Note- Freeze the base of your ice cream maker for 24 to 48 hours or according to the instructional manual for your ice cream maker before you make your ice cream.
Step 17- Pour the custard mixture into the base of your ice cream maker. Let churn for 30 minutes. Mixture will become very thick.
Step 18- Remove the ice cream from the base of your ice cream maker and place into an airtight container or bowl. Use a silicone spatula to scrape down the sides of the ice cream maker’s base and the agitator of the ice cream maker. Also use a sturdy spoon to transport the ice cream to the medium-sized bowl. Cover bowl or container with a lid. Let set for 3 to 4 hours in the freezer or until it’s time to assemble the cake.
Stabilized whipped cream.
Notes- Thickening times very depending on the mixer, the speed of the mixer and the temperature of the whipping cream. Also make sure the whipping cream, mixing bowl and attachments are cold before proceeding the make the whipped cream. You can also make this 1 to 4 days in advance.
Gelatin (For Stabilized whipped cream)
Step 19- Add 2 tablespoons hot water and 1/4 heaping teaspoon gelatin into a small bowl. Stir until the gelatin has dissolved into the liquid. Place into fridge until the gelatin gets firm. From there heat the gelatin in the microwave on high for 30 seconds or until the gelatin melts and set aside.
Step 20- Add 3 cups heavy whipping cream (Cold), 3/4 or 1 cup confectioners’ sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cake batter extract, and 1/8 teaspoon salt into mixing bowl. Mix on high speed for 4 minutes or until the whipping cream reaches stiff peaks. At the 4-minute mark, pour the melted (gelatin) into the bowl and continue to mix for 30 seconds. Place into fridge for 1 to 2 hours or until it’s time to assemble the cake.
Bananas foster.
Note- Make 2 batches of this bananas foster. One batch for the bottom layer and the second batch for the top layer of cake. Steps 21 and 22 are for both batches of the bananas foster but make sure you separate them.
Step 21- Slice 4 large bananas. 2 of the bananas will be added to make each batch of the banans foster. Make sure they are separated.
Banana flavored Rum
Note- 1/3 cup each of this rum will be used into each batch of bananas foster.
Step 22- Add 2/3 cup Bacardi dark rum and 2 teaspoons banana extract into a small bowl and stir and set aside.
Note- Measurements given below are only used to make 1 batch of the bananas foster. Once you make the first batch, you’ll have to make a second batch. Follow steps 23 and 24 twice for this recipe.
Step 23- Add 4 tablespoons unsalted butter and let melt. From there add, 1/4 heaping cup brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg (Optional), 1 teaspoon vanilla extract, and 1/8 teaspoon salt into a large frying pan. Stir all ingredients together. Let come to a simmer.
Step 24- Add sliced bananas (From 2 bananas) and stir. Let simmer for 30 seconds. Pour 1/3 cup of the (Banana flavored Rum). Tilt frying pan at a 20-degree angle with the edge of the frying pan over the heating element on your stove. The liquid will go close to the edge of the frying pan and ignite into a large flame (Flambe). Shake your pan until the flame goes out. From there stir all the ingredients together and turn fire off. Let cool completely.
Roasted pecans (Part 1)
Preheat oven to 375 degrees.
Step 25- Add 1 1/2 cups pecan halves into a small food processor. Pulse 10 times. If you are not using a food processor, add pecan halves onto a chopping board and chop them with a knife.
Step 26- Add chopped pecans into a 9-inch round cake pan and shake to make the mixture even. Place into a preheated 375-degree oven on the bottom rack. Roast for 5 to 7 minutes. At some point during the roasting, remove pan from oven and shake pan. This will ensure the pecans are evenly roasted. Once the roasting is done, remove pan from oven and let cool completely.
Cake layers
Step 27- Trim off the top portion (Dome) on each cake layer. This will make the layers even. Place into freezer for 1 to 2 hours or before you assemble your cake. You can also do this step once the cake layers have completely cooled.
Assembling the cake (Part 1)
Note- Do not cut into the cake after you assemble it. Make sure you take your time to carefully assemble the cake. Temperature of your kitchen should be cool to keep the cake stable while assembling. If the kitchen is hot, I don’t reccomend you assemble the cake. If your ice cream is too soft or melting do not assemble the cake. If the whipped cream is runny or weeping, do not assemble the cake. The cake layers must be frozen or really cold before assembling the cake.
Step 28- Add a 12 by 12-inch cake pad onto cake turntable. Spread a small amount of the stabilized whipped cream on top of the cake pad. This will prevent the cake from moving once it sets. Add the bottom cake layer on top of the cake pad upside down.
Step 29- Add 1 1/2 to 2 cups stabilized whipped cream in a disposable piping bag with the tip cut off. Pipe a border around the top edge of the cake layer, while turning the cake turntable. Add 1 1/4 or 1 1/2 cups stabilized ice cream on top of the cake layer. Spread around as evenly as possible using a spatula. Careful not to place the ice cream on to the outer edge where the whipped cream is.
Step 30- Add cooled Bananas foster on top of the ice cream. Do not add the bananas foster on to the edge where the whipped cream is. Spread around as evenly as possible. Add a small amount, 1/3 cup of the chopped roasted pecans of top of the Bananas foster.
Step 31- Take the disposable piping bag with the tip cut off with the whipped cream already added and add a few dollops of whipped cream on top of the bananas foster. This will support the top cake layer and act as an adhesive for the top layer of cake as well.
Step 32- Add the second layer of cake upside down on top and press down slightly. Add a small amount of the whipped cream 2 to 3 tablespoons and spread around the top portion of cake.
Step 33- Pipe a border of stabilized whipped cream around the top edge of the cake layer, while turning the cake turntable. Add 1 1/4 or 1 1/2 cups stabilized ice cream on top of the cake layer. Spread around as evenly as possible using a spatula. Careful not to place the ice cream on to the outer edge where the whipped cream is.
Step 34- Add cooled Bananas foster on top of the ice cream. Do not add the bananas foster on to the edge where the whipped cream is. Spread around as evenly as possible. Add a small amount, 1/3 cup of the chopped roasted pecans of top of the Bananas foster.
Step 35- Add the stabilized whipped cream onto the sides of the cake. Make sure the entire side is covered with the whipped cream. Once done, you should have some whipped cream left over from the disposable piping bag and as well as your mixing bowl the whipped cream was prepared. You should have 1 or 1 1/4 cups of the stabilized whipped cream left over.
Step 36- Take a decorating comb and place onto the side of the cake. Turn the cake turntable and glide the decorating comb on the side of the cake. This gives the cake a nice decoration. If you don’t have a decorating comb, you can skip this step.
Step 37-Add the remaining whipped cream into a disposable piping bag fitted with the Wilton #1M or 4B tip. Pipe a decorative border on to the top edge of the cake going all around until you reach the opposite side. Once done place the cake into the freezer for 4 to 6 hours or overnight. Do not cut into the cake after you finish assembling it.
Roasted pecans (Part 2)
Step 38- Add 1/2 cup of the leftover chopped roasted pecans and 1 cup pecan halves into a small food processor. Blend for 30 seconds to 1 minute or until mixture resembles coarse crumbs.
Assembling the cake (part 2)
Step 39- Add cake on to large pan and place on to cake turntable. Carefully add crumbled pecans on to the sides of the cake using your hands. Make sure the entire side of the cake is covered with the crumbled pecans. Once done, brush off the excess pecan crumbs off of the cake pan onto the large pan underneath it.
Thawing and serving instructions (Very important)
Note- Thawing times vary depending on the temperature of your kitchen and the amount of time you freeze the cake.
Step 40- Thaw the cake for 30 minutes to an hour before cutting. You can also cut the cake into slices for a faster thawing time. Do not leave the cake out for more than 2 hours. If you are transporting the cake, make sure you freeze for 24 to 48 hours, then place cake into a serving box inside of a larger box surrounded with dry ice. To cut the cake, heat your knife on the stove until it’s warm before cutting into the cake. Even when you cut each slice of cake, heat the knife again and cut the other half of the slice on the cake. Keep the cake in the freezer at all times. You can also place the cake into the fridge to thaw as well.
YouTube instructional video
