Salted Caramel Banana Cake Recipe. How to make caramelized bananas? For the caramelized bananas

Hi all. Today I want to tell you how to make a super delicious filling for sponge cakes or rolls. Bananas, who doesn't love them? However, many are afraid that they will darken in the filling. So, if you are also afraid of this or are simply looking for a recipe for an unusual topper, this article is for you.

In general, I admit, I really love bananas in cakes; they add incredible tenderness to the sponge cake. There is already one recipe on the blog, there are bananas in the layer, this cake is incredibly easy to prepare and also incredibly tasty. By the way, the bananas in it were fresh.

According to my idea, this time I wanted to caramelize the bananas, thus soaking the sponge cake itself with this caramel syrup. It turned out really juicy and tasty.

So, how to prepare caramelized bananas for a cake at home, recipe with photos step by step.

Ingredients:

3−4 bananas
100 gr. Sahara
50 gr. butter
50 gr. water

Preparation.

First, let's prepare the bananas themselves, peel them and cut them into pieces, don't chop too much, otherwise the mass will turn into puree, leave one and a half to two centimeter pieces.

We choose the thickest-walled dishes. Melt our butter in this saucepan.

Add sugar to the melted butter.

And, stirring occasionally, wait for the sugar to dissolve; by this time it should acquire an amber color. Be careful not to overcook, otherwise the sugar will burn and the mixture will taste bitter. The mass may come into clumps, don’t be alarmed, then it will all come apart.

As soon as the sugar is melted, add hot water! water, mix. Be careful, the mixture will boil.

Add bananas and, stirring, simmer for 5 minutes.

I added another 50 grams of water, I wanted to get more liquid to soak my biscuit.

Remove from the stove and cool to room temperature.

I swapped the filling and cream in the cake, first placed bananas with caramel syrup, and then the cream. I soaked the sponge cake itself a little with cream, and after 6-8 hours, when the cake absorbed the syrup from the filling, it became simply delicious in taste.

This is how delicious my cake looked in cross section.

The cake turned out very tasty - in a layer, on top.

By the way, if you caramelize bananas in this way only in larger pieces, and maybe even whole ones, then it can be served as an independent dessert, supplemented with a scoop of ice cream.

Try it too. Kids will definitely appreciate this taste!

Bon appetit.

I took this recipe from Yuliya Small’s blog
A few words about the taste: as stated - it’s banana + caramel + chocolate) only when the cake was tested, I realized that it was a little sweet for my taste) I still prefer to combine chocolate with fruit and berry sourness. But, this had to be thought about at the stage of choosing a cake. I forgot about my rule of first presenting a combination of the main ingredients and understanding whether I like it or not)
About technical surprises and punctures:
- the caramel layer just flowed out the next day and dissolved in the cake. There are only bananas left, next time I will add a little gelatin))
- for decoration I chose candied bananas, but I forgot that they had a layer of powder on them, which crystallized the caramel. That’s why sugar crystals are visible on the caramel decorations) and in general you need to practice a little more to pull out the caramel beautifully. When it's too hot, it just drains, not leaving that beautiful elongated drop that I was counting on. And I again forgot that you can’t put caramel decorations in the refrigerator. Condensation forms on them and they simply spread.
And I never learned how to cook caramel without water, it crystallizes in me, so I write my own method.
I prepared the cake in three days. First I made the brownies and caramel layer, froze them, then made the mousse and assembled the cake, and on the last day I frosted and decorated.
I used a silicone mold, it does not need to be prepared in any way, but the author had a metal one - you need to cover it from below with cling film and line the sides with acetate film on the inside.

For a mold with a diameter of 20 cm

Banana Brownie:
60 g dark chocolate
60 g butter
75 g sugar
a pinch of salt
1 egg
0.5 ripe banana
55 g flour

Caramel+banana layer
1-2 bananas
100 g sugar
80 g cream 33%
20 g butter
pinch of sea salt
you can add dissolved gelatin for stability

Chocolate mousse
20 g gelatin + 120 ml cold water
1 egg+4 yolks
130 g sugar
200 ml milk
180 g dark chocolate
500 ml heavy cream

Caramel mirror glaze
8 g gelatin
Water
120 g sugar
100 ml corn/glucose/invert syrup
150 g heavy cream 33%
40 g white chocolate

Brownies: Beat egg and sugar until fluffy. Melt the chocolate and butter in a water bath or in the microwave (several batches for 10 seconds, stirring after each time), beat the chocolate mixture with banana until smooth and stir into the egg mixture, sift the flour on top and stir in it. Pour the dough into a mold with a diameter of 20 cm, lined with parchment and bake in preheated to 180*C for about 15 minutes. Cool in pan until warm, then remove, remove parchment, and place on a wire rack to cool completely. Trim the cake layer slightly smaller than the diameter of the cake pan so that it does not rest against it.

Caramel layer: line a mold with a diameter of 18 cm with parchment. Place bananas cut into 5-7 mm thick slices. Make caramel: pour sugar into a ladle and carefully pour water so that it covers the sugar. Slowly bring to a boil, stirring gently until all the crystals dissolve before boiling; when the grains disappear, increase the heat and cook until amber in color. Heat the cream to a boil and pour it into the caramel, stirring constantly, stir in the softened butter, add salt and mix thoroughly. Pour the caramel over the bananas; when the caramel has cooled, place the mold in the freezer to harden completely.

Mousse: soak gelatin in cold water for 15-20 minutes, stirring occasionally. Grind the egg and yolks with sugar until smooth. Pour hot milk in a thin stream and place the mixture on the fire, stirring until it thickens slightly (like liquid sour cream). Rub through a sieve. When the milk-egg mixture has cooled to 45*C, stir in the chocolate, broken into equal pieces. Heat the gelatin in the microwave until completely dissolved, heat for 10 seconds, stirring each time after heating. Stir gelatin into egg-chocolate mixture. Whip the chilled cream until fluffy and gently fold into the almost cooled egg-chocolate mixture. Pour almost all of the mousse into the prepared pan. Drown the frozen caramel layer in it, pour the remaining mousse on top and cover with a layer of brownie, lightly drown it in the mousse and smooth out the leaked remains of the mousse. Place in the freezer until completely frozen

Glaze: soak gelatin in 50 ml of cold water and melt until completely dissolved, as for mousse. Prepare caramel from sugar, water and syrup in the same way as for mousse and stir in hot cream. When the mixture has cooled a little, stir in the gelatin and when the glaze reaches 45*C, stir in the chocolate pieces, beat with an immersion blender, being careful not to form bubbles (do not remove the blender from the mixture) and pass through a sieve. The working temperature of the glaze is 40*C; if it has cooled below this temperature, heat it up.

Remove the mold and film from the cake, place it on a bowl, under which there is a dish (to drain the remaining glaze) and quickly fill it with glaze so that frost-condensation does not have time to appear on the walls of the cake, brush off excess glaze from the top of the cake using a spatula when the glaze hardens - remove frozen drops from the bottom of the cake and transfer the cake to a tray or plate.

Incision

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Praline: Prepare praline mass in the following way. Roast the nuts (kernels) and peeled almonds in the oven until golden brown; Remove the husks by rubbing the nuts between your palms. I use flaked almonds - they don't require peeling and coat the caramel better. Place the roasted nuts and sugar in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot sticky mixture on a baking sheet lined with lightly greased foil and cool. After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the penultimate time, add cocoa powder to it (I didn’t use cocoa). Transfer the finely ground praline mass into a tightly sealed glass jar, from which you take the mass as needed.

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Biscuit: Preheat the oven to 200 C. Separate the white from the yolk. Beat the yolk with praline and hot water. Beat the whites with a pinch of salt into a stable foam. Now place the yolk mixture in a bowl with the whites and add flour. Gently but confidently mix and place the resulting dough into a mold (20 cm in diameter) lined with parchment. Bake for 8-10 minutes. Let it cool. Ideally, the biscuit should stand for 8 hours, then when cutting it will not crumble. Cut the biscuit into 2 parts.

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Bananas in caramel: Cut the banana into large pieces and place it in an empty mold (18 cm in diameter) to measure the required number of bananas. I got 5 bananas. We take another one, since during caramelization they will slightly decrease in volume. Place butter and sugar in a frying pan. As soon as the sugar dissolves, add bananas and fry for literally 30 seconds on each side. By the time you turn over all the bananas, you need to turn them over again to the next side. You need to fry on all sides. Set aside and let cool.

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Curd and yogurt cream jelly: I make “vanilla” sugar myself. To do this, I put a split vanilla pod in a jar of sugar. I also put all the used pods (without seeds, that is) in this jar. Dissolve gelatin in milk. Collect the caramel that formed when frying the bananas. Mix all the ingredients (including milk and gelatin) for the cream and beat with an immersion blender or in a food processor. It is better to beat with a blade attachment rather than a whisk, so the mass will be more homogeneous.

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Assembly: I cover the pan with parchment and the sides with cling film, so the cake will be easy to remove from the pan. Trim the biscuit along the edges to the diameter of the mold (18 cm). Do not throw away the trimmings. Set aside and let them dry while we prepare the cake. Place 1 sponge cake layer on the bottom of the pan. Now pour in 1/3 of the curd cream and put it in the refrigerator so that the cream sets (about 30 minutes). Store the remaining cream at room temperature so that it does not harden. Cut 1 large banana (it is listed in the ingredients for decoration) into slices 4-5 mm thick. We will use it to decorate the sides of the cake. Take the cake pan out of the refrigerator. Place fresh banana slices along the walls and fill the mold with caramelized bananas. Pour in the remaining cream. Carefully place the remaining cake on top. And put it in the refrigerator so that the cream sets (about 30 minutes).

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I started LiveJournal for a very good reason... I got sick... And so much so that I haven’t been sick for 10 years, or even more. So the season has opened, and it’s not winter yet, or even deep autumn. But let's not talk about sad things.)))
Among the pleasant events, a week ago I attended a wonderful workshop by Alexander Kislitsin, on the preparation of boxed sweets. I really liked MK. The candies and toppings are simply amazing. All that’s left is the desire to prepare them, and before that, buy polycarbonate molds, good expensive fat-soluble dyes, cocoa butter, good chocolate, and most importantly, “tame” this chocolate. Which I can’t do! I can't temper him! Even if you cry... And it seems like I’m doing everything right, and heating and cooling to the required temperature, but no, it still melts in my hands...
While I’m not on friendly terms with chocolate, I’m going the easy route with velor in cans. Such a convenient thing! 5 minutes and the cake is ready! And quickly and beautifully. This cake is perhaps the most delicious “invented”, so to speak. The combination of bananas and caramel is simply delicious! And the fact that the cake was covered not with glaze, but with velor, made me very happy; it turned out to be sweet just the way I like it. Not cloying! With icing I think it would be a bit sweet.

Cake diameter 18 cm.

1. Crumble with hazelnuts:
- 30 g cold butter,
- 33 g sugar,
- 33 g hazelnut flour,
- 33 g flour,
- a pinch of salt.

2. Caramel layer:
- 62 g sugar,
- 62 g cream 35%,
- 50 g butter,
- 2 g leaf gelatin,
- a pinch of coarse salt (optional).

3. Banana sponge cake:
- 60 g butter,
- 85 g brown sugar,
- 45 g eggs,
- 110 g banana puree,
- 90 g flour,
- 4 g baking powder,
- 8 g dark rum.

4. Banana Layer:
- 250 g peeled bananas,
- 20 g butter,
- 30 g brown sugar,
- 15 g dark rum,
- 1 tsp lemon juice,
- a pinch of cinnamon.

5. Caramel mousse:
Basic caramel:
- 120 g sugar,
- 120 g cream,
- 90 g butter.

200 g milk,
- 0.5 vanilla pod (seeds),
- 40 g yolks,
- 18 g corn starch,
- 5 g gelatin (leaf),
- 140 g basic caramel,
- 180 g whipped cream,
- 80 g butter.

6. Caramel gloss: (if there is no velor).
- 42 g of water,
- 100 g sugar,
- 100 g glucose,
- 67 g condensed milk,
- 8 g leaf gelatin,
- 50 g white chocolate,
- 50 g milk chocolate.

1. Crumble with hazelnuts.
In the bowl of a mixer with the paddle attachment, mix the sugar, butter, flour, hazelnut flour, and salt until the dough resembles crumbs. Distribute over a ring with a diameter of 16 cm. Do not compact too much! Bake at 160 degrees. until golden brown. While still hot, carefully remove from the mat or paper. Cool, put back into the ring.
2. Caramel layer.
Prepare dry caramel. Pour in hot cream little by little. Stir, strain through a sieve, add oil, pre-soaked and swollen gelatin, and salt. Punch with a blender. Let it come to room temperature, place on top of the crumble and freeze.
3. Banana sponge cake.
Paddle attachment. Mix butter and brown sugar until pale. Add in two additions, banana puree, eggs, one at a time, and rum. Finally, stir in the sifted dry ingredients. Spread the dough on a silicone mat in a 1 cm layer. Bake at 170 degrees. about 15 minutes. Cool. Cut out a circle with a diameter of 16 cm. You get a lot of sponge cake, if you bake in a ring of 16-18, feel free to reduce the amount. ingredients twice.
4. Banana layer.
Fragrant, very ripe bananas, cut into pieces 1 cm thick. Sprinkle with lemon juice. Heat butter in a frying pan, add bananas, sprinkle with sugar and brown very quickly on both sides. Pour in the rum and set it on fire, that is, flambé. Add a pinch of cinnamon if desired. Drain in a colander. Cool. Place in a ring on top of the biscuit and smooth out. To freeze.
5. Caramel mousse.
First, let's prepare the basic caramel: prepare dry caramel from sugar, add hot cream with melted butter in parts, and a pinch of salt. Mix until smooth, beat with a blender. Cool, measure 140 grams... Mix the yolks with starch, add a little milk to make the mass thinner. Bring the milk to a boil, pour over the yolks. Stir, pour back into the ladle, cook until boiling. Remove from heat. Add pre-soaked and swollen gelatin, vanilla, basic caramel, butter. Punch with a blender. Cool to 25-30 degrees. Gently fold in the whipped cream.
6. Caramel gloss.
Bring glucose and water to a boil. At the same time, prepare dry caramel from sugar, remove from heat, pour in water and glucose little by little, stirring constantly. Add pre-soaked gelatin and condensed milk. Pour over chocolate. Punch with a blender. Cover with VKontakte film. Place in the refrigerator for at least 12 hours. Before use, warm up to 30-33 degrees.
Assembly.
Lay a ring with a diameter of 18 cm with border tape and place it on a thick film (guitar film). Cool for 5 minutes. Place 1/2 of the mousse on the bottom, carefully insert the frozen banana sponge layer, bananas down. Next, add the remaining mousse and a layer of crumble and caramel, caramel side down, turning slightly. To freeze. Cover with velor or glassage. Decorate to your liking.

I also had these coffee cakes. Ingredients: coffee sponge cake, coffee cream, coffee mousse, coffee Chantilly.

Girls and boys, hello! Happy holidays to all! I decided to quickly scribble you a recipe for caramel banana cake that I made a couple of days ago for our Christmas. For us it’s December 25th, remember? Everyone liked the cake, and even me, a person more than indifferent to caramel. The only one he didn’t like was his youngest nephew, who doesn’t recognize any fruit in cakes in any form. Well, I didn’t really focus on him. It’s completely impossible to please him, so I gave up on this disastrous task))

But for the rest of the family - ardent fans of caramel, led by my husband, this cake was not enough. As my son-in-law said on the second day of the feast: “Be thankful that I didn’t know that there was still some cake left over from yesterday. Otherwise you wouldn’t have found him.”

Moreover, the cake was 28 cm in diameter and quite tall, at least 3 kilograms.

Cake composition

And here we have the following composition:

⇒Vanilla sponge cake

⇒Chocolate sponge cake

⇒Coconut impregnation

⇒Salted caramel

⇒Caramelized banana

⇒Hazelnut-almond crispy praline

⇒Caramel cream with mascarpone

The chocolate sponge cake in boiling water added an unobtrusive chocolate note, the coconut liqueur in the impregnation added a slight exoticism (optional), and the nut praline added a pleasant crunch.

In general, everything is fine here - no matter what, as they say.

Caramel Cake Recipe

Ingredients:

For a 28 cm mold

For the vanilla sponge cake:

eggs, room temperature - 225 gr.
sugar - 140 gr.
salt - 1 gr.
vanilla sugar - 10 gr. (prefer with natural vanilla )
flour - 75 gr.
starch - 75 gr.
butter - 20 gr.

For the chocolate sponge cake:

sugar - 190 gr.
vanilla sugar - 10 gr.
flour - 130 gr.
cocoa powder - 50 gr.
soda - ¾ tsp.
baking powder - ¾ tsp.
salt - ½ tsp.
egg, room temperature - 1 pc.
milk, room temperature - 130 gr.
vegetable oil, odorless - 65 g.
boiling water - 130 gr.

For the syrup:

sugar - 100 gr.
water - 100 gr.
coconut liqueur, coffee liqueur or other alcohol of your choice - 25 g.

For the salted caramel:

sugar - 140 gr.
water - 43 gr.
heavy cream 35% - 85 gr.
vanilla extract - 1 tsp. (you can find Here )
salt - ¼ tsp.

For the hazelnut-almond praline:

hazelnuts, raw - 100 gr.
almonds, roasted - 35 gr.
sugar - 40 gr.
vanilla sugar - 5 gr.
powdered sugar - 45 gr.
salt - 1 small pinch

For the caramelized bananas:

Bananas can be replaced with pear, quince or apple if desired, but they will need to be caramelized much longer until soft.

banana - 1 pc.
butter 2 tbsp.
sugar - 2 tbsp.

For caramel cream with mascarpone:

sugar - 275 gr.
corn starch - 1 tbsp.
salt - ¼ tsp.
heavy cream 35%, cold - 500 gr.
mascarpone - 250 gr.
vanilla extract - 1 tsp.

Preparation:

Step by step photos making vanilla sponge cake can be viewed here.

Preheat the oven to 150º. Cover the bottom of a 28 cm diameter mold with baking paper.
Melt the butter and leave it aside to cool. We will need it at the very end.
In a separate bowl, mix flour with starch.
Place the eggs with a pinch of salt in the mixer bowl and beat everything together for 5-10 minutes at the penultimate speed (if you have a mixer of more than 500 W) and at the highest (if the mixer is 500 W and below). On my 500 Watt machine I beat at the highest speed for about 5 minutes.
When foam appears, gradually add sugar and continue whisking.
After 5-10 minutes, the eggs should turn into a fluffy bubbly mass of a light, almost white color.
Sift the flour and starch into the beaten eggs and gently mix with a metal slotted spoon or a silicone spatula using folding movements from bottom to top.
Separate a couple of spoons of biscuit dough into the bowl where we had flour, and add the cooled butter into it. Mix the butter with the dough and add this mixture to the main dough, then lightly knead again until a homogeneous mass is formed. If you don't do this, the butter will simply settle at the bottom of the bowl and will be very difficult to mix into the dough.
Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes.
We check the finished sponge cake by pressing a finger in the center of the cake: if the shape of the sponge cake is restored after pressing, then the sponge cake is ready.
If the biscuit is ready, turn off the oven and open the door, leave the pan in the oven for 10 minutes. This technique will prevent the sponge cake from settling after baking due to a sudden change in temperature.
After this, remove the biscuit from the oven and leave it in the mold until it cools completely.
Remove the cooled biscuit from the mold, wrap it in film and leave it in the refrigerator overnight to stabilize.

Chocolate sponge cake in boiling water:

Preheat the oven to 170º.
Place all ingredients except water in a deep bowl in the order indicated and mix well until smooth.
Pour in boiling water and mix thoroughly again until smooth. The dough will be liquid.
Pour the dough into the mold in which the vanilla sponge cake was baked, after washing it first and without greasing it with anything.
Bake the biscuit at 170º for 40 minutes. We check the readiness with a dry skewer and if the biscuit is ready, then remove it from the oven.
Leave the biscuit in the mold until it cools completely, then take it out, wrap it in film and put it in the refrigerator overnight to stabilize.

Syrup:

Mix sugar and water in a saucepan and bring to a boil over moderate heat.
Add liqueur or other alcohol and cook for 1 minute.
Remove from heat, cool.

Salted caramel:

Hazelnut-almond praline:

Caramelized Bananas:

Cut the banana crosswise into not very thin slices.
Melt butter and sugar in a frying pan and add banana slices.
Caramelize for a few minutes until lightly browned, turn over and fry for a few more minutes.
Transfer to a plate or silicone mat and leave to cool.