Bananas Foster Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 - 7" Cake serves 10
 
Prepare 3- 7" cake pans (or 2-8" cake pans) with pan grease & parchment paper lining
Preheat the oven to 350°F
Ingredients
  • For the Banana Cake Layers:
  • Vegan Butter 12 Tablespoons (170g)
  • Granulated Sugar 1¼ cup (250g)
  • Follow Your Heart Vegan Egg 4 Tablespoons
  • Cold Water ¾ cup (177ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Banana Puree 1 cup (from approx 2 medium bananas)
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1½ teaspoons
  • Salt ½ teaspoon
  • Ground Cinnamon 1 teaspoon
  • Ground Cardamon ½ teaspoon
  • For Carmel Banana Dip and Caramel Drip Sauce:
  • Granulated Sugar 1½ cup (300g)
  • Water ⅓ cup (80ml)
  • Vegan Butter 1 Tablespoon (14g)
  • Almond Milk room temperature ¼ cup (60ml)
  • For the Caramelized Banana Filling:
  • 2 Medium Bananas
  • Vegan Butter 2 Tablespoons (28g)
  • Light Brown Sugar 2 Tablespoons (28g)
  • Rum *optional 2 Tablespoons (30ml)
  • For the Rum - Caramel Buttercream:
  • 1 Recipe Aquafaba Swiss Meringue Buttercream
  • ½ Cup Caramel Sauce reserved from above drip recipe
  • Rum Extract 2 teaspoons (10ml)
  • Banana Chips as needed for optional garnish
Instructions
  1. For the Cake:
  2. Combine the FYH Vegan Egg with the cold water and whisk smooth, add the vanilla extract
  3. Cream the vegan butter with the sugar on medium to high speed until light & fluffy, about 5 minutes.
  4. Meanwhile sift the flour with the baking powder, spices and salt
  5. Add the vegan egg mixture to the creamed mixture and mix smooth
  6. Add the sifted flour mixture while mixing on low speed until combined then add the banana puree and mix smooth
  7. Divide the batter evenly in the pans and bake in a preheated 350°F oven for 30-35 minutes or until they are springy to the touch when you gently press the centers.
  8. Cool completely while you prepare the caramel dip for the bananas and then the caramel drip sauce
  9. For the Caramel Dip & Drip Sauce:
  10. IN a medium heavy bottom sauce pot combine the sugar and water over medium to high heat and stir to dissolve the sugar, but do not stir once the mixture comes to a boil
  11. Boil until the temperature reaches just under 300°F on an instant read thermometer or once you see the color start to change to a light amber.
  12. Shock the pot in an ice water bath to stop the cooking then let it sit for about 5 minutes to cool down and thicken slightly
  13. Dip the banana chips in the caramel then lay out on a silicon mat to set
  14. At this point your caramel drip may start to harden, in which case return it to a low heat to melt the caramel then add 1 Tablespoon vegan butter and the room temperature almond milk, be careful as it may splatter, just whisk it out to a smooth sauce consistency
  15. Cool completely before using in the buttercream recipe as follows (and the remaining will be the drip for the cake)
  16. Next prepare the buttercream recipe (see video and recipe on Aquafaba Swiss Buttercream recipe post)
  17. Add the last stage of mixing add in ½ cup of the reserved cooled caramel drip sauce from above recipe and then the rum extract
  18. For the Caramelized Banana filling:
  19. Melt the vegan butter with 1 Tablespoon of the brown sugar in a heavy bottom saute pan
  20. Add the sliced bananas and fry until they are browned and then flip them over to cook the other side, sprinkle the other 1 Tbs brown sugar over top and cook until starting to caramelize.
  21. Deglaze the pan with 2 Tbs rum *optional
  22. Transfer to a tray to cool
  23. Now you can assemble the cake as shown in the video tutorial.
  24. Be sure to cake is chilled and the leftover caramel drip sauce is cooled before pouring over top.
Notes
Bananas Foster cake will stay fresh for up to 5 days in the refrigerator.

The bananas inside will not turn brown since air is what causes oxidation, but once the cake is cut the exposed banana filling may turn slightly. Use a piece of plastic wrap or parchment paper pressed directly against the cut side to prevent severe browning of the filling and drying of the cut cake.

Baked cake layers can be frozen for up to 1 month wrapped well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/932-autosave-v1/