- 1 cup white sugar
- 8 tablespoon butter, unsalted and softened
- 3 large eggs, room temperature
- 5 ripe bananas, mashed
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoon cream
- 1/2 cup chopped pecans *optional
- 1 cup unsalted butter, softened but not melted
- 3–4 cups confectioners sugar, sifted (you MUST sift this!)
- 1/4 teaspoon regular salt
- 1 Tlb pure vanilla extract
- 2–4 tablespoon whole milk
- 1 yellow, but firm, banana sliced into 1/2” rounds
- 1/4 cup white sugar
- Preheat oven to 350F with the rack in the middle.
- Grease and flour a 12 cup bundt pan.
- In the bowl of a stand mixer cream the sugar and butter together until very pale yellow. ~5-7 minutes.
- Turn the mixer to low and carefully add the eggs one at a time stopping to blend between additions.
- Add in the oil and mashed bananas and mix just until combined.
- In another bowl whisk together the flour, salt, cinnamon, baking soda and baking powder.
- With the mixer on low slowly add in the flour mixture until the bowl is empty.
- Add in the cream and mix just to blend. Be careful not to over mix. *if adding pecans, add in with the cream.
- Remove from the mixer and using a spatula, scrape the sides and give a few mixes by hand.
- Empty the batter into the bundt pan evenly spreading around.
- Bake for 40-50 minutes or until a cake tester comes out clean but with a few moist crumbs.
- Place on a cooling rack for 10 minutes and then carefully invert to remove the cake from the pan. The cake should be pulled away from the sides. If not use a thin blade to carefully loosen.
- Allow to cool completely.
- While the cake is cooling make the buttercream.
- In a stand mixer fitted with the paddle attachment, beat butter for 5 minutes on medium until light in color.
- Shut the mixer off and add 3 cups of confectioners’ sugar.
- Turn your mixer on to the lowest speed (trust me, if you don’t, you’ll end up with a face full of sugar and dust!)
- Mix until the sugar has been fully incorporated with the butter.
- Increase the speed to medium and add vanilla, salt, and 2 tablespoon of milk.
- Beat for 3 minutes until light and fluffy.
- If your frosting needs a stiffer consistency, add the rest of the sugar.
- Once the cake is cooled spread on the frosting.
- Place the cake in the fridge for one hour to chill.
- When ready to serve, coat all sides of the bananas with the sugar and place on a foil-lined heat safe pan metal pan.
- Using a torch, melt the sugar on the tops and sides until melted and a crispy coating forms.
- Allow to cool for a minute.
- Carefully flip over the bananas, sprinkle a little more sugar and using the torch, melt the sugar on the tops and sides until melted and a crispy coating forms.
- Allow to cool for a minute and then gently place on top of the cake.
- Slice and serve.