Banana & Blueberry Cake with Vanilla Buttercream and Caramel Drizzle
What to do when you have an abundance of overripe bananas that no one wants to eat? Bake of course! I can’t even tell you how excited I am about how this Banana & Blueberry Cake with Vanilla Buttercream and Caramel Drizzle came out! I admit, I’ve been on a little bit of a baking slump with recipes just not coming out right so when this cake came out just perfect, well I was a very happy camper!!! The flavors, texture, everything just turned out great! The sweetness of the ripe bananas along with the plump bursting blueberries make for a great cake all on its own. Then we add a homemade vanilla buttercream and a semi homemade caramel drizzle and just WOW! This is a must try for dessert, brunch or heck even a sweet treat breakfast! The cake is extremely similar to a banana bread. The just slightly dense but moist and tender cake is just perfect! I used some organic vanilla yogurt to add that extra moisture and the overripe bananas give the cake an intense sweet banana flavor.
Instruções
- 1
Preheat your oven to 350 degrees.
- 2
In a small bowl mash the bananas and mix with the eggs, vanilla and yogurt.
- 3
In a large bowl, using a hand mixer, cream together the room temp butter with the brown sugar and granulated sugar until light and fluffy.
- 4
In a small bowl mix together the flour, baking powder, baking soda and salt.
- 5
Toss the blueberries with a 1/4 cup of flour in a small bowl and set aside.
- 6
Add half the banana mixture to the butter and sugar mixture and mix with the hand mixer until mostly combined.
- 7
Add half the flour mixture next and again mix until just mostly combined.
- 8
Next add the remaining banana mixture, mix. Followed by the remaining flour mixture, mix. Do not over mix.
- 9
Using a spoon or rubber spatula, gently stir in the blueberries.
- 10
Prepare two 9 or 10 inch round baking pans with butter or sprayed with non stick spray. Divide the batter evenly between the two pans.
- 11
Place the pans on a large baking sheet and bake for approx 45 minutes or until a toothpick comes out clean. Rotate the pans once halfway through the cooking time for even baking.
- 12
Allow the cakes to cool completely.
- 13
While they are cooling you can make the buttercream. In a large bowl add the butter, powdered sugar, vanilla and whipping cream. Whip with a hand mixer until light and fluffy {will take about 5-6
- 14
minutes depending on the strength of your mixer}.
- 15
Once the cake is completely cooled you can frost it. Place one cake round onto a platter or cake stand and add a thin layer of the buttercream to cover the top. Carefully place the other round directly on top and frost the entire cake.
- 16
For the caramel drizzle, place the caramels and cream into a small saucepan over very low heat. Stir constantly until melted and smooth. Allow the caramel to cool before drizzling over the cake.