Banana Cookie Butter Cake
One Sarcastic Baker recipe - American
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 Cups Cake Flour ((300 g/ 10.5 oz))
- 1 1/2 Cups Sugar (divided to 1 1/4 cup and 1/4 cup) ((300 g/ 10.5 oz))
- 1 TBS Baking Powder
- 1 Tsp Salt
- 1/3 Cup Vegetable Oil ((70/ g/ 2.5 oz))
- 8 Large Egg Yolks
- 1/3 Cup Whole Milik ((75 g/ 2.5 oz))
- 2 medium ripe bananas, mashed into puree ((220 g / 8oz))
- 2 tsp Vanilla extract
- 8 Large Egg whites
- 1/2 tsp cream of tartar
- 8-10 small cookies, for decoration (Optional)
- 1/2 Cup Dried Banana chips, for decoration (Optional)
- 1 Cup Whole Milk ((240 ml/220 g/8 oz))
- 1/3 Cup Flour ((40 g/1.5 oz))
- 1 Cup Butter, soften ((220 g/ 8 oz))
- 1 Cup Sugar ((200 g/ 2.5 oz))
- 1/2 Cup Cookie Butter Spread
- 1/2 Cup Sugar
- 1/2 Cup Water
Instructions
- 1
Preheat oven to 325F. Line 2 9" (or 3 8") cake pans with parchment paper.
- 2
Sift the flour, baking powder 1 1/4 cup (250 g/9 oz) sugar and salt twice.
- 3
In a large bowl, whisk together the egg yolks, milk , oil ,vanilla and banana puree to combine.
- 4
Slowly add the flour mixture and stir until smooth.
- 5
In a bowl of a standing mixer, fitted with the whisk attachment, beat the egg whites,cream of tartar and the remaining of the 1/4 cup (50 g/2 oz) sugar. Whip until stiff meringue is form.
- 6
Using a rubber spatula, gently fold 1/4 of the meringue into the batter. then fold the remaining of the meringue.
- 7
Divide the batter between the cake pans and bake until the cakes springs back when touched in the middle. About 35-40 minutes.
- 8
Allow the cakes to cool to room temperature before removing from the pans.
- 9
Slowly add the milk to the flour, 3-4 TBS at a time and whisk to combine between each addition.You should get a smooth sticky looking mix.
- 10
Place the flour and milk mixture in a heavy bottom saucepan over medium heat.Allow the mixture to simmer while stirring.
- 11
Once the mixture is simmering, vigorously whisk with a hand whisk for about 30-45 seconds more. The mixture should be thick and pasty.
- 12
Remove from heat and place a plastic wrap on top. Allow to cool to room temperature.
- 13
Place the butter and sugar in a bowl of a standing mixer and mix on high for about 5 minutes.
- 14
Add the cool flour and milk mixture and continue mixing for an additional 5 minutes or until you get a smooth and airy buttercream.
- 15
Add the Cookie Butter spread and mix until combine.
- 16
Place the sugar and water in a heavy bottom saucepan and allow to boil over medium heat.
- 17
Divide each cake into two layers. Place one layer on top of a cake board or on top of a serving plate.
- 18
Brush the cake with simple syrup and spread with 1/4 cup of buttercream.
- 19
Repeat the above steps but spread plain cookie butter spread on the second layer.
- 20
frost the cake with the remaining butter cream and decorate with cookies and dried bananas.