Temperature: 375 ° F
Ingredients
Cake
- 3 1/2 cups sifted cake flour
- 2 cups paked light brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 14 Tablespoons unsalted butter, room temperature
- 4 large egges
- 2 cups mashed ripe bananas (approximately 6)
- 1 Tablespoon vanilla
- 1 cup toasted pecans, chopped
Filling/Frosting
- 1 1/2 teaspoons unflavored gelatin
- 6 Tablespoons cold water
- 3 cups whipping cream
- 5-6 firm bananas
- 1 1/2 cups toasted pecans, chopped
- 12 1/4 ounces caramel ice cream topping
Instructions
Cake: Preheat oven. Butter two 9" round cake pans. Sift the dry ingredients into a large bowl. With a mixer at low speed, combine the dry ingredients with butter, one tablesppon at a time; add eggs and 1 cup of mashed bananas. Beat on medium speed for 2 minutes. Add remaining mashed bananas and vanilla; beat for 1 minute. Stir in pecans. Pour into prepared cake pans. Bake 25-30 minutes or utnil tester inserted in center of cake comes out clean and cake is beginning to pull away from sides of the pan. Cool in pans for 10 minutes. Remove to cool completely on wire racks.
Filling: In a small bowl, sprinkle gelatin over cold water to soften. Scald 1/4 cup of the cream and pour over softened gelatin, stirring until dissolved. Set aside until room temperature. Whip remaining cream until soft peaks form. Add 3/4 cup of caramel ice cream topping and cream-gelatin mixture and continue beating until stiff peaks form. Cut each cake into two layers. Fill between the layers: spread a thin layer of remaining ince cream topping on top of cake; sprinkle 1/3 cup of nuts on top of topping; cover entirely with sliced bananas; cover with cream. Frost top and sides of cake with remaining cream. Press remaining nuts into cream at bottom edge. Refrigerate at least 1 hour before serving.
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