BANANAS FOSTER CAKE

Today I Made:

BANANAS FOSTER CAKE  for DESSERT.

Recipe from MY SWEET VEGAN by HANNA KAMINSKY.

This cake is for the serious banana lover.

You have banana in the batter.

Banana in the middle of the two layers.

And caramelized banana slices as part of the topping.

I made a few changes to the original recipe:

-I didn't use rum as the recipe called for.

 Husband hates alcohol and any wet cake.

-I used regular butter cream frosting instead of the Caramel Frosting.

-I mashed more bananas and used it to glue the two layers together.

-I used whole wheat flour instead of all purpose.

I did encounter one problem with the frosting.

The recipe says to microwave 1/3cup brown sugar with 1 1/2teaspoons water for 30 to 60 seconds or until sugar dissolves.

Then you let it cool down and add it to the creamed Earth Balance and powdered sugar.

Well, I let the brown sugar mixture cool and it turned rock hard.

I microwaved it for a few seconds more to melt the sugar again.

I let it cool down for a minute then added it to the creamed EB and powdered sugar.

That was the worst thing I could have done.

The frosting turned into a huge mess.

It turned so runny, I had to dump it.

I decided to use a regular butter cream frosting instead.

Overall, the cake turned out great.

The mashed bananas in between the two layers was super creamy and it gave the cake the moisture it needed.

And the caramalized banana slices added a caramel-like flavor to the entire cake.