Rich Banana Cake (Print Version)
# Ingredients:
01 -
2¼ cups of crushed vanilla wafers.
02 -
½ cup melted salted butter.
03 -
5 tablespoons of light brown sugar.
04 -
1 teaspoon cinnamon, ground.
05 -
24 ounces of softened cream cheese.
06 -
1 cup packed brown sugar.
07 -
3 tablespoons plain flour.
08 -
1 cup mashed bananas that are ripe.
09 -
1½ teaspoons cinnamon powder.
10 -
¼ teaspoon nutmeg powder.
11 -
2 tablespoons of dark rum.
12 -
3 large eggs at room temperature.
13 -
¼ cup of salted butter.
14 -
½ cup of packed light brown sugar.
15 -
⅛ teaspoon nutmeg, ground.
16 -
½ teaspoon cinnamon powder.
17 -
1 tablespoon of thick cream.
18 -
2 tablespoons rum (dark).
19 -
2 medium bananas, sliced into rounds.
20 -
½ cup chilled cream.
21 -
¼ cup powdered sugar.
22 -
½ teaspoon cinnamon, ground.
# Instructions:
01 -
Pop it into a 325°F oven for 10 minutes.
02 -
Turn the oven down to 300°F after baking the crust.
03 -
Mix the cream cheese, sugar, and flour together until it’s completely smooth.
04 -
Mix in the bananas, rum, and the spices until it’s well blended.
05 -
Work in the eggs one by one, mixing fully in between.
06 -
Pour the filling evenly over the crust.
07 -
Place in a water bath and bake for 60 minutes.
08 -
Leave it in the oven for an hour with the door slightly open or shut.
09 -
Refrigerate for 6-7 hours until it’s set.
10 -
For the bananas foster topping, cook everything and carefully set the rum alight.
11 -
Let the topping simmer until it thickens up.
12 -
Whisk the cold cream, powdered sugar, and cinnamon until stiff peaks form.
13 -
Top the chilled cake with whipped cream and bananas foster.
# Notes:
01 -
A water bath helps your cake avoid cracking.
02 -
Gradual cooling gives a softer texture.
03 -
Eat within 2-3 days since the bananas on top are fresh.