Recipe courtesy of Stella Kotsatos-Angelo
Show: Cake Wars
Episode: Cobra's Curse
Save Recipe Print
Banana Cake
Total:
2 hr 40 min
Active:
1 hr 15 min
Yield:
12 servings
Level:
Intermediate
Total:
2 hr 40 min
Active:
1 hr 15 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Cake:
Pecan Praline:
Swiss Meringue Buttercream:

Directions

Special equipment: two 9-inch cake pans

For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with baking spray.

Mix together the cake mix, flour, sugar, baking soda and salt in a medium bowl.

In a mixer with the whisk attachment, mix together the egg whites, vegetable oil, sour cream, vanilla, bananas and instant pudding until well mixed. Add the dry ingredients and then then slowly pour in 1 1/3 cups water.

Divide the batter between the prepared cake pans.

Bake until a toothpick inserted into the center of the cakes comes out clean, about 40 minutes. Cool on a rack.

For the praline: In a medium saucepan, bring the sugar and 1/2 cup water to a boil without stirring; occasionally swirl the pan gently to blend the sugar. Once the mixture has turned a light caramel color, remove the pan from the heat and add the vanilla and the candied pecans. Stir with a spatula and immediately pour out onto a parchment-lined cookie sheet. Allow to dry until brittle. Break into pieces.

For the buttercream: Put the sugar and egg whites in a large heatproof bowl set over a saucepan of simmering water. Whisk constantly until hot to the touch; the sugar should be dissolved and look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites cool and form a thick, shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, 1 tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla and beat on medium-high speed until thick and very smooth, 6 to 10 minutes. Refrigerate.

To assemble the cake: Mix 1 cup of the crushed praline into 2 cups of the buttercream. Spread the top of one of the cake layers with the praline filling, then stack the second cake layer on top. Ice the entire cake with the remaining buttercream.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Cake Wars

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Fresh Peach Cake

Recipe courtesy of Ina Garten

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Banana Cake

Recipe courtesy of Hannah Wilson

Banana Cake

Recipe courtesy of Jennifer Duncan

Nana's Banana Cake with Salted Caramel Buttercream

Recipe courtesy of Viki Kane

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.