Bananas Foster Cake

Recipe from “My Sweet Vegan,” by Hannah Kaminsky

“Modeled after the traditional flavors of bananas foster, the layers are soaked in rum before assembly and topped with a caramel frosting that pulls the whole dessert together. In the typical showy fashion of traditional bananas foster, the banana slices used for garnish could be made with the addition of some rum, and then set ablaze to let the alcohol cook off. Knowing my personal ineptitude with fire, I think it is safer to recommend a simple sauté. The end results are still extraordinary, even without the stovetop bonfire.”

Banana Cake

• 2-1/2 Cups All-Purpose Flour
• 2 Teaspoons Baking Powder
• 2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 2/3 Cup Plain Soymilk [use rice, almond, or hemp milk for a soy-free option]
• 1 Teaspoon Apple Cider Vinegar
• 1/2 Cup Dairy-Free Margarine [use Earth Balance Soy-Free for a soy-free option]
• 3/4 Cup Granulated Sugar
• 1/2 Cup Dark Brown Sugar
• 5 Ripe, Medium-Sized Bananas
• 1 Tablespoon Vanilla Extract
• 6 Tablespoons Rum (Any Variety)

Caramel Frosting

• 1 Cup Dairy-Free Margarine [use Earth Balance Soy-Free for a soy-free option]
• 3-1/2 Cups Confectioner’s Sugar
• 1/3 Cup Brown Sugar
• 1-1/2 Teaspoons Water
• 1 Teaspoon Vanilla ExtractSautéed Bananas
• 1 Firm, Large Banana, sliced into ¼ inch rounds
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Water

Preheat your oven to 350ºF (175ºC) and lightly grease and flour two 8 inch round cake pans. In a small bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. In a separate small bowl, combine the soymilk and vinegar, also moving this to the side. In your stand mixer, cream together the margarine and both sugars until light and fluffy. Mash the bananas well and mix them in, along with the vanilla. Add the flour mixture, alternately with your now curdled soymilk, into your mixer. Ensure that everything is fully combined before equally dividing the batter between your two prepared pans.

Bake for 25 to 30 minutes, until a toothpick inserted into the center of each layer comes out clean. Remove from the oven, and while they are still warm, poke the cake tops numerous times with your testing toothpick. Evenly pour 3 tablespoons of the rum over each of the layers. Let the cake layers cool completely before turning them out of the pans to frost.

For the frosting, cream the margarine well and incorporate the confectioner’s sugar slowly. Microwave the brown sugar together with the water for approximately 30 to 60 seconds, just until the sugar dissolves and it begins to bubble a bit. Let the brown sugar stand for a few minutes to cool off, then pour it into the margarine mixture. With the mixer on high, beat the frosting vigorously until all of the ingredients are fully incorporated. Stir in the vanilla, and frost the cake as desired.

For the banana garnish, combine the brown sugar and water in a non-stick skillet over medium heat. Cook until the sugar dissolves. Add the banana, and stir to coat all of the pieces well. Cook for about 2 minutes, until the sugar bubbles and darkens into a golden caramel, stirring gently every so often. Remove the bananas from the skillet and transfer them to a silpat. Separate each slice so that they do not stick together. Let them cool completely before garnishing the cake.

Makes 10 to 12 Servings

For more of Hannah Kaminsky’s recipes, see her popular cookbook, My Sweet Vegan and her Sweet Vegan ebook collection (includes Blondies + Brownies, A La Mode, and much more)