banana cake with praline filling and white chocolate ganache

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You’re in for a delightful surprise here as a modicum of ripe banana subtly flavors a light white cake without overpowering it. Sugared pecans go in the praline filling and garnish the top of the cake.

MAKES A 9-INCH TRIPLE-LAYER CAKE; SERVES 16 TO 20
  1. Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans. Line the bottom of each with a round of parchment or waxed paper and butter the paper.
  2. Sift together the flour, baking powder, cinnamon, and salt. Set the dry ingredients aside. In a food processor or blender, process the milk and mashed banana into a smooth, light puree.
  3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. On medium-high speed, beat in the egg whites 2 or 3 at a time until smooth, scraping down the sides of the bowl between additions.
  4. With the mixer on low speed, add the dry ingredients and banana puree alternately in 2 or 3 additions, beating until just blended between additions. Scrape down the sides of the bowl and beat on medium-high speed for 1 minute. Divide the batter among the 3 prepared cake pans.
  5. Bake for 20 to 25 minutes, or until a cake tester or wooden toothpick stuck into the center of each layer comes out clean and the cake is beginning to pull away from the sides of the pan. Let the layers cool in their pans for 10 minutes. Then turn out onto wire racks, gently peel off the paper liners, and let cool completely, at least 1 hour.
  6. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the Praline Filling, leaving a ¼-inch margin around the edges. Place the second layer on top, again flat side up, and cover it with the remaining filling. Finally, add the third cake layer and frost the top and sides of the cake with the White Chocolate Ganache. Garnish with Sugared Pecans.

BAKER’S NOTE