Banoffee Cake

Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans with parchment paper; or use two, 9-inch (23-cm) cake pans. Spray the sides with a baking spray.

Prepare the pecan cake layers: in a large mixing bowl, combine the eggs, buttermilk, oil, vanilla and sugar. Mix the ingredients together on medium-high speed for a few minutes, until the eggs are well beaten. In a separate bowl, combine all the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the cake batter, then mix for about 1 minute on slow speed until the flour is well incorporated. Fold in the chopped pecans last.

Divide the prepared cake batter evenly between the prepared pans. Bake in the preheated oven for approximately 25 minutes (up to 30 minutes for 9-inch), or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely. Once the layers are completely cooled, use a serrated knife to level off the tops.

For the caramel sauce: In a medium-sized saucepan, combine the sugar and water but do not stir. Cook the sugar over medium heat for 15 to 20 minutes, until the sugar caramelizes into a rich, amber color. Do not stir the syrup while cooking, as this will cause crystals to form on the sides of the pan! The timing can also vary, depending on 

saucepan and stove top. Once the syrup caramelizes, add the butter and whisk until melted. Add the heavy cream next and mix again; the sauce will foam up - take care that it doesn't run over. Remove the sauce from heat and add the salt and vanilla extract. Allow the caramel to cool and thicken for a few hours.

For the Cream Cheese Frosting: Soften the cream cheese and butter at room temperature until slightly soft to touch - not melted or too soft! Place the butter into a stand mixer bowl and use a whisk attachment to whisk the butter. Whisk on high speed for about 7 to 8 minutes, scraping down the sides of the mixing bowl often to get all the butter creamed. Add the softened cream cheese next and whisk again for 2 to 3 minutes, scraping down the sides of the mixing bowl often, until the mixture is uniform and smooth.

Add the vanilla, optional cream cheese extract, salt and confectioner's sugar. Whisk on low speed first until the sugar is incorporated, then turn the speed up and whisk on high for 2 to 3 minutes, until the frosting is light and fluffy. If the frosting is too soft, refrigerate it for about 30 minutes, then use.

To assemble the cake: assemble the cake once the cake layers have cooled completely. Spread a generous about of caramel sauce (or dulce de leche) onto each cake layer. Follow the caramel sauce with a generous amount of cream cheese frosting. Add a layer of sliced banana on top of the cream cheese frosting. For the the last layer, spread the top with dulce de leche or caramel, then invert onto the cake. This way, the caramel is sealed inside.

Frost the outside of the cake with a thin, crumb-coat layer of frosting, then refrigerate for 15 to 20 minutes. Once chilled, frost the outside of the cake with a generous layer of frosting, then use a decorative icing comb (link in post) to smooth the sides, if desired. Garnish the cake with more bananas, caramel sauce and diced pecans. Refrigerate the cake for at least an hour before serving; the cake will be very soft and harder to cut if not refrigerated