A birthday cake of a different kind

This year my dad didn't get to spend his birthday here at home with us since he was working out of town. I wanted to make him a cake for his birthday so we could celebrate a belated birthday with him. I came across this recipe and decided that it would be an excellent cake to try. I did make a few changes in it though. I used Splenda rather than sugar since my grandmother was here with us and she has to watch her sugar intake. I am not sure what the cake would taste like made with real sugar, but this one made with Splenda was awesome! The cream "frosting" was really good. I did however forget to add the bananas in the cream frosting, but it was really good without them. I think with the bananas missing it brought out the caramel flavor even more. The cake was moist and the cream topping was just the right sweetness to top it off. I would definitely recommend this recipe to anyone who loves bananas. I think I might have found a new favorite here. Give it a try...I think you will like it!

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS
Adapted from Bon Appetit

Cake
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon (generous) fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
6 large eggs
1 cup plus 2 tablespoons buttermilk
2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)

Banana-caramel cream1 1/2 cups (packed) golden brown sugar
1 small ripe banana, peeled, cut into 1-inch pieces
3 tablespoons unsalted butter, room temperature
3 3/4 cups chilled heavy whipping cream, divided

4 1/2 teaspoons fresh lime juice, divided
4 1/2 teaspoons dark rum, divided

Sea Salt-Roasted Pecans

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

For banana-caramel cream:
Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.

Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.

Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.

Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

Makes 10 to 12 servings.