Directions

Banana Cake

Note: If mini baking pans aren't available, batter can be baked in a rectangular cake pan and cut out into rounds. 

​

Scrape out the vanilla beans, add to a mixing bowl with the brown and white sugars and incorporate using the tips of your fingers. Add the butter, and cream together using a hand held mixer. Beat in the eggs one at a time, followed by the sour buttermilk and banana puree. Whisk the flour, baking soda, salt and cinnamon together and then mix into the wet ingredients. 

​

Liberally butter the insides of the mini baking pans and fill halfway with the batter. Bake in the center of oven at 350F until lightly browned on top and a tester comes out clean. Remove from oven, let cool and remove cakes from pans. 

​

Strawberry Raspberry Sauce

Whisk jam, orange juice, lemon juice and zest together until smooth. Place strawberries and raspberries in a bowl, pour sauce over the top and toss. 

Cream Cheese, Buttercream

Using a handheld mixer, beat the butter, cream cheese, vanilla & rum flavorings and salt until smooth. On low speed, gradually mix in powdered sugar until smooth and creamy. Scrape down the sides and mix on medium until smooth. 

Orange-Candied Walnuts

Place walnuts in a medium sized bowl, drizzle with butter and stir to coat.  Sprinkle with brown sugar, cinnamon, and salt and mix. Spoon onto a baking sheet lined with aluminum foil and bake at 350F for 12-15 minutes, stirring occasionally or until toasted. Remove from oven and mix in orange zest. Let cool. 

Assembly:

Slice a mini cake into 3rd's. Pipe some buttercream onto the bottom section, top with the 2nd section of cake and pipe on buttercream. Cut out the top piece of cake with desired cookie cutter and press onto top of cake. Once cakes are all assembled, arrange on a serving platter and serve with strawberry, raspberry sauce and candied walnuts. 

​

​

​