Bananas Foster Pudding

Components of Banana Cake Step 1 Set oven temperature to 350 degrees F. (175 degrees C). Cooking spray the bottoms of three 8-inch round cake pans and line them with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt. In a second bowl, mix together the sugar, 2 cups of mashed banana, oil, yogurt, buttermilk, vanilla, and eggs until they are well mixed. Add this mixture to the flour mixture and stir just until it is all mixed together. Divide the batter evenly between the pans that have been prepared. Step 2 Bake in an oven that has already been heated for 25 to 30 minutes, or until a toothpick can be stuck in and pulled out clean. Cool for 10 minutes in the pans on a wire rack. Take the cakes out of the pans and put them on a wire rack to cool for about an hour and a half. Step 3 A toothpick is resting on the edge of a baked cake batter in a cake pan. In a small saucepan, mix sugar, cream, butter, cinnamon, and salt to make the caramel sauce. Cook over medium heat, whisking constantly, for about 2 minutes, or until the butter melts and the sugar dissolves. Remove from heat and stir in 1 1/2 mashed bananas, vanilla bean paste, and 3 tablespoons of rum. Step 4 Overhead of a caramel sauce being made in a sauce pan with a whisk. Slice the bananas and put them in a small bowl. Drizzle the bananas with 4 tablespoons of the caramel sauce and the last tablespoon of rum. The rest of the caramel sauce should take about 20 minutes to cool to room temperature. Step 5 For the caramel frosting, beat the butter on medium speed in the bowl of a stand mixer with the paddle attachment for about 3 minutes, or until it turns a light color. Gradually add powdered sugar and beat on medium speed for about 3 minutes, or until light and fluffy. Add 1 cup of the salted banana caramel sauce and beat on low speed for about 1 minute, or until everything is mixed together. Put 1 cup of frosting into a pastry bag with a #12 tip. Step 6 Overhead of a bowl with caramel frosting being mixed. To put the cake together, put one layer of cake on a serving plate and spread 2/3 cup of Caramel Frosting on top. Using the piping bag, pipe a ring of Caramel Frosting around the edge of the cake layer on top of the frosting. Step 7 Put half of the sliced banana mixture inside the frosting ring and spread it out evenly with a spoon. Add the second layer of cake on top. Step 8 On the second layer, add another 2/3 cup of caramel frosting. Repeat with the piping bag to make a ring of caramel frosting around the edge of the cake layer on top of the frosting. Step 9 Put the rest of the sliced banana mixture in the frosting ring and spread it out evenly with a spoon. Add the last cake layer on top. Step 10 Banana cake that isn't finished sitting on a serving platter with a bowl of sliced bananas and a bag for icing. Smooth the rest of the frosting on the top and sides of the cake. Step 11 Banana cake with frosting on it sitting on a serving platter and a bowl of frosting off to the side. If you want to decorate, use a piping bag. Step 12 Banana cake on a serving platter with extra frosting and sliced bananas on top. Slice and serve with the rest of the caramel sauce, which is 3/4 cup.