Hi Ab! I think that would taste delicious. My only concern would be that I find CC frosting softer so holding everything in with the weight of the layers and filling could possibly be an issue. You could do a dam with white chocolate ganache to hold in the filling though. Let me know how it turns out!

Hi Kelsey! So glad you liked the cake. It sounds like a few things went wrong with the frosting though! I have a detailed tutorial here with tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/

That being said, this was an interesting cake to bake. The cake was easy to make of it self. I don’t think my banana’s were overripe enough, but overall the cake was easy to bake and looked great! Tasted great as well. Very dense and similar in taste to banana bread. This part was easy and I feel any baker can do.

The inside mixture, I think I did that correctly as well. Tasted delicious, although I was very confused when I added the rum and cooked until ‘hot’. The sauce was already bubbling when I added the rum, so I wasn’t sure how long that meant. In addition, I’m not sure what it mean to cook the bananas until brown. The sauce itself was brown so it was hard to undersand what ‘brown’ meant. I did try to wait until it was softened, but not sure if I cooked it long enough. Either way, it ended up well and wasn’t to hard besides trying to understand those baking instructions (like I said, I’m no chef so I take all written descriptions to heart!). Overall, this was great though. I think I got the flavor right and was fun to make.

So here is where my trouble area came….the Frosting. My worst enemby. So this is where all hell broke loose in my kitchen. I blended egg whites and sugar, then moved that to be blended over the heat. I tried to mix it, but never felt like I got the sugar granules out completely. In additoin, I was worried I’d cook the egg whites, so I may have take the mixture off the heat sooner than planned. I then went back to my mixer to beat the egg and sugar (15 mintues) until it turne into a mergingue like texture. Since the time suggested 5-10, I was worried overbeat it, but the mixture was getting partially stiff, but thought it could get more. Now I added the cube butter….It never fully mixed/broke down. I mixed for another 10 minutes. I know there was a note that it will take time (it will look curdled), but it would eventually become smooth….It never happened. At this point I was fearing my mixture was overmixed. It wasn’t stiff enough to hold cake, but loose and the texture was definitely chunky with butter chunks. I mean, it tasted great, but I was disappointment in myself I couldn’t make it look like it was in the pciture. Everyone though I didn’t airrate it enough to get it stiff, but I basically beat this mixture for 20 minutes and if it needed more, then that’s crazy!

Overall, I’d say it was a great cake. I love the flavor and think my biggest mistake was the frosting, but the frosting tasted good (despite it’s weird consistency, and lack of stability). Will I try to make this again, probably not since I’m afraid to screw up again, but we’ll see.

Hi Beth! Yes, I recommend refrigerating.

Hi K! Thank you! It honestly just takes lots and lots of practice (an patience). Making sure to knock any air bubbles out of the buttercream helps and using light pressure when smoothing the sides. Really though, the taste is more important than the look anyhow, so I wouldn’t get too hung up on that 🙂

Hi Sarah! I would use rum extract instead of the rum, but only 1-2 teaspoons or so at most as it is concentrated. Maybe start with less and add more if needed. Either leave the banana liqueur out or add 1/2-1 tsp or so of banana extract. I hope that helps!

Hey Olivia. This cake looks amazing. However can you sub out the alcohol. I know you can cook it out but the person who has requested a banana cake for their birthday is a reformed alcoholic. So I would not like to risk it.

Many thanks