Banana Layer Cake With Caramel Cream And Pecans

• 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)
• 1 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

1. Preheat oven to 350u0b0F. 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).
2. 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.)
3. 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 218u0b0F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
4. 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.
5. 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.
6. Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

flour, baking powder, salt, unsalted butter, sugar, eggs, buttermilk, bananas, golden brown sugar, banana, unsalted butter, chilled heavy whipping cream, lime juice, dark rum

Taken from www.epicurious.com/recipes/food/views/banana-layer-cake-with-caramel-cream-and-pecans-233719 (may not work)