I have a confession. I don't really like s'mores. This is not a grown up food snob thing - I have never really liked s'mores. I think it is the toasted marshmallow I am not crazy about. The Hershey's bar can be fixed, but the new fad for upscale s'mores doesn't do much for me. But...add a banana to the mix and all is forgiven. Banana s'mores are something I can get behind.
Since Aaron has Celiac too, we have to figure the whole smore thing out whenever they show up at events. Yes, there are the gluten-free grahams widely available now, but before that we discovered banana s'mores - as mentioned on my post on campfire cooking.
For some reason I got it into my head to try the banana s'more in cake form. Here is the result of that creation. The frosting I used was a flop though... sorry Cook's Illustrated - I didn't like your Foolproof Chocolate Frosting. It was not fluffly nor chocolatey enough for me. The cake though, Jason reported was good (I made it gluten-full, so didn't taste it myself).
S'more Bananas Cake
Adapted from Lauren Dawson's Banana Layer Cake
- 7 1/2 ounces (1 1/2 cups) flour (all-purpose or gluten-free blend)
- 7 1/2 ounces graham cracker crumbs (regular or gluten-free)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons kosher salt
- 8 ounces (1 cup) unsalted butter, softened
- 1 1/4 cup granulated sugar
- 4 egg yolks
- 1 1/2 teaspoons vanilla extract
- 3/4 cup mashed ripe banana (1 1/2 large)
- 3/4 cup buttermilk
- 6 egg whites
- 4 cups toasted marshmallow fluff icing (recipe below)
- 3-4 cups your favorite chocolate frosting
- Graham cracker crumbs (optional)
- Homemade marshmallows (optional)
- Chocolate bar (optional)
- 2 9 inch cake pans
- Preheat the oven to 325°. Prepare two 9-inch round cake pans by greasing it and lining the bottom with parchment paper
- In a large bowl, whisk the flour, graham cracker crumbs, baking powder, baking soda and salt.
- With a stand mixer, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla extract. Add the mashed bananas and beat the mixture until smooth. Add half of the dry ingredients and beat at low speed until the batter is moistened. Beat in half of the buttermilk, then add the remaining dry ingredients and the remaining buttermilk.
- In a medium bowl, beat the egg whites at medium-high speed until firm peaks form. Beat one-fourth of the egg whites into the batter at low speed. Using a rubber spatula, fold in the rest of the whites until no streaks remain. Divide the batter between the two prepared pans and spin the pans to smooth the top.
- Bake the cake for about 40 minutes, until the top is golden and springy and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then invert the cake onto a rack to cool completely. Peel off the parchment paper.
- To assemble the cake, cut each layer in half horizontally. Pipe a dam of chocolate frosting on the first layer, then fill with marshmallow fluff icing (or take my advise and use marshmallow fluff frosting described below). Repeat with remaining layers.
- Frost cake with chocolate frosting, and coat the sides with graham cracker crumbs. Top with toasted marshmallows, broken grahams and chocolate squares, if desired.
- 1/2 pound (1 cups) unsalted butter, at room temperature
- 1 cups confectioners’ sugar
- 2 cups marshmallow cream (such as Marshmallow Fluff brand)
- Spread marshmallow fluff on oiled parchment in a large sheet pan, using a blowtorch, or broiler (watch super carefully), toast the fluff. Immediately move the fluff into a bowl greased with butter and allow to cool.
- In a stand mixer, beat butter and sugar until fluffy. Add in marshmallow cream and continue beating until fluffy and incorporated.