Devil's Food Cake With Caramelized Bananas Recipe

In a food processor fitted with a metal blade, combine the toasted pecans, all-purpose flour, cake flour, baking powder, baking soda, and salt. Process for 20 to 30 seconds, or until the pecans are finely ground and the mixture has a powdery consistency. This helps distribute the nuts evenly throughout the cake.

In the 4-1/2-quart bowl of a heavy-duty electric mixer with the paddle attachment, cream the mayonnaise, light brown sugar, egg, egg white, and vanilla extract on medium speed for about 4 to 5 minutes, until the mixture lightens in color and texture. With the mixer on its lowest speed, add half of the dry ingredients, then the remaining buttermilk.

Add the cocoa/buttermilk mixture to the batter and beat on low speed until just incorporated. Scrape down the sides of the mixing bowl as necessary to maintain a smooth, uniform batter.

Scrape the batter into the prepared pan and bake for 33 to 38 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Let the cake cool completely in the springform pan. You can make the cake up to 8 hours in advance if you need to.

For the pecan caramel, combine the water, sugar, and corn syrup in a small saucepan. Stir over medium heat with a wooden spoon until the sugar dissolves. Raise the heat to medium-high and continue to cook without stirring for 4 to 6 minutes, until the syrup turns a deep amber color.

Immediately remove the pan from the heat and slowly add the cream, stirring until smooth. Be careful, as the mixture will bubble up. If any hard bits of caramel remain, return the pan to low heat and stir until completely dissolved, then remove from heat. Off-heat, blend in the butter, then stir in the pecans, making sure they are well-coated. If the topping hardens, rewarm it slightly in a microwave or double boiler until it's warm enough to spread.

Place dollops of the warm pecan topping on top of the cooled cake. Using a small offset spatula, spread the topping evenly over the cake, all the way to the edge of the pan. Work quickly before the topping sets.

Peel and thinly slice the bananas at an angle, keeping the slices intact; discard the end pieces. Work with about 1/3 of a sliced banana at a time, fanning out the slices in a single layer. Arrange them in concentric circles, starting at the side of the pan and working inward. This step can be done up to 2 hours in advance; if doing ahead, press plastic wrap directly onto the surface of the banana layer to prevent browning and keep at room temperature.

Preheat the broiler. Position an oven rack about 5 to 6 inches from the heat source.