Banana Cake with Passion Fruit Caramel and Coconut Meringue

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 250 g banana ripe mashed ( 3 of them)
• 115 g buttermilk well-shaken
• 330 g cake flour 
• 1 teaspoon coconut extract 
• 85 g plus light
• 2 large egg whites 
• 2 large eggs room temperature
• 115 g cup heavy whipping cream 
• 0.3 cup pear puree 
• 0.5 teaspoon salt 
• 0.5 cup shortening 
• 100 g sugar 
• 56 g butter unsalted cut into pieces
• 2 teaspoons vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• whisk
• loaf pan
• toothpicks
• stand mixer

Directions

1. For the cake:Preheat oven to 325 degrees F. Butter and flour two 8-in square by 2-in deep pans (i like the kind with the removable bottom), plus a loaf pan for the extra batter.
2. Cut parchment paper to fit the bottom of the pans and press in.Sift flour, baking powder, baking soda, and salt together in medium bowl and set aside.
3. Place butter in bowl of a stand mixer and beat until very light and fluffy, about 5 minutes.
4. Add the shortening and beat until very light and fluffy and combined, another 5 minutes.
5. Add in the eggs, one at a time, and beat until combined.
6. Add the vanilla extract and beat until combined.
7. Add in the bananas and beat on low until combined.
8. Add in the flour mixture and buttermilk in five additions, beginning and ending with the flour. Beat in between additions just to combine. Divide batter evenly between prepared pans.
9. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
10. Combine sugar, corn syrup, water, and salt in a medium, heavy-bottomed saucepan. Bring to a boil over high heat. Meanwhile, bring the cream to a simmer in separate small saucepan and keep warm.Continue cooking until sugar mixture is dark amber, about 6-8 minutes. Do not let the mixture burn!
11. Remove from heat and add the cream slowly; mixture will bubble up furiously and settle down. Stir to combine.
12. Add in butter a few pieces at a time and stir until melted and incorporated.
13. Add in passionfruit puree and stir to combine.Reheat the mixture over medium high heat to about 250 degrees F.
14. Remove from heat and let cool to room temperature.
15. Place one cake layer on a plate and spread caramel over the top.
16. Combine the sugar and egg whites in a medium metal bowl and place over a pan of simmering water.
17. Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
18. Remove mixture from heat and pour into a stand mixer bowl.
19. Whisk on medium speed for about 5 minutes until the mixture has cooled.Beat on high speed until stiff glossy peaks form, about another 5 to 10 minutes.
20. Add vanilla and beat to combine.
21. Spread meringue over top of cake. Use a brulee torch to brown the meringue.