Skip to main content

Banana Cake with Caramel Frosting


The problem of what to do with the ripe bananas sitting on the counter is one that we have often at my house. Needing to use up a few, I made this moist banana cake from Cooking with Carlee.

If you have the patience, I found that this cake tasted even more wonderful on the third or forth day. So moist and the flavor was just fantastic.


I kept leftovers wrapped up on the counter. The frosting does stick to foil or cling wrap so you may want to make sure it isn't touching the top of your cake. So very good and the kiddos absolutely loved it. Enjoy!

Banana Cake
Makes a 9x13-inch cake

Ingredients:
  • 1 1/2 cups milk
  • 2 Tablespoon vinegar
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 2 large bananas
  • 3 large eggs
  • 2 tsp vanilla
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 cups flour
Directions:
  1. Preheat oven to 275 F
  2. In a small bowl, mix together milk and vinegar and set aside
  3. In a mixer, cream butter and sugar until light and fluffy
  4. Add bananas and mix until smooth
  5. Stir in eggs and vanilla
  6. In a bowl, mix flour baking soda and salt
  7. Alternate adding flour mixture and milk mixture.  Stirring until just combined.
  8. Pour into well greased 9x13 metal pan (don't use glass!) and bake for an hour or until a toothpick inserted in the center comes out clean
  9. Remove from oven and place directly into the freezer for 45 minutes.
  10. Frost with caramel frosting after cake is removed from freezer.

Caramel Frosting

Ingredients:
  • 1 stick butter
  • 1 cup brown sugar
  • 1/3 cup whole milk (or heavy cream)
  • 1/4 tsp salt
  • 1 T vanilla
  • 2 cups powdered sugar
Directions:
  1. In a small saucepan, melt butter.
  2. Add sugar and milk and cook over medium low heat until the sugar is fully dissolved, about two minutes.
  3. Remove from heat and add vanilla.
  4. Transfer to your mixer bowl.  Beat on medium, adding a little powdered sugar at a time.  Adjust by adding more sugar or milk until you reach your desired consistency. 

Recipes from Cooking with Carlee.

Comments

  1. I am glad you liked it! You made it look delicious!

    ReplyDelete
  2. I am always looking for recipes that use old bananas, even though I love my classic banana muffins the amount of times I end up with old bananas I definitely need a new recipe in my repertoire! Plus the caramel icing has me drooling!

    ReplyDelete
  3. Hello! I am excited to try this recipe tonight. My son requested banana bread for his bday cake! So when I saw this recipe, I knew it was meant to be! We just moved to a town that is at 6500 elevation, so im just curious at what elevation you are at? And if you suggest I make changes? Thx!

    ReplyDelete
    Replies
    1. You are quite a bit higher up in elevation. For high altitude baking, I would recommend King Arthur Flour:

      http://www.kingarthurflour.com/learn/high-altitude-baking.html

      They are my go to. In general, I find that things bake a lot faster, sometimes up to 25% faster, so keep a close eye on it. We add in another tablespoon of flour in most cake recipes as well as an extra tablespoon of liquid. Consult that webpage I linked, as you will be adding in even more since you are so high up.

      Delete
  4. Thanks so much for the info! The cake turned out wonderfully! Super duper moist. It was a hit! Thanks again!

    ReplyDelete

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!


Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!


Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!


Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Old Fashioned Ham Salad

Besides making ham and pineapple sandwiches, Ham Salad is my favorite way to use up leftover ham. For a delicious treat, serve this Ham Salad with butter crackers and slices of Swiss cheese. It is crazy delicious. Enjoy!

Moist Cinnamon Streusel Pumpkin Coffee Cake

Moist and so flavorful, this Pumpkin Coffee Cake can be enjoyed year round and is particularly good with a cup of coffee.



A light glaze decorates the top of the coffee cake, along with a sprinkling of pecans.


Enjoy!

Cheeseburger Meatloaf (Keto/Low Carb)

Would you like to hear what I discovered yesterday? Well, I realized I had accidentally turned off comments on the blog for the past two months. Yikes!

About two months ago I was getting hit with a spam comment barrage so I had turned off comments for the evening, fully planning on turning them back on the next day. Whoops! Apparently I totally forgot. My apologies.


Onto the meatloaf. You get a pretty substantial serving here at only two carbs, leaving you lots of room for vegetables on the side to make up the majority of the carb count in your meal.

Of course, it doesn't have the exact texture of a traditional meatloaf, but I found it to be a great substitute. It is not tough and the diced onion lends some added texture, flavor and moisture. I would recommend going for a fresh onion for this as opposed to onion powder for this reason.


I had this with a sugar free ketchup. Tasty and even the kids loved it, onions and all. Enjoy!

Moist Pineapple Banana Bread

Moist Pineapple Banana Bread takes a tropical twist on classic banana bread, using crushed pineapple and coconut. After receiving some feedback that the pineapple flavor was mild, I have added in optional pineapple extract. 
For that matter, you could even add in coconut extract as well if you really want to punch up the flavor. I would probably try that out next time I made this, but if you try it before me please let me know how it turned out in the comments.

If you were wondering what the black specks are in the bread, as a reader asked below, they are banana seeds. Next time you take a bite of banana, notice the small black seeds that run down the middle. Mystery solved! 

Update 2016: I've noticed over the years that banana bread, more so than other breads, has a tendency to burn on the sides and bottom due to the long bake time. After researching how to fix this problem, silicone loaf pans seem to be the answer. I plan on ordering one soon and will update with the results la…