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!

Mexican Dorito 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. Mexican Dorito 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!

American Flag Strawberry Poke Cake

Get ready for an insanely delicious and patriotic dessert, an American Flag Strawberry Poke Cake. This is a fun one to have the kiddos help decorate. We've made this cake for a few forth of July celebrations now and it is always a huge hit.

An alternative and even simpler way of making this cake would be to use raspberries instead of the strawberries for the decoration on top. You could even use raspberry Jell-o as well. Enjoy!

Big Crumb Coffee Cake with Rhubarb

I tried out this delicious recipe from the wonderful blog Smitten Kitchen. The only thing I forgot was to add a dusting of powdered sugar on top. I love rhubarb so this was a winner. Enjoy!