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!
Makes a 9×13-inch cake
- 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
- Preheat oven to 275 F
- In a small bowl, mix together milk and vinegar and set aside
- In a mixer, cream butter and sugar until light and fluffy
- Add bananas and mix until smooth
- Stir in eggs and vanilla
- In a bowl, mix flour baking soda and salt
- Alternate adding flour mixture and milk mixture. Stirring until just combined.
- Pour into well greased 9×13 metal pan (don’t use glass!) and bake for an hour or until a toothpick inserted in the center comes out clean
- Remove from oven and place directly into the freezer for 45 minutes.
- Frost with caramel frosting after cake is removed from freezer.
- 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
- In a small saucepan, melt butter.
- Add sugar and milk and cook over medium low heat until the sugar is fully dissolved, about two minutes.
- Remove from heat and add vanilla.
- 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.