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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

  • 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
  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

  • 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
  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.


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

  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!

  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!

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

      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.

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


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