Banana Cake with Caramel Frosting
Moist Banana Cake with Caramel Frosting – a delicious dessert made with ripe bananas, butter, and a rich 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 with caramel frosting.
It keeps getting better with time!
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.
Storing Leftover Banana Cake
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.
Variations
- Nutty Twist: Add chopped nuts, such as walnuts or pecans, to the cake batter for a crunchy and nutty texture.
- Chocolate Lovers: Stir in chocolate chips to the cake batter for a chocolate-infused twist on the classic banana cake.
- Cream Cheese Frosting: Instead of caramel frosting, top the banana cake with a luscious cream cheese frosting for a tangy and creamy contrast.
Banana Cake with Caramel Frosting
Moist Banana Cake with Caramel Frosting – a delicious dessert made with ripe bananas, butter, and a rich caramel frosting.
Equipment
- 9"x13" Metal Baking Pan Don't use glass for this recipe!
Ingredients
Cake Ingredients:
- 1 1/2 cups milk
- 2 Tablespoon vinegar
- 3/4 cup unsalted 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
Caramel Frosting Ingredients:
- 1/2 cup (8 Tbsp. or 1 stick) unsalted butter softened
- 1 cup brown sugar
- 1/3 cup whole milk or heavy cream
- 1/4 tsp salt
- 1 T vanilla
- 2 cups powdered sugar
Instructions
Cake Directions:
- 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.
Frosting Directions:
- 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.
Notes
Recipe from Cooking with Carlee
Nutrition
Serving: 1sliceCalories: 625kcalCarbohydrates: 102gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 102mgSodium: 275mgPotassium: 222mgFiber: 1gSugar: 76gVitamin A: 733IUVitamin C: 2mgCalcium: 81mgIron: 2mg
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Looking for more banana recipes?
- Fried Peanut Butter and Banana Sandwiches – grilled banana and crunchy peanut butter sandwiches dusted with cinnamon sugar on the outside
- Meringue Topped Banana Pudding – A classic southern dessert made from scratch
- Extra Moist Chocolate Chip Banana Bread – studded with chocolate chips, this bread uses vanilla pudding mix to amp up the moistness.
I am glad you liked it! You made it look delicious!
Thank you and thanks for the recipe 🙂
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!
I hope you try it and enjoy it Lisa 🙂
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!
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.
Thanks so much for the info! The cake turned out wonderfully! Super duper moist. It was a hit! Thanks again!