BANANA CAKE WITH CARAMEL FROSTING

Makes a 9×13-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 9×13 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.

Advertisements
Print Friendly, PDF & Email