Banana Caramel Cake

Banana Caramel Cake

I have a reputation with my children for getting a little bit carried away when I do Christmas baking. A few years ago, I was so excited about having all of our children and grandchildren home for the holidays, I kept adding to the items I just had to make. By the time they all arrived, I had quite a dessert “buffet” that included 18 items. I still haven’t lived that down!

This month’s issue had all the makings for me getting carried away again. It was difficult to stop coming up with recipes. Hopefully, I will have gotten some of the need to bake out of my system before Christmas and can keep the recipes to a reasonable number. Only time will tell.

Print Recipe
Banana Caramel Cake
Banana Caramel Cake
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Banana Caramel Cake
Instructions
  1. Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray and line bottoms with parchment paper.
  2. Beat 1-1/2 sticks butter, and 1-2/3 c. sugar for 3 min.
  3. Sift together flour, baking powder, baking soda and salt and set aside.
  4. Add eggs, one at a time, to butter mixture and mix on low. Add flour mixture, in two parts, beating between each addition.
  5. In separate bowl, mix the very ripe mashed bananas with sour cream and vanilla. Fold banana mixture into batter.
  6. Pour into pans and bake 30-35 minutes until done. Cool on wire rack.
  7. Sprinkle 1/4 c. sugar in large skillet. Cook over high heat until caramelized.
  8. Remove from heat and stir in 3 T. butter until melted.
  9. Return to medium heat. Add 3 sliced ripe bananas to skillet and cook 1-2 minutes and gently turn and cook 2 more minutes until lightly browned.
  10. Place sliced bananas between cooled layers of cake and ice with your favorite cream cheese frosting.
Recipe Notes

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