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Apr 04

Banana Cake

 Its been sooooo very long since I’ve posted anything on my blog here.  I often think of things, and the get carried away with life, busy and just forget about it.  Well, not this time.  A few weeks ago I made a cake for my Dad’s birthday.  He loves banana cake, but I like to try new recipes often.  I went searching for a new banana cake recipe and found a great one.  One of my Dad’s favorites to eat is also caramel.  This recipe encompasses both!!  What a delight.

Here is the Banana Nut Cake with Caramel Frosting Recipe on its original page where I found it from About.com.  I am also re-posting the recipe for your convenience and adding a few tips from my experience making it.

Quick Tip:  When making this frosting, it firms very quickly when cooling.  Work fast and know that you will probably not be able to spread it with a spatula, but may need to use your hands.  It sets up quickly, more like a fudge.  Oh it is so delicious though!

banana cake

This is a banana cake recipe and caramel frosting, with buttermilk or sour milk, chopped walnuts, and mashed bananas.
Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

1/2 cup butter
1 1/2 cups sugar
1 cup mashed ripe banana (about 2 small to medium bananas)
3 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 cup finely chopped walnuts or pecans
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup soured milk or buttermilk
Preparation:

In a large mixing bowl cream butter and sugar. Add mashed bananas; beat well with electric mixer 1 minute. Add eggs, one at a time, beating well after each addition. Add flavorings and chopped walnuts or pecans.
Sift together the sifted cake flour, baking powder, soda and salt; beat into creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients. Beat for 2 minutes on medium speed of electric mixer. Pour batter into 2 buttered and floured (or butter and line bottom with waxed paper) 8-inch square cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool on wire racks for 10 minutes; remove from pans and cool thoroughly on racks.

Caramel Frosting

2 cups dark brown sugar, firmly packed
6 tablespoons butter
dash salt
1/2 cup milk
2 cups sifted powdered sugar
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
In a saucepan, combine brown sugar, butter, salt, and milk; bring to a boil over medium heat. Boil 5 minutes, stirring frequently. Remove from heat; let stand 8 to 10 minutes. Gradually beat in powdered sugar with electric mixer. Continue beating until spreading consistency; add vanilla and blend well. Frost cake and sprinkle with the chopped walnuts or pecans.

1 comment

  1. Zsolt

    Banana bread (banana loaf) is a bit more dense and heavier than baanna cake. Both are very moist and that comes from the baannas themselves. Be sure to use ripe baannas (the ones that have the dark skins, that look like they should be thrown out they are much sweeter when they are like that.)My grandmother used to make the most delicious baanna cake. It used cake pastry flour (not all purpose flour), and it was light and tender, not as heavy as baanna bread. I have made it, and I liked it with a buttercream frosting or a 7-minute icing that is done in a doube boiler.So many people rave about carrot cake (which is delicious, no question about that), but baanna cake is in a class of its own if it is HOME MADE (from scratch, not from a mix.)

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