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!
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
1/2 cup butter
1 1/2 cups sugar
1 cup mashed ripe banana (about 2 small to medium bananas)
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
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.
2 cups dark brown sugar, firmly packed
6 tablespoons butter
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.