BANANA CAKE WITH MOST EXCELLENT CARAMEL FROSTING
Delicious and easy! The moist cake starts with a mix but tastes homemade. The penuche-style frosting is very sweet! I clipped this recipe from the Oregonian newspaper many years ago.
Provided by appleydapply
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 for glass or light metal pan; 350 for dark metal or coated pan. Position a rack in the middle of the oven.
- Grease and flour a 9x13" pan.
- Put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2/3 cup line. Set aside.
- Mash bananas with a fork, adding the remaining tablespoon of lemon juice to them as you mash. Set aside.
- Combine cake mix and baking soda in a large mixer bowl and stir. Add bananas, softened butter, lemon-milk mixture, eggs, and vanilla. Beat at low speed about 30 seconds until moistened. Turn speed to medium and beat another 4 minutes.
- Pour batter into prepared pan and place in oven.
- For glass or metal pan, bake at 375 degrees for 28 to 33 minutes. For dark metal or coated pan, bake at 350 degrees for 31 to 33 minutes. Cake should be pulling away slightly from edges of pan when done, and the center should spring back when lightly touched with finger. Check for doneness at lowest time, but don't move cake in oven before then as it may fall.
- Cool in pan on wire rack, then frost.
- For frosting:.
- Spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned. Watch carefully to avoid overcooking! Set aside while you prepare frosting.
- Have all frosting ingredients ready so you can move quickly while making the frosting, or it may set up before you can smooth it on the cake.
- In a small saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1 1/2 minutes.
- Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle with toasted pecans.
- You can serve immediately; although frosting may take several hours to completely set.
Nutrition Facts : Calories 428, Fat 19.7, SaturatedFat 8.5, Cholesterol 84.3, Sodium 497.2, Carbohydrate 59.5, Fiber 1.4, Sugar 39.5, Protein 4.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #fruit #cakes #tropical-fruit #bananas
You'll also love
Robin Black
b66@hotmail.comThis cake was a complete failure. It was dry, dense, and the frosting was too sweet. I would not recommend this recipe.
Maleah Lewis
lewis_maleah75@hotmail.comThis cake was a huge disappointment. It was dry and the frosting was too runny. I would not recommend this recipe.
Shannon Mayfield
s@hotmail.frThis recipe is a waste of time. The cake was dense and the frosting was too sweet. I would not recommend this recipe.
caniyah O’Neal
o.caniyah87@hotmail.comI followed the recipe exactly and the cake turned out terrible. It was dry and tasteless. I would not recommend this recipe.
ibe uju
u-ibe@yahoo.comThis cake was a disaster! The cake was dry and the frosting was too runny. I would not recommend this recipe.
Khalesha Lowe
k-l@hotmail.comThe cake was a little dry, but the caramel frosting was delicious. I would try this recipe again, but I would make some adjustments to the cake batter.
Phulkhan Khaskheli
k-p93@hotmail.comThis cake was a bit too sweet for my taste, but it was still good. The caramel frosting was delicious and the cake was moist.
Davida H Tucker
tuckerd84@hotmail.comI made this cake for a potluck and it was a huge hit! Everyone loved it. The cake is moist and flavorful, and the caramel frosting is divine.
Jalia Ndagire
ndagire@gmail.comThis is the best banana cake I've ever had! The cake is so moist and flavorful, and the caramel frosting is the perfect complement. I will definitely be making this again.
Prince Hamza
h69@yahoo.comThis banana cake is delicious! The cake is moist and fluffy, and the caramel frosting is rich and creamy. I love that this recipe uses simple ingredients that I always have on hand.
Mary Joseph
maryjoseph@hotmail.comI love this recipe! The cake is moist and flavorful, and the caramel frosting is the perfect finishing touch. I've made it several times for parties and it's always a hit.
Princess Kalu
k.p@hotmail.comThis cake was easy to make and turned out great! I used a 9x13 inch pan and it cooked perfectly. The frosting was a little runny at first, but it thickened up nicely after it cooled.
Love Thakuri
thakurilove@yahoo.comI was a little hesitant to try this recipe because I'm not a huge fan of bananas, but I'm so glad I did! The banana flavor in the cake is subtle and not overpowering. The caramel frosting is also delicious and not too sweet.
Laura Mmali
laura.mmali22@hotmail.comI've made this banana cake several times now, and it's always a hit! The cake is moist and fluffy, and the caramel frosting is to die for. I love that this recipe uses simple ingredients that I always have on hand.
Fariha Tabassum
fariha-tabassum@gmail.comThis banana cake turned out moist and flavorful, with just the right amount of sweetness. The caramel frosting was the perfect complement, adding a rich, decadent flavor. I highly recommend this recipe!