Oh my heavens, people. I made this Banana Cake with Caramel Frosting last week and all I can say is…damn those New Year’s resolutions. Because I was instantly and totally obsessed with it. Like “write its name and mine on a binder + put its pic on my locker door + make a mix tape for it” obsessed. Like restraining-order obsessed. Step away from the Banana Cake, ma’am! No, I absolutely will not.
Now I’ve said before how I don’t eat bananas just plain. I’ll add them to smoothies and I totally heart banana bread. But this cake? It’s my soul mate. I was meant to find it. It makes me want to stockpile bunches of bananas and hold them captive until they ripen and I can use them for this recipe.
One of the amazing things about this cake is that it GETS BETTER WITH EACH PASSING DAY. What?! You heard me. The banana flavor becomes more intense and the cake stays uber moist days after you bake it. So you can snack on it here and there and IF by chance it lasts more than a day, you have more to indulge in tomorrow. Or the next day. Or the next. Either way, you’re gonna want to try this. Trust me, my friends. One bite and you’ll wonder how you ever lived without it.
- CAKE:
- ½ cup butter, softened
- 1½ cups sugar
- 2 eggs
- 1½-2 cups mashed bananas (about 3 bananas)
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 2 cups cake flour
- ½ tsp baking soda
- FROSTING:
- ½ cup butter, softened
- 1 cup packed dark brown sugar
- ⅓ cup heavy cream
- 1 Tbsp vanilla extract
- 16 oz. (2 cups) confectioners' sugar
- Preheat oven to 350 degrees. Grease and flour a 13x9-inch baking pan.
- With an electric mixer, cream together the butter and sugar. Add eggs, one at a time, and mix well after each addition.
- Stir in mashed bananas, buttermilk, and vanilla.
- In a medium bowl, mix flour and baking soda. Add to banana mixture, stirring well to combine.
- Pour into baking pan and bake for 35 minutes. Cool completely before frosting.
- For frosting, melt butter in saucepan over medium-low heat. Add brown sugar and cream. Cook for about 2 minutes, until sugar has dissolved, stirring frequently.
- Remove from heat and add vanilla. Using a handheld mixer, beat in confectioners' sugar, about ½ cup at a time, until smooth. Spread evenly onto cake and allow to set before cutting.
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I love Banana Cake, this looks fabulous!
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Thanks, Melissa! It’s way yummy 🙂
Sounds so yummy!
Simple Hacks Living recently posted…Valentine’s Recipes and Tasty Tuesdays
Thanks! It really is yummy. Thanks for visiting!
Visiting from Best Recipes and DIY Projects party. No wonder you are obsessed with this cake, it looks irresistible! I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!
Thanks, Laura! And thanks for letting me know about your link party. I’ll see you over there this weekend! Enjoy your week! 🙂
Really delicious, but it was a little sweet for me. I might cut out some of the sugar next time, especially if I’m using bananas that were as ripe as these again. Also, I substituted about half of the butter with the same amount of banana to make it a tiny bit healthier and to give it an even more banana-y flavor.
Hey Jeremy, thanks for trying it! I love the idea of using more banana in place of the butter. YUM! Thanks for visiting.