Wednesday, August 14, 2013

Banana Cake with Caramel Frosting


The other day I was cleaning out my freezer and found 4 frozen bananas that I needed to use up. Since we are still in temporary housing, I don't have my baking pans. I only had one pan for banana bread and my recipe makes 2 loaves. I did have a 9x13 pan, so I decided to find a recipe for some type of banana cake. I adapted this recipe from several others, it turned out delicious...and I love the caramel frosting on top!
Here's the recipe:

Banana Cake
1 c butter
2 c sugar
2 eggs
4 very ripe bananas, mashed ( I usually have them frozen and thaw before I need them)
1 c milk
3 c flour
2 tsp baking soda
1/2 tsp salt (I don't add if I use salted butter)
Cream butter, sugar, eggs, add bananas and milk. Combine flour, soda, salt. Add to other mixture. Pour into greased 9x13 pan.
Bake 350 about 45 minutes.

Caramel Frosting
1/2 c butter
1 c brown sugar, packed
1/4 c milk
3 1/4 c powdered sugar (add gradually, I only used 3 cups)
Boil butter, brown sugar and milk over med heat for 2 min. Cool, (I let mine sit out for a little bit, it was still warm, I didn't want it to get too hard by cooling it).  Beat in powdered sugar until it's desired consistency. Pour over cake and spread.
I frosted mine when it was still warm, (because I'm impatient like that!) my frosting got a little stiff but it was still yummy!
~Simply Angie

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