Description

This banana cake with caramel frosting is a delightful treat that combines the sweetness of ripe bananas with the richness of caramel. Topped with a smooth cream cheese frosting and a drizzle of homemade caramel sauce, it’s perfect for special occasions or simply as a delicious indulgence. Here’s how to make this decadent dessert

Ingredients

• For the Cake:
• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• For the Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup caramel sauce (from above)

Preparation Method

Making the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.

Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the mashed bananas and vanilla extract, mixing until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the chopped pecans for added texture and flavor.

Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Making the Caramel Sauce:
Melt the Sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will eventually melt and turn a deep amber color. Be careful not to let it burn.

Add the Butter: Once the sugar is melted and amber-colored, carefully add the butter. The mixture will bubble up, so stir constantly until the butter is fully melted.

Add the Cream: Slowly pour in the heavy cream while continuing to stir. The mixture will bubble vigorously. Stir until the caramel is smooth and well combined. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the caramel sauce to cool before using it in the frosting and as a drizzle.

Making the Frosting:
Cream the Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add Sugar and Vanilla: Gradually add the powdered sugar, beating until the frosting is light and fluffy. Stir in 1/4 cup of the cooled caramel sauce to incorporate the rich caramel flavor into the frosting.

Assembling the Cake:
Layer and Frost: Place one cake layer on a serving plate or cake stand. Spread a layer of the caramel cream cheese frosting on top. Drizzle with a little extra caramel sauce for added flavor. Place the second cake layer on top and frost the entire cake with the remaining frosting.

Decorate: Drizzle the top of the cake with more caramel sauce and sprinkle with chopped pecans for garnish. This adds both visual appeal and a delightful crunch to each slice

Tips and Conclusion

Conclusion:
This banana cake with caramel frosting is a truly indulgent dessert that’s sure to impress. With its moist layers, rich frosting, and a drizzle of homemade caramel, it’s the perfect treat for any occasion. Enjoy every bite of this deliciously sweet and flavorful cake!