Community Pick
Banana Cake With Caramel Frosting
photo by Izy Hossack
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 9X13 pan
- Serves:
- 18-20
ingredients
- 1 cup margarine
- 2 cups sugar
- 2 large eggs
- 4 large very ripe bananas, mashed
- 1 cup milk
- 3 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
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Penuche Caramel Frosting
- 1⁄2 cup margarine
- 1 cup brown sugar, well packed
- 1⁄4 cup hot milk
- 3 1⁄4 cups powdered sugar
directions
- Cream margarine, sugar and eggs until fluffy.
- Stir in mashed bananas and milk.
- Combine flour, soda and salt.
- Add dry ingredients to banana mixture and blend thoroughly.
- Pour batter into greased and lightly floured 9X13 pan.
- Bake at 350 degrees for 45 min or until done.
- Cool and top with Penuche Caramel Frosting.
-
Penuche Caramel Frosting:
- Boil butter, brown sugar and milk over medium heat for 2 minutes.
- Cool.
- Beat in powdered sugar until you obtain the desired consistency.
- Pour over cake and spread.
Reviews
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The cake was great! The icing turned out too sweet and hard. I think I got it too hard and added too much sugar even thoug I added less than the recipe called for. Gonna work on the icing and see if I can't get it right. It would help to have a temperature rather than a time as "boil for two minutes" is rather subjective. When dealing with candy, I have found the temperature to be very important.
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I wanted something beside banana bread and gave this a try. This couldn't have been simpler...well it could have, in making the frosting I added the hot to my 3 cups of powdered sugar, instead of adding it a cup at a time. So I did not achieve the glossy frosting of the picture, but it did not change the taste of the cake.
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This recipe was excellent. That being said--it was a great jumping off point. I knew, for our family that it had too much sugar. I decreased it by 1/c and then used half brown and half white. I added a tsp of cardamom, a Tbsp EACH of vanilla and banana extract. I always add a 1/8 of a tsp or so of organic xanthan gum to my baked goods. This ensures an excellent crumb. But no matter what I do, if the base recipe isn't good, mine doesn't come out. This was excellent , and mine was terrific. Thanks for a great recipe.
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Tweaks
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INCREDIBLE! This cake is absolutely outstanding. I chose to make this for my b'day this year. We have 3 birthdays in less than 1 month, and I really didn't want another chocolate cake. I'm so pleased at how this turned out - so moist and yummy. I used butter instead of margarine and also added 1 tsp. of vanilla to the cake. The cake is fabulous as is - it really doesn't need the frosting but I made it anyway (needed only 2c. of powdered sugar) and it's so rich and buttery - it takes it to another level. I read that one reviewer didn't think that the frosting paired well with a banana cake even though they didn't try it and I have to say I completely disagree. It was a terrific pairing and was extremely popular with my family. This will be a cake I make often. Thank you!