Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

Banana cake + caramel icing = heaven on a plate. Overripe bananas are a must in this recipe. Country Living Newsletter November 27, 2008 edition. When you make the icing, be sure to have a candy thermometer on hand, it will help you get this icing right every time. Cool the cake pans on a wire rack for 15 minutes.

Ingredients Nutrition

Directions

  1. PREPARE THE CAKE:.
  2. Preheat oven to 350ºF.
  3. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
  4. Dust with flour, tap out any excess, and set aside.
  5. Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
  6. In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
  7. Add the sugar and continue to beat for 2 more minutes.
  8. Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
  9. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
  10. Mix just enough to blend the batter after each addition.
  11. BAKE THE CAKE:.
  12. Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
  13. Cool in the cake pans on a wire rack for 15 minutes.
  14. Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
  15. PREPARE THE ICING:.
  16. In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
  17. Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
  18. Remove from heat and cool the caramel mixture to 140º F.
  19. Place the butter on top of the cooled caramel mixture.
  20. Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
  21. ICE THE CAKE:.
  22. Use a serrated knife to trim the mounded side of the cake layers, if necessary.
  23. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
  24. Place 1 cup Caramel Icing on top of the layer and spread evenly.
  25. Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
  26. Apply icing immediately.
  27. ENJOY!
Most Helpful

A nice cake, but I found it a little bland. I suppose it would have more flavor with the carmel icing, but I didnt have enough brown sugar to amke it. We ate it plain. I like to use spices in my banana cakes. Today I made it per your directions. When I make it again I will add the following: 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1 more banana

Debaylady July 24, 2009

Heaven is right on the plate when you are devouring this wonderful cake. I followed this exactly, except darn it, I forgot the buttermilk from the store, so I used Buttermilk using whole milk and letting it sit for about 1 hour. Worked perfectly for me. Other then that, I used super-fine sugar, (this is what I have to make jelly & jam with soon) and 2 bananas, that had previously been frozen. Thawed and squeezed out the banana after cutting the top off (in the skin) and it was pure delight. Everything was perfect, and I wouldn't skimp on using pure cake flour, I believe this is what makes this so smooth, a great rise, and absolutely light as a feather. This is a great recipe and will make this again. Oh yes, I forgot to spread (the icing) on the side for the photo, but I did add some pretty flowers (from the flower garden) to the top for decoration. Also regarding the lightness of my icing~the photo lightness of the icing is due to my photo editing program, and should be noted this is more tan then whitish. I also should add: I was distracted when whipping this, (did it in my KA) and it whipped for more then 12 minutes before I remembered Ihad icing whipping, and whip it did. The produced a lighter icing, because more air was put into it from over-whip. Let's just say, thre is none left after my DS carted the rest home (about 1/8 cake left). Made for Everyday is a Holiday May 2009

Andi of Longmeadow Farm May 16, 2009