Banana Cake With Caramel Frosting

"This is a very moist cake. I have been requested to bring this to every pot luck we have at work. The cake is also very good without frosting, or sprinkled with powdered sugar."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Xanthia photo by Xanthia
photo by Melissa in Charlotte photo by Melissa in Charlotte
Ready In:
1 9X13 pan




  • 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.

Questions & Replies

  1. I notice there is no baking powder/raising agent in the recipe.Does this mean the flour is Self raising?The recipe just calls for "flour" . Thanks Norma Frazer (NZ)


  1. 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.
  2. I have made this cake often, and usually with 3 bananas. It is a lovely cake and the icing is to die for! Freezes well if you have any left!
  3. Yummy! Made this for my son's 2nd birthday for a monkey themed party. It went over well with the the birthday boy and guests. Made 1 1/2 recipe to put in a sheet pan, I thought it came out great. Thank you for the recipe!
  4. 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.
  5. 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.


  1. 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!



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