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Banana Cake with Caramel Icing

I made this for company yesterday and I'd honestly have to say that it was the best banana cake I have ever had. I loved the moist, delicate texture along with the slightly rich flavor. One of my American guests from Indiana must have gained 5 pounds from your cake (lol)!

I had to make this cake from scratch because banana cake mix is TOO EXOTIC for this part of the world. Most of the time, I'm lucky to find regular vanilla or chocolate cake mix! Thanks for helping to make my yesterday's dinner party a huge success.

P.S. My scratch version is posted below the original recipe.

Ingredients

Cake

Caramel Icing



Instructions

  1. Cake: Heat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan.
  2. Mash bananas with a fork, set aside.
  3. In a large bowl, combine cake mix and baking soda. Stir to combine.
  4. Add bananas, softened butter, buttermilk, eggs and vanilla extract. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes.
  5. Add coconut and pecans. Pour into prepared pan.
  6. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.
  7. Caramel Icing: Cook in glass bowl in microwave until reaches 240 degrees on candy thermometer.
  8. Beat and cool, beat several times while cooling.
  9. Poke holes in cake and pour some on while still hot.
  10. Continue to cool the rest and when cool and thickened, spread it on top of cake.

It is okay to use regular milk instead of buttermilk. I cooked icing for about 10-12 minutes over high heat; it looked separated until beaten. It doesn't have to be exact-it makes a caramel glaze type frosting.

Cookin' Dad Scratch Version:

Cake

Caramel Icing

  1. Cake: Sift flour, sugar, baking powder and baking soda together and combine, being sure to mix well. Cut shortening into flour mixture. Add bananas, softened butter, buttermilk, eggs, vanilla and butter extracts. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.
  2. Caramel Icing: Cook in glass bowl in microwave until it reaches 240 degrees F on candy thermometer. Beat and cool, beating several times while cooling. Poke holes in cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of cake.

Posted by Cookin Dad at Recipe Goldmine 6/16/01 9:18:56 pm.

Original Source: JoAnnaJay Member posted 06-09-2001 01:51 pm


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