Banana Cake with Caramel Cream Cheese Frosting (#1427)
Serves
Ready
12
1
Hours
Prep
Cook
25
Minutes
35
Minutes
Categories
Cakes
Desserts
Nuts
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Ingredients
Cake
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 pinch Salt
- 1/2 cup Unsalted Butter softened
- 1 cup Sugar
- 2 large Eggs
- 1 cup Bananas mashed, ripe
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract pure
- 1/2 cup Pecans chopped
Glaze
- 1/4 cup Brown Sugar packed
- 1/4 cup Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract pure
Frosting
- 3 oz Cream Cheese softened
- 6 tablespoons Unsalted Butter softened
- 1 Tbsp Sour Cream
- 1 Tbsp Maple Syrup pure
- 1 tsp Vanilla Extract pure
- 3-3 1/2 cups Powdered Sugar
Directions
- Heat oven to 350° f (180° c). Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside.
- Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.
- Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.
- For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.
- For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.
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