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

  1. 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.
  2. 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.
  3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.
  4. 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.
  5. 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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