Banana Pecan Cake with Caramel Frosting

By á-2101

Ingredients

• Cake:
• 1 cup toasted pecan pieces, optional
• 1-1/2 cups mashed, ripe bananas
• 2 t lemon juice
• 3 cups flour
• 1-1/2 t baking soda
• 1/4 t salt
• 3/4 cup butter, softened
• 2-1/8 cups sugar
• 3 eggs
• 2 t vanilla
• 1-1/2 cups buttermilk
• Frosting:
• 1/2 cup (1 stick) butter, softened
• 1 cup packed dark brown sugar
• 1/3 cup heavy cream, plus more as necessary
• 1 T pure vanilla extract
• 1 (16 oz) box confectioners' sugar

Details

Adapted from bunnyswarmoven.com

Preparation

Step 1

Preheat oven to 275.
Grease and flour a 9x13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2-1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 t vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture and toasted pecan pieces if using.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

Frosting:
Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and ad vanilla. Transfer to a large bowl. Using a handheld electric mixer, beat in confectioners sugar a little at a time until smooth. If frosting is too thick, add 1 T heavy cream at a time until consistency is right.