Aunt Pat's Banana Cake With Carmel Frosting

By JacqueDavison

Ingredients

• For my Caramel Frosting:
• Cake
• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup softened butter (1 stick)
• 1 egg
• 1 cup mashed bananas (3 to 4 very ripe bananas)
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 1/2 cup sugar
• 2 tablespoons corn syrup
• 2 tablespoons heavy cream
• 1/2 cup (1 stick) cold butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 1/2 cups powdered sugar
• 3 tablespoons milk

Preparation

Step 1

Cake
Preheat oven to 375ºF. Grease a 9x13 inch pan and dust with flour.
Stir together the flour, baking powder, baking soda, salt, and sugar. Mix in the butter until
incorporated.
Mix together the egg, bananas, buttermilk, and vanilla and add to the flour mixture, stirring just until
combined.
Pour batter into prepared pan and bake for about 25-30 minutes or until a toothpick comes out clean.

For my Caramel Frosting:

Combine the sugar and corn syrup in a saucepan on the stove. Cook over medium high heat until
caramel colored. Add the heavy cream and 1/4 cup of butter (half of the stick). Add the salt and vanilla. Cool to room temperature.
In a stand mixer, beat the caramel in a stand mixer. Cut the remaining 1/4 cup butter into cubes and beat in until combined. Alternately add the powdered sugar and milk and beat well. It should be
thick and smooth (add more milk or powdered sugar until desired consistency is reached). Drizzle the frosting over the cake. Don't try to spread it, it will just stir up crumbs from the cake. Try to drizzle it pretty evenly over the cake and it should slowly spread together. Sprinkle with some
toasted walnuts if you want.