Caramel Banana Cake

By á-3443

i am baker

Ingredients

• Caramel Banana Cake
• 2 9-inch 2 9-inch layers
• 3/4 3/4 3/4 cup butter
• 1 1 1 cup white sugar
• 1 1 1 cup brown sugar
• 3 3 3 eggs
• 3 3 3 cups all-purpose flour
• 1 1/2 1 1/2 1/2 teaspoons baking soda
• 1/2 1/2 1/2 teaspoon salt
• 1 1/2 1 1/2 1/2 cups milk
• 1 1/2 1 1/2 1/2 cups mashed bananas
• 1 1/2 1 1/2 1/2 cups caramel sauce*** See below
• DIY Caramel sauce
• 3 3 about 3 cups
• 2 2 2 cups cream
• 1 1/2 1 1/2 1/2 cups sugar
• 1/4 1/4 1/4 cup water
• Pinch Pinch salt
• 1/4 1/4 1/4 cup butter
• to from heat and whisk in the cream. Be very careful and add the cream slowly - the caramel is going to bubble up violently! Add the pinch of salt and butter and whisk smooth. Simmer until slightly reduced.
• This will keep in the fridge for at least two weeks.
• Caramel Buttercream
• 4 4 4 cups powder sugar
• 1/4 1/4 1/4 cup shortening
• 1 1 1 tablespoon caramel topping (I used Hershey's)
• 1-6 1-6 to tablespoons of milk to reach desired consistency
• Cream shortening, milk, and caramel together on low speed and slowly add in sugar until fully incorporated.

Preparation

Step 1

Heat oven to 325�F. Grease two 9" cake pans.

Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt. Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.

Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.

Cool completely before serving.