This banana cake is a moist and delicious layer cake topped with a cooked caramel frosting. We used a cream cheese frosting on the cake pictured. It is a moist and delicious cake.
The cake is flavored with vanilla and a small amount of lemon extract, or use more vanilla extract.
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated sugar
- 1 cup mashed ripe banana (about 2 to 3 small to medium bananas)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract, or more vanilla
- 1/2 cup finely chopped walnuts or pecans
- 2 1/4 cups cake flour, 9 ounces
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup soured milk* or buttermilk
- Caramel Frosting
- 2 cups light or dark brown sugar, firmly packed
- 6 tablespoons butter, softened
- Dash salt
- 1/2 cup milk
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla
Heat the oven to 350 F (180 C/Gas 4). Butter and flour two 9-inch cake pans.
In a large mixing bowl beat the 1 1/2 cups of butter and the granulated sugar. Add mashed bananas; beat well with electric mixer for 1 minute.
Add the eggs, one at a time, beating well after each addition.
Add flavorings and 1/2 cup of chopped walnuts or pecans.
In a bowl, combine the cake flour, baking powder, soda, and salt; beat into creamed mixture alternating with the sour milk or buttermilk, beginning and ending with the dry ingredients. Beat for 2 minutes on medium speed of electric mixer.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 25 to 30 minutes or until cake tests done.
Cool on wire racks for 10 minutes; remove from pans and cool the layers thoroughly on racks.
While the cake is cooling, make the frosting.
In a saucepan, combine brown sugar, 6 tablespoons of butter, a dash of salt, and 1/2 cup of milk; bring to a boil over medium heat.
When it comes to a full boil, begin timing it. Boil for 5 minutes, stirring frequently. Remove the mixture from heat; let stand 8 to 10 minutes.
Gradually add the powdered sugar to the mixture, beating with an electric mixer. Continue beating until the frosting reaches a good spreading consistency; add vanilla and blend well.
Frost the cake layers and sprinkle with the 1/2 cup of chopped walnuts or pecans.
*To make 1/2 cup of sour milk, put 1 1/2 teaspoons of vinegar or lemon juice in a (liquid) measuring cup. Add milk to the 1/2-cup line. Let it stand for about 5 minutes before using.