Monday, June 27, 2016

Banana Caramel Cake Recipe

Banana cake with caramel icing is equal to heaven on a plate. You must use extremely ripe bananas with this recipe.


21/2 cups baking flour
½ teaspoon baking soda
2½ teaspoon baking powder
½ cup butter (unsalted)
½ teaspoon salt
1½ cups sugar
3 eggs
½ cup milk
1½ teaspoon vanilla extract
1 cup extremely ripe mashed bananas


·         Preheat the oven to 350 degrees F. Grease 2 x 9-inch baking pans using softened butter and tap with flour.
·         Mix the baking flour, baking soda, baking powder and salt together in a bowl. Take a large bowl and beat the butter for about 1 minute using a mixer. Add sugar, eggs, vanilla, buttermilk, bananas, and the dry ingredients and continue beating until the batter is ready.
·         Divide the batter between the 2 baking pans equally and bake for 30 minutes until a toothpick inserted comes out clean. Leave the cakes to cool in the baking pans for around 15 minutes. Remove the cakes and leave on a wire rack to cool totally.
·         Using a jagged knife, spruce the cake sides where necessary. Spread a cup of caramel icing on the top layer and spread evenly. Place the second layer on top and cover the top and the sides with the remaining caramel icing.

Caramel Icing


1½ cups heavy cream
3 cups brown sugar
5 tablespoon butter
½ teaspoon lemon juice


In a saucepan, stir heavy cream, lemon juice and sugar together. Place on a cooking stove at 240 degrees F without stirring. Remove from the stove and leave to cool to 140 degrees F. Take the butter and place on the caramel mixture. Using a handheld mixer, beat the caramel until it is thoroughly mixed with the butter for about 5 minutes or until it softens. Apply the icing right away. 

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