Caramel Banana Cake
Moist banana cake layered with decadent caramel frosting.
1½ cup sugar
½ cup butter
2 eggs, separate yolks and whites
2 ripe bananas
½ cup milk + 1 tsp white vinegar (or, ½ cup buttermilk if you have it)
1⅔ cup cake flour or all purpose
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
½ cup walnuts or pecans, toasted if desired
½ cup butter
1 cup brown sugar
¼ cup milk
1¾-2 cup powdered sugar
¼ tsp sea salt
Preheat oven to 350ºF.
Cream the sugar and butter in a mixing bowl and add the egg yolks, bananas, and milk mixture (or buttermilk if you have it), stirring after each addition.
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients and nuts to the wet and stir to combine.
Beat the remaining egg whites into soft peaks and fold into the cake batter. Butter and flour two 8-inch cake pans and divide the batter evenly. Bake 20-25 minutes or until a toothpick comes out clean. Let cool completely before frosting.
In a sauce pan over low heat, melt the butter and then stir in the brown sugar. Let cook for 2-3 minutes, stirring often. Add the milk and bring to a boil stirring often. Remove from heat and let cool to warm. Beat in the powdered sugar and salt. Frost the cake quickly as frosting starts to stiffen as it gets cold.
SERVINGS: Makes a 2-layer cake
ALLERGENS: Milk, Egg, Wheat, Other Nuts