Banana Caramel Cake Fantasy

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This Banana Caramel Cake Fantasy is a dessert lover’s dream come true. The moist, fluffy banana cake pairs perfectly with a rich, velvety caramel frosting that melts in your mouth. It’s a perfect balance of sweet banana flavor and indulgent caramel, making it an irresistible treat for any occasion.

  1. Ingredients:
    • 2 ripe bananas, mashed
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup brown sugar, packed
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk
    • 1/2 cup sour cream
    For the Caramel Frosting:
    • 1/2 cup unsalted butter
    • 1/2 cup brown sugar, packed
    • 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 1/2 cups powdered sugar
    • Pinch of salt
    Directions:
    1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
    2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs, one at a time, and vanilla extract, beating well after each addition.
    4. Mix in the mashed bananas, then add the dry ingredients in batches, alternating with the buttermilk and sour cream, starting and ending with the dry ingredients. Stir until just combined.
    5. Divide the batter evenly between the two cake pans and smooth the tops.
    6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
    For the Caramel Frosting:
    1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the sugar is dissolved.
    2. Add the heavy cream and vanilla extract, stirring constantly. Bring to a simmer and cook for another 3-4 minutes until the mixture thickens slightly.
    3. Remove from heat and let cool for 5 minutes, then whisk in the powdered sugar and a pinch of salt until smooth.
    4. Let the frosting cool to room temperature before spreading over the cooled cake.
    5. Once the cake is fully cooled, frost with the caramel frosting, spreading it evenly over the top and sides. Slice and serve.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
    Kcal: 400 kcal | Servings: 8 servings

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