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Wednesday, August 25, 2010

Banana Caramel Cake

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Some combinations make perfect sense. Peanut butter and chocolate. Peanut butter and jelly. (Peanut butter and anything, really!) Hummus and pita. You catch my drift. But banana and caramel? Now that was one I'd never considered before! Still, I was intrigued, and I'm never one to pass up a new recipe that uses over-ripe bananas.

I think it's safe to say we can add banana and caramel to the above list of great combinations. This cake was awesome--moist, rich, and oozing with caramel. The caramel sauce mostly sunk to the bottom during baking, creating a gooey layer that kept you coming back for more.

This cake was best warm, and we ate the leftovers reheated in the microwave. You can eat this on its own, but I think a scoop of ice cream would only enhance the deliciousness of this cake!

Banana Caramel Cake
adapted from The Kitchn
*makes one 9-inch cake

-3/8 cup butter
-1/2 cup white sugar
-1/2 cup brown sugar
-2 eggs
-1 1/2 cups all-purpose flour
-3/4 tsp baking soda
-1/4 tsp salt
-3/4 cup milk
-3/4 cup mashed bananas
-3/4 cup caramel ice cream topping

1. Preheat oven to 325F. Grease a 9" cake pan.
2. In a mixing bowl, cream the butter and sugar until fluffy. Add eggs one at a time and beat after each addition.
3. In a separate bowl, mix flour, baking, soda, and salt. Whisk bananas and milk in another separate bowl. Alternate adding banana mixture and flour mixture to the creamed mixture, ending with the flour. Beat just until smooth.
4. Pour batter into cake pan. Pour caramel sauce over batter and swirl with a knife. Bake at 325F for 50-55 minutes, until an inserted knife in the center comes out clean.
5. Allow to cool and serve.

This post is linked to Eat at Home.