Banana Cake with Caramel Frosting

Banana Cake with Caramel Frosting Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 12

Introduction

Banana Cake with Caramel Frosting is a delightful dessert that combines the moist, flavorful essence of banana bread with the sweet, rich taste of caramel. This recipe offers a simple yet delicious way to transform a basic yellow cake mix into a dessert that feels homemade and special. Perfect for any occasion, from family gatherings to special celebrations, this cake promises to be a crowd-pleaser.

History

The concept of banana cake has been around since bananas became a staple in the American diet in the early 20th century. The addition of caramel frosting to banana cake is a more modern twist, adding a layer of decadence to the traditional recipe. This particular recipe, with its use of boxed cake mix, represents the mid-20th-century American trend of simplifying baking processes with pre-made ingredients, making delicious desserts more accessible to the everyday cook.

Ingredients

1 box yellow cake mix
0.5 cup packed light brown sugar
1 tsp cinnamon
1 cup ripe bananas, mashed
1 cup water
0.33 cup vegetable oil
3 eggs

Caramel Frosting

1 stick butter
0.5 cup packed light brown sugar
0.5 cup packed dark brown sugar
0.25 cup milk
2 cups powdered sugar, sifted
1 tsp vanilla

How to prepare

Preheat the oven to 350°F (177°C).
Lightly grease and flour a rectangular cake pan.
In a mixing bowl, combine the cake mix, brown sugar, and cinnamon.
Add the bananas, water, oil, and eggs. Blend on low speed for 1 minute, scraping down the sides of the bowl. Then increase the speed to medium and mix for 2 minutes.
Pour the batter into the prepared pan and bake for 35 minutes.
Allow the cake to cool completely before making the frosting.
To prepare the frosting, place the butter and brown sugars in a heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil.
Add the milk and stir, bringing it back to a boil.
Remove the pan from heat and add the powdered sugar and vanilla.
Beat the mixture with a whisk until smooth, then immediately pour it over the cooled cake.
Garnish with toasted pecans.

Variations

For a healthier version, substitute the vegetable oil with applesauce and use a sugar substitute in both the cake and frosting. To make a gluten-free version, use a gluten-free yellow cake mix.

Cooking Tips & Tricks

For the best banana flavor, use bananas that are very ripe - the more brown spots, the better. When mixing the batter, make sure to blend the ingredients until just combined to avoid overmixing, which can lead to a denser cake. For the frosting, constant stirring is key to preventing the sugars from burning. If the frosting becomes too thick, a little more milk can be added to reach the desired consistency.

Serving Suggestions

This cake is best served at room temperature or slightly warmed. A scoop of vanilla ice cream or a dollop of whipped cream can complement the rich flavors of the banana and caramel.

Cooking Techniques

The cake uses the creaming method for the batter, ensuring a light and fluffy texture, while the frosting requires careful temperature control to achieve the perfect caramel consistency.

Ingredient Substitutions

If yellow cake mix is unavailable, white cake mix can be used with an additional teaspoon of vanilla extract. For a dairy-free version, use almond milk and dairy-free butter substitute in the frosting.

Make Ahead Tips

The cake can be baked a day in advance, wrapped, and stored at room temperature. Prepare the frosting and apply it on the day of serving for the best texture and flavor.

Presentation Ideas

Garnish the frosted cake with toasted pecans, banana slices, or a drizzle of caramel sauce for an extra touch of elegance.

Pairing Recommendations

A cup of coffee or tea complements the sweet flavors of the cake, making it a perfect dessert or afternoon treat.

Storage and Reheating Instructions

Store leftover cake covered in the refrigerator for up to 3 days. The cake can be enjoyed cold or gently warmed in the microwave for a few seconds.

Nutrition Information

Calories per serving

A single serving of Banana Cake with Caramel Frosting can contain approximately 400-500 calories, making it a treat best enjoyed in moderation.

Carbohydrates

This banana cake, including the caramel frosting, is high in carbohydrates, primarily from the sugars and the cake mix. A single serving may contain approximately 60-70 grams of carbohydrates.

Fats

The fats in this recipe come from the vegetable oil used in the cake batter and the butter in the caramel frosting. A serving of this cake may contain about 15-20 grams of fat, depending on the specific ingredients used.

Proteins

This cake provides a modest amount of protein from the eggs, with a single serving containing approximately 3-4 grams of protein.

Vitamins and minerals

Bananas add a nutritional boost to this cake, providing potassium, vitamin C, and vitamin B6. However, the amounts per serving are relatively small due to the other ingredients diluting the nutritional content of the bananas.

Alergens

Common allergens in this recipe include eggs, milk, and wheat. Those with allergies to these ingredients should exercise caution.

Summary

While delicious, Banana Cake with Caramel Frosting is a high-calorie, high-carbohydrate dessert with moderate fats and low protein. It contains small amounts of vitamins and minerals from the bananas.

Summary

Banana Cake with Caramel Frosting is a delightful dessert that combines the comforting flavors of banana and caramel. While indulgent, it can be enjoyed as part of a balanced diet. This recipe is versatile, allowing for various substitutions and variations to suit different dietary needs and preferences.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Banana Cake with Caramel Frosting. It was a warm summer day, and I was visiting my dear friend Eleanor in her cozy kitchen. The scent of freshly baked goods filled the air, and I couldn't resist asking her what she was making. She smiled and handed me a yellowed recipe card, saying, "This is my grandmother's famous banana cake recipe. It's been passed down through generations, and I think you'll love it."

I eagerly scanned the ingredients and instructions, my mouth watering at the thought of tasting this delicious-sounding cake. Eleanor explained that the key to making the perfect banana cake was using ripe bananas, as they added a natural sweetness and moisture to the batter. She also shared that the caramel frosting was the icing on the cake, quite literally, with its rich and buttery flavor.

As I watched Eleanor gracefully mix the ingredients together, I listened intently as she shared stories of her grandmother and the cherished memories they had baking together. It was clear that this recipe held a special place in her heart, and I couldn't wait to try it for myself.

After the cake had baked to golden perfection and cooled on the counter, Eleanor generously offered to teach me how to make the caramel frosting. She carefully demonstrated how to melt sugar until it turned a deep amber color, then added butter and cream to create a velvety smooth sauce. The scent of caramel filled the kitchen, and I knew this was going to be a frosting to remember.

With great care, I spread the caramel frosting over the banana cake, marveling at the swirls and peaks that formed with each stroke of the spatula. Eleanor smiled at my handiwork, praising me for my attention to detail and precision in following her instructions.

As we sat down to enjoy a slice of the banana cake together, I couldn't help but feel a sense of gratitude for the knowledge and wisdom Eleanor had shared with me. The cake was everything I had hoped for and more – moist, flavorful, and decadent with the sweet caramel frosting.

Over the years, I made the Banana Cake with Caramel Frosting countless times, each time recalling the fond memories of that day in Eleanor's kitchen. I added my own twist to the recipe, experimenting with different spices and extracts to create a unique flavor profile that was all my own.

I shared the recipe with friends and family, who raved about the delicious combination of banana and caramel. It became a staple at gatherings and celebrations, a dessert that never failed to impress and delight.

As I grew older and my hands grew weary, I passed the recipe down to my own grandchildren, hoping that they would find joy and comfort in baking as I had. I watched with pride as they carefully measured and mixed, learning the art of patience and precision in the kitchen.

Now, as I sit in my own kitchen, surrounded by the sweet aroma of banana cake and caramel frosting, I am reminded of the legacy of love and tradition that this recipe represents. It is a reminder of the bonds we share with those we hold dear, and the joy that comes from creating something delicious with our own two hands.

I may not have Eleanor's graceful touch or her stories of generations past, but I have my own memories and experiences that I have woven into the fabric of this recipe. And as I take a bite of the Banana Cake with Caramel Frosting, I am filled with a sense of contentment and gratitude for the simple joys of baking and sharing a meal with loved ones.