caramel banana cake

7 Nov

 

once again i had 3 brown bananas staring at me —  choco chip banana bread just wasnt sounding good…   off to look for a recipe — when this recipe popped up a few random times i figured it must be good!  and it did not disappoint!!  i did not make my own caramel but used my trusty tj’s fleur de sel caramel YUM!!!  definitely put your cake pans on a cookie sheet as they are very full and will rise a little… i did make two 9″ cake rounds and had the misfortune of dropping one all over the oven door when i went to rotate my trays 1/2 way through! 😦

 

 

 

Caramel Banana Cake

adapted from thekitchn

 

Caramel Banana Cake
2 9-inch layers

3/4 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cups mashed bananas
1 1/2 cups caramel sauce

Heat oven to 325ºF. Grease two 9″ cake pans.

Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt. Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.

Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.

Cool completely before serving.

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