Luscious Banana Cake with Caramel Frosting is a soft, moist cake filled with bananas and pecans. It’s
topped with a creamy caramel frosting making it one luscious treat. This was soft , moist and full of flavor. In regards to baking this cake ,the instructions are a little different than most cake recipes. This cake is baked at 275 degrees for 1 hour. I started preheating my oven before I made the cake to make sure it was nice and hot. My cake was golden brown and done at 1 hour. The next step…are you ready for this? Take the cake from the oven and put it in the freezer for 45 minutes. The reasoning behind this is that it makes a soft moist cake. I did put the cake in the freezer, but there were plenty of people that commented on the recipe from Food.com that said they didn’t and the cake was still moist. Don’t let putting it in the freezer keep you from making this cake. You can make it and not do this step and it will still be …The Best Banana Cake EVER!
We start out making this cake by creaming the butter and sugar together. For new bakers, you don’t just mix it, you keep beating it until it is well incorporated and creamy. After they are creamed you add the eggs one at a time, mix till each egg is incorporated and then add the vanilla. Next the flour and buttermilk are added alternately, always start and end with the flour. Add a 1/3 of the flour – 1/2 of the buttermilk – another 1/3 of the flour – the last half of the buttermilk and then the final 1/3 of flour. Only beating until each ingredient is incorporated. That’s the trick to a nice soft cake.
Look at that batter, it’s gorgeous! Thick , creamy and fluffy, just the way we want it.
Our final step is to add the mashed up bananas and toasted pecan pieces, folding them gently into the batter.
Place this gorgeous batter into a greased 9×13 pan and bake at 275 degrees for 1 hour or until the middle is set and it’s golden brown. And then, to freeze or not to freeze , that’s up to you. I frosted this cake with a very easy recipe from Paul Deen for Caramel Frosting. The combination of bananas, pecans and caramel frosting were wonderful! I hope you try this soon and love it as much as we did! Enjoy!
To Print Recipe, Click Here.
Best Ever Banana Cake
Adapted slightly from Food.com
Ingredients:
1 cup toasted pecan pieces
1 1/2 cups bananas ripe mashed bananas
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 cups plus 2 tablespoons of sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 cups plus 2 tablespoons of sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Directions:
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in 2 tsp vanilla.
Add the flour mixture alternately with the buttermilk to the creamed butter/sugar mixture, beating until just incorporated with each addition. Stir in banana mixture and toasted pecans. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Caramel Frosting
Ingredients:
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
Directions:
Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.Using a handheld electric mixer, beat in confectioners’ sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.
Ohhh . . . Yuuuummy!!! It’s 12 degrees and dropping in the beginning of another snow storm with 8 more inches expected here in Michigan…and your luscious banana pecan cake with caramel icing sounds absolutely divine right now!!!!!
Keep warm Jeanne!! Stuck in the house with this cake…could be dangerous girl!! LOL!!
Looks delicious!!!
Thank you Amanda!
This looks so yummy! Never heard of putting cake in the freezer, who knew?
I am pinning this.
Bev
Beverly, yrs ago i was on a baking forum that had a lot of woman that had cake baking businesses in there homes. They all frozen their cakes straight from the oven saying that it kept the cakes very moist by keeping the moisture in. After making this cake I can definitely say it works!
That looks super yummy! The caramel frosting is a great idea!
Christi you’ll love this cake and the frosting, both together are dynamite!!
G’day Looks great! All blog comments appreciated and sharing is caring today!
Cheers! Joanne @ What’s On The List #SayGdayParty pinned
That frosting looks to die for! Yum! Banana bread, cake, muffins…all a win in my book.
Francesca the frosting…oh my gosh I could have eaten it with a spoon!!!
Hello gorgeous! I’m licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Sunday~Lou Lou Girls
I have had it in the oven for 90 minutes at this point, but it is still liquid in the center! The edges are getting dry , but the middle is raw. Still wondering about that low temp!
Cathy let me know how it turned out for you.
This looks delicious! I can’t wait to try it. Just one question – do you have to refrigerate this after its frosted?
Hi Tammy, no you don’t have to put this in the fridge.
Love the cake! Mine took about an hour and 15 min.the only issue I have is that the frosting is a little gritty. I cooked the butter, sugar and cream as directed if not a bit longer . Also there was not enough frosting to coat the split layers and fivsudes. I would make this again.? Dense moist (even with no freezer, refrigerated it over night before frosting.
Can you just leave out the pecans? Is it the same recipe without them?
I haven’t made it without the pecans Beth but I’m sure you can. It’s only 1 cup. Let me know if you do it, I’d love to know what you think.
After one hour it is still liquidy in the middle. I turned my oven up to 350 to finish cooking. Then it took another 25 minutes for it to cook. Next time I will turn my oven on to 350 for one hour and then it will be done.