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.
This looks amazing. I too freeze bananas. I don’t peel them, just throw them in a ziploc & freeze. They peel easily.
I look forward to trying this one out.
Ruby we both have lots of bananas to bake with don’t we!! Thanks for stopping by!
I LOVE banana cake and yours look delicious! Thanks for the recipe!
Your welcome Ritchil, thanks for stopping by!
Visiting from Saturday Night Fever. How moist does that cake look?!! Looks very moreish. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Bananas are a staple here and this cake sounds amazing. Thank you for sharing at Share It One More Time. Cathy
Ok this really does look like the best banana cake ever! Oh my goodness, it looks absolutely delicious!!!
This looks delicious!
I would be honored to have you share with us at Inspire Us Tuesdays. (http://twolittlecavaliers.com/2014/09/inspire-us-tuesdays-happy-fall.html)
This cake looks decadent, I would be honored if you would share your recipe, in my recipe linky.
Have a great evening.
Karren
This sounds so good, especially with the caramel frosting. I’ve never put a cake in the freezer either. Interested to try. Pinned!
You will love what the freezer method does to the cake. it keeps the steam from evaporating and makes the cake very moist! Thank you for pinning!
This looks amazing.
Debi
Thank you Debi! It’s one special cake!
I’m a sucker for banana cake and this looks delicious! 🙂
Thank you Kim, it’s a keeper!
This is the same cake I have been making for years. Cooking at the lower temp does work. With some ovens you do have to bake a little longer than the time listed. Putting it in the freezer right after does make it moist. I do the same thing with most cakes and muffins I make. This is also the same frosting I have made since I started baking in elementary. You can use milk instead of cream. If you need to stay away from dairy, I suggest coconut oil in place of butter and almond or some other other kind of nut/rice milk in place of the cream.
Thank you Amy!!
Incredibly delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Your welcome, thank you for the opportunity to share!
This looks incredible! Pinned.It’s always a pleasure to have you be a part of our party. Please take a minute tonight at 7 pm, to party with us! http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
I can’t wait to give your recipe a try, it sounds amazing. Thanks for sharing at Fluster’s Creative Muster. Pinning!
Thank you Robin!
Hi Mary! Thank you for linking up your yummy cake! You have been featured at http://mooreorlesscooking.com for our Simple Supper Linky Party! Nettie
Thank you Nettie!
Thank you for stopping by Liz!
Oh wow, that cake looks amazing! The instructions do sound different but I would try it. Sometimes different is amazing.
It is different Heather and it’s also AMAZING!!
This looks yummy and super moist! I’ll be trying it this weekend! Looks amazing, thanks for sharing!
You’re going to love this cake Alyssa, it’s fantastic!
Hello! Yum! I love banana cake and this recipe looks scrumptious. I’m going to pin it. Thanks for sharing! 😀
Vashti, thank you so much!!