Banana Cake with Caramel Frosting

 

banana cake caramel frosting

Another recipe from Grandma’s recipe box. A tasty home-style-comfort-food-potluck cake.

I mix my own gluten-free flours and have put the recipe for fluffy flour in my E-BOOK. My fluffy flour mix works well for cakes, but any all-purpose gluten free flour should also work.

banana cake recipe

Cake ingredients:

  • 2 1/3 cups flour
  • 1 2/3 cups sugar
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup butter
  • 2/3 cup buttermilk (I only used about 1/2 cup)
  • 1 1/4 cup bananas (2-3 very ripe, mashed)
  • 2 eggs
  • 2/3 cup chopped nuts

Cake directions:

  1. Cream butter and sugar in a large mixing bowl.
  2. Stir in eggs and banana.
  3. Add half the milk.
  4. Stir in dry ingredients.
  5. If it needs more milk, slowly mix it in until…well, until it has the consistency of cake batter. Gluten free flour is moody like that. Some days you need more liquid than others.
  6. I didn’t add the nuts. If you do, save 1/4 cup of the flour to toss the nuts in. Stir them into the batter last. This will keep them distributed throughout the cake instead of sinking to the bottom.
  7. Pour into a greased 9×13 cake pan.
  8. Bake at 350 degrees for 45 minutes.
  9. Cool before frosting.

caramel frosting recipe

Frosting ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar, firmly packed
  • 1/4 cup milk
  • 2 cups confectioners’ sugar

Frosting instructions:

  1. Melt butter in a medium saucepan. Stir in brown sugar and cook over low heat, about 3 minutes, stirring constantly.
  2. Add milk and stir until mixture comes to a boil.
  3. Remove from heat and cool. 
  4. Add sugar slowly, beating after each addition, until frosting is thick enough to spread.

 

 

Banana Cake with Caramel Frosting
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Cake ingredients
  1. 2 1/3 cups flour
  2. 1 2/3 cups sugar
  3. 1 1/4 teaspoon baking powder
  4. 1 1/4 teaspoon baking soda
  5. 1 teaspoon salt
  6. 2/3 cup butter
  7. 2/3 cup buttermilk (I only used about 1/2 cup)
  8. 1 1/4 cup bananas (2-3 very ripe, mashed)
  9. 2 eggs
  10. 2/3 cup chopped nuts
Frosting ingredients
  1. 1/2 cup butter
  2. 1 cup brown sugar, firmly packed
  3. 1/4 cup milk
  4. 2 cups confectioners’ sugar
Cake directions
  1. Cream butter and sugar in a large mixing bowl.
  2. Stir in eggs and banana.
  3. Add half the milk.
  4. Stir in dry ingredients.
  5. If it needs more milk, slowly mix it in until...well, until it has the consistency of cake batter. Gluten free flour is moody like that. Some days you need more liquid than others.
  6. I didn't add the nuts. If you do, save 1/4 cup of the flour to toss the nuts in. Stir them into the batter last. This will keep them distributed throughout the cake instead of sinking to the bottom.
  7. Pour into a greased 9x13 cake pan.
  8. Bake at 350 degrees for 45 minutes.
  9. Cool before frosting.
Frosting directions
  1. Melt butter in a medium saucepan. Stir in brown sugar and cook over low heat, about 3 minutes, stirring constantly.
  2. Add milk and stir until mixture comes to a boil.
  3. Remove from heat and cool.
  4. Add sugar slowly, beating after each addition, until frosting is thick enough to spread.
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Posted in Dessert, Gluten Free Recipes and tagged , .