Banana Cake with Caramel Cream Cheese Frosting
Submitted by sarahjessica
Moist banana cake with pecans topped with two luscious layers: sticky caramel glaze and maple cream cheese frosting. This show-stopping dessert is pure indulgence.
YIELD
12 servingsPREP
25 minCOOK
35 minREADY
60 minRipe mashed bananas and tangy sour cream create an incredibly moist cake studded with crunchy pecans.
But the real magic happens on top, where a homemade caramel glaze soaks into the cooled cake before being crowned with a fluffy maple cream cheese frosting.
Two decadent toppings transform simple banana cake into something extraordinary.
Pro Tips
- Use very ripe bananas: Brown-speckled bananas add the most flavor and natural sweetness
- Cool completely: The cake must be fully cooled before adding the caramel glaze
- Layer carefully: Spread caramel first, let it set slightly, then add cream cheese frosting on top
- Make frosting thick: Add enough powdered sugar so it holds its shape over the glaze
- Refrigerate if needed: The double topping is rich; chill if your kitchen is warm
Variations
- Toast the pecans first for deeper flavor
- Add chocolate chips to the batter for banana chocolate cake
- Skip the caramel layer for a simpler (but still delicious) version
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside.
Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.
Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.
For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners’ sugar and vanilla. Spread over cooled cake.
For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners’ sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.
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