Banana Nut Cake with Caramel Frosting

Hands-on time: 40 minutes
Time to table: 2 hours
Makes a 9- or 10-inch round cake or 9x9 cake (double for a 9x13)

• 1/2 cup (1 stick) butter
• 3 large unripe bananas, quartered lengthwise, cut crosswise in small pieces
• 2 cups flour, fluffed to aerate before measuring
• 1 cup brown sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon nutmeg
• 1/4 cup milk
• 1 teaspoon banana extract (see TIPS) or vanilla
• 2 eggs
• 1/2 cup chopped black walnuts, optional (see TIPS)

TOPPING
• Caramel Frosting (left)
• Black walnuts, optional

Heat oven to 350F/175C. Prepare baking pan(s) with baking spray.

TO USE UNRIPE BANANAS Melt the butter in a skillet on medium heat until shimmery. Add the bananas and cook, stirring often, until bananas are soft and the butter is just beginning to brown. Transfer banana-butter mixture to a large bowl.

TO USE RIPE BANANAS Skip the skillet step, instead, just mash the bananas with a fork. To mix the cake, cream room-temperature butter with a mixer, then proceed as follows, adding the mashed bananas with the milk and vanilla.

Add the flour, brown sugar, baking powder, baking soda, salt and nutmeg; with an electric mixer, mix until just combined. Add the milk and vanilla [and mashed bananas if using ripe bananas]; beat on low for 2 minutes. Add the eggs; beat on low for 2 minutes. Gently stir in the nuts.

BAKE Transfer to a well-greased cake pan. Bake for 30 – 40 minutes or until a knife slipped into the center comes out clean. Remove from oven and let cool about 30 minutes. If you like, turn onto a serving plate.

TOPPING While the Caramel Frosting is still warm, drizzle over top of the cake, then sprinkle walnuts over top. Serve with vanilla ice cream.

source : http://www.kitchenparade.com/2009/09/banana-nut-cake-with-caramel-frosting.php

Categories: Banana, cake