Banana Caramel Cake Recipe

How to Make Banana Caramel Cake

1. **Prepare the Cake:**
2. Preheat oven to 350°F (175°C).
3. Grease and flour two 9-inch round cake pans. (Lightly coat with softened butter or vegetable oil cooking spray, then dust with flour, tapping out excess.)
4. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy (about 2-3 minutes).
6. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
7. In a medium bowl, mash 3 very ripe bananas with a fork.
8. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the mashed bananas.
9. Divide batter evenly between the prepared pans.
10. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let cakes cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
12. **Prepare the Caramel Icing:**
13. In a medium saucepan fitted with a candy thermometer, combine 1 cup granulated sugar, 1/2 cup heavy cream, and 1 tablespoon lemon juice.
14. Cook over medium-high heat, without stirring, until the mixture reaches the soft-ball stage (235-240°F).
15. Carefully remove from heat and let cool to 140°F.
16. Add 1/2 cup (1 stick) unsalted butter, cut into pieces, to the cooled caramel.
17. Using a hand mixer, beat on medium-high speed until the caramel thickens, lightens in color, and becomes opaque (about 5 minutes).
18. **Ice the Cake:**
19. Trim the tops of the cake layers if necessary for even layering.
20. Place one cake layer on a cake plate or serving stand.
21. Spread 1 cup of caramel icing over the first layer.
22. Top with the second cake layer and frost the entire cake with the remaining icing.
23. Serve and enjoy!