Banana Nut Coffeecake With Caramel Icing Recipe

Ingredients for Banana Nut Coffeecake With Caramel Icing

• Cinnamon Sugar
• Pecans
• Vegetable Shortening
• 1 ½ cups granulated sugar
• 2 large eggs
• 3 ripe bananas, mashed
• Vanilla Extract
• Sour Cream
• All Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons (3 ounces) unsalted butter
• 1 cup packed light brown sugar
• Milk
• Powdered Sugar

How to Make Banana Nut Coffeecake With Caramel Icing

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mash bananas until mostly smooth. Add sugar, oil, eggs, and vanilla extract; mix well.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Stir in chopped nuts.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the coffeecake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Meanwhile, prepare the caramel icing: In a medium saucepan, combine brown sugar, butter, heavy cream, and salt. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
10. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).
11. Remove from heat and let cool slightly before drizzling over the cooled coffeecake.