Banana Cake with Cream Cheese Caramel Frosting

Jan's Banana Cake

printable recipe here


2 eggs

2/3 c. softened butter

1 t. vanilla

1 1/4 cups brown sugar

2 cups cake flour

2 t. baking powder

1 t. baking soda

1/2 t. salt

1/2 c. buttermilk

1 1/4 c. mashed very ripe bananas (about 2)


crushed walnuts for decorating the sides of the cake


Grease the bottom and sides of two layer cake pans and line with greased waxed or parchment paper. Beat the first four ingredients together until smooth. Combine the baking powder, baking soda and salt. Add the flour mixture to the egg mixture, alternately with the buttermilk and banana. Pour and spread in the prepared pans and bake at 350 degrees until centers are set - about 20 to 25 minutes. when cold, fill and frost with either rich butter icing or the cream cheese caramel frosting. Decorate the top with a little of the reserved caramel sauce, and press crushed walnuts onto the sides of the cake.


Rich Butter Icing  (a delicious recipe, and the original one that Jan uses, but I used the cream cheese caramel frosting instead)

1/4 cup butter or margarine

2 c. sifted confectioner's sugar

1 egg yolk

1 t. vanilla extract

1 T. cream


Cream Cheese Caramel Frosting


8 oz. softened cream cheese (I only had about 6 oz. and it worked fine)

1/2 cup butter

1 c. confectioner's sugar

1 t. vanilla

1/2 cup caramel sauce (below)


Beat the cream cheese and butter until well blended. Add the confectioner's sugar, vanilla and caramel sauce until smooth. Spread on interior layer of cake, then on the sides and top of cake.



Salted Caramel Sauce (from Bon Appetit):

1/4 cup of water
1/2 cup sugar
1/2 cup cream
3 tbsp butter 
1/2 tsp. kosher salt (not regular salt)

In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, 8-10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush.


Take the golden liquid off the heat and carefully add in the cream, it will bubble and boil, so be careful not to splatter yourself.


Place back on the stove and stir for 2 minutes.

Add in 3 tbsp butter and salt and cook another minute or two until the butter and mixture is nice and smooth.

Transfer to a heat resistant vessel, and place in the fridge to cool. You can make the caramel sauce 5 days in advance.