Banana Caramel Cake Fantasy 

Banana Caramel Cake Fantasy is a delightful dessert that combines the natural sweetness of ripe bananas with the rich, indulgent flavor of caramel. This moist, fluffy cake is complemented by a velvety caramel frosting, making it a perfect treat for any occasion.

Full Recipe:

Ingredients

For the Cake:

• 2 ripe bananas, mashed

• 1½ cups all purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup packed brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup buttermilk

• ½ cup sour cream

For the Caramel Frosting:

• ½ cup unsalted butter

• ½ cup packed brown sugar

• ¼ cup heavy cream

• 1 tsp vanilla extract

• 1½ cups powdered sugar

• Pinch of salt

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.

4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Incorporate Bananas and Dry Ingredients: Mix in the mashed bananas. Gradually add the dry ingredients in batches, alternating with the buttermilk and sour cream, starting and ending with the dry ingredients. Stir until just combined.

6. Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

7. Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2–3 minutes until the sugar is dissolved.

8. Add Cream and Vanilla: Add the heavy cream and vanilla extract, stirring constantly. Bring to a simmer and cook for another 3–4 minutes until the mixture thickens slightly.

9. Finish the Frosting: Remove from heat and let cool for 5 minutes. Whisk in the powdered sugar and a pinch of salt until smooth. Let the frosting cool to room temperature before spreading over the cooled cake.

10. Assemble the Cake: Once the cake is fully cooled, frost with the caramel frosting, spreading it evenly over the top and sides. Slice and serve.

Nutritional Information (per serving)

• Calories: 400 kcal

• Carbohydrates: 58g

• Protein: 4g

• Fat: 18g

• Saturated Fat: 9g

• Cholesterol: 55mg

• Sodium: 200mg

• Potassium: 200mg

• Fiber: 1g

• Sugar: 38g