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Banana Nut Cake with Caramel Frosting


This banana cake is a layer cake topped with a boiled caramel frosting. 

Cook Time: 30 minutes

Total Time: 30 minutes


  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 cup mashed ripe banana (about 2 small to medium bananas)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1/2 cup finely chopped walnuts or pecans
  • 2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 cup soured milk or buttermilk
  • Caramel Frosting, below


In a large mixing bowl cream butter and sugar. Add mashed bananas; beat well with electric mixer 1 minute. Add eggs, one at a time, beating well after each addition. Add flavorings and chopped walnuts or pecans.
Sift together the sifted cake flour, baking powder, soda and salt; beat into creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients. Beat for 2 minutes on medium speed of electric mixer. Pour batter into 2 buttered and floured (or butter and line bottom with waxed paper) 8-inch square cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool on wire racks for 10 minutes; remove from pans and cool thoroughly on racks.


Caramel Frosting

  • 2 cups dark brown sugar, firmly packed
  • 6 tablespoons butter
  • dash salt
  • 1/2 cup milk
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans

In a saucepan, combine brown sugar, butter, salt, and milk; bring to a boil over medium heat. Boil 5 minutes, stirring frequently. Remove from heat; let stand 8 to 10 minutes. Gradually beat in powdered sugar with electric mixer. Continue beating until spreading consistency; add vanilla and blend well. Frost cake and sprinkle with the chopped walnuts or pecans.


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