Banana Layer Cake With Caramel Frosting Recipes

Steps:

• Cream margarine, sugar and eggs until fluffy.
• Stir in mashed bananas and milk.
• Combine flour, soda and salt.
• Add dry ingredients to banana mixture and blend thoroughly.
• Pour batter into greased and lightly floured 9X13 pan.
• Bake at 350 degrees for 45 min or until done.
• Cool and top with Penuche Caramel Frosting.
• Penuche Caramel Frosting:.
• Boil butter, brown sugar and milk over medium heat for 2 minutes.
• Cool.
• Beat in powdered sugar until you obtain the desired consistency.
• Pour over cake and spread.

Steps:

• 1. Heat oven to 350 degrees. Grease and flour four 9 inch cake pans. Combine flour, baking soda, baking powder and salt in a large mixing bowl and whisk together.
• 2. In a separate large mixing bowl combine butter and sugar and beat well. Add eggs one at a time mixing well after each addition. Add vanilla. Beat until mixture is light and fluffy (about 2 minutes).
• 3. Add half the flour and half the sour cream and with mixer on lowest speed beat just until flour and sour cream disappear into the batter. Add the rest of the flour and sour cream and mix in the same way as before. Stir in bananas with a large spatula.
• 4. Divide the batter evenly between the four cake pans. Bake for 30 minutes or until cakes are golden brown and toothpick comes out clean when inserted in the middle. Cool in pans on wire rack for about 10 minutes. Turn out of pan onto wire rack and let cool completely before frosting.
• 5. To make frosting In a medium saucepan combine butter, milk and brown sugar. Over medium low heat bring mixture to a boil stirring occasionally. Continue to gently boil, stirring constantly, until mixture turns a golden amber color. This will take a while, usually about 15 to 20 minutes. Be patient, you can do it. Remove from heat and pour into a large mixing bowl. Let cool completely. When cool add confectioners sugar a little at a time mixing thoroughly until you have incorporated all the confectioners sugar. Mixture should be of frosting consistency.
• 6. Place one layer top side down on a plate and frost top and side. Cover with second layer top side up, frost top and sides. Continue with the other 2 layers in the same way, frosting top and sides between each layer. Place whole pecans around the perimeter on top of cake to make it look pretty and then pour yourself a big glass of milk and a large piece of cake and enjoy.

Steps:

• Cream butter; gradually add sugar, beating well.
• Add egg yolks, one at a time, beating well after each addition.
• Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour.
• Stir in mashed bananas and pecans.
• Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
• Pour batter into 2 greased and floured 8 inch round cake pans.
• Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
• Cool cake in pans 10 minutes; remove layers from pans, and let cool completely.
• For frosting, combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently until mixture reaches soft ball stage (240 degrees).
• Remove from heat, and beat until spreading consistency; add additional milk, if necessary.
• Spread immediately on cooled cake between layers and on top and sides.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
• Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
• Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
• Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.