Banana Cake With Caramel Cream Cheese Frosting

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1		Salt
1/2 cup	99g / 3.5oz	Unsalted butter - softened (1 stick)
1 cup	198g / 7oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1 cup	237ml	Ripe banana - mashed
1/4 cup	59ml	Sour cream
1 teaspoon	5ml	Pure vanilla extract
1/2 cup	73g / 2.6oz	Pecans - chopped
		Glaze
1/4 cup	40g / 1.4oz	Packed brown sugar
1/4 cup	59ml	Sweetened condensed milk
2 tablespoons	30ml	Unsalted butter
1 cup	198g / 7oz	Confectioners' sugar
1 teaspoon	5ml	Pure vanilla extract
		Frosting
3 oz	85g	Cream cheese - softened
6 tablespoons	90ml	Unsalted butter - softened
1 tablespoon	15ml	Sour cream
1 tablespoon	15ml	Pure maple syrup
1 teaspoon	5ml	Pure vanilla extract
3 1/2 cups	693g / 24oz	Confectioners - sugar, up to 3

Recipe Instructions

Heat oven to 350F. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside.

Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.

Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.

For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.

For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.

Source:
American Statesman 2/26/97

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