Banana Cake with Caramel Cream Cheese Frosting

very moist and delicious

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60 minutes Prep: 25 minutes Cook: 35 minutes

1675 calories per serving view nutrition facts

Ingredients


Cake
2	cups	flour, all-purpose
1	teaspoon	baking soda
1	pinch	salt
1/2	cup	butter, unsalted	softened
1	cup	sugar
2	large	eggs
1	cup	bananas	mashed, ripe
1/4	cup	sour cream
1	teaspoon	vanilla extract	pure
1/2	cup	pecans	chopped

Glaze
1/4	cup	brown sugar	packed
1/4	cup	milk, sweetened condensed
2	tablespoons	butter, unsalted
1	cup	powdered sugar
1	teaspoon	vanilla extract	pure

Frosting
3	ounces	cream cheese	softened
6	tablespoons	butter, unsalted	softened
1	tablespoon	sour cream
1	tablespoon	maple syrup	pure
1	teaspoon	vanilla extract	pure
3-3 1/2	cups	powdered sugar

Directions

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

2. 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.

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

4. 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.

5. 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.