-
Banana Cake With Caramel Cream Cheese Frosting
Ingredients
- 2 c. All-purpose flour
- 1 tsp Baking soda
- 1 pch Salt
- 1/2 c. Unsalted butter, softened
- 1 c. Granulated sugar
- 2 lrg Large eggs
- 1 c. Mashed, ripe banana (about 3 bananas)
- 1/4 c. Lowfat sour cream
- 1 tsp Pure vanilla extract
- 1/2 c. Minced pecans
- 1/4 c. Packed brown sugar
- 1/4 c. Sweetened condensed lowfat milk
- 2 Tbsp. Unsalted butter
- 1 c. Confectioners' sugar
- 1 tsp Pure vanilla extract
- 1 pkt (3-ounce) cream cheese, softened
- 6 Tbsp. Unsalted butter, softened
- 1 Tbsp. Lowfat sour cream
- 1 Tbsp. Pure maple syrup
- 1 tsp Pure vanilla extract
- 3 x -(up to)
- 3 1/2 c. Confectioners' 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 till light, 2 min. Add in Large eggs, one at a time, mixing well after each addition. Stop the mixer and add in bananas, lowfat sour cream and vanilla. Fold in on low speed. Mix in the dry ingredients and nuts with a rubber spatula.
- 3. Transfer batter to prepared pan. Bake till a toothpick inserted in the center comes out clean, about 35 min. Cold completely on wire rack.
- 4. For caramel glaze, combine brown sugar and condensed lowfat milk in a small saucepan. Cook over medium heat, stirring often, till mix begins to bubble. Reduce heat to low and add in butter; cook and stir till melted.
- Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.
- 5. For frosting, beat cream cheese and butter till smooth. Stir in lowfat sour cream, maple and vanilla. Add in sufficient confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.
- /CAKES
Share Recipe
Similar Recipes
Leave a review or comment
