Tuesday, May 26, 2015

Caramel Fudge Banana Cake

A delicious and moist banana cake is topped with a crunchy sweet caramel fudge frosting.

Caramel Fudge Banana Cake

I recently cleaned out the fridge freezer, since it wasn't freezing things properly. It was over stuffed so I brought some items to our chest freezer in the basement. While cleaning it, I found at least a dozen (if not more) frozen bananas. So I thawed a whole bunch of them and decided to have a banana baking day. I had seen this awesome looking banana cake recipe over at With a Blast and decided that I wanted to make a banana cake. I LOVE banana cake, but never make them because they are always so dense and heavy.

I loved that the recipe over at With a Blast used cake mix. I recently bought a few boxes, on sale, for last minute desserts, dump cakes, cookies etc. I don't mind using a box mix once in a while, especially for recipes I know would not be a delicious, if made totally from scratch (if any of you have an awesome moist and fluffy banana cake recipe from scratch, please share!). I altered Linda's recipe a bit and decided to top mine with a caramel fudge frosting, since I didn't have real caramel and I totally suck at making my own.
I did make a caramel glaze that I poured over the cake and let soak in overnight, before frosting.

This cake is fantastic! It is moist, fluffy and has a great banana flavour. The frosting hardens slightly when it sets up and adds a nice sweet and slightly crunchy contrast to the cake. Topped with toasted walnuts, this cake is a banana lover's dream!

Caramel Fudge Banana Cake

Caramel Fudge Banana Cake

1 box yellow cake mix (I used Duncan Hines)
2 tsp cinnamon
2 eggs
1/2 C sour cream
1/2 C water
1/4 C coconut oil, melted
3 large ripe bananas, mashed (about 1 1/2 C)
3 Tbs butter
1/2 C brown sugar
1/2 C icing sugar
1/3 C milk
1/2 C walnuts, for garnish

1 1/2C brown sugar
4 Tbs butter
6 Tbs milk

Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish; set aside.

In a large mixing bowl, beat together the cake mix, cinnamon, eggs, sour cream, water and melted (cooled) coconut oil, until smooth; about 5 minutes. Add in mashed bananas and beat for 3 minutes more. Pour into prepared baking dish and bake for 25-30 minutes; until a toothpick inserted in the center comes out clean. Remove cake from oven and immediately poke holes into it with a wooden skewer (poke a lot of holes!). 

In a small sauce pot, melt 3 Tbs butter over medium heat, Add in 1/2 C brown sugar, powdered sugar and milk; whisking until smooth. Pour over cake hot cake and spread out evenly. Let cake cool completely and let caramel glaze soak in for several hours.

For Frosting: Melt 1 1/2 C brown sugar, 4 Tbs of butter and 6 Tbs milk in a small sauce pan and bring to a boil, over medium low heat. Boil for 3 minutes, stirring constantly. Take off heat and cool, while stirring, until frosting is thick enough to spread. Spread evenly on cooled cake.

Place walnuts in a small skillet, over medium low heat. Cook, stirring occasionally, until walnuts begin to toast up and smell delicious. Remove from skillet and let cool. Sprinkle over iced cake.


Patricia Conte said...

Ooo, yummy! I recently came across some frozen bananas in my freezer, too! Great opportunity! Love this!

Catherine said...

Dear Cindy, these sound wonderful! A great way to use up bananas. Perfect with a cup of coffee. xo, Catherine

Linda Nortje said...

I love your version, Cindy ! Especially the soaked in glaze :-) Now I want to try yours as well ! {thanks so much for the shout out!}

Joanne T Ferguson said...

This looks absolutely delicious Cindy! Yummed and shared!

Dan from Platter Talk said...

WOWSA! I want a piece of this. Now! Great looking treat here!

Dan from Platter Talk said...
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