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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

Frosting:
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.

6 comments:

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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