Banana-Caramel Cake Recipe

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Banana-Caramel Cake
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Ingredients
15
Count
Nutrition
2255
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. PREPARE THE CAKE:.
  2. Preheat oven to 350ºF.
  3. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
  4. Dust with flour, tap out any excess, and set aside.
  5. Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
  6. In a large bowl, using a mixer set on medium-high speed, beat the butter until light - about 1 minute.
  7. Add the sugar and continue to beat for 2 more minutes.
  8. Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
  9. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
  10. Mix just enough to blend the batter after each addition.
  11. BAKE THE CAKE:.
  12. Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean - 25 to 30 minutes.
  13. Cool in the cake pans on a wire rack for 15 minutes.
  14. Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
  15. PREPARE THE ICING:.
  16. In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
  17. Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
  18. Remove from heat and cool the caramel mixture to 140º F.
  19. Place the butter on top of the cooled caramel mixture.
  20. Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque - about 5 minutes.
  21. ICE THE CAKE:.
  22. Use a serrated knife to trim the mounded side of the cake layers, if necessary.
  23. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
  24. Place 1 cup Caramel Icing on top of the layer and spread evenly.
  25. Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
  26. Apply icing immediately.
  27. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2254.95 Kcal (9441 kJ)
Calories from fat 790.75 Kcal
% Daily Value*
Total Fat 87.86g 135%
Cholesterol 258.67mg 86%
Sodium 725.94mg 30%
Potassium 1303.26mg 28%
Total Carbs 354.62g 118%
Sugars 275.42g 1102%
Dietary Fiber 4.94g 20%
Protein 18.86g 38%
Vitamin C 7.2mg 12%
Vitamin A 0.5mg 15%
Iron 9.9mg 55%
Calcium 750.3mg 75%
Amount Per 100 g
Calories 336.23 Kcal (1408 kJ)
Calories from fat 117.91 Kcal
% Daily Value*
Total Fat 13.1g 135%
Cholesterol 38.57mg 86%
Sodium 108.24mg 30%
Potassium 194.32mg 28%
Total Carbs 52.88g 118%
Sugars 41.07g 1102%
Dietary Fiber 0.74g 20%
Protein 2.81g 38%
Vitamin C 1.1mg 12%
Vitamin A 0.1mg 15%
Iron 1.5mg 55%
Calcium 111.9mg 75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.6
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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