Banana Cake with Caramel Frosting

Lorenza Ávila
Do you think the perfect combination of cake and fruit doesn't exist? This Banana Cake with Caramel Frosting recipe is perfect because the bread is moist and soft but has banana flavor. Meanwhile, the frosting contains caramel and cream cheese. We recommend that when you make the frosting, you refrigerate it well so that when you need to apply it, it is easier to handle. And remember: banana is one of the fruits that has a considerable amount of potassium.
Reviewed by Editorial Team of Kiwilimón
2.3333333333333335
|
3 comentarios
351
Favorites
Collections
Planner
Grocery List
Ingredients
14
Servings
  • 4 bananas
  • 1 cup raw sugar, divided
  • 1 cup butter
  • 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons vanilla essence
  • 3 cups flour
  • 2 tablespoons baking soda
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 cup sugar, for the caramel
  • 2 tablespoons butter, for the caramel
  • 1 1/2 cups whipping cream, divided, at room temperature, for caramel and the frosting
  • 2 tablespoons butter, for the frosting
  • 2 cream cheese, 190 g each, for the frosting
  • 1 cup almonds, sliced and toasted
Preparation
30 mins
45 mins
Medium
  • Preheat the oven to 180° C
  • In a bowl, mash the banana with half of the brown sugar until you obtain a puree. Reserve.
  • For the cake, beat the butter until creamy, add the rest of the brown sugar and the white sugar, beat for 3 minutes. Add the eggs one by one, the vanilla extract, the mashed banana, and incorporate the sifted powders.
  • Pour the mixture into a previously greased and floured 25 cm diameter cake pan. Bake for 45 minutes or until cooked, remove from the oven and cool.
  • For the caramel sauce, in a medium saucepan, cook the sugar over medium heat until it forms an amber caramel, add the butter and heavy cream and stir until combined. Remove and cool.
  • For the frosting, cream the butter with the cream cheese in the mixer, add the caramel ganache and beat with the whisk until it doubles in volume. Place in a piping bag and refrigerate.
  • For assembly, cut the banana bread into 3 equal parts. Spread one of the breads with a bit of the caramel frosting and place another cake layer on top. Repeat until you have 3 layers and cover the entire cake with the remaining frosting.
  • Smooth the frosting with a serrated spatula. Cover the edges of the cake with almonds and decorate with the remaining frosting to your liking. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by