Banana-Nut Cake with Caramel Icing

4.7
(11)
10 Reviews
3 Photos

A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.

Submitted by MR YO
Updated on October 19, 2024
3
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hr 40 mins
Servings:
16
Yield:
1 fluted tube cake
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Ingredients

Original recipe (1X) yields 16 servings

Cake:

  • 1 ¼ cups white sugar, divided

  • 1 tablespoon ground cinnamon

  • ½ cup chopped pecans

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup shortening

  • 1 cup mashed banana

  • 2 eggs

  • 1 tablespoon pure vanilla extract

  • ½ cup sour cream

Caramel Icing:

  • 6 tablespoons butter

  • ¾ cup packed dark brown sugar

  • 6 tablespoons milk

  • 1 teaspoon pure vanilla extract

  • 2 cups sifted powdered sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).

  2. Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.

  3. Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.

  4. Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.

  5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.

  6. Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.

Cook’s Note

This icing hardens up rather quickly so you need to work fast. If it hardens up too quickly for you, add some more milk (not too much) to thin it out.

28 home cooks made it!

Nutrition Facts (per serving)

380 Calories
16g Fat
58g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 380
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 29%
Cholesterol 38mg 13%
Sodium 195mg 8%
Total Carbohydrate 58g 21%
Dietary Fiber 1g 5%
Total Sugars 43g
Protein 3g 7%
Vitamin C 1mg 2%
Calcium 55mg 4%
Iron 1mg 6%
Potassium 127mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.