Banana Cake With Caramel Frosting

From: Lutie

On Oct 9, 2009

Addicting; addicting; addicting... needed a little more banana flavor (I added 1 teaspoon banana flavoring to the 4 bananas I used and it still needed a little more flavor...for that reason I give the cake 4 stars, instead of 5) BUT the Frosting I give 6 stars, so it averages out to 5 stars. I changed the icing and brought the butter, brown sugar, and milk to a boil and immediately added 3 cups 10X sugar, beating it with a mixer until smooth...Make sure you sift the 10X sugar...I then poured the icing through a strainer as I iced the cake to get rid of any additional lumps of 10X sugar. "The icing is to die for!" I am going to put it on some pumpkin cookies next. Thanks, IamEarnie!

From: Scoutie

On Jul 15, 2009

Had some black bananas and did not want to do banana bread yet again. Came across this recipe and SO glad that I did! I did use only 1 1/2 cups of powdered sugar in the frosting and used unsalted butter in both the cake and the frosting. I also added 1 tsp. of vanilla to the cake mixture. I might try this with a cream cheese frosting next time. Thanks for posting, IamEarnie.

From: Ginna Green

On Aug 5, 2004

This was an absolutely fantastic recipe. I baked it for my son's first birthday party and it was demolished. At least four people asked me for the recipe for the icing! Incidentally, that was the one thing I changed. I used significantly less powdered sugar--I just stopped adding sugar when I reached the desired consistency (I think it was more like 2.5 cups of sugar). Thank you so much for this great recipe!

From: TANFARR

On Feb 9, 2006

This was a great recipe. I've never made a banana cake before and my DH loves caramel. Everyone demolished this cake. I'm going to always make this cake for every occasion I can think of. I only used 1 1/2 cups of powdered sugar when preparing the frosting and it was still delicious. I also used cake flour which made the cake very light and moist. Thank you for such a great recipe!