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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9X13 pan 2684g Recipe makes 1 9X13 pan) |
||
| Calories 8518 | ||
| Calories from Fat 2694 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 299.4g | 460% | |
| Saturated Fat 58.7g | 293% | |
| Monounsaturated Fat 139.0g | ||
| Polyunsaturated Fat 85.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 465mg | 155% | |
| Sodium 7263mg | 302% | |
| Potassium 3862mg | 110% | |
| Total Carbohydrate 1430.9g | 476% | |
| Dietary Fiber 24.3g | 97% | |
| Sugars 1061.5g | ||
| Protein 70.3g | 140% | |
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Banana Cake With Caramel Frosting
1 9X13 pan
Ingredients
- 1 cup margarine
- 2 cups sugar
- 2 large eggs
- 4 large very ripe bananas, mashed
- 1 cup milk
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Penuche Caramel Frosting
- 1/2 cup margarine
- 1 cup brown sugar, well packed
- 1/4 cup hot milk
- 3 1/4 cups powdered sugar
Directions
1
Cream margarine, sugar and eggs until fluffy.2
Stir in mashed bananas and milk.3
Combine flour, soda and salt.4
Add dry ingredients to banana mixture and blend thoroughly.5
Pour batter into greased and lightly floured 9X13 pan.6
Bake at 350 degrees for 45 min or until done.7
Cool and top with Penuche Caramel Frosting.8
Penuche Caramel Frosting:.9
Boil butter, brown sugar and milk over medium heat for 2 minutes.10
Cool.11
Beat in powdered sugar until you obtain the desired consistency.12
Pour over cake and spread.
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Featured Reviews for This Recipe
From: Chef Carol Kay
On Apr 21, 2009
very good cake that can stand all by itself. However, the frosting makes it go over the top. Frost your cake once the cake is cooled and just as soon as the frosting is made, as mine got stiff very quick. One of my guests ate three pieces and exclaimed "every bite is better than the one before"
From: Carolinagirl715
On Apr 19, 2009
Made this cake last night for dessert. It is WONDERFUL!! The flavor combination of banana and caramel is perfect! I only had three ripe bananas - can't imagine how it could be any better with four. Probably used about 2 cups of powdered sugar -just kept adding until it reached the consistency I wanted. Will definitely be a keeper at my house!
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!
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