The Best Banana Cake with Caramel Frosting

If you're noticing an uptick in banana recipes lately, you're not alone. I have too. I like to buy lots of bananas. Always have. And now that I have two babies and babies love bananas, the problem is spiraling out of control. And when those bananas turn brown, my mind just goes into overdrive brainstorming what I can bake with them. 8 times out of 10, I go with my trusty banana bread with chocolate chips.  I looooove waking up to fresh baked banana bread on Saturday mornings. This past weekend though I decided to pave a new path and try banana cake with a caramel frosting. So good. So banana-y. So caramel-y. 

Cake Recipe

• 2 eggs, at room temp
• 1 cup sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla
• 3 ripe bananas
• 1 teaspoon baking powder
• 2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/4 cup flour
• 3/4 cup buttermilk 
• 1/2 cup vegetable oil

Preheat the oven to 350 and grease a 9x11 in baking dish.  Beat the eggs in a large bowl with a standing mixer; add the sugars, vanilla, and bananas. Add in the baking powder, soda, salt and flour, stirring until combined.  Mix in the buttermilk and vegetable oil.  Pour into baking dish and bake for about 30 minutes.

Meanwhile, make the caramel frosting (PS - easiest caramel frosting in the world)

Frosting Recipe

• 1 stick butter
• 1 cup brown sugar
• 1/4 cup milk
• ~1 cup powdered sugar, sifted

Melt the butter in a saucepan over low heat.  Whisk in the brown sugar, and cook on low for 2 minutes. Stir in the milk, bring to a low boil and then turn off the heat and let cool for 10 minutes. Stir in the powdered sugar (needs to be sifted if you don't want it lumpy!).  When cake comes out of the oven, immediately pour the frosting over the cake.