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    Banana Cake with Caramel Cream Cheese Fr

    Source of Recipe


    List of Ingredients

    2 c All-purpose flour
    1 ts Baking soda
    Pinch salt
    1/2 c (1 stick) unsalted butter, softened
    1 c Granulated sugar
    2 lg Eggs
    1 c Mashed, ripe banana (about 3 bananas)
    1/4 c Sour cream
    1 ts Pure vanilla extract
    1/2 c Chopped pecans
    Caramel Glaze:
    1/4 c Packed brown sugar
    1/4 c Sweetened condensed milk
    2 tb Unsalted butter
    1 c Confectioners' sugar
    1 ts Pure vanilla extract
    3 oz Cream cheese, softened
    6 tb Unsalted butter, softened
    1 tb Sour cream
    1 tb Pure maple syrup
    1 ts Pure vanilla extract
    3 To 3 1/2 cups confectioners sugar


    Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan.

    Sift together the flour, baking soda and salt; set aside.

    Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.

    Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.

    For caramel glaze:
    Combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted.

    Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.

    For frosting:
    Beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over Caramel Glaze.




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