It’s kind of crazy that I’ve never made banana cake before, because it’s something that my extended family made quite a bit when I was growing up.
But it was always with cream cheese frosting, and then a few years ago my sister had a brainwave and threw this caramel frosting on instead. And a legend was born. (I may be being melodramatic)
Now don’t get me wrong, I really like banana cake with cream cheese frosting (pretty much anything with cream cheese frosting, for that matter). But there is something about this sugary, crackly caramel frosting that just adds the perfect depth and complement to the moist, dense cake. The fact that it’s crazy easy is just the icing on the cake…so to speak.
This is also a cake that is perfect to make the night before, because this frosting really seals in the moisture of the cake. And, of course, use up the billions of browning bananas sitting on your counter.
I haven’t eaten a banana in probably six months, but I still buy them like clockwork, with the best intentions. This is a thing everyone does, yes?
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