Banana Cake W/caramel Cream Cheese Frost

Ready in 1 hour

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1/2 c Pecans; chopped
2 c All-purpose flour
1/2 c Unsalted butter; softened
1 c Mashed; ripe banana (about 3
1 pn Salt
2 lg Eggs
1 tb Sour cream
6 tb Unsalted butter; softened
3 -(up to)
1 ts Pure vanilla extract
1 c Granulated sugar
1 ts Pure vanilla extract
1/4 c Sour cream
1/4 c Brown sugar; packed
1 ts Pure vanilla extract
1 ts Baking soda
1/4 c Sweetened condensed milk
2 tb Unsalted butter
1 pk (3-oz) cream cheese;
1 tb Pure maple syrup

Original recipe makes 16 Servings



From: Rebecca Radnor Date: 6 Dec 1994 15:06:03 -0500 1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside. 2. 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. 3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack. 4. 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. 5. 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. REC.FOOD.RECIPES ARCHIVES /CAKES From archives. Downloaded from G Internet, G Internet.

Calories Per Serving: 290 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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