Banana Caramel Cake

This recipe seems somewhat involved due to the amount of ingredients.  It it actually is very easy and I should probably make this recipe more often. This recipe is labeled as dessert, but who says you can’t have dessert for breakfast? Leftover dessert for breakfast, has always been a tradition in our family for generations.  Love that! 

Banana Caramel Cake

Cake Ingredients:
2 cups all purpose flour
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. salt
1 tsp. baking soda
3 large eggs
1¼ cups vegetable oil
1¾ cups sugar
1 T. vanilla extract
¾ cup coarsely chopped walnuts (optional)
3 oz. dark chocolate, broken into small pieces(optional)
3 ripe bananas, mashed

Caramel Ingredients
½ cup firmly packed brown sugar
2 tablespoons whole milk
4 tablespoons unsalted butter, cut into pieces

Butter and flour a tube pan or a bundt pan. Preheat the oven to 350ºF.

Sift together flour, cinnamon, nutmeg, cloves, salt and baking soda. In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes. Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
Add the vanilla extract and mix for another 30 seconds. With the mixer on low speed, add the dry ingredients a bit at a time. Once the dry ingredients have been added, remove the bowl from the stand mixer and add the walnuts, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don’t over mix.
Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it’s done by poking a toothpick into the center of the cake. If it comes out clean, it’s done. If not, bake the cake for another 5 to 10 minutes.
About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to a boil, stirring occasionally to ensure that it doesn’t burn. Let it boil for about 5 minutes and then turn off the heat. Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink in. If the caramel pools in spots, poke more holes to allow it to sink in.
Let the cake cool in the pan on a wire rack. Once it’s cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
*I like to drizzle with a little extra caramel!

Recipe from: Becky Bakes October, 2009

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