U drop inn banana cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1½ | cup | Sugar |
| 3 | larges | Eggs |
| 2 | cups | Flour |
| 2 | teaspoons | Baking Powder |
| ¼ | cup | Butter |
| ½ | cup | Brown Sugar |
| ⅛ | cup | Milk |
| ¾ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| ¼ | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 1 | cup | Mashed Bananas |
| ½ | teaspoon | Vanilla |
| 1 | cup | Powdered Sugar |
| pinch | Salt | |
Directions
CARAMEL ICING
Cream together the butter and sugar until light and fluffy. Beat eggs lightly and add to creamed mixture, blending well.
Sift together dry ingredients and add alternately with buttermilk and vanilla, beginning and ending with flour. Fold in bananas and stir to blend. Pour batter into two greased 8-inch cake pans or one 9 x 13 baking pan. Bake for 35 to 40 mins in a preheated 350 F oven. Frost with Caramel Icing.
For the icing, melt the butter in saucepan and add brown sugar. Cook over low heat, stirring constantly, for 2 mins. Add milk and allow to come to a boil. Immediately remove from heat and allow to cool before adding vanilla, sugar, and salt. Beat well and frost cake.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking