A Sweet and creamy banana caramel cake recipe. Great served with vanilla ice cream.
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Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans
Into a medium bowl, combine the flour, baking powder, baking soda and salt and set aside.
In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar for 2 more minutes. Add the eggs and vanilla, beating until combined.
Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
Divide the batter equally between the pans and bake 25-30 minutes until a tester inserted into each cake out clean.
Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
To make the icing: In a medium saucepan, stir sugar, cream, and lemon juice together. Cook the mixture, over medium heat until it is a thick soft texture.
Remove from heat and stir in butter until creamy. Use 1 cup caramel for filling.
Using an electric mixer, cream butter and confectioners sugar with lemon juice until fluffy, beat in remaining caramel from filling.
Place one cake layer on a serving plate, top with 1 cup of filling then top cake layer. Spread frosting over top and sides of cake.