Caramel Banana Cream Cake Recipe

An easy and decadent cake with caramel frosting.

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1 cup margarine or butter, at room temperature
2 cups granulated sugar
2 large eggs
4 large ripe bananas, mashed
1 cup milk
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

Caramel Frosting
1/2 cup margarine, or butter
1 cup brown sugar, well packed
1/4 cup hot milk
3 1/4 cups confectionersí sugar
1 cup graham crackers, crushed


Preheat oven to 350F.

Grease a 10 inch springform pan and lightly coat with flour.


Place the margarine or butter, sugar and eggs into a large mixing bowl and using an electric mixer, at medium speed, beat until fluffy.

Add the mashed bananas and milk, beating in with low speed.

In another bowl, stir together the flour, baking soda and salt.

Slowly add the dry ingredients to banana mixture and mix in thoroughly.

Pour batter into the prepared cake pan.

Place into the preheated oven and bake for 45 minutes or until done. Cake is done when a tootpick inserted into the center comes out clean.

Remove can place the cake onto a cooling rack.

After 10 mnutes, remove the springform sides and let continue to cool completely before frosting.

Caramel Frosting:

Place the margarine, brown sugar and milk into a heavy bottom saucepan and heat over medium heat and bring to a boil. Cook for two minutes

Let the mixture cool.

Beat in confectionersí sugar until you obtain the desired consistency. It may require more or less than in the ingredients.

Pour over cake and spread.

Top with crushed graham crackers.

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