A Better Banana Cake with Caramel Frosting

A BETTER BANANA CAKE WITH CARMEL FROSTING

(Serves lots)

My family has been crazy about this cake for a long time now. And when you put a “quick” caramel frosting on it, it is absolutely delicious. You can eat it with no guilt since it includes “two bananas.” It doesn’t get any better than that!

1 package plain yellow cake mix without pudding in the mix
1.5 teaspoons ground cinnamon
2 medium-sized ripe bananas, peeled and mashed (1 generous cup)
1 cup milk or water (I prefer milk)
½ cup vegetable oil
1 teaspoon pure vanilla extract
3 large eggs
Quick caramel frosting (turn over for directions)
½ cup chopped pecans (optional)

1. Lightly mist two 9-inch round cake pans with vegetable spray then dust with flour. Shake out excess flour.

2. Place the cake mix and cinnamon in a large mixing bowl. Add the mashed bananas, milk, oil, vanilla, and eggs and beat with an electric mixer on low speed until all the ingredients are combined – about 30 seconds. Scrape down the sides of the bowl. Increase mixer speed to medium and beat for 2 minutes longer. Divide the cake between the two cake pans.

3. Bake the cake layers until lightly browned and tops spring back when lightly pressed with a finger –- about 30-32 minutes. Transfer the cake pans to wire racks and let cool for 10 minutes. Run a knife around the edge of each cake pan to loosen cakes. Invert each layer onto a wire rack and then invert again so the cakes are right-side-up. Let cool for 20 minutes more.

4. After the layers have cooled, make the caramel frosting. Frost the cakes while the frosting is warm so it is easier to spread. Top with pecans. Cool cake for 1 hour before serving.