Banana Nut Cake with Caramel Frosting

Follow our step-by-step guide on how to make Banana Nut Cake with Caramel Frosting.

1. Step 1

   Preheat your oven to 350°F (175°C) and grease a fluted tube pan (like a Bundt pan).

2. Step 2

   In a small bowl, mix together 1/4 cup of sugar and the ground cinnamon, then stir in the chopped pecans. Set this mixture aside.

3. Step 3

   In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

4. Step 4

   In a large mixing bowl, beat together 1 cup of sugar and the shortening using an electric mixer until the mixture is light and fluffy.

5. Step 5

   Add the mashed banana, eggs, and vanilla extract to the sugar and shortening mixture, and mix until well combined.

6. Step 6

   Stir in the sour cream until just blended, then gradually add the flour mixture, beating until everything is well incorporated.

7. Step 7

   Sprinkle 2 tablespoons of the sugar-nut mixture into the prepared cake pan. Pour half of the cake batter over this layer, followed by the remaining sugar-nut mixture, and then top with the rest of the cake batter.

8. Step 8

   Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

9. Step 9

   For the caramel icing, melt butter in a saucepan over low heat. Add brown sugar and milk, bringing the mixture to a boil. Continue boiling for 1 to 2 minutes, then remove from heat and stir in vanilla extract. Gradually mix in powdered sugar until smooth. Drizzle the icing over the cooled cake.