Banana Cake

ingredients

• 1 cup (2 sticks) salted butter, browned or melted
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large very ripe bananas, mashed (about 1 1/2 – 2 cups)
• 3 large eggs, room temperature
• 1 tbsp vanilla bean paste or extract
• 1 cup buttermilk, room temperature
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon (optional)
• 8 oz (1 block) full-fat cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 1/2 cup of your cooled salted caramel sauce
• 1 tsp vanilla bean paste or extract

the making of it

1. FOR THE CAKE: Preheat the oven to 350°F (175°C). Grease a 9x13 inch pan.
2. In a large bowl, mix melted or browned butter with granulated sugar and brown sugar. Whisk in eggs one at a time, then add mashed bananas and vanilla.
3. In a separate bowl, sift together flour, baking soda, salt, and cinnamon (if using).
4. Add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix until just combined; do not over-mix.
5. Pour into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely before frosting.
7. FOR THE FROSTING: In a large bowl, beat the softened butter and cream cheese together until very smooth and fluffy (about 2-3 minutes).
8. Mix in 1/2 cup of your cooled caramel sauce and vanilla until fully incorporated.
9. Gradually add powdered sugar, one cup at a time, on low speed until you reach your desired spreading consistency.
10. Increase the speed to medium-high and beat for 2 minutes until light and airy.
11. After spreading the frosting over your cooled banana cake, use a spoon to drizzle any remaining caramel sauce over the top and swirl it in with a knife for a marbled look.