I received this recipe from a longtime friend and sister in Christ. She brought it to a Lighhouse Ladies Meeting and it was soooooo good! My family has grown to love this cake. I hope you love it as much as we do!
Make the cake:
- 1 box yellow cake mix
- 3 ripe bananas (no green ones), mashed
- 4 eggs
- 3/4 cup canola oil
- 1/4 cup milk
Preheat oven to 350 degrees.
Line 2 – 8″ or 9″ round cake pans with parchment paper or wax paper. I like wax paper, but either will work.
Using a stand mixer with paddle attachment, place eggs, oil and milk in a mixing bowl, mix will. Add cake mix and mix well. Add mashed bananas and mix just until blended. Pour batter evenly into prepared cake pans. Bake 20-25 minutes until golden brown and cake tester comes out clean. Allow cakes to cool on a wire rack before removing from pan.
Make the frosting:
- 1 – 8 oz. blocks of cream cheese
- 2 sticks butter, softened
- 8 cups powdered sugar
- 2 teaspoon maple flavoring
- 1 teaspoon real vanilla extract
- Heavy whipping cream
Using a stand mixer with whip attachment, cream together cream cheese and butter until light and fluffy. Add maple, vanilla and powdered sugar. Mix until well blended. If the frosting is too thick, add heavy whipping cream 1 teaspoon at time until frosting is spreading consistency.
Put it together:
Place one cake layer face down on a cake plate. Generously frost the first layer. Place the other cake layer face up on top of the first layer. Generously frost top and sides of cake. Take your time when frosting. Don’t try to spread too quickly.
Caramel Sauce (optional)
- 1 stick butter, sliced
- 1 cup brown sugar, packed
- 1 small can evaporated milk
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
In a small saucepan combine first 4 ingredients, bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Pour over individual pieces of cake if you wish.