Banana Cake with Caramel Frosting

Unfortunately, this isn’t my Grandmother’s recipe but it’s the closest thing I could find.  I did make a few adjustments to the recipe I found to make it more like hers.  I hope you enjoy it.



4 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups (3 sticks) butter, softened

3  cups sugar

4 eggs

2 teaspoon real vanilla

1 cup sour cream, do not use low or non-fat

4 cups mashed very ripe bananas


3 sticks butter

3 small cans evaporated milk

1 1/2 cups brown sugar, firmly packed

2 lbs confectioners sugar



Heat oven to 350 degrees.  Grease and flour four 9 inch cake pans.  Combine flour, baking soda, baking powder and salt in a large mixing bowl and whisk together.

In a separate large mixing bowl combine butter and sugar and beat well.

Add eggs one at a time mixing well after each addition.  Add vanilla.  Beat until mixture is light and fluffy (about 2 minutes).

Add half the flour and half the sour cream and with mixer on lowest speed beat just until flour and sour cream disappear into the batter.  Add the rest of the flour and sour cream and mix in the same way as before.  Stir in bananas with a large spatula.

Divide the batter evenly between the four cake pans. Bake for 30 minutes or until cakes are golden brown and toothpick comes out clean when inserted in the middle.

Cool in pans on wire rack for about 10 minutes.  Turn out of pan on wire rack and let cool completely before frosting.

To make frosting:

In a medium saucepan combine butter, milk and brown sugar.  Over medium low heat bring mixture to a boil stirring occasionally.  Continue to gently boil, stirring constantly, until mixture turns a golden amber color.  This will take a while, usually about 15 to 20 minutes.  Be patient, you can do it. Remove from heat and pour into a large mixing bowl.  Let cool completely.  When cool add confectioners sugar a little at a time mixing thoroughly until you have incorporated all the confectioners sugar.  Mixture should be of frosting consistency.

Place one layer top side down on a plate and frost top and side.  Cover with second layer top side up, frost top and sides.  Continue with the other 2 layers in the same way, frosting top and sides between each layer.  Place whole pecans around the perimeter on top of cake to make it look pretty and then pour yourself a big glass of milk and a large piece of cake and enjoy.

Yes, I know my cake has only 3 layers. There is a very good reason for that. I messed up one of my layers and my husband couldn’t wait for the frosting and he ate a piece of it. So, if you make this cake take a pic and send it to me with the four layers.


4 responses

  1. wish I had known “small” can of milk from the get-go. Too runny because we used 3 12 ounce cans.


    1. Suzy,
      Please accept our apologizes for our goof. And thank you for bringing it to our attention. We will revise the recipe to include the size can that is needed.
      God Bless


  2. Hey Dana,

    I want to make this cake but I need to know what size can of evaporated milk to get for the frosting. There is a small can and a large can. Thanks, Tammy


    1. Hey Tammy,
      I use the small can. Thanks for bringing this to our attention. I will make the change to reflect a small can in the recipe. Hope you enjoy the cake.


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