Cardamom-Banana Cake with Banana-Caramel Buttercream Frosting




1 cup butter, melted

2 eggs

3 cups mashed ripe bananas

1 tsp. vanilla

3 cup flour

1 cup granulated sugar

1/2 cup packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cardamom


1/2 cup butter

1 mashed ripe banana

1/4 tsp. salt

1 1/2 tsp. vanilla

8 oz. caramels

1 tablespoon cream

about 6 cups powdered sugar


Preheat oven to 350 degrees. Grease, flour and line 9×2 inch cake pans with parchment paper. Set aside.

In a medium bowl , combine the butter, eggs, bananas and vanilla. In a separate bowl whisk together the flour, sugars, baking powder, baking soda, cardamom and salt. Combine the wet ingredients with the dry ingredients , mixing just until incorporated. Divide batter into prepared pans and bake for about 35 minutes or until a toothpick comes out clean when inserted into the center. Cool cakes in pans completely and turn out onto rack, set aside.


In a small saucepan over low heat melt the caramels and 1 tablespoon of cream, set aside. In the bowl of a mixer add the banana, vanilla, salt, butter, vanilla and melted caramel, mix until combined. Add enough sifted powdered sugar to bring mixture to a spreading consistency.

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