This was a recipe I hadn’t made since I was a kid until recently.
See, my mom always had this orange Betty Crocker cookbook when I was growing up, but at some point, we lost a page, and it happened to have this icing recipe on it. I’d tried making banana cake with a different frosting, like cream cheese, but it just wasn’t the same. Then my mom found a copy of the same Better Crocker cookbook she had received as a wedding present. She gave it to me, and I copied this amazing caramel icing that perfectly complicates this light and fluffy banana cake.
This was my dad’s favorite cake, and my mom always made it for his birthday. Whenever I’m feeling a bit nostalgic and have overripe bananas on hand, I like to make a batch of these cupcakes.
- 2 1/2 c flour
- 1 2/3 c sugar
- 1 2/4 c mashed bananas (3-4 medium ripe)
- 2/3 c applesauce (or canola oil)
- 2/3 c buttermilk
- 3 eggs
- 1 1/4 t baking power
- 1 1/4 t baking soda
- 1 t salt
1. Heat oven to 350F. Put cupcake tin liners in pan.
2. Combine all dry ingredients in bowl of Kitchenaid mixer.
3. Add wet ingredients.
4. Beat on high speed about 4 minutes. Fill each cupcake pan 2/3 full.
5. Bake 20-25 minutes until toothpick inserted into cake comes out clean.
6. Cool while preparing caramel icing.
- 2 T butter
- 2/3 c packed dark brown sugar
- 1/8 t salt
- 1/3 c heavy whipping cream
- 2 1/2 c powdered sugar
- 1/2 t vanilla
1. Heat butter in 2 quart saucepan until melted.
2. Stir in the brown sugar, salt, and whipping cream.
3. Heat to boiling, stirring constantly. Remove from heat, cook to lukewarm.
4. Stir in powdered sugar gradually, then add vanilla. It will be a thin glaze that you can dip your cooled cupcakes. Swirl the top around to coat.