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–+ servings

Banana Cake with Penuche Frosting

thetimelessbaker
A light and moist banana cake with a vintage butterscotch Penuche frosting. A great way to use overripe bananas!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
cooling time for frosting 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • standard 9x13" pan
  • small saucepan
  • mixer
  • mixing bowls of various sizes

Ingredients
  

For the Banana Cake

  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 cup mashed over ripe bananas, about 3 bananas
  • 2/3 cup sour milk or buttermilk *see notes below
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all-purpose flour

For the Penuche Frosting

  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/3 cup heavy cream
  • 4 tbsp unsalted butter, cut into pieces
  • 1/4 tsp salt
  • 1 tbsp white syrup, such as Karo
  • 1 tsp vanilla extract
  • 2 cups powdered sugar, sifted

Instructions
 

For the Cake

  • Preheat oven to 350°F and grease a standard 9x13" pan.
  • Using a mixer, cream the butter and granulated sugar until light, about 2 minutes.
  • Add eggs, one at a time.
  • Slowly add in mashed bananas.
  • Add vanilla to sour milk or buttermilk and stir slightly to combine.
  • Sift or whisk together the baking powder, baking soda, salt and flour in a separate bowl.
  • Alternate adding flour mixture and milk to the batter in three additions, starting and ending with the flour mixture. Only mix until just combined, do not overmix.
  • Pour into greased pan and bake for 30 minutes, or until lightly golden brown and a toothpick inserted in the middle of the cake comes out clean.
  • Allow pan to cool on a wire rack at least 30 minutes before frosting.

For the Frosting

  • In small sauce pan, combine all ingredients except for the vanilla and powdered sugar.
  • Over medium heat, bring slowly to a full boil, whisking constantly.
  • When the mixture reaches a full boil, boil briskly 1 minute, whisking constantly.
  • Remove from heat and whisk in vanilla.
  • Allow to sit until cools slightly, about 20 minutes.
  • Then, whisk in powdered sugar and beat until smooth. Frost banana cake immediately before frosting sets.

Notes

  • To make your own sour milk for this recipe: add 2 teaspoons of white vinegar to milk. You can also substitute buttermilk.
  • Once the frosting comes to a full boil, stir it constantly to prevent it from burning
  • If the frosting becomes too thick, you can easily thin it out with a splash of heavy cream
  • Spread the frosting immediately after beating with the powdered sugar, or it will start to set
  • Store frosted cake in an airtight container, refrigerated for up to 72 hours
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