Incredible Banana “Bread” Cake with Caramel Icing

Well, I haven’t had a whole lot to say lately, mostly because I haven’t had time, haven’t been home, and haven’t really been cooking, either…but I’m back (sort-of) and did my first baking since, well, I don’t remember when, lol.

It’s amazing how life gets you busy to the point that you aren’t able to do the things you enjoy anymore. And if things go in the direction that I think they are headed, well, you may not see a whole lot of me till mid-August or so, but for now I wanted to pop in and share my new favorite recipe with you…along with some pictures of it!

I adapted this recipe from my Aunt’s zucchini bread recipe, b/c my husband isn’t a big fan of zucchini, but loves banana bread. Then I simply found a yummy-sounding caramel icing recipe and topped it with that. So here’s the recipe:

Ann’s World Famous Zucchini Bread

3 eggs

1 c. oil

1 Tbl. vanilla

2 1/4 c. sugar

2 c. mashed bananas (about 4 or so?)

1/2 tsp. baking powder

2 tsp. baking soda

3 c. flour

3/4 tsp. salt

1 Tbl. cinnamon

Beat eggs, sugar, oil and vanilla.Mash and add bananas. Batter will be thin. Add dry ingredients, mix well. Grease and flour pan. Bake 1 hr. at 325. Makes 1 bundt or 2 regular loaves. Remove from pan right away. Do Not Overcook!

Optional: 1 c. chopped nuts and 1 c. raisins, dried fruit, dates, cranberries, candied fruit, or chocolate chips.

Caramel Icing (optional)

1/4 c Packed brown sugar
1/4 c Sweetened condensed milk
2 tb Unsalted butter
1 c Confectioners’ sugar
1 ts Pure vanilla extract

Combine brown sugar and condensed milk in a small
saucepan. Cook over medium heat, stirring often, until mixture begins to
bubble. Reduce heat to low and add butter; cook and stir until melted.
Remove from the heat and stir in confectioners’ sugar and vanilla. Pour
over warm cake.


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