The Return of Recipe Sunday: Banana Caramel Cake.

I was starting to feel guilty for abandoning Recipe Sunday for the past two weeks, so I decided that I would make up a recipe tonight on the fly and hope that it turned out good enough to post! Well tonight I give thanks to the baking gods, because it sure did. It’s a pretty simple cake, too, with a simple cinnamon glaze on top. I found this funky cake pan with raised dots on top mixed in with all the old pans my Aunt passed down to me, and I’ve been dying to use it, so I figured, what the heck – lets use it tonight, just for the pure joy of trying something new.

Dr. Seuss would totally bake a cake in this.

Ok, I admit it – I used caramel flavoring and not “real” caramel. Don’t tell my pastry school teachers. ;P

And away we go….

glaze of glory.

Banana Caramel Cake (In a funky pan):

What you’ll need:

1/2 cup dark brown sugar

1 egg

1 tbsp oil

1/2 tsp caramel flavor

1 tbsp baking powder

1 cup AP flour

1/2 cup fat-free or skim milk

1/2 of a medium-sized banana (mashed)

What you’ll do:

Preheat oven to 350° F.  Mix sugar, egg, oil, and caramel flavor. In a separate bowl, whisk together the flour and baking powder. Add to egg mixture alternately with milk. Fold in the mashed banana. Baking time will vary depending on what pan you use, but it took 25 minutes in the funky pan.

Cinnamon Butter Glaze.

Combine 1/4 cup butter (melted), 1 tsp cinnamon, and add confectioner’s sugar until desired consistency is reached (I used 1/2 a cup).