I think approximately 27 minutes elasped from the time I viewed it on my computer screen to the time I had one gently baking in the oven.
But dont let me get ahead on myself.
The batter. Oh my the batter. It is creamy silky deliciousness. And you know what they say about good batter.
Its, uh, good.
I had big plans for the frosting design outside. Until I actually looked at the cake. The delicate caramel swirls and marbling effect was just beautiful. I decided in that moment that it would be a shame to cover it up!
But. I loves me some frosting, so I added some around the edges.
4 cups powder sugar
1/4 cup shortening
1 tablespoon caramel topping (I used Hershey's)
1-6 tablespoons of milk to reach desired consistency
Cream shortening, milk, and caramel together on low speed and slowly add in sugar until fully incorporated.
For the individual slice I just drizzled some of the same caramel topping over the top. Its not necessary as the caramel in the cake can stand on its own… but I have never been known to bake with "reason" and "sensibility".
This cake is a notch up from a fantastic banana bread, only in that you can eat it with frosting.
Isnt everything better with frosting???
This is one of those recipes that I will be making again and again. Its easy and delicious and helps me use up all those pesky brown bananas. Cause I buy lots of bananas. Like five pounds a week. At least. But anyway.
Be sure to check out the recipe over at thekitchn!
Oh, and I added this cake into the amazing round up over at Tidymom's blog. Each week hundreds of folks add something that they are "Lovin"! Last week I was even lucky enough to guest post and share everything that caught my eye… so if you want you can see what *I* was lovin!