Sweet tooth alert! That would be my calling for sure. I definitely sway to the sweet side more than the salty. Put some ice cream, cakes, cookies, chocolate in my sight lines and I am a goner. Nathan on the other hand definitely leans more towards salty, especially for breakfast. Every weekend I could have french toast and be as happy as can be. Not he. It tends to be the classic eggs, bacon and toast kind. We may change it up with scrambled eggs, wholeheartedly attempt an omelette or make some sort of breakfast casserole or scramble, but every now and then he bends and allows my sweet tooth to rein.

This recipe was the result of three things. 1) My sweet tooth (we established that). 2) The fact that I had ripe bananas on the counter (it always starts with ripe bananas). 3) I lost by bread pan.

See these three glorious reasons lead me to this here recipe. It also helped that it was about 2 pm in the afternoon on a Sunday and while my intentions were to make banana bread so I could slab some cold butter on a slice the next morning for breakfast, I thought, “Well, why not make a dessert for dinner?”

Light bulb off. Fireworks in the distance. Standing ovations in my head. So, I decided to use my bundt cake pan and then take it a sweet step further and coat with my delicious caramel frosting.

This recipe was a total whim but a total win in my book. Delicious as a dessert or sliced for my fellow sweet tooth breakfast lovers, you cannot go wrong. Plus, it is just so darn pretty isn’t it?

BANANA BREAD CAKE WITH CARAMEL FROSTING

Banana Bread Cake:

• 1/2 Cup of Butter
• 2 Cups of Sugar
• 2 Eggs
• 1 Cup of Milk
• 1 tsp of Vanilla
• 1 tsp of Baking Soda
• 2 tsps of Baking Powder
• 3 Cups of Flour

With a hand mixer or stand mixer (I use a stand mixer) cream the butter and add in the sugar, eggs and milk, mixing until smooth. Add in the vanilla and continue to mix. In a separate bowl combine the dry ingredients (baking soda, baking powder and flour). Add the dry ingredients to the mixture. Mash bananas then add to mixture. Mix well.

Pre-heat the oven to 350 degrees. Spray a bundt cake pan with cooking spray. Pour the mixture into the pan and bake for 45 minutes to 1 hour, or until the cake is cooked through. I allow the cake to cool for about 10 minutes before transferring to a pie dish.

Frosting:

• ¼ Cup of Butter
• ½ Cup of Light Brown Sugar
• 2 Tbsp of Milk
• 1 Cup of Powdered Sugar

Melt 1/4 cup of butter in saucepan on stove top. Once melted add the brown sugar and milk and stir until the mixture comes to a boil. Once boil is met, remove from heat and let the mixture set for 5 minutes. Slowly add the powdered sugar in batches and whisk. The frosting will thicken. Once combined, pour over the cake and let everything set.

Enjoy this recipe? Then you may want to check out these (Yes, we like bananas!):

Banana Bread Blondies with Caramel Frosting

Chocolate Chip Banana Bread Ice Cream Sandwiches