Rustic Vanilla Banana Caramel Cake

Rustic Vanilla Banana Caramel Cake 

2 cups all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
½ cup butter
1 ½ cups sugar
1 large egg + 1 egg yolk, beaten
1 cup mashed banana (2 large bananas)
¾ cup buttermilk
2 tsp. vanilla extract

 

½ cup butter, room temperature
1 cup homemade salted caramel sauce, room temperature
2 Tbs. milk

 

powdered sugar

 

Sift together the dry ingredients for the cake.
In a separate bowl, cream together the butter, sugar, and eggs. Beat well. Add the banana.
Drizzle in the buttermilk and vanilla, while continuing to beat.

 

Mix in the flour mixture and stir until well combined.

 

Preheat the oven to 350 degrees.

 

Grease a large Bundt cake pan.

 

Pour the batter into the well-greased pan.

 

Bake for 45-50 minutes, until a toothpick inserted comes out clean.

 

Cool for 60 minutes.

 

Invert the cooled cake onto a drying rack or plate to cool completely.

 

Meanwhile, prepare the icing:
Cream the butter until smooth. Drizzle in the caramel sauce and mix until creamy and smooh. Drizzle in the milk.

Spread, “rustically” over the cooled cake.

 

Sprinkle with powdered sugar to present and serve.