by Heather Harris Brady
I made this cake for a very compelling reason: I had two servings of my favorite salted caramel double pecan ice cream left and couple of blackish-brown bananas hiding in the fruit bowl. They all played very well together, but this cake is moist, delicious and you can whip it up in five minutes – so there’s lots of reasons to love it.
You can use prepared dulce de leche, but it’s easy to cook up a batch of your own while the cake is baking.
Dulce de Leche Banana Cake, Makes one 8″ square cake
- 3 T. soft butter
- 1/3 c. granulated sugar
- One egg
- 1 t. vanilla
- 2 mashed ripe bananas
- 2 t. baking powder
- 2 c. unbleached all-purpose flour
- ½ c. milk
Dulce de Leche Topping: One can of sweetened condensed milk
Preheat the oven to 350. Pour the condensed milk into a loaf pan and put it in the oven. Cream the butter with the sugar.
Add the egg and banana.
Stir in the baking powder and half the flour.
Then stir in the milk, followed by the second cup of flour. Beat thoroughly until you have a nice creamy batter.
Bake in a lightly greased 8” square pan for 20-25 minutes, until the center is firm.
Check the condensed milk. It should be bubbling away and turning a nice caramel color. Stir it and remove your fresh batch of dulce de leche from the oven. Let the cake and topping cool to warm. Then top the cake with the dulce de leche and a sprinkle of sea salt if you like.
This cake is best eaten the day it’s made, when it’s supersoft and velvety but if you have a few pieces left over just warm them in the microwave for a few seconds. Store lightly covered at room temperature.
One year ago: Oatmeal Dinner Rolls