Yep. This is how I roll on Fridays. Warm Banana Cake topped with vanilla ice cream, warm caramel, almond toffee and toasted pecans. BOOM. You’re welcome.
Inspired by my favorite restaurant desserts (like Bricktop’s chocolate chip cookie in a skillet and J. Alexander’s warm carrot cake) I decided to serve this banana cake warm in a mini skillet topped with ice cream and only the best goodies.
This banana cake is incredibly moist, like banana bread, but really light and full of banana flavor. It’s amazing. I think I’ll make another.
The Best Banana Cake Ever
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat oven to 275°. Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In the bowl of an electric mixer, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and let cool completely.
To serve, place a mini iron skillet in a preheated oven until skillet is hot. Remove skillet from oven and place one slice of banana cake in it and return to the oven until cake is just warm (about 3 minutes). Top with vanilla ice cream, warm caramel, crushed toffee and toasted pecans.
Recipe adapted from Food.com.