Caramel Banana Cake
2 9-inch layers
3/4 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cups mashed bananas
1 1/2 cups caramel sauce
Heat oven to 325�F. Grease two 9" cake pans.
Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt. Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.
Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.
Cool completely before serving.
Caramel Sauce
2 cups cream
1 1/2 cups sugar
1/4 cup water
Pinch salt
1/4 cup butter
Warm the cream in a small saucepan over low to medium heat. While it's warming, add the sugar and water to a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color. You are looking for a dark caramel here, because you will be adding cream, so don't flinch and take it off the heat when it's still just pale gold!
Remove from heat and whisk in the cream. Be very careful and add the cream slowly - the caramel is going to bubble up violently! Add the pinch of salt and butter and whisk smooth. Simmer until slightly reduced.
This will keep in the fridge for at least two weeks.
