I don’t know why this didn’t post before but…

In honor of Maya, Happy birthday… Ooooh A big 11 this year.

Banana Caramel Cake
2 1/2 cups of cake flour
2 1/2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup buttermilk
1/2 cup unsalted butter softened
1 1/4 cups of granulated sugar
2 eggs
1 1/2 teaspoons of vanilla
1 cup very ripe bananas

Preheat oven 350 degrees
Lightly grease two nine-inch cake pans
Sift the flour, baking powder, baking soda, and salt together then sift again. In a mixing bowl beat butter until light (1 minute) add sugar continue to beat for two minutes. Add eggs one at a time beating thoroughly after each addition, add in vanilla. Reduce speed of mixer and add flour. Mix by thirds alternating with the buttermilk and bananas ending with the dry ingredients. Mix in just enough to blend batter after each addition. Divide batter evenly between two cake pans. Bake 25-30 minutes. Cool in cake pan on a wire rack for 10 minutes the remove cake from pans and cool completely before frosting.

Carmel Icing
3 cup of light brown sugar
1 1/2 cups of heavy whipping cream
1/2 teaspoon of lemon juice
5 tablespoons of cold butter cut into pieces
In a saucepan with candy thermometer attached, stir in sugar heavy cream and lemon juice together. Cook mixture without stirring over medium heat to a soft ball stage 238 degrees. Remove from heat and cool 140 degrees. Place butter on top of cooled mixture. Remove thermometer and with the electric mixture mix on med-high speed until caramel thickens enough to hold shape, and lightens in color to a opaque (5 minutes) Apply icing immediately.

Or skip icing and just dust with powder sugar or chocolate sauce, or just butter a slice and eat…