Aunt Pat's Banana Cake With Caramel Frosting

This moist banana cake with be your new favorite way to use up brown bananas. The caramel frosting is out of this world!

Today I'm here to tell you a story of what happens when I attempt to actually follow a recipe. 

And no, this fluffy pillow of caramel banana heaven is not the only thing that happens. Unfortunately.

See, I have this recipe from my great aunt Pat. I was going to be really cool and follow the recipe with only a couple of minor adjustments. When I was done mixing the batter, I was like, "Okay, so this didn't make much, but maybe it will quadruple in size in the oven."

When I got done baking I was like, "Okay guys, there is something seriously wrong with this cake. It looks really freaky."

But no matter, on to the frosting. So I was digging around in the cupboards for the sugar and I was like, "Where did I put that sugar? I mean, I just used it for the.... for the... for the..."

So it was then that I realized I had not in fact used the sugar for the cake.

I was so distraught that I immediately smashed the sugarless cake in a furious and maniacal frenzy.

No matter. While the new cake baked, I whipped up some caramel for the frosting. 

The second cake came out looking like a dream come true so I drizzled on my beauteous caramel frosting.

Then I sprinkled on some toasted walnuts just for the heck of it and called it a success. 

So I guess the moral of this story is that sugar is important. But we already knew that.

Other Brown Banana Recipes You'll Love...

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