Diary of a Secret Housewife: Caramel Banana Cake

As you might remember, my niece was born last week.  And in honor of her arrival, I wanted to make something nearly as sweet and delicious as her.

The Kitchn came to the rescue with a caramel banana cake that is just to die for.  The result is a gooey, delectable heaven of a dessert that's as much pudding as cake.  The caramel adds an unexpectedly sophisticated, smoky taste that pairs really well with the fragrance and sweetness of banana.

The Kitchn recipe makes two cakes.  I didn't want to be tooooo indulgent, so I just halved the recipe.  Here's what you need for my halved version:

3/8 cup butter

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1 1/2 cups all-purpose flour

3/4 teaspoons baking soda

1/4 teaspoon salt

3/4 cups milk 

3/4 cups mashed bananas

3/4 cups caramel sauce (recipe here)

Heat oven to 325 F. Grease a 9" cake pan.

"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. Put in the oven carefully and bake for about 60 minutes, or until the center is set and a knife comes out clean."

You're supposed to let the cake cool before serving.  I dare you.