Banana Cake Ingredients:
1 and 1/3 cup Gold Medal all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 large, ripe bananas
3/4 cup Domino granulated sugar
1/4 cup vegetable oil
1 and 1/2 tsp. vanilla extract
1/4 tsp. nutmeg
1 and 1/2 tsp. cinnamon
1 Eggland’s egg
dark chocolate chips, melted (optional – add your desired amount of chocolate chips to make a banana chocolate cake)
Caramel Coconut Pecan Frosting Ingredients:
1/2 cup Domino brown sugar
2 Tbsp. water
2 Tbsp. Land O’ Lakes butter
1/4 cup roughly chopped pecans
1/4 cup sweetened shredded coconut
Preheat the oven to 350 degrees F and grease an 8×8″ or 9×9″ cake pan with non-stick cooking spray.
Beat the banana, sugar, vegetable oil, vanilla, nutmeg, cinnamon, and egg with an electric mixer until fully combined.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated. Add the melted chocolate, if using, and mix until combined. Pour the batter into the pan and bake for 25-27 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool in the pan on a wire rack for 10 minutes. Run a butter knife around the side of the pan to help release the cake. Gently flip the cake out of the pan onto a plate, then flip once more so the flat side of the cake is on the bottom of the serving plate.
In a small saucepan, combine the brown sugar, water, butter, pecans, and coconut over medium heat. Bring the mixture to a boil and then heat for 3-5 minutes, stirring constantly. Pour the warm frosting over the banana cake and spread evenly over the top. Slice and serve.
To make a 2 layer cake, double the recipe and make in 2 round cake pans.