Banana Bread Blondies with Quick Caramel Frosting

INGREDIENTS

For the Cake

  • 1 and 1/2 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup room temperature butter
  • 2 room temperature, large eggs
  • 1 cup ripe banana, mashed
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup chopped walnuts, *optional

Caramel Frosting

  • 1 cup light brown sugar, packed
  • 1/2 cup heavy whipping cream (not whipped)
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 2 and 1/2 cup sifted powdered sugar

INSTRUCTIONS

  1. Heat oven to 350 degrees F.
  2. Grease and flour a 15x10x2 inch jelly roll pan.
  3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
  4. Blend in bananas and vanilla extract.
  5. Add flour, baking soda, and salt. Blend for 1 minutes.
  6. *Stir in walnuts.
  7. Evenly spread the batter on the prepared pan.
  8. Bake 18 to 20 minutes.
  9. Remove from oven and cool on a wire rack.

For the Caramel Frosting

  1. On medium heat, bring the sugar, butter, and whipping cream to a boil.
  2. Boil 1 minutes exactly.
  3. Remove the pan from the heat and whisk in vanilla extract.
  4. Slowly whisk in powdered sugar and whisk for 3 to 5 minutes to thicken.
  5. Immediately pour over cake. Quickly spread evenly.
  6. Serve
  7. Store in an airtight container on the counter for 2 days or refrigerated 3 to 5 days.
Print Friendly, PDF & Email