Banana Nut Cake with Caramel Icing

Ingredients

• white sugar (1.25 cups)
• ground cinnamon (1 tablespoon)
• chopped pecans (0.5 cups)
• all-purpose flour (2 cups)
• baking powder (1 teaspoon)
• baking soda (1 teaspoon)
• salt (0.25 teaspoon)
• shortening (0.5 cups)
• mashed banana (1 cups)
• eggs (2 )
• pure vanilla extract (1 tablespoon)
• sour cream (0.5 cups)
• butter (6 tablespoons)
• packed dark brown sugar (0.75 cups)
• milk (6 tablespoons)
• sifted powdered sugar (2 cups)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
3. Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
4. Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
6. Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 380
• fat: 16 g
• sats: 6 g
• carbs: 58 g
• fibre: 1 g
• protein: 3 g
• salt: 0.195 g