The other day I needed to come up with a dessert for my kiddos. Now, without sounding boastful, I ought to tell you, I am well known for my banana bread and my coffee cake. And on this day I had a bunch of ripe bananas, as well as a can of caramel apple pie filling. I decided to try an alternative to my banana bread recipe, making a scrumptious cake instead. My kids love it!
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1/2 C sugar
1 1/2 C banana, mashed
1/2 C caramel apple pie filling (reserve 1 tsp caramel sauce)
2 Tbsp sour cream
1 lemon, juiced
1 C powdered sugar
1/2 tsp vanilla extract
2 Tbsp milk
1/8 tsp lemon juice
1 tsp caramel sauce (from can)
1: Preheat oven to 350°.
2: Coat your bundt pan in shortening and flour; set aside.
3: In a medium bowl combine flour, baking soda, and salt; set aside.
4: In a large bowl, whisk together egg and sugar until well blended. Fold in bananas, pie filling, and sour cream gently. Juice lemon into bowl.
5: Add the flour mixture to the banana cake bowl a little at a time, stirring with each addition until everything is thoroughly combined.
6: Poor the cake mix into the bundt pan; bake 50-60 minutes until toothpick inserted comes out clean.
7: Let the cake stand for up to five minutes, then remove it from the pan, transfering to a cooling rack. Cool cake completely.
8: In a small bowl, mix together all ingredients for the icing and drizzle lightly over cake.
***Tips & tricks***
Freeze bananas a day or two before using, then pull them out the morning of baking. They will be the ripest and most delicious.
When juicing lemons, use your hand as a sieve Cut the lemon in half and hold it right-side-up in your palm. This will allow your hand to catch any seeds that may squeeze out. You also get the most juice with this grip.
#banana bread #banana bread alternative #uses for pie filling