Warm Caramel Banana Cake

I was looking for something to make with some over-ripe bananas, when I came across an old recipe in my handwritten notebook, called brown sugar cake. I decided to add the mashed bananas and the rest is history. This moist cake with a broiled caramel and nut topping is quite irresistible and the perfect fall dessert with ice cream or whipped cream.

Ingredients:

• 1/4 cup butter, soft
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 bananas, mashed *
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk or buttermilk

broiled icing

• 1/3 cup butter
• 2/3 cups brown sugar
• 1/4 cup cream (coffee cream or sour cream is fine) 
• 1/2 cup chopped nuts (I used pecans)

1. Preheat oven to 350° F. Grease an 8 or 9 inch square pan.
2. Beat butter and sugar until creamy. Beat in egg and then the mashed bananas and vanilla.
3. Combine dry ingredients and stir into wet. 
4. Stir in the milk or buttermilk. 
5. Spread into prepared pan and bake 30 minutes or until toothpick tests done.
6. Meanwhile, mix icing ingredients together in a saucepan and bring to boil. Cook 1-2 minutes.
7. Remove from heat and stir in nuts. Set aside
8. When cake is done spread hot cake with icing and return to oven on broil setting for 2-3 minutes, watching to be sure it doesn't burn. It will bubble and turn a dark caramel color.  Serve warm or cooled. Serves 9

*So you know, you can omit the bananas and call it Brown Sugar Cake.