Recipe Summary

35 mins
25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

  • Combine buttermilk and soda; set aside. In a small bowl, mix flour and salt.

  • In a large mixing bowl, beat butter with electric mixer for 30 seconds. Add sugar; beat until well combined. Beat in eggs, one at a time, until combined. Beat in mashed banana and vanilla.

  • Add buttermilk mixture and flour mixture alternately to beaten mixture, beating on low speed after each addition until just combined. Pour into prepared cake pans.

  • Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. (Cool one layer thoroughly. Wrap and freeze for another time.)

  • For each serving, ladle 1/4 cup of the warm Butterscotch-Caramel Sauce onto a warm dessert plate. Slice the warm cake; place slices of cake on sauce. Top with banana slices, a scoop of ice cream, more sauce, and the pecans. Makes 10 servings.


Prepare the cake as directed. Remove layers from pans; cool thoroughly. Before serving, wrap a cake layer in foil. Warm in a 350 degree F oven for 15 minutes. Serve as directed.


To make sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

655 calories; fat 18g; cholesterol 109mg; carbohydrates 120g; sodium 390mg.