Ingredients
For cake batter
1/2 cup (125 mL) butter
1 cup (250 mL) sugar
3 eggs
1 1/2 cups (375 mL) mashed bananas (about 3 or 4)
2 1/2 cups (725 mL) all-purpose flour
1 1/2 teaspoon (7 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) cinnamon
1/2 teaspoon (2mL) salt
1 cup (250 mL) buttermilk (can use plain yogurt)
Caramel Sauce:
1/4 cup (50 mL) butter
2 cups (500 mL) brown sugar
1 cup (250mL) 35 per cent cream
Directions
Beat butter and sugar until creamy.
Add eggs, one at a time, beating after each addition.
Add mashed bananas.
Sift flour, baking powder, baking soda, cinnamon and salt.
Add dry ingredients alternately with buttermilk to creamed mixture.
Bake in a greased 9 inch square pan at 350 degrees F for 35 to 40 minutes.
Caramel Sauce: Bring butter, brown sugar and cream to a boil; boil for about 5 minutes.
Serve cake with hot Caramel Sauce and sliced bananas. It's great.
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by J. DiMarco. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi. | 
