Hello Out In NancyLand,
I live on the Gulf Coast in Long Beach MS, the oil spills are getting closer, please remember us in your thoughts and prayers. Here is my recipe for the day.

Banana Cake With Carmel Icing

1 (18.25-ounce) package yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 medium ripe bananas, peeled and mashed (about 1 cup)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons banana extract (optional)
Easy Caramel Frosting (recipe follows)
1 cup chopped pecans, toasted

Preheat oven to 350*F (175*C). Grease and flour two 9-inch round cake pans. Set aside. In a large mixing bowl, beat the cake mix, brown sugar, cinnamon, mashed bananas, water, oil, eggs and banana extract (if using) with an electric mixer at medium speed.
Divide the batter evenly between the prepared pans.
Bake for 30 minutes or until tested done when a wooden pick inserted in the center out clean. Cool cakes in pan on wire racks for 10 minutes. Remove cakes and cool completely on wire racks.
Fill and frost cake with the Easy Caramel frosting and sprinkle top
with the pecans.
Serves 12.

Easy Caramel Frosting

1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Bring the butter and brown sugars in a saucepan over medium heat to a boil and cook for 2 minutes, stirring occasionally. Add the milk and bring mixture back to a boil. Remove pan from heat and stir in the powdered sugar and vanilla, mixing until frosting is smooth. Frost cooled cake immediately.
Dot (MS)

http://www.nancyskitchen