# Components:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 cup root beer (not diet)
09 - 2 ripe bananas, mashed (about 1 cup)
10 - 1 teaspoon vanilla extract
→ Caramel Frosting
11 - 1/2 cup unsalted butter
12 - 1 cup packed light brown sugar
13 - 1/4 cup milk
14 - 2 cups powdered sugar, sifted
15 - Pinch of salt
16 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch sheet cake pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat the softened butter and granulated sugar until pale and fluffy using an electric mixer.
04 - Add eggs one at a time, mixing well after each addition. Blend in the mashed bananas and vanilla extract.
05 - Add the dry ingredients to the wet mixture in two batches, alternating with the root beer. Mix gently just until incorporated.
06 - Transfer the batter to the prepared pan and smooth the surface. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
07 - Melt butter in a saucepan over medium heat. Stir in light brown sugar and milk, cooking until sugar dissolves. Bring to a gentle boil for 2 minutes while stirring constantly.
08 - Remove from heat and whisk in powdered sugar, a pinch of salt, and vanilla extract until smooth.
09 - Spread the warm caramel frosting evenly over the cooled cake. Let set before slicing into portions.
