1Preheat oven to 350. Grease and flour a 10 inch tube pan but will also fit into a large capacity fluted or bundt pan.
2Mix together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat well. Sift together dry ingredients together and add dry ingredients to creamed mixture alternately with the buttermilk, beating well after each addition. Add the banana extract and bananas and mix well.
3Pour into prepared pan. Bake 1 hour, test. I tested at 55 minutes it was done in my oven. I suggest you test earlier also. Leave in pan 15 to 20 minutes. Remove. Before serving drizzle with caramel sauce. I also serve with ice cream or gelato on the side.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...