# What You Need:
→ 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 salt
16 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch sheet cake pan and fit it with parchment paper for easy release.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined.
03 - In a large mixing bowl, cream the softened butter and sugar using an electric mixer until pale and aerated. Beat in eggs, one at a time. Blend in mashed bananas and vanilla extract.
04 - Gradually add the dry mixture to the bowl, alternating with root beer. Begin and end with the dry ingredients, mixing on low speed until just combined.
05 - Spread the batter evenly into the prepared pan, smoothing the surface with a spatula.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center retrieves only moist crumbs. Allow to cool completely in the pan before frosting.
07 - Melt butter in a saucepan over medium heat. Add brown sugar and milk, stirring gently until dissolved. Bring to a gentle boil, cooking and stirring for 2 minutes.
08 - Remove saucepan from heat. Whisk in sifted powdered sugar, salt, and vanilla until the mixture is smooth and glossy.
09 - Immediately spread warm caramel frosting evenly over the cooled cake. Allow the topping to set before slicing and serving.
