Instructions

1. Preheat oven to 350.
2. For the shortbread crust, using a stand mixer and paddle attachment beat the 1/2 cup butter until smooth.
3. Add in the sugar and vanilla beating well; scrape the bowl down to incorporate completely.
4. Add in the flour and 1/2 teaspoon cinnamon initially mixing on low then moving to medium. It will come together to make a formable “dough”.
5. Dump the crust mixture in a glass ungreased 9×13” pan.
6. Press the crust evenly on the bottom. If it sticks to your fingers, lightly wet them with water and press down.
7. Bake 15 to 20 minutes or until light brown. It will be soft to the touch. You do NOT want it to be firm to the touch.
8. Allow the pan to cool completely on a baking rack.
9. Once the pan is cool, make the cake center.
10. Using your clean stand mixer bowl and paddle attachment beat the 1/2 cup butter on med-high until smooth.
11. Add in the brown sugar, baking soda, cinnamon and salt beating well; scrape the bowl down to incorporate completely.
12. Add in the eggs, mashed bananas, milk and vanilla; beating well until combined.
13. Add in the flour initially mixing on low then moving to medium.
14. Fold in the caramel pieces.
15. Evenly spread out the over the cooled crust.
16. Bake 35-40 minutes or until a toothpick comes out clean.
17. Move the pan to a baking rack and allow to cool completely.
18. While the cake is cooling make the frosting.
19. In a large bowl, whip the butter and cream cheese with a hand or stand mixer.
20. Beat on high until fluffy.
21. Gradually add in the confectioners’ sugar and cinnamon.
22. Once all mixed in, beat in the vanilla, milk and caramel. *If it’s too thin you can either add a tablespoon or so of more confectioners’ sugar to thicken it OR add in a teaspoon or so of cornstarch. If you add the confectioners’ sugar, watch the sweetness of it. If you don’t want that you can add more cream cheese/butter ratio.
23. When the cake is cooled, frost it and serve.