BANANA CAKE WITH CARAMEL FROSTING
This is a very moist cake. I have been requested to bring this to every pot luck we have at work. The cake is also very good without frosting, or sprinkled with powdered sugar.
Provided by IamEarnie
Categories Dessert
Time 55m
Yield 1 9X13 pan, 18-20 serving(s)
Number Of Ingredients 12
Steps:
- Cream margarine, sugar and eggs until fluffy.
- Stir in mashed bananas and milk.
- Combine flour, soda and salt.
- Add dry ingredients to banana mixture and blend thoroughly.
- Pour batter into greased and lightly floured 9X13 pan.
- Bake at 350 degrees for 45 min or until done.
- Cool and top with Penuche Caramel Frosting.
- Penuche Caramel Frosting:.
- Boil butter, brown sugar and milk over medium heat for 2 minutes.
- Cool.
- Beat in powdered sugar until you obtain the desired consistency.
- Pour over cake and spread.
BANANA-NUT CAKE WITH CARAMEL ICING
A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.
Provided by MR. YO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g
BANANA CAKE WITH MOST EXCELLENT CARAMEL FROSTING
Delicious and easy! The moist cake starts with a mix but tastes homemade. The penuche-style frosting is very sweet! I clipped this recipe from the Oregonian newspaper many years ago.
Provided by appleydapply
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 for glass or light metal pan; 350 for dark metal or coated pan. Position a rack in the middle of the oven.
- Grease and flour a 9x13" pan.
- Put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2/3 cup line. Set aside.
- Mash bananas with a fork, adding the remaining tablespoon of lemon juice to them as you mash. Set aside.
- Combine cake mix and baking soda in a large mixer bowl and stir. Add bananas, softened butter, lemon-milk mixture, eggs, and vanilla. Beat at low speed about 30 seconds until moistened. Turn speed to medium and beat another 4 minutes.
- Pour batter into prepared pan and place in oven.
- For glass or metal pan, bake at 375 degrees for 28 to 33 minutes. For dark metal or coated pan, bake at 350 degrees for 31 to 33 minutes. Cake should be pulling away slightly from edges of pan when done, and the center should spring back when lightly touched with finger. Check for doneness at lowest time, but don't move cake in oven before then as it may fall.
- Cool in pan on wire rack, then frost.
- For frosting:.
- Spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned. Watch carefully to avoid overcooking! Set aside while you prepare frosting.
- Have all frosting ingredients ready so you can move quickly while making the frosting, or it may set up before you can smooth it on the cake.
- In a small saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1 1/2 minutes.
- Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle with toasted pecans.
- You can serve immediately; although frosting may take several hours to completely set.
Nutrition Facts : Calories 428, Fat 19.7, SaturatedFat 8.5, Cholesterol 84.3, Sodium 497.2, Carbohydrate 59.5, Fiber 1.4, Sugar 39.5, Protein 4.9
MY VERY POPULAR BANANA CAKE WITH CARAMEL ICING
This is so popular and loved by all. When two of my brother's 20 year old friends came to stay, I had to make 3 just to keep them happy. They obviously eat a lot though and 1 is plenty.
Provided by Perfect Pixie
Categories Dessert
Time 1h30m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 14cm x 21cm loaf tin.
- Cream butter and sugar in a small bowl until light and fluffy, preferably with an electric mixer.
- Beat in the eggs one at a time and transfer the mixture into a large bowl. Stir in mashed banana (it's easiest to mash it with a fork).
- Stir in half sifted dry ingredients and half sour cream and milk; stir well.
- Stir in remaining dry ingredients and sour cream; stir until smooth.
- Pour mixture into pan.
- Bake in a moderate over for about 1 hour. Stand for five minutes before turning onto a wire rack to cool.
- Icing:.
- Melt butter and sugar, stir constantly without boiling for two minutes.
- Add sour cream, bring to boil. Remove from heat, stir in sifted icing sugar. Ice immediately as it sets very quickly.
Nutrition Facts : Calories 282.2, Fat 12.7, SaturatedFat 7.8, Cholesterol 56.7, Sodium 167.8, Carbohydrate 40.7, Fiber 0.7, Sugar 29.4, Protein 2.7
BANANA CARAMEL CAKE WITH MASCARPONE FROSTING
I have seen banana cakes made in all different ways, but this one was a first for me! By Martha Stewart....it's a good thing. I have not made this one yet, so times are an estimate. And because all bananas differ, the bananas used (all 6) should weigh about 4 lbs.
Provided by SkinnyMinnie
Categories Dessert
Time 55m
Yield 9 inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
- Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
- Add the eggs, one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
- Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
- Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
- Transfer pans to a wire rack to cool for 20 minute.
- Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
- Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
- Remove from heat and stir in 3 Tbs butter until melted.
- Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
- Using a serrated knife, trim the tops of the layers to make them level.
- Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
- Place the remaining layer on top and frost with mascarpone frosting.
- To make the frosting:.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.
Nutrition Facts : Calories 731.1, Fat 35.6, SaturatedFat 21.4, Cholesterol 192.9, Sodium 523.9, Carbohydrate 97.8, Fiber 3.1, Sugar 59.1, Protein 8.7
BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
- Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It's important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don't have enough intensity to flavor the cake.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
- In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
- Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
- When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
- Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 194 milligrams, Sugar 17 grams, TransFat 0 grams
BANANA-CARAMEL CAKE
Banana cake + caramel icing = heaven on a plate. Overripe bananas are a must in this recipe. Country Living Newsletter November 27, 2008 edition. When you make the icing, be sure to have a candy thermometer on hand, it will help you get this icing right every time. Cool the cake pans on a wire rack for 15 minutes.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 1 9" Frosted Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE THE CAKE:.
- Preheat oven to 350ºF.
- Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
- Dust with flour, tap out any excess, and set aside.
- Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
- In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
- Add the sugar and continue to beat for 2 more minutes.
- Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
- Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
- Mix just enough to blend the batter after each addition.
- BAKE THE CAKE:.
- Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
- Cool in the cake pans on a wire rack for 15 minutes.
- Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
- PREPARE THE ICING:.
- In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
- Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
- Remove from heat and cool the caramel mixture to 140º F.
- Place the butter on top of the cooled caramel mixture.
- Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
- ICE THE CAKE:.
- Use a serrated knife to trim the mounded side of the cake layers, if necessary.
- Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
- Place 1 cup Caramel Icing on top of the layer and spread evenly.
- Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
- Apply icing immediately.
- ENJOY!
Nutrition Facts : Calories 639.2, Fat 24.7, SaturatedFat 15.1, Cholesterol 109.5, Sodium 316, Carbohydrate 102.6, Fiber 1, Sugar 76.8, Protein 4.7
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