BANANA CARAMEL COFFEE CAKE
Try a piece of this Banana Caramel Coffee Cake warm out of the oven. The crumble topping and sweet glaze with have you going back for another piece in a hurry.
Provided by Jocelyn @ Inside BruCrew Life
Categories Coffee Cakes
Time 1h25m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
- Beat the butter, cream cheese, and sugars until creamy. Add the egg, banana, and vanilla and beat again.
- Slowly mix in the flour, baking powder, baking soda, salt, and cinnamon until it is all mixed in. Spread in the prepared pan. Set aside.
- Spoon the dulce de leche into a microwave safe bowl. Heat for 15-20 seconds or until slightly warmed. Mix the cream cheese into the dulce de leche until it is creamy.
- Place big spoonfuls of the caramel mixture on top of the batter. Use a knife to cut the caramel into the batter evenly.
- Mix together the crumb ingredients until big crumbs form. Use your hands to clump the mixture together.
- Sprinkle on top of the cake. Bake for 55 minutes. Remove and let cool.
- Whisk together the powdered sugar and milk. Drizzle over the top of the cake. Serve slightly warm. Refrigerate leftovers. Reheat cold squares in the microwave for 10-15 seconds before serving again.
Nutrition Facts : Calories 308 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 203 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BANANA-CARAMEL TOFFEE CAKE
This banana-caramel toffee dessert is easier than you think to make, thanks to an ingredient list that calls for a thawed-out frozen pound cake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
- Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
- Top with remaining COOL WHIP and toffee bits.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.5749 g, Sugar 0 g, Protein 3 g
BANANA NUT COFFEECAKE WITH CARAMEL ICING
I found this wonderful recipe in a Penzey's catalog and it became one of my favorites. I posted the recipe as I found it, but check the notes at the bottom as I made a few suggestions for the tweaks I've made.
Provided by Charmed
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Grease a bundt or tube pan well.
- In a small bown, mix the filling ingredients together well and set aside.
- In a large bowl with a mixer, cream the shortening and sugar until very light and fluffy. Beat in the eggs, then the mashed banana and vanilla.
- Add the sour cream and mix until well-blended.
- Sift together the flour, baking powder, baking soda and salt, add this to the batter, and beat until well blended.
- Sprinkle half the filling mixture into the baking pan, then top with half the batter. Repeat with the remaining filling and top with the rest of the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes on a rack, then turn out the cake onto the rack to finish cooling.
- Don't prepare the icing until the cake is completely cool and you are ready to ice it. The icing gets hard very fast so you need to use it immediately.
- To make the icing, melt the 6 tablespoons of butter in a saucepan, then add the sugar and milk. Bring to the boil and continue boiling for 1 minute. Remove from the heat, add the vanilla, and gradually mix in the powdered sugar. (Note that the icing hardens rather quickly, so you need to work fast. If it hardens up too quickly for you, add some milk to thin it out.).
- Pour the icing over the cooled cake and let it drip down a little over the sides.
- NOTES:.
- Instead of the 1/4 cup of cinnamon sugar called for in the filling, I make my own using 3 tablespoons of sugar and 1 tablespoon of cinnamon.
- The recipe calls for 1/2 cup of shortening but I will often use 1/4 cup shortening and 1/4 cup butter or margarine, which makes it a bit richer, although it is great with just shortening. I've used all butter or margarine in a pinch at times with excellent results.
Nutrition Facts : Calories 506, Fat 21, SaturatedFat 8.1, Cholesterol 55.8, Sodium 251.3, Carbohydrate 76.9, Fiber 1.6, Sugar 56.9, Protein 4.5
BANANA CARAMEL CAKE
Provided by Food Network
Time 45m
Yield 16 servings
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick cooking spray.
- BEAT cake mix, cinnamon, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in mashed bananas. Stir in nuts. Spread in prepared pan.
- BAKE 34 to 36 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm. Top each serving with sliced bananas. Drizzle with caramel syrup.
BANANA CARAMEL CHOCOLATE CHUNK CAKE
This just may be the best, most delicious banana cake you will ever chance to eat! In other words....this is to die for....full of scrumptiously moist pieces of banana, pecan nuts and chocolate chunks with delicate undertones of spice...all topped with a decadent caramel glaze which soaks into the cake creating the most heavenly experience ever found in a cake...
Provided by MarieRynr
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
- Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
- Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
- In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
- Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!
Nutrition Facts : Calories 775.6, Fat 44.7, SaturatedFat 10.7, Cholesterol 77.9, Sodium 395.3, Carbohydrate 93.3, Fiber 4, Sugar 66.5, Protein 6.8
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-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
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-COFFEE CARAMEL-FILLED CUPCAKES
Stuck inside on a rainy afternoon? Get baking! Using pantry staples, ripe bananas and a few ingredients from the fridge, these wonderful cupcakes are worth it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 22
Number Of Ingredients 23
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.
- Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.
- Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 135 mg, Sugar 41 g, TransFat 1/2 g
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- In another bowl, whisk together the dry ingredients for the banana cake (flour, baking soda, salt, and cinnamon). Set aside.
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- Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment and lightly grease the sides of the pan. Set aside.
- In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bowl. Whisk sugar egg mixture until it reaches a temperature of 160 degrees F. Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test test by dipping a finger into the warm mixture and rubbing it between your fingers. The mixture should be smooth. You should not be able to feel the granules of sugar.
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