Banana Rum Cake W Caramel Sauce Food

BANANA CRUMB CAKE WITH CARAMEL RUM SAUCE

Steps:

• Make caramel rum sauce and crumb topping, cover and set aside. Each can be made up to 2 weeks earlier, stored in the refrigerator. (You can also make the caramel rum sauce while the cake is baking.)
• Preheat oven to 350 degrees and grease an 8x8 inch square pan.
• Using an electric mixer, beat the butter, sugars, egg and egg whites on high speed until light and fluffy, about 5 min. If you're using a standing mixer, use the whisk attachment.
• Chop the bananas into chunks and add to the butter-sugar-egg mixture. If you're using a hand held mixer, mash the bananas into the batter a bit with the beaters before turning the mixer on. If using a standing mixer, switch to the paddle attachment. Beat the bananas into the batter until well incorporated. You will still have small pea-size chunks, which is ok.
• In a medium size bowl mix the flour, baking soda and salt with a wire whisk until combined.
• Mix the vanilla and milk in a measuring cup.
• Add the flour mixture and vanilla-milk mixture to the banana batter in alternating additions, starting and ending with the flour (1/3 of the flour mixture, 1/2 of the milk, 1/3 of the flour mixture, rest of the milk, rest of the flour mixture). After each addition beat the batter on medium speed just long enough to incorporate, scrapping down the sides of the bowl with a spatula as necessary. Don't over mix.
• Pour the batter into your prepared pan. Top with 3 cups of crumb topping. The trick to getting large crumbs is to squeeze the topping together in your hand as you place it on the cake batter.
• Bake for 60-65 minutes, until the center isn't jiggly and a toothpick inserted in the center comes out mostly clean. Let cool on a wire rack about 20 minutes, until still warm but not hot.
• Drizzle 1/4 - 1/2 cup of the caramel rum sauce over the top of the cake. With a knife, gently poke holes all over the cake, encouraging some caramel rum sauce to seep into the holes. Use the knife to cover each small hole with sauce. With the knife, gently press the sides of the cake away from the pan and allow some sauce to drizzle down the sides.
• Serve with additional caramel rum sauce, warmed slightly, for those people (like me) who think you can never have too much.

BANANA RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
• Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
• For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

BAHAMA MAMA BANANA RUM CAKE

Steps:

• TO MAKE THE GLAZE.
• Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
• TO MAKE THE CAKE.
• Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
• In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
• One by one, beat in the eggs, taking care to mix well between each addition.
• Beat in the mashed bananas, vanilla, and rum.
• Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
• Fold in the sour cream.
• Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
• Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
• Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
• Allow to cool completely before serving.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

BANANA RUM CAKE W/ CARAMEL SAUCE

Steps:

• For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

BANANA RUM CAKE W/ CARAMEL SAUCE RECIPE - (4.6/5)

Steps:

• For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

NANA'S BANANA CAKE WITH SALTED CARAMEL BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans with baking spray and parchment liners.
• Using a stand mixer with a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, mixing each fully before adding the next.
• With the mixer on low, slowly trickle the oil into the mixture. Once added, increase the speed to medium-high and continue to mix until the mixture thickens and begins to look like mayonnaise. Using a silicone spatula, scrape down your bowl, making sure to get anything at the bottom of the bowl that has not been mixed well.
• In a small bowl, combine the buttermilk and vanilla extract. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add a third of the flour mixture to the butter mixture and beat on medium high speed for 90 seconds. Bring the speed down to low and, alternately, add the buttermilk mixture and remaining flour mixture in 4 stages, beginning with the buttermilk mixture and ending with the flour mixture. Fold in the mashed bananas. Mix only enough to incorporate the ingredients after each addition.
• Pour the batter into the prepared pans, filling two-thirds full. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. The top of the cake should spring back slightly after a gentle tap with your finger. Allow to cool for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before frosting.
• For the salted caramel Swiss meringue buttercream: Using a stand mixer with a paddle attachment, beat the egg whites and confectioners' sugar on medium-high until the mixture thickens to fluffy white, 3 to 4 minutes. Reduce speed to medium and gradually add the softened butter. Increase the speed to medium-high and continue mixing for 5 to 7 minutes. Reduce the speed and add the prepared caramel sauce, vanilla and salt. Mix until combined.
• To assemble the cake: Frost the top of 1 cake round with some salted caramel Swiss meringue buttercream. Drizzle with some prepared caramel sauce and sprinkle with some pecans. Add a second round and repeat with the buttercream, caramel sauce and pecans. Top with the remaining cake round and frost the entire cake with the buttercream.
• Combine the sugar, corn syrup and 1/4 cup water in a saucepan, making sure the sugar is completely wet, but being careful not to let the sugar water coat the sides of the pan. Turn the heat to medium-high and cook for about 4 minutes. The cooking process is done when the sugar has reached a nice amber color. Do not stir during the cooking process. Quickly remove the sugar from the heat and add the heavy cream. The mixture will bubble. Stir to combine. Whisk in the butter, sea salt and lemon juice. Allow to cool completely before use.

BANANA-RUM CAKE

Steps:

• Set oven to 350 degrees.
• Butter and flour a 9-inch springform cake pan.
• Cream the butter and sugar together using an electric mixer.
• Add in the eggs, one at a time, beating well between additions.
• Mix in the mashed bananas.
• Sift together the baking soda, baking powder, flour and salt.
• Add in half of the flour mixture to the batter; mix well.
• Add in the rum and buttermilk; mix thoroughly.
• Add in the remaining flour mixture; mix well to incorporate thoroughly.
• Fold in the chopped nuts.
• Transfer the batter to cake pan.
• Bake for 1 hour, or until cake tests done.
• Cool for 5 minutes before removing from the pan.
• Finish cooling completely on a wire rack.
• Serve with custard cream on top or icing.
• Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.

CARAMEL-RUM SAUCE

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

BANANA CREAM PIE WITH RUM CARAMEL SAUCE

Steps:

• To make custard, bring milk to a boil over medium heat.
• If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
• Alternatively, add vanilla extract after milk boils.
• Meanwhile, whisk egg yolks with sugar until creamy.
• Whisk in flour.
• Mix until well blended.
• Strain milk, stirring gradually into egg yolk mixture.
• Beat together.
• Return mixture to a clean pot.
• Bring to boil, stirring constantly.
• If lumps form as it thickens, whisk until custard is smooth.
• Bring to boil and then simmer 1 minute.
• Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
• For caramel sauce, combine water and sugar in small, heavy, deep pot.
• Place over high heat.
• Boil, without stirring, until golden caramel colour (About 7 minutes).
• Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
• Set aside to cool.
• Preheat oven to 350 degrees.
• Combine crushed cookies and butter and pat into 9" pie plate.
• Bake 10 minutes and cool.
• To assemble: Combine bananas, rum and sugar.
• When custard is cold, fold bananas into it.
• Spoon into ginger crust.
• Serve drizzed with caramel sauce.

RUM BANANA SAUCE

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.