Banana Syrup Cake Food

BROWN SUGAR BANANA SPICE CAKE

Steps:

• Lightly spray a 6-cup loaf pan. In a large mixing bowl, combine the baking mix, 2 teaspoons of pumpkin pie spice, the mashed bananas, egg, and oil. Using a hand mixer, beat the batter for 2 minutes. Remove 1/2 cup of the batter to a small bowl with the brown sugar, 1/2 teaspoon pumpkin pie spice and mix well. Pour the remaining batter into the loaf pan. Pour the brown sugar batter into the loaf pan and swirl with a knife. Make a foil ring and arrange it on the bottom of the slow cooker, then put the loaf pan on top of the foil ring.
• Cover slow cooker with 5 paper towels before securing the lid. Cook on low setting until tester comes out clean, about 4 hours. Remove the loaf pan from the cooker and cool on wire rack. When cool, turn the cake out onto a serving platter and serve with the chocolate whipped cream.
• For Chocolate Whipped Cream:
• Beat the cream with a hand mixer, until it starts to thicken. Add the confectioners' sugar and cocoa powder and continue beating until firm peaks form.

BANANA CITRUS CAKE WITH ORANGE SYRUP

Steps:

• Cream butter and sugar in small bowl with electric mixer until light anf fluffy.
• Add eggs one at a time, beating well after each addition.
• Process or blend bananas, lemon and orange juices until smooth and liquified.
• Stir sifted flour and soda and banana mixture into creamed mixture.
• Pour into well greased lightly floured loaf tin.
• Bake in moderate oven for about 40 minutes.
• Stand for 5 minutes.
• Invert tin onto a wire rack, stand for a further 10 minutes before removing from the tin.
• For the syrup, combine sugar, water and orange juice in a pan, bring to the boil and pour it onto the cake whilst hot.

BANANA SYRUP CAKE

Steps:

• Preheat oven to 180 degrees Celsius.
• Melt together butter and brown sugar over low heat, cook for a few minutes, stirring occasionally.
• Pour into greased cake tin and swirl around to cover bottom.
• Slice firm bananas into rings and place into bottom of cake tin in one layer.
• Sift together flour, cinnamon and nutmeg put aside.
• Mash very ripe banana and stir in sour cream, put aside.
• Cream together butter and caster sugar, add vanilla, add eggs, one at a time, mixing well between each.
• Mix in sifted flour and add banana/sour cream mixture stir till just combined.
• Pour batter carefully into tin over caramel and bananas, spread carefully, to avoid disturbing bananas.
• Bake for approximately 45 minutes, or until cake springs back when lightly touched.
• Remove from oven and stand for a couple of minutes before inverting onto serving plate.
• Wait about 30 seconds before removing tin.
• Drizzle top of cake with golden syrup, and serve warm with whipped cream.