BANANA-TOFFEE BARS
Perfect for a weeknight dessert or a potluck, these bars go heavy on the decadence with a pecan crust, banana filling and toffee topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously grease 8-inch square pan with shortening. In medium bowl, beat butter and brown sugar with electric mixer on medium speed 1 minute or until light and fluffy. On low speed, beat in flour and salt just until moistened. Stir in pecans. Press mixture in bottom of pan.
- Bake 10 to 12 minutes or until golden around edges. Cool completely in pan on cooling rack, about 30 minutes.
- Spread about half of the dulce de leche over cooled crust. Top with banana slices. Spread remaining dulce de leche over bananas.
- In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of dulce de leche; sprinkle with toffee bits. Refrigerate about 1 hour or until firm. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 252, Carbohydrate 31 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 153 mg
BANANA-TOFFEE COFFEE CAKES
Why make an entire cake when you can make a dozen mini cakes? These mini cakes have a killer banana-toffee flavor that's so good, you might have to indulge in more than just one.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
- In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
- Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
- In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1 g
STICKY TOFFEE BANANA PUDDING
Sticky Toffee Banana Pudding Cake
Provided by Lauren Chattman
Categories Cake Milk/Cream Mixer Egg Dessert Quick & Easy Banana Butter Bon Appétit Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 to 12 servings
Number Of Ingredients 17
Steps:
- For toffee sauce:
- Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 11/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD: can be made 2 days ahead. Cover and chill. Rewarm slightly before using.
- For banana cake:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.
- Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
- Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.
BANANA BOURBON LAYER CAKE
This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
- Beat egg whites until stiff; fold into batter.
- Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
- When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
- Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
- Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
- Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
STICKY TOFFEE BANANA CAKE
This warm and comforting banana cake is loved by kids and adults alike.
Provided by Jennifer Segal
Categories Desserts
Yield 9-12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
- Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
- Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
- Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.
Nutrition Facts : ServingSize 1 slice (nutritional data includes sauce but not optional toppings), Calories 402, Fat 22g, Carbohydrate 50g, Protein 4g, SaturatedFat 13g, Sugar 27g, Fiber 1g, Sodium 231mg, Cholesterol 95mg
BANANA TOFFEE CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners.
- Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
- Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
- For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
- For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.
- To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.
BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE
Make and share this Banana Bourbon Cake With Bourbon Creme Anglaise recipe from Food.com.
Provided by P48422
Categories Dessert
Time 1h45m
Yield 1 10inch bundt cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
- Make sure all the ingredients are room temperature, including the eggs.
- Toss the pecans with 1/4 cup of the flour and set aside.
- Sift together the remaining dry ingredients and set aside.
- Cream the butter and sugar together until very light and fluffy.
- Add the bananas and mix until incorporated.
- Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
- Gently fold in the pecans and the chocolate.
- Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
- Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
- For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
- Remove from the heat.
- Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
- Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
- As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
- Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
- DO NOT BOIL.
- Keep the heat low or you'll have scrambled eggs.
- Pour the mixture through a fine mesh sieve, then add the bourbon.
- Cool completely and serve with the cake.
Nutrition Facts : Calories 775.3, Fat 42.1, SaturatedFat 18.6, Cholesterol 270.4, Sodium 160.3, Carbohydrate 74, Fiber 3.8, Sugar 37.4, Protein 11
BANANA BOURBON LAYER CAKE
Make and share this Banana Bourbon Layer Cake recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F If not using silpat, grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
- Beat egg whites until stiff; fold into batter.
- Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
- When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
- Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
- Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
- Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
Nutrition Facts : Calories 581.8, Fat 25.7, SaturatedFat 15.4, Cholesterol 128.4, Sodium 369.7, Carbohydrate 71.2, Fiber 2.3, Sugar 42.8, Protein 6.8
BOURBON BANANA BREAD RECIPE
Steps:
- Heat the bourbon in a small saucepan for about 2 minutes.
- Remove from the heat and set aside. Butter and flour a 9 x 5-inch loaf pan or line it with parchment paper.
- Preheat the oven to 325 F. Whisk together the flour, baking powder and salt in a medium-sized bowl.
- In the bowl of your stand mixer (or a large bowl) mix together the melted butter and sugar. Beat well until blended. Beat in the eggs one at a time. Then add in the mashed bananas, cooled bourbon, and vanilla extract.
- Add the flour mixture in thirds to the wet mixture. Stirring gently after each bit. DO NOT OVERMIX.
- Pour the mixture into the prepared loaf pan and bake on a middle rack in the oven for about 1 hour. Bake for less time if you are baking on convection.
- Check its doneness with a toothpick. It should come out fairly clean, but it is OK if it looks a little sticky. This is a very dense and moist bread.
- Place the loaf pan on a cooling rack.
- Whisk together the bourbon and confectioners' sugar until thick and smooth. Once the bread is cooled and removed from the pan, drizzle the glaze over the top of the bread. The bread tastes even better the second day.
Nutrition Facts : Calories 264 kcal, Carbohydrate 36 g, Cholesterol 62 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 244 mg, Sugar 20 g, Fat 10 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g
BANANA BOURBON CAKE
This is a delicious cake. We LOVE nuts at our house, so this recipe is loaded with them. A lot of people tell me this recipe is too nutty, but that doesn't stop them from eating it. This is the way we like it, so that's the way I'm writing the recipe. However, you can omit the nuts altogether from the frosting and still have...
Provided by Kat Williams
Categories Cakes
Number Of Ingredients 19
Steps:
- 1. CAKE BATTER: 1. Preheat oven to 350 degrees F. 2. Grease and flour 3 9-inch round cake pans; set aside. 3. In a large mixing bowl, cream together butter & sugar. 4. Add eggs 1 at a time, beating well after each addition. 5. Add bananas and blend until well incorporated. 6. In a medium bowl, sift together the flour and baking soda. 7. Begin adding to the creamed mixed alternatively - about 1 cup of the dry ingredients, and then 1/3 cup of the buttermilk, starting and ending with the dry ingredients. Beat well after each addition, scrapping sides of bowl often. Continue beating about 2 minutes until mixture is smooth and creamy. 8. Stir in vanilla, bourbon, and pecans. 9. Pour mixture evenly into prepared pans. 10. Bake 40 minutes until toothpick inserted in center comes out clean. 11. Let set in pan 10 minutes and then remove cake from pans and cool on wire rack. 12. Refrigerate cooled cake at least 30 minutes before frosting. (Freezing cakes actually works best, but you have to wait for the cake to defrost after frosting it before slicing it.) 13. Frost with Coconut Pecan Frosting
- 2. COCONUT PECAN FROSTING: 1. Whip the softened cream cheese and butter together until smooth and creamy. 2. Blend in the confectioner's sugar about a cup at a time, beating until smooth after each addition and scrapping sides of bowl often. 3. Add vanilla and salt and blend. 4. Stir in coconut and pecans. OR save these to use as frosting garnishes. 5. If cake layers are not flat, trim off rounded tops to make them flat by running a strip of dental floss through the cake to make a smooth cut. Then remove top with a knife. (Discard rounded tops)
- 3. FROST CAKE: 1. Place bottom layer on cake plate. 2. Cut strips of waxed paper and place them under the cake slightly and over the exposed cake plate to protect it from the icing. 3. Place about 1/2 cup of icing over bottom layer covering cake evenly up to about 1/2-inch of the sides. (Icing will spread to fill in edge as top layers are added) 4. Place middle cake layer over bottom layer and repeat step 3 above. 5. Place top cake layer over middle layer and repeat step 3. 6. Spread remaining frosting over sides of cake. 7. If you saved the pecans and coconut for garnish, add them to the cake immediately while frosting is still soft. Pat the pecans onto sides of cake, and then sprinkle coconut over top (or vice versa, if you prefer.) 8. Remove waxed paper strips from bottom of cake plate revealing a beautiful dessert!
BANOFFEE CAKE
If you love banoffee pie, you'll love this banoffee cake!! It's made with fluffy banana cake layers, a delicious toffee filling, and whipped vanilla frosting!
Provided by Chelsweets
Categories Cakes
Time 7h30m
Number Of Ingredients 21
Steps:
- The toffee filling needs time to cook and cool, so I recommend making it first or in advance. Remove the label from a can of sweetened condensed milk and place the can on its side in a large pot or large saucepan. Fill with water so that the water level is at least 2 inches above the can.
- Set the pot over high heat and let the water come to a simmer.
- Reduce heat and simmer for 2 hours. Check the pot every 30 minutes to make sure the water level stays above the can. Add hot water as needed to top it off.
- Carefully remove the can from the water using tongs or a large spoon. Set the can on a wire rack and let FULLY COOL to room temperature. It is super important that the can is fully cooled before opening, otherwise the can can explode due to the heat and pressure!
- Once the can is fully at room temperature, you can either open it and pour it into an airtight container and keep it in the fridge for up to 2 weeks or store the unopened can in the fridge for up to 3 months.
- Next, make the banana cake layers. Preheat the oven to 350°F/175°C and grease and line 3, 8-inch cake pans. Set aside.
- Mash 3 large bananas with either a fork or a mixer and stir together with 2 tsp of lemon juice. This prevents the bananas from browning. Set aside.
- In a large bowl, whisk 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt together. Set aside.
- Use a hand mixer or stand mixer fitted with a whisk attachment to beat 1 cup of butter, 1 cup of granulated sugar, and 2/3 cup of brown sugar together. Mix on a high speed for about 3 minutes. The mixture should get lighter in color as air is whipped into it. Use a spatula to scrape the sides and bottom of the bowl as needed.
- Mix in 3 large eggs and 2 tsp of vanilla extract on a medium speed.
- Mix in half of the dry ingredients on a low speed until just combined.
- Add in 1 1/2 cups of buttermilk and mix until incorporated, then mix in the remaining dry ingredients on a low speed. Be careful not to over-mix the batter once you've added in the flour. The batter will be on the thick side.
- Mix in the mashed bananas on a medium speed until just combined.
- If desired, carefully fold in 3/4 cup mini chocolate chips.
- Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out (relatively) clean.
- Remove the cakes from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.
- As the cake layers bake and cool, make the whipped vanilla buttercream.
- In the bowl of a stand mixer, beat 2 cups of butter on a medium-high speed for 2 minutes with a whisk attachment. The butter should become lighter in color.
- Mix in 3 Tbsp heavy cream, 2 tsp vanilla, and 1/2 tsp salt on a medium speed until combined.
- Gradually mix in 6 cups of powdered sugar on a low speed. Scrape the sides and bottom of the bowl as needed.
- Once all the powdered sugar has been mixed in, add in 1/4 cup of pasteurized egg whites (sounds weird but gives the frosting an amazingly smooth, light texture). Whip the buttercream on high for about 1 minute to make it nice and fluffy. The frosting should be rather thick, like whipped topping!
- Cover flush with plastic wrap to prevent crusting and set aside.
- Stack and frost the cake layers on a 10-inch, grease-proof, cardboard cake round or flat plate.
- Spread a tablespoon of frosting in the center of the board to help keep the first cake layer in place.
- Spread a layer of vanilla frosting on top of the cake layer, then pipe a thick ring of whipped vanilla buttercream around the perimeter of the layer. Chill the cake in the freezer for about 5 minutes, until the frosting it firm to the touch. This will make it so much easier to spread the toffee on top of it!
- Use about 1/3 of the toffee filling to spread an even layer on top of the frosting. Top with fresh banana slices.
- Repeat with remaining layers. Make sure the toffee filling and bananas stay inside the frosting ring.
- Cover the cake in a thin layer of vanilla frosting. Smooth using a large offset spatula and bench scraper, then chill in the freezer (5 mins) or fridge (30 mins) until the frosting is firm to the touch. This helps lock in all the filling and makes it easier to get a perfect, 2nd coat of frosting.
- Next, add a second, thicker layer of frosting around the cake. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.
- Spread a thin ring of toffee around the base of the cake, then use a large offset spatula to drag the toffee up the side of a cake at an angle.
- Top the cake with a circle of freshly slice bananas or banana chips and a drizzle of warm toffee (I heated the toffee in the microwave for about 15 seconds). Then enjoy!
Nutrition Facts : Calories 595 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 248 milligrams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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STICKY TOFFEE BANANA CAKE RECIPE - SAINSBURY'S MAGAZINE
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5/5 Category DessertServings 16Total Time 1 hr 10 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square loose-based cake tin with baking paper.
- Mash 250g of the peeled bananas 7 in a small bowl. Slice the remaining bananas into another bowl and toss with the lemon juice.
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BOURBON SPICE TOFFEE LAYER CAKE | THE BEST HOMEMADE CAKE ...
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Reviews 3Calories 1235 per servingCategory Dessert
- Preheat the oven to 350°F (176°C). Line the bottom of three 8 inch cake pans with parchment paper and grease the sides. 2
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MAPLE-BOURBON BANANA PUDDING CAKE RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 1 hrServings 6
- Preheat the oven to 375°. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the egg and milk.
- In a bowl, whisk the flour, baking powder and salt; whisk into the baking dish until combined (the batter will be pretty loose).
- In a microwave-safe cup, heat the maple syrup, light brown sugar and 1/2 cup of hot water at high power until hot, 1 minute. Add the bourbon. Drizzle the syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.
- Set the dish on a rimmed baking sheet and bake for 40 minutes, until the cake is golden. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.
BANANA BOURBON BUNDT CAKE - KETCHUP WITH LINDA
From ketchupwithlinda.com
Estimated Reading Time 3 mins
MAPLE-BOURBON BANANA BREAD - BURRATA AND BUBBLES
From burrataandbubbles.com
Ratings 38Category BreadsCuisine AmericanTotal Time 1 hr 20 mins
- In a different large mixing bowl, whisk together the white sugar and dark brown sugar to try to get as many lumps out of the brown sugar. Whisk in the eggs, vegetable oil, whole milk, bourbon, maple extract and vanilla extract until smooth. Again, make sure to break up any lumps from the brown sugar. Stir in the mashed bananas.
- Add a few spoonfuls of the flour mixture to the wet mixture and stir to combine. Repeat in batches until all the flour mixture is combined. Stir in chopped toffee.
SOUR CREAM-BANANA TOFFEE CRUMB CAKE RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 2 hrs 20 minsServings 1
- In a small bowl, combine the confectioners' sugar with the flour and butter and pinch to form crumbs. Stir in the toffee bits.
- Preheat the oven to 350°. Spray a 10-inch springform pan with vegetable oil cooking spray. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Then beat in the eggs and vanilla. Add the sour cream and bananas; beat at low speed just until blended. Add the dry ingredients and beat until smooth. Scrape the batter into the prepared pan and smooth the top.
- Sprinkle the crumbs evenly over the batter and bake for 1 hour and 10 minutes, or until the crumb cake is golden and a toothpick inserted in the center comes out with moist crumbs attached. Loosely cover the cake with foil during the last 20 minutes. Let cool in the pan for 15 minutes, then remove the ring and let cool completely before serving.
BANANA BOURBON CUPCAKES - HOW SWEET EATS
From howsweeteats.com
5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 3 mins
- In the bowl of an electric mixer, beat butter until smooth and creamy. With the mixer on low speed, gradually add in sugar until it’s combined and all added. Add in vanilla and 2 tablespoons of bourbon, then increase the speed to medium-high and beat until fluffy, about 3-4 minutes. If the frosting still seems too thick (or you just, uh, want more booze), add in remaining bourbon and more if necessary.
- Add chocolate to a large bowl. Heat heavy cream until just hot – when bubbles are appearing on the edges, then remove from heat and pour over chocolate. Stir constantly until the chocolate is melted and smooth. Once creamy, add in the bourbon, mixing again until smooth. Use however you’d like – dipping, drizzling, etc. I chose to dip about 1/3 of each cupcake top in the ganache before it firmed up, then topped it with some crushed toffee pieces.
STICKY TOFFEE BANANA CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 16Calories 267 per servingCategory Cakes
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla, oil, yogurt, and mashed banana, and whisk until combined. Fold in the dry ingredients.
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From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 8-10
- Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla.
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From thisdelicioushouse.com
Ratings 9Category DessertCuisine AmericanTotal Time 1 hr
- In a large bowl, cream together the softened butter and sugars. Add in the eggs, bananas, bourbon, and vanilla and mix until well combined. Beat in the flour mixture in three additions, alternating with the sour cream. Fold in the chopped pecans. Spread batter into prepared bundt pan.
- Bake on center rack in oven until a toothpick comes out clean, 45-50 minutes. Cool on a wire baking rack for 10 minutes before removing from pan and then let cool completely.
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From insidebrucrewlife.com
Reviews 5Calories 236 per servingCategory Coffee Cakes
BOURBON-PECAN TOFFEE RECIPE | MYRECIPES
From myrecipes.com
Servings 1.5
- Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.
- Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
BANANA TOFFEE POKE CAKE - MELANIE MAKES
From melaniemakes.com
Reviews 1Estimated Reading Time 2 minsServings 12
- In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean. Remove from oven and let cake cool completely.
- When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.
BANANA BOURBON UPSIDE DOWN CAKE - A COZY KITCHEN
From acozykitchen.com
Reviews 72Estimated Reading Time 5 mins
BOURBON BUTTERSCOTCH LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
4.3/5 (3)Total Time 2 hrs 25 minsCategory DessertCalories 820 per serving
SWEET STREET: COMMITMENT TO QUALITY - SYSCO FOODIE
From foodie.sysco.com
Estimated Reading Time 3 mins
MAPLE BOURBON BANANA PUDDING CAKE - SIMPLY SCRATCH
From simplyscratch.com
4.6/5 (5)Total Time 40 minsCategory Desserts & Sweet TreatsCalories 415 per serving
STICKY TOFFEE DATE CAKE WITH BOURBON GLAZE - RECIPELINK.COM
From recipelink.com
Board Copycat Recipe Requests at Recipelink.comFrom Betsy at Recipelink.com, 12-04-2012Category Desserts-Cakes
STICKY TOFFEE DATE CAKE WITH BOURBON GLAZE - BLYTHES BLOG
From blythesblog.com
Servings 1Total Time 45 minsEstimated Reading Time 2 mins
BANANA AND TOFFEE STICKY CAKE - FOOD | DRINK | RECIPES
From waitrose.com
3/5 (45)Carbohydrate 39.8gServings 9Energy 1518.792kJ363kcals
LUSCIOUS LAYERS CAKE
From d1zj8ir38bm4sy.cloudfront.net
BOURBON SPICE TOFFEE LAYER CAKE - MEALPLANNERPRO.COM
From mealplannerpro.com
10 BEST BANANA TOFFEE CAKE RECIPES - YUMMLY
From yummly.com
BANANA CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
BANANA CAKE RECIPES - BBC GOOD FOOD
10 BEST BANANA TOFFEE CAKE RECIPES - YUMMLY
From yummly.co.uk
BANANA TOFFEE BOURBON CAKE | SWEET STREET DESSERTS
From sweetstreet.com
TOFFEE CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
TOFFEE BOURBON BUTTERSCOTCH CAKE RECIPE - CAKE STYLE ...
From pinterest.com
BANANA TOFFEE BOURBON CAKE - CHEERS RESTAURANT
From cheersgrandrapids.com
BANANA TOFFEE CAKE RECIPE
From crecipe.com
CARAMEL TOFFEE CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
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