MOLTEN BANANAS FOSTER CAKE
Provided by Food Network
Categories dessert
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray.
- Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool.
- For the filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm.
- For the glaze and garnish: Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the butter and mix until well blended. Let cool completely so that it is thick but still pourable.
- Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the banana filling; the filling should come up to about 1/4 inch from the top surface of the cake. You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake. Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.
BANANAS FOSTER SUNDAES FOR 2
I have wonderful memories of eating bananas Foster in New Orleans and, as a dietitian, I wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. And with this version, it's the perfect dessert for two! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended. Add banana and pecans; cook until banana is glazed and slightly softened, stirring lightly, 2-3 minutes. Remove from the heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 74mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
BANANA CAKE WITH FUDGE FROSTING
This is my favorite way to use up old bananas! Its an easy way to make a moist cake with a great fudgy topping. From my local church's cookbook.
Provided by jcwchicago2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degree. Grease and flour a 9x13 pan. Cream margarine and sugar, add eggs and beat until fluffy. Add bananas. Mix dry ingredients in a separate bowl. Add buttermilk, then add dry ingredients. Beat on low speed until combined, then on high speed for 3 minutes. Pour into pan. Bake 45 - 50 minutes. Cool.
- Frosting: While cake is baking, mix sugar and cocoa in 2-qt saucepan. Stir in milk, margarine and corn syrup. Heat to boiling, stirring often. Boil for 3 minutes, stirring often. Cool. Stir in vanilla and sugar. Frost cake.
Nutrition Facts : Calories 416.5, Fat 9.9, SaturatedFat 2.4, Cholesterol 48, Sodium 381.9, Carbohydrate 79.5, Fiber 1.8, Sugar 57.6, Protein 5.1
BANANAS FOSTER CAKE
Make and share this Bananas Foster Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Cake: preheat oven to 350°; beat butter and sugars at medium speed with an electric mixer until fluffy.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
- Stir in the mashed bananas and vanilla.
- Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking.
- Bake for 25 minutes or until a pick comes out clean.
- Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Meanwhile, prepare glaze: bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly.
- Cook, stirring constantly, 1 minute or until sugar dissolves; stir in butter, rum, and cinnamon.
- Frosting: beat cream cheese and butter at medium speed with an electric mixer until smooth.
- Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
- Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes.
- Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
- Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
- Top with third cake layer; frost top and sides of cake with remaining frosting.
- Garnish, if desired.
Nutrition Facts : Calories 600.2, Fat 25.4, SaturatedFat 15.4, Cholesterol 131.6, Sodium 323.9, Carbohydrate 87.9, Fiber 1.6, Sugar 63.7, Protein 6.6
MINTY HOT FUDGE SUNDAE CAKE
The best part about dessert from the slow cooker is that when dinner's done, a hot treat is ready to serve. In this case, a chocolaty, gooey, minty treat you can't get enough of! -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies., Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.
Nutrition Facts : Calories 255 calories, Fat 7g fat (5g saturated fat), Cholesterol 8mg cholesterol, Sodium 206mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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