Caramel Banana Loaf Cake Food

CARAMEL, BANANA, & DATE LOAF

Steps:

• Grease a 14cmx21cm loaf pan, line base and long sides.
• Combine flour, bicarb, and nutmeg in a large bowl. Stir in dates and brown sugar. Make a well in the centre, add juice, butter, egg, and bananas. Mix with a wooden spoon until smooth. Pour mixture into prepared pan.
• Cook at 180C for about 1 hour.
• Stand cake in pan for 5 minutes before turning out on a rack.
• Serve warm or cold, with a little butter.

CARAMELIZED BANANA LOAF CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325°F Grease a 5-by-9-inch loaf pan. Trim both ends off each of 3 bananas to fit crosswise in the pan; reserve the ends. Halve the long banana pieces lengthwise; peel and transfer to a plate.
• In a large, heavy skillet, bring 1/4 cup sugar and 2 tablespoon water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the long banana pieces cut side down and cook over low heat for 1 minute; transfer to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
• In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla.
• In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on a rack for 10 minutes; invert the cake onto a platter and let cool completely.

BANANA CARAMEL CAKE

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, THYME & CARAMEL LOAF CAKE

Steps:

• Put the mashed bananas in a bowl and leave out for half an hour to oxidize - this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf.
• Line and grease a 900g loaf tin and preheat the oven to 180°C/ Fan 160°C/ Gas 4.
• Add the butter and caster sugar to the banana and mix till combined, then add the salt and thyme leaves, reserving a few to sprinkle over at the end. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth cake batter.
• Pour the mixture into the tin and level off with a few sharp taps, add the two slices of banana, cut-side up, and bake for 50 minutes to 1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean.
• Meanwhile, make the caramel by adding the sugar in an even layer into the base of a pan, on medium to low heat, and watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar melts, add the butter. If you find it seizing, don't worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for two minutes till you have smooth caramel. Take off the heat.
• Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out and leave to cool on a wire rack.
• As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it's perfect served on the side for anyone who wants some more to pour over. Sprinkle with a few thyme leaves, if you like.

BANANA CAKE WITH CARAMEL FROSTING

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 LOAF

Steps:

• Preheat the oven to 170C/150C fan-forced.
• Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Line the base and sides with baking paper, allowing a 2cm overhang at long ends.
• Sift flour and bicarbonate of soda into a bowl, add sugar and stir to combine. Place milk, eggs and vanilla in a jug and whisk to combine.
• Fold milk mixture and banana into flour mixture and pour into a prepared pan.
• Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre of the cake comes out clean.
• Stand cake in pan for 10 minutes.
• Turn out on to a wire rack to cool.
• To make the icing: Place the brown sugar, butter and milk in a saucepan over low heat. Cook, stirring, for 2 minutes (don't boil) or until sugar dissolves. Increase the heat to medium. and bring to boil.
• Reduce heat to low. and cook for 2 to 3 minutes or until slightly thickened.
• Remove from heat. Stir in icing sugar until smooth.
• Cool for 10 minutes the spread loaf with icing.