Banana Angel Food Cake Recipes

Steps:

• Bananas Foster Sauce: Cut bananas in 1-inch pieces. Top with 2 tablespoons water and set aside. Melt butter in a heavy skillet over medium heat. Add sugar and cinnamon and cook, stirring until sugar is almost dissolved, about 2 minutes. Add banana liqueur (mixture will bubble). Carefully add the rum; the alcohol will flame on its own, then die down. Add bananas and water to skillet, turning bananas with a spoon as the liquid caramelizes. Remove from heat and keep warm. Mint Simple Syrup: Puree the mint in the blender. Bring water to a boil in a small, heavy-bottomed pot. Add mint and steep for 10 minutes. Pour liquid through a fine mesh strainer. Keep the water, discard the mint. Bring the mint water back to a boil and add the sugar, boiling about 3 minutes until clear and reduced to a thin syrup. Assembly: Place 2 slices of angel food cake in a generous serving bowl. Add a scoop of wanilla ice cream to the side. Pour bananas Foster sauce over the angel food cake. Drizzle mint syrup over ice cream; garnish ice cream with a sprig of mint.

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

Steps:

• If you do have the premade angel food cake then cut the cake into 3 layers. Make your banana pudding. Once that is made mix it with the whipped topping.
• Then layer that pudding topping with the bananas and strawberries (sliced). Then put the cake back together with the layers. Then put more pudding on the top of the cake. Then layer it with more strawberries and bananas. For the sides of the cake, if you have any more pudding mix and whip cream add the cream cheese into it. Then ice the cake with it. Let is cool in the fridge until ready to serve.
• If you do not have the premade angel food cake, then follow the directions on the back of the boxes. If you have to make the angel food cake in the oven, once they are cooled than start layering the cake with the pudding mix and fruit like you already had the premade.

Steps:

• Mix, bake, and cool cake as directed on the label.
• Cook vanilla pudding with the 1 3/4 cups of milk. Cool to room temperature.
• Place cake wider side down on a serving plate.
• Slice a 1-inch layer from the top and set aside.
• Cut around cake 1 inch from the outer edge to 1 inch from bottom.
• Then cut around cake 1 inch from inner edge to 1 inch from bottom. Do not make cutout too large.
• Gently remove the cake between the cuts; tear it into small pieces and fold them into the pudding.
• Fold in diced bananas; pour into cake shell.
• Replace top of cake.
• Whip cream until stiff; fold in the sugar and vanilla. Spread over the sides and top of cake.
• Put banana slices on top of cake if you desire.
• Store the cake in the refrigerator.

Steps:

• Stir together yogurt, bananas and pineapple.
• Spoon mixture over angel food cake.
• Drizzle with chocolate syrup.

Steps:

• Smash bananas,pour dry cake mix over bananas mix well. Pour in a greased loaf pan (or cup cake tins if there is excess or you like cup cakes). Bake till done about an hr less for cupcakes. ( according to box) or till cake springs back or knife inserted into center comes out clean. Eat when cool