Banana Cake With Pecan Praline Topping Recipes

Steps:

• preheat oven to 350. grease and flour a 9 inch SQUARE pan. cream sugar, butter, and bananas until smooth and creamy. beat in buttermilk, rum, and egg. blend in all remaining cake ingredients. pour into pan. bake 25 to 30 minutes, or until toothpick comes out clean. cool completely, then spread with topping. for topping: bring butter and sugar to a boil in a small saucepan. cook over medium heat, stirring, 1 minute or until slightly thickened. let cool 10 minutes. beat in milk, powdered sugar, and vanilla. stir in nuts.

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

Steps:

• 1. This is my OVER THE TOP BANANA NUT BREAD. I BAKED IT IN MY 10 CUP Chicago Metallic Ribbon Pan. Spray pan liberally with non stick cooking spray, and set aside till needed. Preheat oven to 350 degrees F.
• 2. Mix baking soda with Flour.
• 3. Cream butter with sugar.
• 4. Add eggs, and beat till mixed together.
• 5. Mash bananas with potato masher then add along with butter flavor to egg mixture, just till mixed.
• 6. Stir in half of flour mix, then add remaining half and beat again.
• 7. Add applesauce & chopped nuts, then fold into cake batter with a spatula.
• 8. Pour into prepared pan. Place in preheated 350 degree F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center comes out clean.
• 9. Melt 1/4 stick of butter in cast iron skillet and add chopped nuts.Stir Over low heat, until nuts are toasted about 3-4 minutes. Remove from heat, and spread on a large plate or platter and allow to cool.
• 10. TO MAKE THE PRALINE TOPPING: To a medium sauce pan add the 5 tablespoons of butter, sugar, salt and 1/2 cup ginger ale. Stir to dissolve sugar. Place over low heat, while continuing to stir, allowing butter to melt, and let mixture come to a simmer and cook until it becomes thick & syrupy.
• 11. Remove from heat, add the toasted nuts and the butter pecan flavoring. Stir to mix & drizzle over the top of cake and along the sides, allowing the glaze to fall along the sides. You are now done. Allow glaze to cool & then slice and serve plain with whipped topping or with your favorite ice Cream.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• preheat oven to 350*.
• cream sugar, butter and bananas till smooth and creamy --
• beat in butter milk, rum (extract) and egg.combine well.
• blend in all remaining ingredients except topping --
• pour into greased and floured 9" square pan -- bake 25-30 minutes or toothpick test.
• cool completely and then spread with frosting --
• PECAN PRALINE TOPPING:.
• bring butter and sugar to boil in pan -- cook over medium het, stirring 1 minute or till slightly thickened.
• let cool 10 minutes.
• beat in milk, powdered sugar and vanilla.stir in nuts.

Steps:

• Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Fold in banana and pecans., Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter until light and fluffy. Beat in the milk, vanilla, salt and enough confectioners' sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with additional pecans if desired.

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
• Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
• Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
• Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
• Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
• Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.