CARAMEL PECAN BANANA CAKE
Caramel, bananas, AND pecans? What an amazing flavor combination... Why had we never thought to try this before?! This Bundt cake starts with a boxed cake mix. It's very impressive when served, no one would guess how easy it was to make. It's packed with banana and pecan flavor. Great recipe, Tresa!
Provided by Tresa Hargrove
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Mash 2 bananas and 1 tablespoon lemon juice in a bowl. Set aside.
- 2. Slice remaining 3 bananas into 1/2 inch slices on an angle. Pour the remaining tablespoon of lemon juice on top and set aside.
- 3. Beat cake mix, banana pudding mix, milk, eggs, and 1/4 cup butter on medium speed for 2 minutes. Add mashed bananas in lemon juice and beat for 1 more minute. Let batter rest for 5 minutes.
- 4. Meanwhile, spray 12 cup Bundt pan with non-stick cooking spray. Arrange 8 pecans halves in the deep wells of the pan. Top with sliced bananas (overlapping bananas) at the bottom of the Bundt pan.
- 5. Sprinkle the 1/2 cup toasted pecans on top of bananas.
- 6. Mix butterscotch pudding mix and brown sugar together and sprinkle over pecans. Pour remaining 1/4 cup melted butter over pudding mix. Let butter and pudding set for 5 minutes.
- 7. Pour cake mix over top of the butter pudding mixture. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- 8. Remove from oven and let cool for 10 minutes.
- 9. Invert onto cake plate leaving pan on top for 15 minutes.
BANANA-NUT CAKE WITH CARAMEL ICING
A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.
Provided by MR. YO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g
KING CAKE WITH BANANA CARAMEL PECAN FILLING
Steps:
- 1. Prepare the caramel sauce for the filling. In the top of a double boiler, pour in the condensed milk, place over the bottom portion of boiling water, cover, reduce the heat to medium-low and simmer, stirring occasionally, until thick and caramel-colored, about 2½ hours. Cool 20 minutes before using. 2. Prepare the cake. In a bowl, whisk milk with sugar, yeast and 1 heaping tablespoon flour until smooth and the yeast is dissolved. Let rest until the mixture gets bubbly, then whisk in butter, egg yolks, vanilla, and orange zest. 3. In a separate bowl, mix remaining flour, cinnamon, and nutmeg. Fold this mixture into the wet ingredients with a rubber spatula. Once combined and the dough begins to pull away from the bowl, turn it out onto a lightly floured surface and knead by hand until smooth, about 20 minutes of kneading. Form into a ball and place in a clean bowl, covered with plastic wrap, and allow it to rise until doubled in size, about 2 hours. 4. Preheat the oven to 375 F. 5. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers pat it out into a rectangle about 30 inches long and 6 inches wide. Spoon and spread some caramel sauce across the bottom lengthwise half of the dough rectangle then sprinkle the pecan bits and banana pieces on top. Flip the top half over the filling. Seal the edges, pinching the dough together. Shape the dough into a ring and pinch the ends together so there isn't a seam. 6. Carefully transfer the ring to the prepared baking sheet and cover with plastic wrap allowing the dough to rise until doubled in size, about 45 minutes. Bake until light golden brown, about 20 minutes. (Be careful not to overcook!) Remove and allow to cool completely on a wire rack before decorating. Gently lift up the edge of the cake, and hide the plastic baby somewhere through the bottom. Decorate with icing in alternating colors of Green, Purple and Gold.
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
- Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
- When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
BANANA CAKE WITH CARAMEL FROSTING
This is a very moist cake. I have been requested to bring this to every pot luck we have at work. The cake is also very good without frosting, or sprinkled with powdered sugar.
Provided by IamEarnie
Categories Dessert
Time 55m
Yield 1 9X13 pan, 18-20 serving(s)
Number Of Ingredients 12
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.
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