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.
MY VERY POPULAR BANANA CAKE WITH CARAMEL ICING
This is so popular and loved by all. When two of my brother's 20 year old friends came to stay, I had to make 3 just to keep them happy. They obviously eat a lot though and 1 is plenty.
Provided by Perfect Pixie
Categories Dessert
Time 1h30m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 14cm x 21cm loaf tin.
- Cream butter and sugar in a small bowl until light and fluffy, preferably with an electric mixer.
- Beat in the eggs one at a time and transfer the mixture into a large bowl. Stir in mashed banana (it's easiest to mash it with a fork).
- Stir in half sifted dry ingredients and half sour cream and milk; stir well.
- Stir in remaining dry ingredients and sour cream; stir until smooth.
- Pour mixture into pan.
- Bake in a moderate over for about 1 hour. Stand for five minutes before turning onto a wire rack to cool.
- Icing:.
- Melt butter and sugar, stir constantly without boiling for two minutes.
- Add sour cream, bring to boil. Remove from heat, stir in sifted icing sugar. Ice immediately as it sets very quickly.
Nutrition Facts : Calories 282.2, Fat 12.7, SaturatedFat 7.8, Cholesterol 56.7, Sodium 167.8, Carbohydrate 40.7, Fiber 0.7, Sugar 29.4, Protein 2.7
BANANA CAKE WITH MOST EXCELLENT CARAMEL FROSTING
Delicious and easy! The moist cake starts with a mix but tastes homemade. The penuche-style frosting is very sweet! I clipped this recipe from the Oregonian newspaper many years ago.
Provided by appleydapply
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 for glass or light metal pan; 350 for dark metal or coated pan. Position a rack in the middle of the oven.
- Grease and flour a 9x13" pan.
- Put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2/3 cup line. Set aside.
- Mash bananas with a fork, adding the remaining tablespoon of lemon juice to them as you mash. Set aside.
- Combine cake mix and baking soda in a large mixer bowl and stir. Add bananas, softened butter, lemon-milk mixture, eggs, and vanilla. Beat at low speed about 30 seconds until moistened. Turn speed to medium and beat another 4 minutes.
- Pour batter into prepared pan and place in oven.
- For glass or metal pan, bake at 375 degrees for 28 to 33 minutes. For dark metal or coated pan, bake at 350 degrees for 31 to 33 minutes. Cake should be pulling away slightly from edges of pan when done, and the center should spring back when lightly touched with finger. Check for doneness at lowest time, but don't move cake in oven before then as it may fall.
- Cool in pan on wire rack, then frost.
- For frosting:.
- Spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned. Watch carefully to avoid overcooking! Set aside while you prepare frosting.
- Have all frosting ingredients ready so you can move quickly while making the frosting, or it may set up before you can smooth it on the cake.
- In a small saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1 1/2 minutes.
- Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle with toasted pecans.
- You can serve immediately; although frosting may take several hours to completely set.
Nutrition Facts : Calories 428, Fat 19.7, SaturatedFat 8.5, Cholesterol 84.3, Sodium 497.2, Carbohydrate 59.5, Fiber 1.4, Sugar 39.5, Protein 4.9
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
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It's important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don't have enough intensity to flavor the cake.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
- In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
- Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
- When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
- Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 194 milligrams, Sugar 17 grams, TransFat 0 grams
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