Banana Butterfinger Cake Recipes

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BANANA BUTTERFINGER PUDDING



Banana Butterfinger Pudding image

You can substitute other kids of candy bars to suit your preference. The pudding flavor can be changed as well-perhaps to vanilla or butterscotch.-LaVerna Mjones, Moorhead, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

1 cup cold milk
1 package (3.4 ounces) instant banana pudding mix
3 Butterfinger candy bars (2.1 ounces each), crushed
1 carton (8 ounces) frozen whipped topping, thawed
3 medium firm bananas, sliced

Steps:

  • In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.

Nutrition Facts : Calories 290 calories, Fat 10g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

BUTTERFINGER BANANA CAKE



Butterfinger Banana Cake image

Banana and Nestlé Butterfinger candy add to the flavor and moistness of this delicious cake.

Provided by Butterfinger

Categories     Trusted Brands: Recipes and Tips     Butterfinger®

Time 1h15m

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 medium ripe bananas, mashed
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (16 ounce) container prepared white frosting

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
  • Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan.
  • Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Frost cake; sprinkle with remaining chopped Butterfinger.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.9 g, Cholesterol 0.9 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 390.5 mg, Sugar 44.6 g

BANANA BUTTERFINGER CAKE



Banana Butterfinger Cake image

Banana and Butterfinger. These two ingredients are not something you would expect to go together, but they are one of the most delicious flavor combinations. The moist banana cake is elevated by the chunks of crunchy Butterfinger. This is a must try recipe! Great as a dessert to wow your guests or call it 'banana bread' and eat...

Provided by Patrick Meyer

Categories     Cakes

Time 1h

Number Of Ingredients 11

1 stick butter, unsalted
1 c sugar
2 eggs
2 tsp pure vanilla extract
2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
3 ripe bananas
1/2 c buttermilk
18 fun size butterfingers, chopped

Steps:

  • 1. Coat a bundt pan with nonstick cooking spray. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  • 2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  • 3. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  • 4. Add the mashed ripe bananas and mix well.
  • 5. Add the buttermilk slowly while mixing on medium speed. Add the chopped butterfingers candy, mix to blend. Pour batter into prepared pan
  • 6. Bake for approximately 1 hour + 15 minutes or until a cake tester comes out clean. Cool completely.

BANANA BUTTERFINGER CAKE



Banana Butterfinger Cake image

This recipe was listed on the www.recipe4living.com website as one of their top 10 Banana Cake recipes. "This elaborately sweet cake is a real treat for anyone who loves Butterfinger candy bars. The different parts can be made ahead of time for your convenience."

Provided by senseicheryl

Categories     Dessert

Time 50m

Yield 2 9 inch pans

Number Of Ingredients 19

2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups bananas, mashed ripe
1 1/2 cups butterfinger candy bars, chopped
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups butterfinger candy bars, chopped

Steps:

  • To make cake, position rack in top third of oven; preheat to 350 degrees.
  • Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs, 1 at a time, beating well after each addition.
  • Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.
  • Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
  • To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.).

Nutrition Facts : Calories 5015.1, Fat 300.6, SaturatedFat 179, Cholesterol 692.8, Sodium 2249.4, Carbohydrate 584.8, Fiber 44.3, Sugar 323, Protein 71

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