Banana Cake With Caramel Filling Recipes

BANANA CAKE WITH CARAMEL FROSTING

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.

CARAMEL BANANA CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For banana-caramel cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
• Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
• Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

BANANA CARAMEL CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 350ºF.
• Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
• Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
• Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
• Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
• Transfer pans to a wire rack to cool for 20 minute.
• Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
• Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
• Remove from heat and stir in 3 Tbs butter until melted.
• Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
• Using a serrated knife, trim the tops of the layers to make them level.
• Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
• Place the remaining layer on top and frost with mascarpone frosting.
• To make the frosting:.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.

CARAMEL BANANA CAKE ROLL

Steps:

• Preheat the oven to 375°F.
• Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
• In a medium-sized mixing bowl whisk together the flour, baking soda, salt, and baking powder. Set it aside.
• Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes until a frothy pale yellow.
• Add in the mashed bananas and continue to mix on medium until well incorporated.
• Fold in the flour mixture.
• Using either a silicone spatula or an offset spatula to spread the cake batter evenly in the jelly roll pan.
• Bake for 12 to 13 minutes.
• Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper.
• Heavily dust the tea towel with powdered sugar.
• Immediately place the dusted tea towel powdered side down on top of the cake.
• Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel.
• Carefully and slowly peel the parchment paper away from the cake.
• Heavily dust the top of the cake with the remaining powdered sugar.
• Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake on a cooling rack to cool completely.
• Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.
• Fold in the whipped topping. Set this aside.
• Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
• Using either a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
• Slowly, and with gentle even pressure, carefully roll the cake back into a "roll". Tightly wrap the cake in plastic wrap to ensure the cake holds its shape.
• Allow the cake to chill in the refrigerator for 1 hour to overnight.
• Just before you are ready to serve the cake roll, dust the cake with 1 tablespoon of powdered sugar then drizzle the caramel sundae topping on top of the powdered sugar.
• Slice the cake roll in 1/2 inch servings.

CARAMEL BANANA LOAF CAKE

Steps:

• Fill a pot halfway with water, heat it over low heat and add a wok on top. Add the eggs and sugar to the wok. Stir until melted and even using a whisker.
• Keep whisking while gradually adding the flour.
• Line a loaf pan with parchment paper and transfer the mixture to it. Bake for 45 minutes at 360⁰F/180⁰C.
• Coat an oven-proof skillet with butter, add the banana slices and sprinkle them with brown sugar. Bake for 20 minutes at 380⁰F/190⁰C.
• Horizontally cut the loaf cake in two. Spread the lower half with 1/2 cup of whipped cream and place the baked banana slices on it. Spread the upper half with the remaining whipped cream and place it on top.
• Add the cocoa powder and powdered sugar in a strainer. Strain over the loaf cake.

BANANA-NUT CAKE WITH CARAMEL ICING

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.

FLUFFY BANANA CAKE WITH BANANA FILLING

Steps:

• Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside. Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.
• In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl cream 3/4 cup butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
• Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
• In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.
• Bake for 23-26 minutes (about 5 minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.
• Place all the banana filling ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, put everything in medium saucepan and blend it in there.
• Heat banana cream filling mixture in medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes. If the filling starts to boil before it is thick enough, lower the heat more. When the filling starts to cleanly pull away from sides of pan while stirring it is done.
• Remove from heat and cool completely. I recommend chilling the filling until cold so it sticks to the cake layers and doesn't slide around. Makes 2 cups.
• Place the sugar and cornstarch in a small saucepan. Measure 1 1/2 cups of heavy cream and remove 6 tablespoons, adding it to the saucepan. Place the remaining measured cream in the refrigerator. Heat the sugar, cornstarch, and 6 tablespoons of heavy cream over medium heat, whisking constantly and bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes (can refrigerate to speed up process, but stir occasionally).
• After the cornstarch mixture has cooled, beat the remaining chilled cream until tracks begin to show, about 2 minutes. Add the cornstarch mixture and continue beating until stiff peaks form, about 1 to 2 minutes more.
• Place cake layer on serving platter and pour 1/2 the banana curd filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.

BANANA CAKE WITH CARAMEL FILLING

Steps:

• 1. preheat oven to 350.
• 2. line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
• 3. you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
• 4. mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
• 5. increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
• 6. fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
• 7. make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
• 8. heat on high in 30 second increments, stirring between each to help melt caramel.
• 9. once caramel is completely melted, place in the refrigerator to cool completely.
• 10. note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
• 11. when getting ready to frost the cake, remove cooled caramel from the refrigerator.
• 12. it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
• 13. now it is like a thin frosting you can fill your cake with.
• 14. make the frosting: beat butter and cream cheese until fluffy.
• 15. slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
• 16. mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
• 17. to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
• 18. if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
• 19. pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
• 20. evenly spread caramel on the bottom layer. place top cake layer on the caramel.
• 21. frost the cake as directed. ( i frosted the entire cake with a thin crumb coat of frosting and then piped rosettes on the sides with my 1M tip.
• 22. i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
• 23. Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.