Banana Caramel Cake Recipes

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BANANA CARAMEL CAKE



Banana Caramel Cake image

Provided by Food Network

Time 45m

Yield 16 servings

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 pkg. Pillsbury® Moist Supreme® Sugar Free Classic Yellow Cake Mix
2 tsps. ground cinnamon
3 large eggs
1/2 cup water
1/2 cup Crisco® Pure Vegetable Oil
1 1/2 cups mashed very ripe bananas (about 3 bananas)
1 cup coarsely chopped pecans or walnuts
2 ripe bananas, sliced
Smucker's® Sundae Syrup™ Sugar Free Caramel Flavored Syrup

Steps:

  • HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick cooking spray.
  • BEAT cake mix, cinnamon, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in mashed bananas. Stir in nuts. Spread in prepared pan.
  • BAKE 34 to 36 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm. Top each serving with sliced bananas. Drizzle with caramel syrup.

BANANA CARAMEL CAKE



Banana Caramel Cake image

Adapted from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Now if only I could make this into a frozen dessert cause I love this combination.

Provided by Topher

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 1/4 cups vegetable oil
1 3/4 cups sugar
1 tablespoon vanilla extract
3 ounces chocolate, broken into small pieces (I used a 65% chocolate)
3 ripe bananas, diced
1/2 cup firmly packed brown sugar
2 tablespoons milk
4 tablespoons unsalted butter, cut into pieces

Steps:

  • Butter and flour a tube pan or a bundt pan that can hold 12 cups.
  • Preheat the oven to 350 degrees F.
  • Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
  • In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
  • Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
  • Add the vanilla extract and mix for another 30 seconds.
  • With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
  • Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
  • Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
  • About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
  • Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
  • Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

BANANA-CARAMEL CAKE



Banana-Caramel Cake image

Banana cake + caramel icing = heaven on a plate. Overripe bananas are a must in this recipe. Country Living Newsletter November 27, 2008 edition. When you make the icing, be sure to have a candy thermometer on hand, it will help you get this icing right every time. Cool the cake pans on a wire rack for 15 minutes.

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 1 9" Frosted Cake, 12 serving(s)

Number Of Ingredients 15

2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk
1 cup very ripe mashed banana (about 2 bananas)
2 1/2 cups caramel icing
3 cups light brown sugar
1 1/2 cups heavy cream
1/2 teaspoon lemon juice (don't use the bottled kind, please)
5 tablespoons butter, cold, cut into pieces

Steps:

  • PREPARE THE CAKE:.
  • Preheat oven to 350ºF.
  • Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
  • Dust with flour, tap out any excess, and set aside.
  • Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
  • In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
  • Add the sugar and continue to beat for 2 more minutes.
  • Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
  • Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
  • Mix just enough to blend the batter after each addition.
  • BAKE THE CAKE:.
  • Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
  • Cool in the cake pans on a wire rack for 15 minutes.
  • Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
  • PREPARE THE ICING:.
  • In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
  • Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
  • Remove from heat and cool the caramel mixture to 140º F.
  • Place the butter on top of the cooled caramel mixture.
  • Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
  • ICE THE CAKE:.
  • Use a serrated knife to trim the mounded side of the cake layers, if necessary.
  • Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
  • Place 1 cup Caramel Icing on top of the layer and spread evenly.
  • Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
  • Apply icing immediately.
  • ENJOY!

Nutrition Facts : Calories 639.2, Fat 24.7, SaturatedFat 15.1, Cholesterol 109.5, Sodium 316, Carbohydrate 102.6, Fiber 1, Sugar 76.8, Protein 4.7

BANANA-NUT CAKE WITH CARAMEL ICING



Banana-Nut Cake with Caramel Icing image

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

1 ¼ cups white sugar, divided
1 tablespoon ground cinnamon
½ cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 cup mashed banana
2 eggs
1 tablespoon pure vanilla extract
½ cup sour cream
6 tablespoons butter
¾ cup packed dark brown sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 cups sifted powdered sugar

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 POUND CAKE WITH CARAMEL GLAZE



Banana Pound Cake With Caramel Glaze image

Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!

Provided by Swanee Speed

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 4h

Yield 14

Number Of Ingredients 18

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter
½ cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
5 eggs
2 teaspoons vanilla extract
½ cup milk
1 cup chopped pecans
½ cup butter
¼ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
¼ cup heavy cream

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
  • Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
  • Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g

BANANA CAKE WITH CARAMEL FROSTING



Banana Cake With Caramel Frosting image

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

1 cup margarine
2 cups sugar
2 large eggs
4 large very ripe bananas, mashed
1 cup milk
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup brown sugar, well packed
1/4 cup hot milk
3 1/4 cups powdered sugar

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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