Banana Caramel Cake Recipes

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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.

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 18

3 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup sugar, divided
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

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.

Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

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.

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