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.
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 POUND CAKE WITH CARAMEL GLAZE
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
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 NUT CAKE WITH CARAMEL FROSTING
Make and share this Banana Nut Cake With Caramel Frosting recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sift together cake flour, baking powder, baking soda, and salt.
- Cream shortening and sugar together.
- Add eggs.
- Add bananas.
- Alternate dry and wet with buttermilk.
- Add nuts.
- grease and flour cake pan
- Bake at 350 degrees Fahrenheit for 30 minutes until done.
- FROSTING:.
- Boil brown sugar, butter, milk, vanilla, and salt for 2 minutes.
- Add powdered sugar and beat.
- Add 1/2 cup nuts.
- Spread on cool cake.
Nutrition Facts : Calories 1164, Fat 52.3, SaturatedFat 15.6, Cholesterol 96.1, Sodium 1042.3, Carbohydrate 167.6, Fiber 4, Sugar 112.7, Protein 12.8
BANANA NUT CAKE WITH WHIPPED CREAM FROSTING
This is my most requested cake for birthdays in our family.It came from an old Betty Crocker dessert cookbook published in 1977. (if you use the banana slices before to put a little lemon juice on them so they don't turn brown)
Provided by HEP MEP
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Heat oven to 350*.
- Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
- Measure all ingredients except frosting into large mixing bowl.
- Blend 1/2 on low speed, scaping bowl constantly.
- Beat 3 minutes on high speed scraping bowl occasionally.
- Pour batter into pan (s).
- Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
- Cool.
- Before serving frost cake with whip cream frosting, and garnish with banana slices.
- WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
- sugar.
- Fold in 1 tsp vanilla.
- Yields 2 cups.
BANANA NUT COFFEECAKE WITH CARAMEL ICING
I found this wonderful recipe in a Penzey's catalog and it became one of my favorites. I posted the recipe as I found it, but check the notes at the bottom as I made a few suggestions for the tweaks I've made.
Provided by Charmed
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Grease a bundt or tube pan well.
- In a small bown, mix the filling ingredients together well and set aside.
- In a large bowl with a mixer, cream the shortening and sugar until very light and fluffy. Beat in the eggs, then the mashed banana and vanilla.
- Add the sour cream and mix until well-blended.
- Sift together the flour, baking powder, baking soda and salt, add this to the batter, and beat until well blended.
- Sprinkle half the filling mixture into the baking pan, then top with half the batter. Repeat with the remaining filling and top with the rest of the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes on a rack, then turn out the cake onto the rack to finish cooling.
- Don't prepare the icing until the cake is completely cool and you are ready to ice it. The icing gets hard very fast so you need to use it immediately.
- To make the icing, melt the 6 tablespoons of butter in a saucepan, then add the sugar and milk. Bring to the boil and continue boiling for 1 minute. Remove from the heat, add the vanilla, and gradually mix in the powdered sugar. (Note that the icing hardens rather quickly, so you need to work fast. If it hardens up too quickly for you, add some milk to thin it out.).
- Pour the icing over the cooled cake and let it drip down a little over the sides.
- NOTES:.
- Instead of the 1/4 cup of cinnamon sugar called for in the filling, I make my own using 3 tablespoons of sugar and 1 tablespoon of cinnamon.
- The recipe calls for 1/2 cup of shortening but I will often use 1/4 cup shortening and 1/4 cup butter or margarine, which makes it a bit richer, although it is great with just shortening. I've used all butter or margarine in a pinch at times with excellent results.
Nutrition Facts : Calories 506, Fat 21, SaturatedFat 8.1, Cholesterol 55.8, Sodium 251.3, Carbohydrate 76.9, Fiber 1.6, Sugar 56.9, Protein 4.5
BANANA NUT CAKE WITH CARAMEL FROSTING
HEY, BANANA LOVERS!! THIS ONE IS FOR YOU.
Provided by theresa dibert @atlantismoons
Categories Cakes
Number Of Ingredients 20
Steps:
- IN A LARGE MIXING BOWL, CREAM BUTTER AND SUGAR. ADD MASHED BANANAS, BEAT WELL WITH MIXER FOR 1 MINUTE. ADD EGGS 1 AT A TIME BEATING WELL AFTER EACH ADDITION. ADD FLAVORINGS AND CHOPPED NUTS.
- SIFT TOGETHER FLOUR, BAKING POWDER, SODA AND SALT; BEAT INTO BANANA MIXTURE ALTERNATELY WITH BUTTERMILK, BEGINNING AND ENDIND WITH THE DRY INGREDIENTS. BEAT FOR 2 MINUTES ON MEDIUM SPEED.
- POR BATTER INTO 2 8 INCH BUTTERED AND FLOURED SQUARE CAKE PANS. BAKE AT 350 FOR 25-30 MINUTES OR CAKE TESTER SAYS DONE. COOL ON WIRE RACKS 10 MINUTES, REMOVE FROM PANS AND COOL COMPLETELY.
- FOR FROSTING: IN SAUCEPAN, COMBINE BROWN SUGAR, BUTTER, SALT AND MILK, BRING TO A BOIL OVER MEDIUM HEAT. BOIL 5 MINUTES STIRRING FREQUENTLY. REMOVE FROM HEAT AND LET STAND 10 MINUTES. GRADUALLY BEAT IN POWDERED SUGAR WITH MIXER, CONTINUE BEATING UNTIL DESIRED CONSISTENCY; ADD VANILLA AND BLEND WELL. SPREAD OVER CAKES AND TOP WITH CHOPPED NUTS.
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