Kahluabananabrunchcake Recipes

BANANA BRUNCH CAKE

Banana Brunch Cake image

I use this recipe a lot with over ripened bananas. I got it out of an electric cooperative newsletter years ago. If I have overripened bananas, I stick them skin and all in the freezer. When I want to make this, I take them out and defrost them in the microwave. (Per reviewers suggestions, I have doubled the topping ingredients)

Provided by SweetsLady

Categories Breads

Time 45m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups Bisquick
3/4 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1 1/2 cups bananas, overripened mashed (about 3)
3/4 cup milk
1 egg
1/4 cup vegetable oil
1 cup nuts, chopped (I use pecans)
1/2 cup brown sugar, packed
4 tablespoons butter, melted

Steps:

Heat oven to 350 and grease 13x9 pan.
Combine Bisquick, 3/4 cup brown sugar, and cinnamon.
Add bananas, milk, egg, and oil. Mix well.
Spread into prepared pan. Combine nuts, 1/2 cup brown sugar, and butter. Sprinkle evenly over batter. (small clumps).
Bake 30 minutes or until golden brown and toothpick stuck in center comes out clean.
Cool and enjoy!

KAHLUA BANANA BRUNCH CAKE

Kahlua Banana Brunch Cake image

Make and share this Kahlua Banana Brunch Cake recipe from Food.com.

Provided by Luby Luby Luby

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 1/2 cups sugar
3 1/2 cups sifted all-purpose flour
1 cup mashed ripe banana (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
confectioners' sugar, optional

Steps:

Preheat oven to 350 degrees.
Grease a 10 inch tube pan well.
Cream butter and sugar until fluffy.
Beat in flour, 1/2 cup at a time.
,with remaining ingredients except coconut and nuts.
Beat on low speed until mixture is well blended.
On medium speed, beat 2 minutes scraping bowl as you beat.
Turn into prepared pan.
Bake 45 to 50 minutes or until golden brown.
Remove from oven and let stand 10 minutes.
Invert on cake rack and cool.
When fully cooled dust with confectioner's sugar if desired.

Nutrition Facts : Calories 614, Fat 28.6, SaturatedFat 14.7, Cholesterol 124.1, Sodium 681.6, Carbohydrate 76.6, Fiber 2.8, Sugar 39, Protein 9.1

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