BANANA WALNUT CAKE WITH CARAMEL FROSTING
Banana Walnut Cake with Caramel Frosting ~ part banana bread, part snack cake, part blondie, this little banana cake is a must make!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 16
Steps:
- Set oven to 350F
- Cream the butter and sugar together until fluffy. Beat in the sour cream and the egg.
- Mash the bananas with the back of a fork. Make sure to get the little lumps out. Add the bananas and the vanilla to the butter and sugar and blend well.
- Sift the flour, salt and baking soda and add to the batter. Stir just until combined. Fold in the nuts.
- Spread the batter into an 8x8 or 9x9 square baking pan that's been sprayed with oil or lined with parchment paper with overlapping ends. The paper will help you remove the cake from the pan for neater cutting.
- Bake for about 25 to 30 minutes until a toothpick comes out without wet batter clinging to it. (It will still be moist)
- Let cool before frosting.
- To make the frosting, heat the butter and sugar in a small saucepan until it comes to a boil, stirring to dissolve the sugar. Cook for 2 minutes.
- Take off the heat and add the heavy cream, vanilla and salt.
- Beat in the powdered sugar, and continue beating on high until the frosting is thick and glossy. Add a little more cream if it seems too thick, and a little more sugar if it seems too thin.
- Spread thickly on the cooled banana cake.
BANANA-NUT CAKE WITH PEANUT BUTTER FROSTING
Banana and peanut butter come together in a homemade cake that feeds a crowd.
Provided by Tablespoon Kitchens
Categories Dessert
Time 2h25m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and sides of 1 (13x9-inch) pan or 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool round cakes 10 minutes before removing from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time. Frost 13x9-inch cake, or fill and frost round cake layers with frosting.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 0 g
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 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 CAKE WITH MOST EXCELLENT CARAMEL FROSTING
Delicious and easy! The moist cake starts with a mix but tastes homemade. The penuche-style frosting is very sweet! I clipped this recipe from the Oregonian newspaper many years ago.
Provided by appleydapply
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 for glass or light metal pan; 350 for dark metal or coated pan. Position a rack in the middle of the oven.
- Grease and flour a 9x13" pan.
- Put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2/3 cup line. Set aside.
- Mash bananas with a fork, adding the remaining tablespoon of lemon juice to them as you mash. Set aside.
- Combine cake mix and baking soda in a large mixer bowl and stir. Add bananas, softened butter, lemon-milk mixture, eggs, and vanilla. Beat at low speed about 30 seconds until moistened. Turn speed to medium and beat another 4 minutes.
- Pour batter into prepared pan and place in oven.
- For glass or metal pan, bake at 375 degrees for 28 to 33 minutes. For dark metal or coated pan, bake at 350 degrees for 31 to 33 minutes. Cake should be pulling away slightly from edges of pan when done, and the center should spring back when lightly touched with finger. Check for doneness at lowest time, but don't move cake in oven before then as it may fall.
- Cool in pan on wire rack, then frost.
- For frosting:.
- Spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned. Watch carefully to avoid overcooking! Set aside while you prepare frosting.
- Have all frosting ingredients ready so you can move quickly while making the frosting, or it may set up before you can smooth it on the cake.
- In a small saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1 1/2 minutes.
- Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle with toasted pecans.
- You can serve immediately; although frosting may take several hours to completely set.
Nutrition Facts : Calories 428, Fat 19.7, SaturatedFat 8.5, Cholesterol 84.3, Sodium 497.2, Carbohydrate 59.5, Fiber 1.4, Sugar 39.5, Protein 4.9
BANANA NUT CAKE WITH CARAMEL FROSTING
HEY, BANANA LOVERS!! THIS ONE IS FOR YOU.
Provided by theresa dibert
Categories Cakes
Time 25m
Number Of Ingredients 20
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It's important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don't have enough intensity to flavor the cake.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
- In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
- Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
- When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
- Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 194 milligrams, Sugar 17 grams, TransFat 0 grams
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