BANANA BUTTERFINGER CAKE
This recipe was listed on the www.recipe4living.com website as one of their top 10 Banana Cake recipes. "This elaborately sweet cake is a real treat for anyone who loves Butterfinger candy bars. The different parts can be made ahead of time for your convenience."
Provided by senseicheryl
Categories Dessert
Time 50m
Yield 2 9 inch pans
Number Of Ingredients 19
Steps:
- To make cake, position rack in top third of oven; preheat to 350 degrees.
- Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs, 1 at a time, beating well after each addition.
- Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.
- Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
- To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.).
Nutrition Facts : Calories 5015.1, Fat 300.6, SaturatedFat 179, Cholesterol 692.8, Sodium 2249.4, Carbohydrate 584.8, Fiber 44.3, Sugar 323, Protein 71
THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
- For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
- Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
- Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
- Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
- For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
- Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
- Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.
BANANA BUTTERFINGER CAKE
Banana and Butterfinger. These two ingredients are not something you would expect to go together, but they are one of the most delicious flavor combinations. The moist banana cake is elevated by the chunks of crunchy Butterfinger. This is a must try recipe! Great as a dessert to wow your guests or call it 'banana bread' and eat...
Provided by Patrick Meyer
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Coat a bundt pan with nonstick cooking spray. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
- 2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
- 3. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
- 4. Add the mashed ripe bananas and mix well.
- 5. Add the buttermilk slowly while mixing on medium speed. Add the chopped butterfingers candy, mix to blend. Pour batter into prepared pan
- 6. Bake for approximately 1 hour + 15 minutes or until a cake tester comes out clean. Cool completely.
BUTTERFINGER® CAKE
Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Provided by RDANIEL511
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
- Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
- Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
BUTTERFINGER BANANA CAKE
Banana and Nestlé Butterfinger candy add to the flavor and moistness of this delicious cake.
Provided by Butterfinger
Categories Butterfinger®
Time 1h15m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
- Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan.
- Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
- Frost cake; sprinkle with remaining chopped Butterfinger.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.9 g, Cholesterol 0.9 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 390.5 mg, Sugar 44.6 g
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