Banana Flan Recipes

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BANANA FLAN CAKE



Banana Flan Cake image

This cake is great for entertaining - it is easy and the end result is very impressive! The banana and caramel combination is wonderful.

Provided by sparklyspatula

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 10h35m

Yield 16

Number Of Ingredients 14

cooking spray
1 (12 ounce) jar caramel topping, divided
1 (18.25 ounce) package spice cake mix
3 eggs
⅓ cup vegetable oil
⅓ cup water
1 cup mashed banana
½ teaspoon almond extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
5 eggs
½ cup milk
1 (8 ounce) package cream cheese, softened
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with cooking spray. Pour 11 ounces caramel topping into prepared pan. Spray a sheet of aluminum foil with cooking spray.
  • Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.
  • Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set fluted tube pan into a large baking dish and fill baking dish with about 2 inches of water, creating a water bath.
  • Bake in the preheated oven for 2 hours. Remove fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish. The caramel topping should flow down the sides of cake.
  • Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.

Nutrition Facts : Calories 444 calories, Carbohydrate 57.3 g, Cholesterol 124.4 mg, Fat 20.1 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 8.5 g, Sodium 426.8 mg, Sugar 32.4 g

BANANA FLAN



Banana Flan image

An exotic tropical twist to flan. Created by Alan Mallett, executive chef at Prairie View University and published in the Houston Chronicle. Time does not include the chilling time.

Provided by Molly53

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 cups granulated sugar, divided
1 quart milk
1/2 vanilla bean
1/4 teaspoon banana extract
4 whole eggs
6 egg yolks
1 pinch salt

Steps:

  • Preheat oven to 350.
  • Heat 1 cup sugar in a heavy bottomed saucepan over medium heat until the sugar begins to caramelize Increase the heat to high and cook until the syrup turns amber in color.
  • Remove from heat and pour into 6 ramekins and allow to cool.
  • Heat the milk, vanilla bean and remaining sugar over medium heat and let simmer for 10 minutes, stirring constantly to prevent scorching Remove from heat and allow to cool.
  • Once cool, remove vanilla bean and add banana extract.
  • In a separate bowl, beat eggs and yolks together and add to the cooled milk; mix well and pour into prepared ramekins Bake one hour in a water bath.
  • Refrigerate at least two hours before serving.
  • To serve, remove flans from ramekins and garnish with fresh berries and fried plantains (if available).

Nutrition Facts : Calories 519.5, Fat 12.9, SaturatedFat 6.1, Cholesterol 335.7, Sodium 154, Carbohydrate 91.7, Sugar 83.6, Protein 11.4

BANANA FLAN



Banana Flan image

Treat your family to these delicious banana flans - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h50m

Yield 10

Number Of Ingredients 9

1 cup sugar
4 eggs
1 egg white
1 cup water
1 can (14 oz) sweetened condensed milk
1 cup mashed ripe bananas
1 teaspoon vanilla
1/8 teaspoon salt
Fresh banana slices, if desired

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel in color. Pour into 10 (6-oz) custard cups. Place on cooling rack to cool.
  • Meanwhile, in medium bowl, beat eggs and egg white with electric mixer on medium speed or whisk until well blended. Stir in water, condensed milk, bananas, vanilla and salt. Pour over sugar mixture in custard cups. Place in two 13x9-inch pans. Carefully pour very hot water into each pan until about halfway up sides of custard cups.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate. Chill 3 to 8 hours. To unmold, run knife around edge of custard to loosen; turn upside down onto serving plate. Garnish with remaining ingredients.

Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Seving, Sodium 110 mg, Sugar 44 g, TransFat 0 g

BANANA FLAN



Banana Flan image

This is from Fresh Ways with Desserts. A little gift left by a friend after garage "sailing". We thought this recipe was was worth the price of the set of books!EDIT:After the 1* review I eliminated some of the lemon juice. The original recipe called for 1 tsp. of lemon juice in the caramel and 3 tsp. in the flan. The banana gives this flan some texture.

Provided by cookiedog

Categories     Dessert

Time 5h

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup sugar, plus
1/3 cup sugar
2 teaspoons fresh lemon juice
1 cup milk
2 eggs
1 tablespoon dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom or 1/4 teaspoon cinnamon
2 -3 bananas, pureed to equal 1 cup
2 bananas, peeled and diagonally sliced (optional)

Steps:

  • Preheat the oven to 325°F.
  • Begin by caramelizing a 1-quart souffle dish or a 6-inch-diameter cake pan; In a small heavy-bottomed saucepan, combine 1/2 cup of the sugar, and 3 tablespoons of water. Cook the mixture over medium-high heat until the sugar caramelizes-it will have a rich golden-brown hue. Immediately remove the saucepan from the heat. Working quickly, pour the caramel into the souffle dish or cake pan. Using potholders to protect your hands, tilt the dish in all directions to coat the bottom and about one inch of the adjacent sides. Continue tilting the dish until the caramel has hardened, then set the dish aside.
  • To prepare the custard, put the milk into a heavy-bottomed saucepan over medium heat. As soon as the milk reaches a boil, remove the pan from the heat and set it aside. In a bowl, whisk together the eggs and the remaining 1/3 cup sugar, then stir in the rum, vanilla, cardamom or cinnamon, banana puree, and the remaining 2 teaspoons of lemon juice. Stirring constantly to avoid curdling the eggs, pour the hot milk into the banana mixture. Transfer the custard to the caramelized dish.
  • Set the custard dish in a small roasting pan and pour enough hot tap water into the pan to come 1 inch up the sides of the custard dish. Bake the flan until a knife inserted in the center comes out clean-20 to 30 minutes. (Take care not to insert the knife so deep that it pierces the caramel coating.) Remove the flan from the hot-water bath and let it cool to room temperature. Put the flan into the refrigerator until it is chilled- about 3 hours.
  • To unmold the chilled flan, invert a serving plate over the top of the dish, then turn both over together. The dish should lift away easily; if it does not, turn the dish right side up again and run a small sharp knife around the top of the custard to loosen it. If you like garnish the flan with a ring of banana slices. Cut the flan into wedges and spoon some of the caramel sauce over each one before serving.

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