Banana Nut Coffeecake With Caramel Icing Recipes

BANANA NUT COFFEE CAKE RECIPE

Steps:

• Preheat oven to 350 and spray a square baking pan with nonstick cooking spray and set aside.
• In a small bowl, add 2 cups flour, baking powder and salt. Mix well and set aside.
• In a mixing bowl, add 1/2 stick (1/4 cup) butter and 3/4 cup sugar. Beat for 3 minutes.
• Add egg and vanilla and beat well.
• Fold in mashed bananas.
• Add flour mixture and milk and beat just until combined.
• Pour batter into prepared pan and spread evenly.
• In a small bowl, add remaining 1/2 stick (1/4 cup butter), 1/3 cup flour, 1/2 cup sugar, cinnamon and walnuts.
• Use a pastry blender to blend all ingredients together until you have small pea-sized chunks. Spread mixture on top of batter in pan.
• Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.

SOUR CREAM BANANA COFFEE CAKE

Steps:

• In a small bowl, cream butter and 6 tablespoons sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Combine the walnuts, cinnamon and remaining sugar., Spoon half of batter into a greased 6-cup fluted tube pan. Sprinkle with nut mixture; top with remaining batter. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BANANA POUND CAKE WITH CARAMEL GLAZE

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.

BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BANANA NUT COFFEECAKE WITH CARAMEL ICING

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.

BANANA NUT CAKE WITH CARAMEL FROSTING

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.

BANANA CAKE WITH CARAMEL FROSTING

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.

COFFEE CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350 F (or 325 F if using dark or nonstick pan). Grease bottom only of 13x9 inch pan with shortening or cooking spray.
• In small cup, dissolve coffee granules in boiling water.
• In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl,mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.

BANANA CAKE WITH MOST EXCELLENT CARAMEL FROSTING

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.