Banana Rum Cake W Caramel Sauce Recipes

BANANA CRUMB CAKE WITH CARAMEL RUM SAUCE

Steps:

• Make caramel rum sauce and crumb topping, cover and set aside. Each can be made up to 2 weeks earlier, stored in the refrigerator. (You can also make the caramel rum sauce while the cake is baking.)
• Preheat oven to 350 degrees and grease an 8x8 inch square pan.
• Using an electric mixer, beat the butter, sugars, egg and egg whites on high speed until light and fluffy, about 5 min. If you're using a standing mixer, use the whisk attachment.
• Chop the bananas into chunks and add to the butter-sugar-egg mixture. If you're using a hand held mixer, mash the bananas into the batter a bit with the beaters before turning the mixer on. If using a standing mixer, switch to the paddle attachment. Beat the bananas into the batter until well incorporated. You will still have small pea-size chunks, which is ok.
• In a medium size bowl mix the flour, baking soda and salt with a wire whisk until combined.
• Mix the vanilla and milk in a measuring cup.
• Add the flour mixture and vanilla-milk mixture to the banana batter in alternating additions, starting and ending with the flour (1/3 of the flour mixture, 1/2 of the milk, 1/3 of the flour mixture, rest of the milk, rest of the flour mixture). After each addition beat the batter on medium speed just long enough to incorporate, scrapping down the sides of the bowl with a spatula as necessary. Don't over mix.
• Pour the batter into your prepared pan. Top with 3 cups of crumb topping. The trick to getting large crumbs is to squeeze the topping together in your hand as you place it on the cake batter.
• Bake for 60-65 minutes, until the center isn't jiggly and a toothpick inserted in the center comes out mostly clean. Let cool on a wire rack about 20 minutes, until still warm but not hot.
• Drizzle 1/4 - 1/2 cup of the caramel rum sauce over the top of the cake. With a knife, gently poke holes all over the cake, encouraging some caramel rum sauce to seep into the holes. Use the knife to cover each small hole with sauce. With the knife, gently press the sides of the cake away from the pan and allow some sauce to drizzle down the sides.
• Serve with additional caramel rum sauce, warmed slightly, for those people (like me) who think you can never have too much.

BANANA RUM CAKE W/ CARAMEL SAUCE RECIPE - (4.6/5)

Steps:

• For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

BANANA RUM CAKE W/ CARAMEL SAUCE

Steps:

• For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

BAHAMA MAMA BANANA RUM CAKE

Steps:

• TO MAKE THE GLAZE.
• Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
• TO MAKE THE CAKE.
• Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
• In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
• One by one, beat in the eggs, taking care to mix well between each addition.
• Beat in the mashed bananas, vanilla, and rum.
• Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
• Fold in the sour cream.
• Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
• Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
• Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
• Allow to cool completely before serving.

CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE

Steps:

• Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
• In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
• Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
• Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
• Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
• Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
• For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
• Set aside (chill).
• For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
• Fold in the macerated bananas (with the rum) into the whipped cream mixture.
• To assemble:.
• Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
• When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.