MOLTEN BANANAS FOSTER CAKE
Provided by Food Network
Categories dessert
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray.
- Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool.
- For the filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm.
- For the glaze and garnish: Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the butter and mix until well blended. Let cool completely so that it is thick but still pourable.
- Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the banana filling; the filling should come up to about 1/4 inch from the top surface of the cake. You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake. Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS FOSTER SUNDAES FOR 2
I have wonderful memories of eating bananas Foster in New Orleans and, as a dietitian, I wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. And with this version, it's the perfect dessert for two! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended. Add banana and pecans; cook until banana is glazed and slightly softened, stirring lightly, 2-3 minutes. Remove from the heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 74mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
BANANAS FOSTER FUDGE CAKE
A decadent and rich chocolate cake, Bananas Foster Fudge Cake combines the best of two favorite American desserts - Bananas Foster and Chocolate Cake! Attractive and tasty, this dessert is sure to please your family and friends who gather for the holidays or a birthday celebration. Beth Royals of Richmond, VA created this spectacular dessert as a way to combine her family's favorites into one delicious dessert!
Provided by Pinay0618
Categories Dessert
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT oven to 350º F. Lightly coat three 9-inch-round cake pans with non-stick cooking spray.
- FOR BANANAS FOSTER:.
- COMBINE brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.
- FOR CAKE:.
- COMBINE cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.
- BAKE for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
- FOR CHOCOLATE FROSTING:.
- HEAT cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.
- TO ASSEMBLE:
- PLACE one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with Premier White curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.
- NOTE: If using two cake pans, pour about 1 1/2 cups batter into each prepared cake pan. Refrigerate remaining batter. Bake as stated above. Bake remaining batter in clean pan.
- HINT: To make Premier White curls, carefully draw a vegetable peeler across a bar of NESTLÉ TOLL HOUSE Premier White Baking Bar. Vary the width of your curls by using different sides of the bar.
Nutrition Facts : Calories 896.4, Fat 49.6, SaturatedFat 20.6, Cholesterol 73.8, Sodium 619.1, Carbohydrate 112, Fiber 4.8, Sugar 83.4, Protein 7.3
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- Preheat oven to 425°F. Place bananas (in peel) on a parchment paper-lined baking sheet, and bake in preheated oven until peel is very dark and just starting to split open, 20 to 25 minutes. Let bananas cool completely, about 20 minutes. Remove and discard peels. Mash bananas in a small bowl to measure 1 1/2 cups. Save any remaining mashed bananas for another use or discard.
- Reduce oven temperature to 350°F. Coat 2 (9-inch) round cake pans with baking spray. Beat 1/2 cup of the butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add brown sugar and granulated sugar, and beat until creamy, about 5 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla and 1 1/2 cups reserved mashed bananas on low speed until just combined.
- Whisk together flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon of the salt in a medium bowl. With mixer running on low speed and beating until just combined after addition, add flour mixture to banana mixture, alternately with buttermilk, beginning and ending with flour mixture. Pour batter evenly into prepared pans, and spread in an even layer.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 28 minutes. Transfer pans to wire racks, and cool 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour.
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