STICKY TOFFEE BANANA CAKE
This warm and comforting banana cake is loved by kids and adults alike.
Provided by Jennifer Segal
Categories Desserts
Yield 9-12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
- Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
- Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
- Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.
Nutrition Facts : ServingSize 1 slice (nutritional data includes sauce but not optional toppings), Calories 402, Fat 22g, Carbohydrate 50g, Protein 4g, SaturatedFat 13g, Sugar 27g, Fiber 1g, Sodium 231mg, Cholesterol 95mg
DESSERT, CAKE: BANANA CAKE WITH PECAN PRALINE TOPPING RECIPE - (4.5/5)
Provided by LynnK
Number Of Ingredients 20
Steps:
- preheat oven to 350. grease and flour a 9 inch SQUARE pan. cream sugar, butter, and bananas until smooth and creamy. beat in buttermilk, rum, and egg. blend in all remaining cake ingredients. pour into pan. bake 25 to 30 minutes, or until toothpick comes out clean. cool completely, then spread with topping. for topping: bring butter and sugar to a boil in a small saucepan. cook over medium heat, stirring, 1 minute or until slightly thickened. let cool 10 minutes. beat in milk, powdered sugar, and vanilla. stir in nuts.
BANANA BUTTER PECAN CAKE
A Thanksgiving favorite at my house!
Provided by tbakercakes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
- Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
- Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.
Nutrition Facts : Calories 604.1 calories, Carbohydrate 93.8 g, Cholesterol 75.4 mg, Fat 25.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 387 mg, Sugar 69.9 g
BANANA GLAZED PRALINE TOPPED NUT BREAD
I created this recipe, because I bought over ripe bananas & wanted a creative way to use them up. I wanted a Banana Nut Bread, but not one that was plain & simple. I wanted one that could be appreciated by anyone that tasted it. I wanted it to be moist, tasty & full of nuts. I shared with my neighbor,& with a friend & they both...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h50m
Number Of Ingredients 17
Steps:
- 1. This is my OVER THE TOP BANANA NUT BREAD. I BAKED IT IN MY 10 CUP Chicago Metallic Ribbon Pan. Spray pan liberally with non stick cooking spray, and set aside till needed. Preheat oven to 350 degrees F.
- 2. Mix baking soda with Flour.
- 3. Cream butter with sugar.
- 4. Add eggs, and beat till mixed together.
- 5. Mash bananas with potato masher then add along with butter flavor to egg mixture, just till mixed.
- 6. Stir in half of flour mix, then add remaining half and beat again.
- 7. Add applesauce & chopped nuts, then fold into cake batter with a spatula.
- 8. Pour into prepared pan. Place in preheated 350 degree F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center comes out clean.
- 9. Melt 1/4 stick of butter in cast iron skillet and add chopped nuts.Stir Over low heat, until nuts are toasted about 3-4 minutes. Remove from heat, and spread on a large plate or platter and allow to cool.
- 10. TO MAKE THE PRALINE TOPPING: To a medium sauce pan add the 5 tablespoons of butter, sugar, salt and 1/2 cup ginger ale. Stir to dissolve sugar. Place over low heat, while continuing to stir, allowing butter to melt, and let mixture come to a simmer and cook until it becomes thick & syrupy.
- 11. Remove from heat, add the toasted nuts and the butter pecan flavoring. Stir to mix & drizzle over the top of cake and along the sides, allowing the glaze to fall along the sides. You are now done. Allow glaze to cool & then slice and serve plain with whipped topping or with your favorite ice Cream.
PRALINE PECAN CAKE
Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
- In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
- In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
- Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.
Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g
BANANA CAKE WITH PECAN PRALINE TOPPING..
this might just be a huge hit at your next cookout..I don't use rum I just use about 1 tbls rum extract
Provided by grandma2969
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- preheat oven to 350*.
- cream sugar, butter and bananas till smooth and creamy --
- beat in butter milk, rum (extract) and egg.combine well.
- blend in all remaining ingredients except topping --
- pour into greased and floured 9" square pan -- bake 25-30 minutes or toothpick test.
- cool completely and then spread with frosting --
- PECAN PRALINE TOPPING:.
- bring butter and sugar to boil in pan -- cook over medium het, stirring 1 minute or till slightly thickened.
- let cool 10 minutes.
- beat in milk, powdered sugar and vanilla.stir in nuts.
Nutrition Facts : Calories 395.6, Fat 17.5, SaturatedFat 7, Cholesterol 42.2, Sodium 232.5, Carbohydrate 57, Fiber 2.2, Sugar 41.7, Protein 4.5
BANANA COFFEE CAKE WITH PECANS
Very moist cake; great as a snack! Use bananas that are starting to turn black.
Provided by MissKL
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
- Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
- Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
- Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.1 g, Cholesterol 53.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 215.9 mg, Sugar 22.8 g
PECAN BANANA BUNDT CAKE
My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 224 calories, Fat 11g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 224mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
PECAN PRALINE TOPPING
This is a wonderful caramel/butterscotch type sauce that is wonderful served over a dish of ice cream, sliced bananas, french toast for Recipe #304363, and delicious on a warm slice of fruit pie, especially apple pie! For an adult treat, add a shot of rum when incorporating the pecans. Endless possibilites!
Provided by 2Bleu
Categories Dessert
Time 6m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
- Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
- Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.
Nutrition Facts : Calories 195.2, Fat 17.6, SaturatedFat 5.8, Cholesterol 23, Sodium 54.9, Carbohydrate 9, Fiber 1.3, Sugar 7.4, Protein 1.4
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