KAHLUA BANANA BRUNCH CAKE
Make and share this Kahlua Banana Brunch Cake recipe from Food.com.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 10 inch tube pan well.
- Cream butter and sugar until fluffy.
- Beat in flour, 1/2 cup at a time.
- ,with remaining ingredients except coconut and nuts.
- Beat on low speed until mixture is well blended.
- On medium speed, beat 2 minutes scraping bowl as you beat.
- Turn into prepared pan.
- Bake 45 to 50 minutes or until golden brown.
- Remove from oven and let stand 10 minutes.
- Invert on cake rack and cool.
- When fully cooled dust with confectioner's sugar if desired.
Nutrition Facts : Calories 614, Fat 28.6, SaturatedFat 14.7, Cholesterol 124.1, Sodium 681.6, Carbohydrate 76.6, Fiber 2.8, Sugar 39, Protein 9.1
BANANA CAKE WITH KAHLUA WHIPPED CREAM
Moist, fluffy and topped with a delicious homemade whipped cream!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F. Spray an 8x8-inch baking pan with nonstick spray and line it with a parchment paper sling (with a 2-inch overhang on each side). Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- In a separate medium bowl, mix the bananas, sour cream, and vanilla together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
- Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, as needed.
- Add the eggs and mix until incorporated.
- Add the flour mixture and mix on low speed until just a little flour still shows.
- Add the banana mixture and mix, on low speed, until combined.
- Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Finish mixing until all ingredients are incorporated.
- Pour the cake batter into the prepared baking dish and bake at 350°F for 45-55, minutes or until a toothpick inserted in the center comes out clean. The top will be a dark golden brown.
- Transfer the cake to a cooling rack and cool 20 minutes. Use the parchment sling to carefully remove the cake from the pan. Peel the sides of the parchment paper away from the cake and cool completely.
- Pour the cream into the bowl of an electric mixer fitted with the whisk attachment.
- Whisk the cream, on high speed, until it begins to thicken.
- Add the remaining ingredients, and continue whisking until the cream thickens to the desired consistency.
- Serve pieces of cake with a dollop of cream on top and a cup of hot coffee (or tea) on the side. If desired, serve a slice or two of a perfectly ripened banana along with the whipped cream.
Nutrition Facts : Calories 537 kcal, Carbohydrate 55 g, Protein 6 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 135 mg, Sodium 679 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 10 g, ServingSize 1 serving
BANANA BRUNCH CAKE
I use this recipe a lot with over ripened bananas. I got it out of an electric cooperative newsletter years ago. If I have overripened bananas, I stick them skin and all in the freezer. When I want to make this, I take them out and defrost them in the microwave. (Per reviewers suggestions, I have doubled the topping ingredients)
Provided by SweetsLady
Categories Breads
Time 45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 and grease 13x9 pan.
- Combine Bisquick, 3/4 cup brown sugar, and cinnamon.
- Add bananas, milk, egg, and oil. Mix well.
- Spread into prepared pan. Combine nuts, 1/2 cup brown sugar, and butter. Sprinkle evenly over batter. (small clumps).
- Bake 30 minutes or until golden brown and toothpick stuck in center comes out clean.
- Cool and enjoy!
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