Banana Cake With Caramel Filling Recipes

NANA'S BANANA CAKE WITH SALTED CARAMEL BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans with baking spray and parchment liners.
• Using a stand mixer with a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, mixing each fully before adding the next.
• With the mixer on low, slowly trickle the oil into the mixture. Once added, increase the speed to medium-high and continue to mix until the mixture thickens and begins to look like mayonnaise. Using a silicone spatula, scrape down your bowl, making sure to get anything at the bottom of the bowl that has not been mixed well.
• In a small bowl, combine the buttermilk and vanilla extract. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add a third of the flour mixture to the butter mixture and beat on medium high speed for 90 seconds. Bring the speed down to low and, alternately, add the buttermilk mixture and remaining flour mixture in 4 stages, beginning with the buttermilk mixture and ending with the flour mixture. Fold in the mashed bananas. Mix only enough to incorporate the ingredients after each addition.
• Pour the batter into the prepared pans, filling two-thirds full. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. The top of the cake should spring back slightly after a gentle tap with your finger. Allow to cool for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before frosting.
• For the salted caramel Swiss meringue buttercream: Using a stand mixer with a paddle attachment, beat the egg whites and confectioners' sugar on medium-high until the mixture thickens to fluffy white, 3 to 4 minutes. Reduce speed to medium and gradually add the softened butter. Increase the speed to medium-high and continue mixing for 5 to 7 minutes. Reduce the speed and add the prepared caramel sauce, vanilla and salt. Mix until combined.
• To assemble the cake: Frost the top of 1 cake round with some salted caramel Swiss meringue buttercream. Drizzle with some prepared caramel sauce and sprinkle with some pecans. Add a second round and repeat with the buttercream, caramel sauce and pecans. Top with the remaining cake round and frost the entire cake with the buttercream.
• Combine the sugar, corn syrup and 1/4 cup water in a saucepan, making sure the sugar is completely wet, but being careful not to let the sugar water coat the sides of the pan. Turn the heat to medium-high and cook for about 4 minutes. The cooking process is done when the sugar has reached a nice amber color. Do not stir during the cooking process. Quickly remove the sugar from the heat and add the heavy cream. The mixture will bubble. Stir to combine. Whisk in the butter, sea salt and lemon juice. Allow to cool completely before use.

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.

CARAMEL BANANA CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

BANANA-NUT CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
• Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
• Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
• Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.

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 CARAMEL CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 350ºF.
• Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
• Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
• Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
• Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
• Transfer pans to a wire rack to cool for 20 minute.
• Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
• Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
• Remove from heat and stir in 3 Tbs butter until melted.
• Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
• Using a serrated knife, trim the tops of the layers to make them level.
• Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
• Place the remaining layer on top and frost with mascarpone frosting.
• To make the frosting:.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.

BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
• In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
• Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
• When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
• Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

BANANA CARAMEL CAKE

Steps:

• Butter and flour a tube pan or a bundt pan that can hold 12 cups.
• Preheat the oven to 350 degrees F.
• Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
• In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
• Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
• Add the vanilla extract and mix for another 30 seconds.
• With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
• Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
• Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
• About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
• Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
• Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

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.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For banana-caramel cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
• Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
• Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)