Banana Cake With Pecan Praline Topping Recipes

BANANA-PECAN CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

DESSERT, CAKE: BANANA CAKE WITH PECAN PRALINE TOPPING RECIPE - (4.5/5)

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 CAKE WITH PECAN CRUMBLE CRUNCH

Steps:

• Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
• Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
• Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.

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.)

PRALINE PECAN CAKE

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.

BANANA-PECAN SHEET CAKE

Steps:

• Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray., In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled)., In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans., Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans.

BANANA COFFEE CAKE WITH PECANS

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.

BANANA BUTTER PECAN CAKE

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.

BANANA PECAN CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine, flour baking powder, soda and salt. Add alternately to the creamed mixture with buttermilk. Stir in nuts. , Pour into two greased and floured 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine the sugar, flour, cream and butter in a saucepan. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add nuts, salt and vanilla; cool. Spread filling over one cake layer with coconut side up. Place second layer, coconut side up, on top. , For frosting, in a small bowl, beat the shortening, butter confectioners' sugar, vanilla and enough milk to achieve frosting consistency. Frost sides of cake only. If desired, cake can be made without frosting.

BANANA CAKE WITH PECAN PRALINE TOPPING..

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.

PECAN PRALINE TOPPING

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.