Banana Caramel Cake Recipes

BANANA CARAMEL CAKE

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick cooking spray.
• BEAT cake mix, cinnamon, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in mashed bananas. Stir in nuts. Spread in prepared pan.
• BAKE 34 to 36 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm. Top each serving with sliced bananas. Drizzle with caramel syrup.

BANANA-CARAMEL CAKE

Steps:

• PREPARE THE CAKE:.
• Preheat oven to 350ºF.
• Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
• Dust with flour, tap out any excess, and set aside.
• Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
• In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
• Add the sugar and continue to beat for 2 more minutes.
• Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
• Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
• Mix just enough to blend the batter after each addition.
• BAKE THE CAKE:.
• Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
• Cool in the cake pans on a wire rack for 15 minutes.
• Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
• PREPARE THE ICING:.
• In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
• Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
• Remove from heat and cool the caramel mixture to 140º F.
• Place the butter on top of the cooled caramel mixture.
• Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
• ICE THE CAKE:.
• Use a serrated knife to trim the mounded side of the cake layers, if necessary.
• Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
• Place 1 cup Caramel Icing on top of the layer and spread evenly.
• Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
• Apply icing immediately.
• ENJOY!

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.

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 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 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.)

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.

NO-BAKE BANANA-CARAMEL CHEESECAKE

Steps:

• Mix wafer crumbs, butter, and white sugar together in a bowl. Press firmly into the bottom and sides of a 10-inch pie pan. Layer 1/2 the banana slices over the crust, starting at the center and working outwards. Squeeze a small drop of lemon juice onto each banana slice.
• Beat cream cheese, confectioners' sugar, and vanilla extract in another bowl using an electric mixer until fluffy. Fold whipped topping into the filling until well combined.
• Spread filling mixture over the crust. Top with the remaining banana slices in a decorative pattern. Squirt the remaining lemon juice over the banana slices. Cover with plastic wrap; refrigerate until set, 2 hours to overnight. Drizzle caramel syrup over individual slices just before serving.