Banana Caramel Toffee Cake Recipes

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BANANA-CARAMEL TOFFEE CAKE



Banana-Caramel Toffee Cake image

This banana-caramel toffee dessert is easier than you think to make, thanks to an ingredient list that calls for a thawed-out frozen pound cake.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 16 servings

Number Of Ingredients 7

25 KRAFT Caramels
3/4 cup milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (16 oz.) frozen pound cake, thawed
2 bananas
2 Tbsp. toffee bits

Steps:

  • Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
  • Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
  • Top with remaining COOL WHIP and toffee bits.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.5749 g, Sugar 0 g, Protein 3 g

BANANA CARAMEL TOPPING



Banana Caramel Topping image

This dessert was made famous in New Orleans, and the recipe came from a hotel chef there. Guests rave about it when I make it, and it is very easy. -Angie Cassada, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 7

1 jar (12-1/4 ounces) caramel ice cream topping
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
5 medium firm bananas, cut into 1/4-inch slices
1 teaspoon rum extract
Vanilla ice cream

Steps:

  • In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon zest. Cook and stir over medium heat until heated through. , Just before serving, stir in bananas and extract. Serve over ice cream.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

BANANA-TOFFEE COFFEE CAKES



Banana-Toffee Coffee Cakes image

Why make an entire cake when you can make a dozen mini cakes? These mini cakes have a killer banana-toffee flavor that's so good, you might have to indulge in more than just one.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

2 cups Original Bisquick™ mix
1/3 cup granulated sugar
1 cup mashed ripe bananas (about 2 medium)
2/3 cup milk
1 egg, slightly beaten
1/2 teaspoon ground allspice
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
2 tablespoons peanut butter
1/2 cup white vanilla baking chips
2 tablespoons whipping cream

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
  • In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
  • Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
  • In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1 g

BANANA TOFFEE PICNIC CAKE



Banana Toffee Picnic Cake image

Have ripe bananas? Mix them up into a cake that's so good, it doesn't need frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/3 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon almond extract
1/2 cup toffee bits

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.
  • Bake 33 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered.

Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 24 g, TransFat 0 g

SOUR CREAM BANANA CAKE WITH TOFFEE BAR TOPPING



Sour Cream Banana Cake With Toffee Bar Topping image

This is a tender, moist cake with a caramel topping, use caramel chips, or minced up toffee bars, such a Heath bars. If you reside in Canada and cannot find Heath bars, then one whole Crispy Crunch bar will do. If you want more topping double all topping ingredients.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 9-12 serving(s)

Number Of Ingredients 14

1/4 cup confectioners' sugar
2 tablespoons butter
1/4-1/3 cup crushed chocolate-covered english toffee bar
1/3 cup flour
3 small very ripe mashed bananas
1 1/2 cups sugar
1 cup butter, salted
3 extra large eggs
2 teaspoons vanilla
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 3/4 cups all-purpose flour
1 cup sour cream

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a 13 x 9-inch baking pan.
  • To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
  • Rub the butter in the flour mix with your fingertips to make a crumb mixture.
  • Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
  • In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
  • In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
  • Add in the eggs one at a time, beating well after each addition and the vanilla.
  • Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
  • Transfer to prepared baking pan.
  • Sprinkle the crumb topping evenly over the cake batter.
  • Bake for about 45-50 minutes.

NO-BAKE BANANA-CARAMEL CHEESECAKE



No-Bake Banana-Caramel Cheesecake image

So easy to make! I made this experimentally for my roomie's birthday. Took 1/2 hour to prepare and refrigerated it overnight. I took it out the next morning. In 10 minutes, 4 skinny girls devoured 3/4 of the pie. It was the best breakfast I've ever had.

Provided by Alicia Humpherys

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 10

40 vanilla wafers (such as Nilla®), crushed into fine crumbs
¼ cup butter, melted
2 tablespoons white sugar
2 bananas, sliced, divided
1 teaspoon lemon juice, or to taste
2 (8 ounce) packages 1/3-less-fat cream cheese, softened
¾ cup confectioners' sugar
1 teaspoon vanilla extract
1 (16 ounce) container whipped topping (such as Cool Whip®)
2 tablespoons caramel syrup, or to taste

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.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 40 g, Cholesterol 31.4 mg, Fat 23.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.8 g, Sodium 234 mg, Sugar 18.4 g

BANANA CARAMEL TOFFEE CAKE



Banana Caramel Toffee Cake image

Buttery pound cake layers are spread with creamy caramel pudding and banana slices and topped with whipped topping and crunchy toffee bits.

Provided by Allrecipes Member

Time 50m

Yield 16

Number Of Ingredients 7

25 piece (blank)s KRAFT Caramels
¾ cup milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (16 ounce) frozen pound cake, thawed
2 medium (7" to 7-7/8" long)s bananas
2 tablespoons toffee bits

Steps:

  • Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
  • Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
  • Top with remaining COOL WHIP and toffee bits.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 37.5 g, Cholesterol 65.8 mg, Fat 9.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 248.2 mg, Sugar 67.7 g

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