Banana Toffee Cake Recipes

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STICKY TOFFEE BANANA CAKE



Sticky Toffee Banana Cake image

This warm and comforting banana cake is loved by kids and adults alike.

Provided by Jennifer Segal

Categories     Desserts

Yield 9-12

Number Of Ingredients 17

1¾ cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, melted and slightly cooled
¾ cup sugar
2 large eggs
1 cup very ripe mashed bananas, from 2-3 spotty bananas
2 tablespoons fresh lemon juice
1½ teaspoons vanilla extract
1¼ cups heavy whipping cream
½ cup dark brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
Pinch salt
Sliced perfectly ripe bananas
Chopped pecans

Steps:

  • Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
  • In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  • In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
  • On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
  • Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
  • Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
  • Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
  • Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.

Nutrition Facts : ServingSize 1 slice (nutritional data includes sauce but not optional toppings), Calories 402, Fat 22g, Carbohydrate 50g, Protein 4g, SaturatedFat 13g, Sugar 27g, Fiber 1g, Sodium 231mg, Cholesterol 95mg

SIMPLE BANANA COFFEE CAKE



Simple Banana Coffee Cake image

This is a no-frills cake that tastes great with morning beverages or as a snack. It's good for using up those overripe bananas that you hate to throw away.

Provided by NH Nancy

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 7

½ cup butter or margarine
1 cup white sugar
2 eggs
2 ripe bananas, mashed
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
  • Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 31.2 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 242.2 mg, Sugar 19.2 g

STICKY TOFFEE BANOFFEE CAKE



Sticky toffee banoffee cake image

Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 11

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
2 mashed, ripe bananas
284ml double cream
4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
1 banana , sliced

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
  • Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 494 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 25 grams sugar, Fiber 0.9 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

STICKY TOFFEE BANANA BREAD



Sticky toffee banana bread image

Use up overripe bananas to make this sticky toffee banana loaf. It's even more indulgent with the toffee sauce and nut brittle

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Number Of Ingredients 17

125g soft butter , plus extra for the tin
75g caster sugar
50g dark brown soft sugar
3 medium eggs
2 large ripe bananas , mashed
50g natural yogurt
200g plain flour
2 tsp baking powder
50g pitted dates , chopped (about 10)
50g pecans or walnuts, chopped (or mixed chopped nuts)
100g light brown soft sugar
25g butter , cut into cubes
100ml double cream
150g caster sugar
50g pecan or walnuts (or mixed nuts)
50g banana chips
½ tsp sea salt flakes

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.
  • Beat the butter and both sugars in a bowl for 5 mins with an electric whisk until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a wire rack. Will keep for four days in an airtight container.
  • Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid - don't stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.
  • For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don't stir after the initial mix, just tilt the pan to get an even deep golden colour.
  • Meanwhile, line a baking tray with baking parchment. Carefully stir the nuts, banana chips and salt into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer - or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.
  • Stir the toffee sauce to loosen if it's become stiff, or warm for a few seconds in the microwave (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.

Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

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

BANANA TOFFEE CUPCAKES



Banana Toffee Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 21

2 ounces unsalted butter
2 1/2 ounces light brown sugar
2 ounces granulated sugar
1 3/4 ounces whole egg
6 1/4 ounces ripe banana puree
7 ounces cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 1/2 ounces chocolate toffee candy bar bits
2 ounces buttermilk
7 ounces prepared dulce de leche (available at Latin-American grocery stores)
3 1/2 ounces chocolate toffee candy bar bits
7 1/2 ounces butter, softened
24 ounces cream cheese
12 ounces powdered sugar
1 1/2 teaspoons vanilla extract
9 ounces prepared dulce de leche (available at Latin-American grocery stores)
Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods)
Miniature chocolate chips

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners.
  • Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
  • Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
  • For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
  • For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.
  • To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.

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.

BANANA BUTTERMILK TOFFEE CAKE



Banana Buttermilk Toffee Cake image

I found this in a magazine years ago, it is one of my most requested cakes. It is very easy as you just throw the ingredients in a bowl and mix. I have substituted the buttermilk with 1 Tbs of vinegar with 1 cup milk with good results. Watch the cake after 35 minuets, it is thick and can go from undercooked to overcooked pretty easily, which I always find with a banana cake.

Provided by tammarie

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

1 (16 ounce) box yellow cake mix
3 large eggs
1 cup buttermilk
1 cup mashed banana
1/2 cup firmly packed brown sugar
1/2 cup vegetable oil
1/2 teaspoon ground cloves
1 cup pecans
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla
2/3 cup powdered sugar
3/4 cup chopped milk chocolate butter chocolate-covered english toffee bar
1/2 cup pecans

Steps:

  • for the cake:.
  • Toast pecans in a 350 oven for 3-5 minutes until toasted, chop pecans if purchased whole.
  • Butter and flour 13 x 9 cake pan.
  • In a large mixing bowl, beat all the cake ingredients on low until moistened and then on medium for 2 minutes.
  • Fold in pecans and pour into cake pan.
  • Bake about 40 minutes at 350.
  • cool completely.
  • for the topping:.
  • In a saucepan melt the butter, brown sugar and then add the cream and simmer for 1 minute.
  • Remove from heat and whisk in powdered sugar and vanilla until smooth.
  • Spread over cake and sprinkle with toffee bits and pecans.

Nutrition Facts : Calories 493.7, Fat 29.1, SaturatedFat 5.9, Cholesterol 67.2, Sodium 314.6, Carbohydrate 55.9, Fiber 2.2, Sugar 39, Protein 5.5

BANANA COFFEE CAKE



Banana Coffee Cake image

A great banana cake to share with your company over coffee. This is a recipe my mom gave to me and it is so simple. It makes a lot but don't worry, it freezes great.

Provided by danaca

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 12

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ cup brown sugar
1 teaspoon ground cinnamon
2 cups white sugar
1 cup unsalted butter, at room temperature
2 ½ cups mashed banana
1 teaspoon vanilla extract
2 large eggs, beaten
1 cup sour cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Sift flour, baking powder, and baking soda together in a large bowl. Mix brown sugar and cinnamon together in a small bowl until well combined.
  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add banana and vanilla extract; mix until smooth. Mix in beaten eggs. Add flour mixture alternately with sour cream.
  • Pour 1/2 of the batter into the prepared baking pan, sprinkle with 1/2 of the brown sugar mixture, and 1/2 of the chocolate chips; repeat layers once more.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 68.6 g, Cholesterol 60.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 12.2 g, Sodium 240.7 mg, Sugar 44.7 g

BANANA COFFEE CAKE



Banana Coffee Cake image

You're sure to go crazy over this yummy banana coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures. -Georgia Courtney, Las Cruces, New Mexico

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 to 3 medium)
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
TOPPING:
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

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2018-05-30 Whisk the flour, baking powder, baking soda, and salt together. Set aside. Beat the butter, granulated sugar, and brown sugar together on high speed until smooth and fluffy (about 1 minute). Use a spatula to scrape the sides and bottom of the bowl as needed. Mix in the eggs, one at a time, then add the vanilla.
From chelsweets.com


RECIPES | MY CAKE SCHOOL
Banana Pudding Cake Recipe. Banana Split Layer Cake Recipe. Berry Chantilly Cake. Berry Cheesecake Cake. Black Forest Cake Recipe. Blueberry Cake with Lemon Cream Cheese Frosting. Boston Cream Pie (A Scratch Layer Cake) Butter Pecan Cake Recipe. Butterscotch Cake. Butterscotch Cake {Cake Mix Recipe} Candy Bar Cake- A Doctored Cake Mix Recipe. …
From mycakeschool.com


STICKY TOFFEE BANANA CAKE RECIPE | RECIPES.NET
2022-03-21 Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake for about 6 minutes until the sauce is bubbling vigorously. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce ...
From recipes.net


STICKY BANANA WALNUT TOFFEE PUDDING CAKE | THE RECIPE CRITIC
2017-09-05 Instructions. Preheat the oven to 350 degrees. Line a 8 x 8-inch baking pan with parchment paper. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In the bowl of your stand-type mixer, cream the butter and sugar together. Beat in the eggs and then the bananas and flavor.
From therecipecritic.com


STICKY BANANA WALNUT TOFFEE PUDDING CAKE RECIPE - RECIPES.NET
2022-03-23 Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In the bowl of a stand-type mixer, cream the butter and sugar together. Beat in the eggs and then the bananas and flavor.
From recipes.net


EASY TOFFEE BANANA POKE CAKE RECIPE - LEMONS FOR LULU
2021-09-20 Instructions. In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean.
From lemonsforlulu.com


BANANA AND TOFFEE STICKY CAKE - WAITROSE
Preheat the oven to 180°C, gas mark 4. Line the base of a 22cm square x 5cm deep tin with baking parchment. Grease the parchment and sides of the tin with a little butter. 2. In a large mixing bowl, whisk the eggs and sugar until pale and cappuccino-coloured (roughly 5 …
From waitrose.com


BANANA CAKE WITH TOFFEE FROSTING - SIMPLY STACIE
Instructions. Preheat the oven to 180c/350F and line a 20cmx20cm (8 inch) baking tin with baking parchment. In a mixer, whisk the egg, oil and sugar until combined, then add in 2 of the chopped bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.
From simplystacie.net


PECAN BANANA CAKE WITH A RUM TOFFEE SAUCE - SEASONS AND SUPPERS
2015-12-02 Add the mashed bananas and rum and beat to combine. In a medium bowl, whisk together the flour, baking powder and salt. Add to the batter and beat until just combined, then beat in the ground pecans until well incorporated.Spoon batter into prepared cake pan. Bake in pre-heated 350° oven for 40-45 minutes, or until a tester comes out with just ...
From seasonsandsuppers.ca


10 BEST BANANA TOFFEE CAKE RECIPES | YUMMLY
2022-07-17 Pumpkin Cake Roll With Toffee Cream Cheese Filling Tarateaspoon. unsalted butter, salt, vanilla extract, cream cheese, pumpkin puree and 13 more.
From yummly.com


EASY BANANA COFFEE CAKE RECIPE (W/PECAN STREUSEL) - DINNER, THEN …
2020-04-27 Preheat oven to 350 and spray springform pan with baking spray. Whisk together sugar, oil, eggs, banana, sour cream and vanilla extract in a large bowl together until smooth. Sift flour, baking soda and baking powder in a second bowl then add it to the wet mixture and whisk until just combined.
From dinnerthendessert.com


10 BEST BANANA TOFFEE CAKE RECIPES | YUMMLY
2022-05-17 dark brown sugar, bananas, salt, all-purpose flour, sour cream and 4 more. Sticky Banana Toffee Cake Delishar. baking soda, vanilla extract, heavy cream, unsalted butter, banana and 11 more. Brown Sugar-Toffee Cake Vegetarian Times. baking powder, dark brown sugar, sugar, butter, strong coffee and 7 more.
From yummly.com


BANANA TOFFEE CAKE WITH BROWNED BUTTER TOFFEE BUTTERCREAM
Sep 13, 2019 - This banana toffee cake is moist and full of banana flavor with the addition of chopped toffee, then covered in rich browned butter toffee buttercream.
From pinterest.ca


BANANA TOFFEE PICNIC CAKE RECIPE - LIFEMADEDELICIOUS.CA
2018-05-21 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.
From lifemadedelicious.ca


TORCHED BANANA CAKE RECIPE | BON APPéTIT
2021-11-29 Whisk together flour, almond meal, baking powder, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Whisk egg, egg yolk, coconut milk, oil, vanilla, and 1 cup ...
From bonappetit.com


BANANA TOFFEE CAKE – ANKARSRUM USA
2020-05-31 160 g. (1 cup) toffee bits. Confectioners’ sugar for dusting top. Preheat oven to 350º F. Generously grease a 10 cup Bundt pan. Combine the eggs, oil, vanilla bean paste, bananas and buttermilk in the plastic whipping bowl with the single wire whisks. Mix on medium low speed (2 o’clock) until combined.
From ankarsrumoriginalusa.com


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