Banana Turtle Torte Recipes

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BANANA TURTLE TORTE



Banana Turtle Torte image

Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h15m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups whipping cream
3 bananas
1 cup butterscotch caramel topping
6 tablespoons chopped pecans, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
  • Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
  • Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
  • Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 15 g, TransFat 0 g

BANANA TARTE TATIN



Banana tarte tatin image

Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 10

100g golden caster sugar
75g butter , cut into cubes
4-5 firm bananas
pinch of sea salt
1 orange , zested
500g pack ready-rolled all-butter puff pastry
200ml double cream
1 tbsp icing sugar
1 tbsp dark rum
1 tsp cinnamon

Steps:

  • Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
  • Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
  • Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
  • Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.

Nutrition Facts : Calories 722 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

BANANA TARTE TATIN



Banana Tarte Tatin image

Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

All-purpose flour, for work surface
1 sheet frozen puff pastry (such as Dufour), thawed
6 tablespoons unsalted butter
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 large ripe bananas, peeled, halved lengthwise
1 teaspoon pure vanilla extract
2 tablespoons dark rum
1 cup creme fraiche, for serving

Steps:

  • Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
  • Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
  • Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
  • Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.

BANANA TORTE



Banana Torte image

This is the easiest of desserts, yet is really quite tasty. We first had it at a restaurant for big $. Very inexpensive to make at home!

Provided by Susan Lee

Categories     Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 5

1 box chocolate cake mix
banana
whipped cream or whipped topping
yellow food coloring (optional)
maraschino cherry (optional)

Steps:

  • Line a jellyroll pan with wax paper.
  • Bake chocolate cake as per box instructions.
  • When cool, remove cake from pan.
  • Cut cake in two, do not cut through wax paper.
  • Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired.
  • Put approximately a one inch layer of whipped cream on one half of cake.
  • Slice bananas and place in whipped cream.
  • Flip other half of cake on top of first layer.
  • Apply whipped cream and bananas.
  • Garnish with maraschino cherries if desired.
  • Store in refrigerator.
  • Best if refrigerated before serving.

Nutrition Facts : Calories 2242.7, Fat 81.7, SaturatedFat 17.1, Sodium 4323, Carbohydrate 382.5, Fiber 12.6, Sugar 200.7, Protein 30.9

STRAWBERRY-BANANA ANGEL TORTE



Strawberry-Banana Angel Torte image

Readers of the "Cooking with Millie" newspaper food column I've written for many years share their best recipes, like this tasty dessert from Cheryl Rife. It's a perfect ending to a spring meal. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8-10 servings.

Number Of Ingredients 8

1 prepared angel food cake (8 to 10 ounces)
1/2 cup sour cream
1/4 cup sugar
1/4 cup pureed fresh strawberries
3/4 cup sliced ripe bananas
1/2 cup sliced fresh strawberries
1 cup heavy whipping cream, whipped
Halved fresh strawberries

Steps:

  • Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

Nutrition Facts : Calories 199 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 183mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-COVERED BANANA TURTLE TORTE



Chocolate-Covered Banana Turtle Torte image

Explore this delicious recipe for Chocolate-Covered Banana Turtle Torte. Learn more about this yummy dessert will make the whole family go bananas!

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup caramel ice cream topping
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/4 pkg. (9 oz. each) chocolate wafer cookies (50 cookies)
2 oz. BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 large banana
1/4 cup pecan halves

Steps:

  • Line 8-inch round pan with plastic wrap; set aside. Beat cream cheese and ice cream topping in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
  • Spoon 3/4 cup cream cheese mixture into prepared pan; spread to within 1 inch of edge. Cover with 10 cookies, top sides down and overlapping cookies as necessary to form even layer. Repeat layers 4 times. Refrigerate 2 hours.
  • Invert dessert onto serving plate just before serving. Remove plastic wrap. Spoon remaining COOL WHIP into medium microwaveable bowl; stir in semi-sweet chocolate. Microwave on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread over dessert.
  • Slice banana. Use to garnish dessert along with the nuts.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

BANANA TURTLE TORTE



BANANA TURTLE TORTE image

Categories     Dessert     Bake     Pastry

Yield 10 people

Number Of Ingredients 19

CARAMEL
1 1/2 cups sugar
1/2 cup water
3/4 cup whipping cream
6 tablespoons unsalted butter
pinch salt
CAKE
6 ounces chocolate unsweetened
1/2 cup butter unsalted
4 eggs
2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups pecans coarsely chopped
1 1/2 cups whipping cream
2 tablespoons banana liqueur
4 bananas thinly sliced
additional coarsely chopped pecans optional

Steps:

  • * CARAMEL Combine sugar and water in heavy medium saucepan, stir over low heat until sugar dissolves. Increase heat and bring to boil. Cook without stirring until caramel is deep amber color, brushing down any crystals that form on sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat; carefully add cream. (mixture will bubble vigorously)Return to low heat and whisk until smooth. Add butter and salt and whisk until smooth. Cool to room temperature. (can be made 3 days ahead. cover and chill. Before using, warm over low heat until just pourable). CAKE Preheat oven to 350F. Butter three 9" diameter cake pans with 1 1/2" high sides. Line bottoms of pans with parchment or waxed paper; butter paper. Combine chocolate and butter in heavy large saucepan. * Stir over low heat until melted. Cool. Whisk in eggs and sugar. Stir in flour, vanilla, and salt. Divide batter among prepared pans and spread evenly. Sprinkle 3/4 cup pecans atop each. Bake cakes about 15 minutes. Cool in pans on rack. Turn out layers and remove waxed paper. (can be prepared 1 day ahead. Store airtight).Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer pecan side up on platter. Drizzle 1/4 cup caramel over. Cover with layer of bananas. Spread 1 cup whipped cream over bananas. Drizzle 3 tablespoons caramel over cream. Repeat. Top with remaining cake layer. Drizzle 1/4 cup caramel over cake. Transfer remaining whipped cream to pastry bag fitted with large star tip. Pipe resettes of cream around top edge of torte. Garnish with bananas. Sprinkle with pecans. can be made 4 hours ahead. chill). Rewarm remaining caramel. Serve Torte with caramel.

BANANA TORTE



Banana Torte image

Handed down from my mother, one of my favorite dessert recipes. Definitely not low cal - but worth it.

Provided by Minxkat1

Categories     Dessert

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 box graham cracker crumbs
4 tablespoons melted butter
1/2 lb butter
3 eggs
2 cups icing sugar
1 teaspoon vanilla
8 -10 large bananas, sliced thin
1 container Cool Whip

Steps:

  • Combine crumbs with melted butter.
  • Pat into bottom of large rectangular baking dish.
  • Place in fridge.
  • Let stand one hour.
  • Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
  • Spread on top of graham crust.
  • Placed sliced bananas over the top of creamed mixture.
  • Then spread cool whip over bananas.
  • Place in fridge, let stand at least four hours before cutting into squares and serving.

STRAWBERRY BANANA TORTE



Strawberry Banana Torte image

Whipped cream, strawberries and angel food cake doesn't get any better than this. A family favorite, my grandmother made it for big family gatherings. Around our house was always Dad's birthday cake. Surprisingly light, its great for breakfast the next day, if there's any left!

Provided by FIREDRAGON575

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 (10 inch) prepared angel food cake
2 cups heavy cream
½ teaspoon cornstarch
3 pints strawberries
½ cup white sugar
1 cup sour cream
1 dash red food coloring
3 bananas, sliced

Steps:

  • Slice the angel food cake horizontally into 3 layers using a long serrated knife.
  • Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
  • Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
  • Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
  • Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 60.2 g, Cholesterol 94.2 mg, Fat 28.9 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 17.6 g, Sodium 354.2 mg, Sugar 24.6 g

BANANA PECAN TORTE



Banana Pecan Torte image

The state tree of Texas is the pecan tree, so this recipe definitely represents my area. A friend shared the recipe with me. It's been in her family for years and years.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 16

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 cups mashed ripe bananas (about 3 to 4 medium)
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup buttermilk
1 cup chopped pecans, toasted
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Toasted chopped pecans

Steps:

  • In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, for 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. , For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator.

Nutrition Facts : Calories 623 calories, Fat 29g fat (15g saturated fat), Cholesterol 115mg cholesterol, Sodium 509mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.

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