Bananacakewithmostexcellentcaramelfrosting 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 CAKE WITH CARAMEL FROSTING

Steps:

• Cream margarine, sugar and eggs until fluffy.
• Stir in mashed bananas and milk.
• Combine flour, soda and salt.
• Add dry ingredients to banana mixture and blend thoroughly.
• Pour batter into greased and lightly floured 9X13 pan.
• Bake at 350 degrees for 45 min or until done.
• Cool and top with Penuche Caramel Frosting.
• Penuche Caramel Frosting:.
• Boil butter, brown sugar and milk over medium heat for 2 minutes.
• Cool.
• Beat in powdered sugar until you obtain the desired consistency.
• Pour over cake and spread.

SOUTHERN STYLE BANANA SPLIT CAKE

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

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 CAKE WITH MOST EXCELLENT CARAMEL FROSTING

Steps:

• Preheat oven to 375 for glass or light metal pan; 350 for dark metal or coated pan. Position a rack in the middle of the oven.
• Grease and flour a 9x13" pan.
• Put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2/3 cup line. Set aside.
• Mash bananas with a fork, adding the remaining tablespoon of lemon juice to them as you mash. Set aside.
• Combine cake mix and baking soda in a large mixer bowl and stir. Add bananas, softened butter, lemon-milk mixture, eggs, and vanilla. Beat at low speed about 30 seconds until moistened. Turn speed to medium and beat another 4 minutes.
• Pour batter into prepared pan and place in oven.
• For glass or metal pan, bake at 375 degrees for 28 to 33 minutes. For dark metal or coated pan, bake at 350 degrees for 31 to 33 minutes. Cake should be pulling away slightly from edges of pan when done, and the center should spring back when lightly touched with finger. Check for doneness at lowest time, but don't move cake in oven before then as it may fall.
• Cool in pan on wire rack, then frost.
• For frosting:.
• Spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned. Watch carefully to avoid overcooking! Set aside while you prepare frosting.
• Have all frosting ingredients ready so you can move quickly while making the frosting, or it may set up before you can smooth it on the cake.
• In a small saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1 1/2 minutes.
• Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
• Immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle with toasted pecans.
• You can serve immediately; although frosting may take several hours to completely set.

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA CAKE WITH BANANA FROSTING

Steps:

• For cake, preheat oven to 350°F.
• Measure flour, soda, salt, baking powder and sugar into mixing bowl.
• Add softened butter and mix at medium speed of electric mixer until the mixture is a "mealy" consistency.
• Add buttermilk and mashed banana gradually and mix for four minutes; your mixture should be light and fluffy.
• Scrape the mixture from the sides of the bowl and add eggs in two additions, beating after each addition of egg.
• Pour into two greased and floured 9 inch cake pans and bake at 350° for about 25 minutes (cake should be golden brown).
• Remove layers from pan and cool completely, then chill layers before you frost the cake (the icing is thin and it WILL RUN if cake is not cold!).
• For frosting, cream butter and sugar together and slowly add the cream.
• Add the mashed banana gradually, continuing to beat as you add it.
• Add corn syrup and mix enough to blend well (corn syrup will help the thin frosting to "set").
• Frost cake and store in refrigerator.

A-NUMBER-1 BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
• In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.