BANANAS FOSTER BUTTER CAKE
Bananas Foster Cake is St. Louis Gooey Butter Cake topped with boozy Bananas Foster sauce and it's a match made in heaven.
Provided by Rebecca Blackwell
Categories Single Layer Cakes
Number Of Ingredients 25
Steps:
- Stir the milk and yeast together in a small bowl and set aside for about 5 minutes to allow the yeast to come alive.
- Add the butter, sugar and salt to a medium size bowl and beat with a hand held electric mixer until light and fluffy, 3-5 minutes. (See note) Add the egg and beat until thoroughly combined and the mixture increases in volume a bit, about 2 minutes longer.
- Add the flour and milk mixture in alternating additions: 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, 1/3 of the flour. Beat each addition on medium speed for about 30 seconds, until thoroughly combined, before adding the next.
- Scrape down the sides of the bowl after each addition. After the last bit of flour has been added, beat the dough for about 1 minute, until the texture is very smooth.
- Press the dough into an even layer in an ungreased 9x13 baking dish. Cover with plastic wrap and let sit at room temperature until it's risen slightly, 3-4 hours.
- When the dough has risen, preheat the oven to 350 degrees F (177 degrees C) and prepare the topping.
- Add the honey, water and vanilla to a small bowl and stir to combine.
- Add the butter, both sugars and salt to the bowl of a standing mixer fitted with the paddle attachment and beat on medium high speed until very light and fluffy, about 5 minutes. (Or beat with an electric hand held mixer.)
- Add the egg and beat for another minute to combine.
- Alternate adding the flour and honey mixture: ⅓ of the flour, ½ of the honey, ⅓ of the flour, ½ of the honey, ⅓ of the flour. Beat on low speed after each addition just long enough to combine ingredients. Be careful to not over beat.
- Spoon dollops of the topping across the cake and then use a spatula to smooth into an even layer. Be gentle - you don't want to press the air out of the risen dough.
- Bake for 30-35 minutes. The cake is done when the surface is a rich golden brown and the edges are set, but the center is still very jiggly. Don't worry - the center will set as it cools.
- Remove from the oven and allow to cool completely before slicing, topping with bananas foster sauce, and serving.
- Add the butter, brown sugar, cinnamon, nutmeg and salt to a medium sized heavy bottomed sauce pan. Cook over medium heat until the butter and sugar melt and boil, about 5 minutes.
- Stir in the cream and continue to cook, stirring constantly, until the mixture comes to a full boil. Turn the heat down to medium-low and continue to cook, stirring constantly, for 5 minutes. Add the bananas, stir to coat and bring back to a boil.
- Stir in the rum and cook for another 2 minutes, stirring gently to not mash the bananas.
- Pour the sauce into a bowl and serve immediately. You can also store this bananas foster sauce for 2-3 days in the refrigerator.
- Let cool completely at room temperature before covering tightly and storing it in the refrigerator. Before serving, heat slowly in the microwave for 20-30 seconds.
Nutrition Facts : Calories 516 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 671 milligrams sodium, Sugar 48 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
UPSIDE-DOWN BANANAS FOSTER CAKE
Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.
BANANAS FOSTER CAKE
Make and share this Bananas Foster Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Cake: preheat oven to 350°; beat butter and sugars at medium speed with an electric mixer until fluffy.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
- Stir in the mashed bananas and vanilla.
- Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking.
- Bake for 25 minutes or until a pick comes out clean.
- Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Meanwhile, prepare glaze: bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly.
- Cook, stirring constantly, 1 minute or until sugar dissolves; stir in butter, rum, and cinnamon.
- Frosting: beat cream cheese and butter at medium speed with an electric mixer until smooth.
- Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
- Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes.
- Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
- Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
- Top with third cake layer; frost top and sides of cake with remaining frosting.
- Garnish, if desired.
Nutrition Facts : Calories 600.2, Fat 25.4, SaturatedFat 15.4, Cholesterol 131.6, Sodium 323.9, Carbohydrate 87.9, Fiber 1.6, Sugar 63.7, Protein 6.6
BANANAS FOSTER UPSIDE-DOWN CAKE
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat your oven to 350 degrees F.
- For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
- For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
- Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
- Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.
BANANAS FOSTER COFFEE CAKE
I have not tried this recipe. I found it on the Internet and am posting it for a board request for a banana cake specificaly using banana liquor.
Provided by Steve P.
Categories Breads
Time 1h35m
Yield 1 Tube or bundt pan, 12 serving(s)
Number Of Ingredients 24
Steps:
- Cake:Preheat oven to 350°.
- Butter a 12 cup tube pan and set aside.
- Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
- Beat butter until light.
- Slowly beat in sugar and beat until it is light and fluffy, about 5 minutes.
- At low speed, beat in eggs, 2 at a time, just until blended.
- Beat in the flour mixture and banana mixture alternately, beginning and ending with flour.
- Beat just until blended.
- Stir in coconut and nuts by hand, spread in pan smoothing top.
- Bake until cake is golden brown and begins to pull away from sides of pan, about 60 to 70 minutes.
- Test in center.
- Loosely cover with foil if cake starts to become too brown.
- Remove from oven; let cool on wire rack 10 minutes in pan.
- Carefully invert cake onto cake plate.
- Brush with the 1/4 cup liqueur.
- Let cool.
- Glaze with either of the glazes or dust with powdered sugar.
- Glaze:Combine all ingredients until well blended.
- When the cake is lukewarm, spoon over top.
- Let cake cool completely.
Nutrition Facts : Calories 549.2, Fat 29.1, SaturatedFat 15.4, Cholesterol 135.4, Sodium 308.4, Carbohydrate 67, Fiber 2.2, Sugar 39, Protein 7.6
BANANAS FOSTER POUNDCAKE
Named after a customer at Brennan's restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what if we told you that you could have your bananas Foster baked into cake and glazed with that same sauce? This slightly dense, buttery cake is delicious warm, and super moist. Take care when flambéing - keep a lid nearby to smother any flames - or skip it altogether: Bypass adding the alcohol in Step 3 and simply reduce the sauce on the stovetop. And don't forget to add that scoop of ice cream and a dollop of fresh whipped cream. You'll thank us later.
Provided by Millie Peartree
Categories snack, cakes, dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
- Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
- Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
- Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
- Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
- Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
- Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
- Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
- Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
- While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
- Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.
BANANAS FOSTER CHEESECAKE
If you like cheesecake and bananas, then you'll love this hybrid dessert recipe including pecans, caramel sauce, and dark rum.
Provided by Evil Mime
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 13h15m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.
- Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.
- Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.
- Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.
- Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.
- Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.
- Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.
- Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 78.5 g, Cholesterol 127.6 mg, Fat 33.7 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 16.9 g, Sodium 274.5 mg, Sugar 39.3 g
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BANANAS FOSTER CAKE RECIPE | SOUTHERN LIVING
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5/5 (1)Total Time 2 hrs 50 mins
- Preheat oven to 425°F. Place bananas (in peel) on a parchment paper-lined baking sheet, and bake in preheated oven until peel is very dark and just starting to split open, 20 to 25 minutes. Let bananas cool completely, about 20 minutes. Remove and discard peels. Mash bananas in a small bowl to measure 1 1/2 cups. Save any remaining mashed bananas for another use or discard.
- Reduce oven temperature to 350°F. Coat 2 (9-inch) round cake pans with baking spray. Beat 1/2 cup of the butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add brown sugar and granulated sugar, and beat until creamy, about 5 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla and 1 1/2 cups reserved mashed bananas on low speed until just combined.
- Whisk together flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon of the salt in a medium bowl. With mixer running on low speed and beating until just combined after addition, add flour mixture to banana mixture, alternately with buttermilk, beginning and ending with flour mixture. Pour batter evenly into prepared pans, and spread in an even layer.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 28 minutes. Transfer pans to wire racks, and cool 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour.
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