Bananas Foster Crunch Cake Recipes

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BANANAS FOSTER CRUNCH MIX



Bananas Foster Crunch Mix image

Bananas Foster is one of my favorite desserts. So I thought that a crunchy, snackable version would be a hit. It is heated in the microwave and takes just a few minutes to make. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 2-1/2 quarts.

Number Of Ingredients 9

3 cups Honey Nut Chex
3 cups Cinnamon Chex
2-1/4 cups pecan halves
1-1/2 cups dried banana chips
1/3 cup butter, cubed
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon banana extract
1/2 teaspoon rum extract

Steps:

  • Place the first 4 ingredients in a large microwave-safe bowl. Place butter, brown sugar and cinnamon in a small microwave-safe bowl; microwave on high for 2 minutes, stirring once. Stir in extracts. Pour over cereal mixture; toss to coat., Microwave cereal mixture on high for 3 minutes, stirring every minute. Spread onto baking sheets to cool. Store in an airtight container.

Nutrition Facts : Calories 358 calories, Fat 24g fat (9g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 4g protein.

BANANAS FOSTER FRENCH TOAST BAKE



Bananas Foster French Toast Bake image

My Bananas Foster French Toast Bake travels well after baking, plus it is great to serve on Christmas morning. It's simple to make, and most of the work is done the day before baking. Who doesn't love French toast and bananas Foster? Two great tastes combine for this must-make holiday favorite in my home.

Provided by NIKNORMAN

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 8h50m

Yield 8

Number Of Ingredients 11

cooking spray
1 loaf French bread, cut diagonally into 1-inch slices
1 ½ cups half-and-half
6 eggs, slightly beaten
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
3 large bananas, cut diagonally into 1/2-inch slices
1 cup brown sugar
½ cup unsalted butter, melted
2 tablespoons light corn syrup

Steps:

  • Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices.
  • Bake in the preheated oven until golden brown and set in the center, about 40 minutes.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 68 g, Cholesterol 186.8 mg, Fat 21.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 12 g, Sodium 595.8 mg, Sugar 27.2 g

BANANAS FOSTER CRUNCH CAKE



Bananas Foster Crunch Cake image

This is a deliscious cake! Not too difficult recipe, just enough to keep it interesting. I hope you'll try it and enjoy it as much as we do.

Provided by FLUFFSTER

Categories     Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups granulated sugar
2 large eggs
2 cups mashed bananas
1/4 cup light rum
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 3/4 cups cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or 1/4 cup margarine

Steps:

  • Preheat oven to 350°.
  • Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating after each addition.
  • Stir in mashed bananas, rum and vanilla extract.
  • Combine 1 1/2 cups flour and next 4 ingredients; add to the butter mixture, mixing until blended. Pour into prepared tube pan; set aside.
  • Combine 1/2 cup flour and remaining ingredients;; sprinkle over batter, Bake for 55 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.

Nutrition Facts : Calories 521.2, Fat 18.5, SaturatedFat 9.5, Cholesterol 73.8, Sodium 316.9, Carbohydrate 82, Fiber 3.8, Sugar 41.2, Protein 6.5

BANANAS FOSTER POUNDCAKE



Bananas Foster Poundcake image

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

Nonstick cooking spray
3 cups/600 grams granulated sugar
1 cup/225 grams unsalted butter (2 sticks), at room temperature
3 cups/375 grams self-rising flour
1/2 cup/120 milliliters sour cream, at room temperature
1/2 cup/120 milliliters buttermilk, at room temperature
6 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ripe bananas
1/4 cup/55 grams unsalted butter (1/2 stick)
1/4 cup/55 grams light or dark brown sugar (not packed)
1/2 teaspoon ground cinnamon
1 nip bottle/50 milliliters dark liquor (such as cognac, bourbon or whiskey) or buttermilk (about a scant 3 1/2 tablespoons)
1 teaspoon vanilla extract
1 1/2 cups/185 grams confectioners' sugar
Ice cream or whipped cream and candied pralines, for serving (optional)

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.

DOUBLE LAYER BANANAS FOSTER UPSIDE DOWN CAKE



Double Layer Bananas Foster Upside Down Cake image

Yummy cinnamon and rum spiked cake over fresh bananas and cinnamon and rum spiked caramel, layered with cinnamon and rum spiked cream cheese frosting....

Provided by under12parsecs

Categories     Dessert

Time 2h

Yield 15 serving(s)

Number Of Ingredients 23

2 cups brown sugar
1/2 cup butter
1 teaspoon cinnamon
4 tablespoons dark rum
4 large bananas, sliced (ripe but still firm work best)
1 1/2 cups sugar
1 cup butter, softened
4 eggs, room temperature
1 teaspoon vanilla
1 teaspoon rum extract
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup sour cream, room temperature
4 ounces cream cheese, softened
1/4 cup butter, softened
2 -3 cups powdered sugar
3/4 cup brown sugar
1 tablespoon rum
2 teaspoons vanilla
1 teaspoon cinnamon

Steps:

  • Melt butter, brown sugar and cinnamon over medium heat until the sugar begins to dissolve and become smooth. Add rum and cook 1 minute more. Divide evenly between 2 well-greased nine inch cake pans. Arrange banana slices in circles over the caramel.
  • Heat oven to 350*.
  • Cream sugar and butter on medium speed until very light and fluffy--about 10 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and rum extracts.
  • Stir together flour, baking powder, baking soda, salt and cinnamon.
  • At low speed, beat in flour in 3 parts alternating with the sour cream, beginning and ending with the flour.
  • Spoon gently over bananas and spread to even the surface out. Bake 45-55 minutes til a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the wire rack to finish cooling.
  • Meanwhile, beat cream cheese and butter until very smooth. Beat in brown sugar and beat til smooth. Add rum, vanilla and cinnamon, then add powdered sugar to achieve spreading consistency and continue beating until smooth.
  • When cakes are completely cool, carefully, CAREFULLY place one layer on your cake plate. Top with a bit of your frosting, then carefully put the top layer on. Frost only the sides of the cake and leave the pretty little bananas peeking out on top.

Nutrition Facts : Calories 696.1, Fat 28.7, SaturatedFat 17.3, Cholesterol 122.8, Sodium 413.2, Carbohydrate 104.4, Fiber 1.9, Sugar 80.2, Protein 5.7

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