Bananasfostericecreamcake Recipes

BANANAS FOSTER ICE CREAM CAKE

Steps:

• Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
• In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
• Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
• Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
• In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
• To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
• Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
• To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
• Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
• Freeze any remaining cake.

BANANA FOSTERS ICE CREAM

Steps:

• Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold.
• Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
• Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
• Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream.
• Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving.

UPSIDE-DOWN BANANAS FOSTER CAKE

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

Steps:

• Cake: Preheat oven to 350°F Butter/flour three 9-inch cake pans. Sift flour, soda, cinnamon and salt into a large bowl. Peel bananas and mash with a fork, set aside. Beat butter and sugar with a mixer until light and fluffy. Add eggs one at a time, scraping bowl thoroughly between each addition. Beat in vanilla and lemon zest. Add in 1/3 of flour just until combined. Add 1/2 of sour cream just until combined. Repeat with 1/2 of remaining flour, then remaining sour cream, ending with flour. Beat in bananas. Divide batter evenly between pans and bake for 1 hour or until toothpick comes out clean. Cool cakes on a rack for 20 minutes before removing from pans.
• Pastry Cream: Heat half-and-half, 3 tablespoons sugar, and salt in small heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
• Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 1 tablespoon sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
• When half-and-half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
• Buttercream: Whisk egg whites and sugar together thoroughly in a heat proof bowl. Set bowl over a pot of boiling water. Whisking constantly, heat mixture until sugar has dissolved and mixture is just too hot to dip your finger inches (Careful not to scramble the eggs!) Pour into bowl of a standing mixer and beat on high speed to make a stiff meringue (this is a swiss meringue). Continue beating on slow speed until cooled to room temp, about 10 minutes. Gradually beat in butter a few cubes at a time until all is incorporated. Beat in vanilla and rum. You can refrigerate this for up to 10 days or freeze up to a month. Bring to room temp and whisk before using.
• Caramel Sauce: In a small to medium saucepan, combine the sugar and water and cook over medium heat stirring until sugar dissolves. Stop stirring, increase heat to high, cover and bring to a full boil. (The steam will wash the sides of the pan to remove any sugar crystals.) After a minute or so, remove the lid and cook without stirring until it begins to turn a golden brown around the edges (it should take 5 to 10 minutes depending on the size of your pan). In the meantime, heat the cream until it begins to simmer. Set aside for a moment. As soon as you start to see the sugar syrup turn golden, carefully swirl the pan to redistribute the caramel. (Do not stir! The sugar will crystallize.) A few moments longer is all it will take -- just until it is an even golden color. Now, remove from the heat and slowly pour in the cream while stirring with a long-handled wooden spoon. It will bubble up furiously, so be careful not to let it overflow. Stop for a second and let it die down if necessary. Keep stirring until the mixture is smooth. Stir in salt and let cool to room temperature.
• Assembly: Spread cold pastry cream between cake layers. Ice sides and top with buttercream. Pipe a decorative border around the top edge of the cake to create a dam for the caramel. If the caramel has cooled too much to pour, warm it just until it's more fluid, but not warm enough to melt the buttercream. Pour an even layer of caramel onto the top of the cake. Save the rest for serving along side or over ice cream, or eat it with a spoon -- it's amazing!
• Decorate the cake however you like -- I use sliced bananas dipped in lemon juice and candied walnuts.

BANANA CAKE AND CREAM CHEESE FROSTING RECIPE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Beat in bananas and vanilla. Combine the flour, baking powder, and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
• Transfer to a greased 9×13 inch baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick inserted in the middle comes out clean). Cool on a wire rack.
• For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add powdered sugar until smooth. Spread over bars. Store covered in the fridge.

BANANAS FOSTER WITH ICE CREAM

Steps:

• In small microwavable bowl, mix caramel topping and rum. Microwave uncovered on High 30 seconds or until very warm. Stir in bananas.
• Scoop ice cream into dessert dishes; top with banana mixture.

BANANA CREAM CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
• In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
• Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
• Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
• In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
• When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

BANANAS FOSTER POUNDCAKE

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.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.