Caramel Banana Cake With Rum Butterscotch Recipes

BANANA CRUMB CAKE WITH CARAMEL RUM SAUCE

Steps:

• Make caramel rum sauce and crumb topping, cover and set aside. Each can be made up to 2 weeks earlier, stored in the refrigerator. (You can also make the caramel rum sauce while the cake is baking.)
• Preheat oven to 350 degrees and grease an 8x8 inch square pan.
• Using an electric mixer, beat the butter, sugars, egg and egg whites on high speed until light and fluffy, about 5 min. If you're using a standing mixer, use the whisk attachment.
• Chop the bananas into chunks and add to the butter-sugar-egg mixture. If you're using a hand held mixer, mash the bananas into the batter a bit with the beaters before turning the mixer on. If using a standing mixer, switch to the paddle attachment. Beat the bananas into the batter until well incorporated. You will still have small pea-size chunks, which is ok.
• In a medium size bowl mix the flour, baking soda and salt with a wire whisk until combined.
• Mix the vanilla and milk in a measuring cup.
• Add the flour mixture and vanilla-milk mixture to the banana batter in alternating additions, starting and ending with the flour (1/3 of the flour mixture, 1/2 of the milk, 1/3 of the flour mixture, rest of the milk, rest of the flour mixture). After each addition beat the batter on medium speed just long enough to incorporate, scrapping down the sides of the bowl with a spatula as necessary. Don't over mix.
• Pour the batter into your prepared pan. Top with 3 cups of crumb topping. The trick to getting large crumbs is to squeeze the topping together in your hand as you place it on the cake batter.
• Bake for 60-65 minutes, until the center isn't jiggly and a toothpick inserted in the center comes out mostly clean. Let cool on a wire rack about 20 minutes, until still warm but not hot.
• Drizzle 1/4 - 1/2 cup of the caramel rum sauce over the top of the cake. With a knife, gently poke holes all over the cake, encouraging some caramel rum sauce to seep into the holes. Use the knife to cover each small hole with sauce. With the knife, gently press the sides of the cake away from the pan and allow some sauce to drizzle down the sides.
• Serve with additional caramel rum sauce, warmed slightly, for those people (like me) who think you can never have too much.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

BANANA CARAMEL CAKE

Steps:

• Butter and flour a tube pan or a bundt pan that can hold 12 cups.
• Preheat the oven to 350 degrees F.
• Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
• In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
• Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
• Add the vanilla extract and mix for another 30 seconds.
• With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
• Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
• Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
• About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
• Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
• Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.