Caramel Pecan Banana Cake Recipes

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BANANA CAKE WITH CARAMEL FROSTING



Banana Cake With Caramel Frosting image

This is a very moist cake. I have been requested to bring this to every pot luck we have at work. The cake is also very good without frosting, or sprinkled with powdered sugar.

Provided by IamEarnie

Categories     Dessert

Time 55m

Yield 1 9X13 pan, 18-20 serving(s)

Number Of Ingredients 12

1 cup margarine
2 cups sugar
2 large eggs
4 large very ripe bananas, mashed
1 cup milk
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup brown sugar, well packed
1/4 cup hot milk
3 1/4 cups powdered sugar

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.

BANANA BUTTER PECAN CAKE



Banana Butter Pecan Cake image

A Thanksgiving favorite at my house!

Provided by tbakercakes

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

1 (18.25 ounce) package butter pecan cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 bananas, mashed
½ cup chopped pecans
½ cup toffee baking bits
½ cup butter
1 cup brown sugar
¼ cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
  • Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
  • Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
  • Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.

Nutrition Facts : Calories 604.1 calories, Carbohydrate 93.8 g, Cholesterol 75.4 mg, Fat 25.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 387 mg, Sugar 69.9 g

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS



Banana Layer Cake with Caramel Cream and Pecans image

Provided by Elizabeth Falkner

Categories     Cake     Milk/Cream     Rum     Blender     Egg     Fruit     Nut     Dessert     Bake     Quick & Easy     Lime     Banana     Pecan     Fall     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Cake
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon (generous) fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
6 large eggs
1 cup plus 2 tablespoons buttermilk
2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)
Banana-caramel cream
1 1/2 cups (packed) golden brown sugar
1 small ripe banana, peeled, cut into 1-inch pieces
3 tablespoons unsalted butter, room temperature
3 3/4 cups chilled heavy whipping cream, divided
4 1/2 teaspoons fresh lime juice, divided
4 1/2 teaspoons dark rum, divided
Sea Salt-Roasted Pecans

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
  • For banana-caramel cream:
  • Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
  • Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
  • Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
  • Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

BANANA-NUT CAKE WITH CARAMEL ICING



Banana-Nut Cake with Caramel Icing image

A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.

Provided by MR. YO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h40m

Yield 16

Number Of Ingredients 17

1 ¼ cups white sugar, divided
1 tablespoon ground cinnamon
½ cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 cup mashed banana
2 eggs
1 tablespoon pure vanilla extract
½ cup sour cream
6 tablespoons butter
¾ cup packed dark brown sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 cups sifted powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
  • Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
  • Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
  • Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g

BANANA CARAMEL CHOCOLATE CHUNK CAKE



Banana Caramel Chocolate Chunk Cake image

This just may be the best, most delicious banana cake you will ever chance to eat! In other words....this is to die for....full of scrumptiously moist pieces of banana, pecan nuts and chocolate chunks with delicate undertones of spice...all topped with a decadent caramel glaze which soaks into the cake creating the most heavenly experience ever found in a cake...

Provided by MarieRynr

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 cups plain flour
1 teaspoon cinnamon
1/2 teaspoon grated fresh nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 1/4 cups sunflower oil
1 3/4 cups caster sugar
1 tablespoon pure vanilla essence
3/4 cup coarsely chopped toasted pecan nuts
3 ounces good chocolate, broken into chip size pieces (I favour Green and Blacks)
3 ripe bananas, peeled and diced
1 1/4 cups of firmly packed soft light brown sugar
1 tablespoon milk
1 tablespoon double cream
4 tablespoons unsalted butter, cut into pieces

Steps:

  • Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
  • Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
  • Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
  • In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
  • Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!

Nutrition Facts : Calories 775.6, Fat 44.7, SaturatedFat 10.7, Cholesterol 77.9, Sodium 395.3, Carbohydrate 93.3, Fiber 4, Sugar 66.5, Protein 6.8

KING CAKE WITH BANANA CARAMEL PECAN FILLING



KING CAKE WITH BANANA CARAMEL PECAN FILLING image

Categories     Cake     Dessert     Bake     Banana

Yield 12 slices

Number Of Ingredients 21

For the filling
1 (14-ounce) can sweetened condensed milk
½ cup roughly chopped raw pecans
1 fairly firm banana, diced into ¼-inch pieces
For the cake:
1 cup warm whole milk (105 to 110 F)
½ cup granulated sugar
2 tablespoons dry active yeast
3¾ cups all-purpose flour
1 cup (2 sticks) unsalted butter, melted
5 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 plastic baby or dried fava bean
For the icing:
2 cups confectioners' sugar
½ cup sweetened condensed milk
1 tablespoon evaporated milk
1 teaspoon almond extract

Steps:

  • 1. Prepare the caramel sauce for the filling. In the top of a double boiler, pour in the condensed milk, place over the bottom portion of boiling water, cover, reduce the heat to medium-low and simmer, stirring occasionally, until thick and caramel-colored, about 2½ hours. Cool 20 minutes before using. 2. Prepare the cake. In a bowl, whisk milk with sugar, yeast and 1 heaping tablespoon flour until smooth and the yeast is dissolved. Let rest until the mixture gets bubbly, then whisk in butter, egg yolks, vanilla, and orange zest. 3. In a separate bowl, mix remaining flour, cinnamon, and nutmeg. Fold this mixture into the wet ingredients with a rubber spatula. Once combined and the dough begins to pull away from the bowl, turn it out onto a lightly floured surface and knead by hand until smooth, about 20 minutes of kneading. Form into a ball and place in a clean bowl, covered with plastic wrap, and allow it to rise until doubled in size, about 2 hours. 4. Preheat the oven to 375 F. 5. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers pat it out into a rectangle about 30 inches long and 6 inches wide. Spoon and spread some caramel sauce across the bottom lengthwise half of the dough rectangle then sprinkle the pecan bits and banana pieces on top. Flip the top half over the filling. Seal the edges, pinching the dough together. Shape the dough into a ring and pinch the ends together so there isn't a seam. 6. Carefully transfer the ring to the prepared baking sheet and cover with plastic wrap allowing the dough to rise until doubled in size, about 45 minutes. Bake until light golden brown, about 20 minutes. (Be careful not to overcook!) Remove and allow to cool completely on a wire rack before decorating. Gently lift up the edge of the cake, and hide the plastic baby somewhere through the bottom. Decorate with icing in alternating colors of Green, Purple and Gold.

CARAMEL PECAN BANANA CAKE



Caramel Pecan Banana Cake image

Caramel, bananas, AND pecans? What an amazing flavor combination... Why had we never thought to try this before?! This Bundt cake starts with a boxed cake mix. It's very impressive when served, no one would guess how easy it was to make. It's packed with banana and pecan flavor. Great recipe, Tresa!

Provided by Tresa Hargrove

Categories     Cakes

Time 55m

Number Of Ingredients 11

5 medium bananas
2 Tbsp lemon juice
1 box pound cake mix (1lb box)
1 box instant banana cream pudding mix, 3.5 oz
2/3 c evaporated milk
2 large eggs
1/2 c melted butter
1/2 c toasted pecans, chopped
8 toasted pecans, halved
1 box butterscotch pudding mix, cook and serve kind, 3.5 oz
2 Tbsp brown sugar

Steps:

  • 1. Preheat oven to 350 degrees. Mash 2 bananas and 1 tablespoon lemon juice in a bowl. Set aside.
  • 2. Slice remaining 3 bananas into 1/2 inch slices on an angle. Pour the remaining tablespoon of lemon juice on top and set aside.
  • 3. Beat cake mix, banana pudding mix, milk, eggs, and 1/4 cup butter on medium speed for 2 minutes. Add mashed bananas in lemon juice and beat for 1 more minute. Let batter rest for 5 minutes.
  • 4. Meanwhile, spray 12 cup Bundt pan with non-stick cooking spray. Arrange 8 pecans halves in the deep wells of the pan. Top with sliced bananas (overlapping bananas) at the bottom of the Bundt pan.
  • 5. Sprinkle the 1/2 cup toasted pecans on top of bananas.
  • 6. Mix butterscotch pudding mix and brown sugar together and sprinkle over pecans. Pour remaining 1/4 cup melted butter over pudding mix. Let butter and pudding set for 5 minutes.
  • 7. Pour cake mix over top of the butter pudding mixture. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  • 8. Remove from oven and let cool for 10 minutes.
  • 9. Invert onto cake plate leaving pan on top for 15 minutes.

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Top Asked Questions

How do you make banana caramel cake?
Place bananas over caramel, cut side down. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl.
What to do with banana pecan cake?
Caramel Banana Pecan Cake, a delicious Cake recipe perfect as a snack or Drizzle with Caramel to make an after dinner Dessert. Back in Italy… Apparently there was an incredible heat wave in Italy, to tell the truth I missed most of it, but not all of it.
What goes well with banana cake?
It’s so easy – and caramel goes SO good with banana cake! Use caramel squares or bits (I prefer bits because then I don’t have to unwrap the caramel squares). Add the caramel to a bowl with heavy whipping cream and heat in the microwave.
How to bake a banana bread cake?
Preheat oven to 350°. Line two 9-inch round cake pans or three 8-inch round cake pans (see note) with parchment paper and butter and flour them (or use floured cooking spray). You will have some batter left over. Mix cake mix, water, oil, eggs, bananas, and baking soda in a large bowl on low for 1 minute.

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