Caramel Walnut Banana Melt Recipes

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BANANA WALNUT CAKE WITH CARAMEL FROSTING



Banana Walnut Cake with Caramel Frosting image

Banana Walnut Cake with Caramel Frosting ~ part banana bread, part snack cake, part blondie, this little banana cake is a must make!

Provided by Sue Moran

Categories     Dessert

Number Of Ingredients 16

2 Tbsp unsalted butter (at room temperature)
2/3 cup sugar
1/2 cup sour cream
1 large egg
2 ripe bananas (mashed (I ended up with about a cup after a thorough mashing))
1 Tbsp vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (make this a heaping 1/2 cup, measured after chopping)
5 Tbsp butter
2/3 cup packed brown sugar
1/4 cup heavy cream
1 tablespoon pure vanilla extract
8 oz about 1/2 a box confectioner's sugar
pinch of salt

Steps:

  • Set oven to 350F
  • Cream the butter and sugar together until fluffy. Beat in the sour cream and the egg.
  • Mash the bananas with the back of a fork. Make sure to get the little lumps out. Add the bananas and the vanilla to the butter and sugar and blend well.
  • Sift the flour, salt and baking soda and add to the batter. Stir just until combined. Fold in the nuts.
  • Spread the batter into an 8x8 or 9x9 square baking pan that's been sprayed with oil or lined with parchment paper with overlapping ends. The paper will help you remove the cake from the pan for neater cutting.
  • Bake for about 25 to 30 minutes until a toothpick comes out without wet batter clinging to it. (It will still be moist)
  • Let cool before frosting.
  • To make the frosting, heat the butter and sugar in a small saucepan until it comes to a boil, stirring to dissolve the sugar. Cook for 2 minutes.
  • Take off the heat and add the heavy cream, vanilla and salt.
  • Beat in the powdered sugar, and continue beating on high until the frosting is thick and glossy. Add a little more cream if it seems too thick, and a little more sugar if it seems too thin.
  • Spread thickly on the cooled banana cake.

CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE



Caramel-Walnut Upsidedown Banana Cake image

Provided by Jill O'Connor

Categories     Cake     Rum     Mixer     Dessert     Bake     Banana     Walnut     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 20

Topping:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup (packed) golden brown sugar
3 tablespoons dark corn syrup
3/4 cup walnut halves or pieces
Cake:
1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Steps:

  • For topping:
  • Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
  • For cake:
  • Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
  • Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.

BEST EVER BANANA, WALNUT AND CARAMEL CAKE



Best Ever Banana, Walnut and Caramel Cake image

I have made this cake a couple of times now, and everytime I make it, it just tastes better and better. It is so moist and will stay that way if covered with plastic wrap and kept out of the fridge. For all you banana cake lovers, this is the one to try.

Provided by Susie T

Categories     Breads

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 12

125 g butter
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs
2 ripe bananas
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1/4 cup milk
1/2 teaspoon ground cinnamon
250 g brown sugar
60 g unsalted butter
1/4 cup coarsley chopped walnuts

Steps:

  • Preheat oven to 180 degrees celsius.
  • Cream the butter and sugar until fluffy.
  • Add vanilla essence.
  • Beats eggs in one at a time.
  • Mash bananas and beat into the creamy mixture.
  • Sift the flour and bicarbonate of soda and add to the mixture.
  • Stir in the milk and fold the mixture until all ingredients are mixed well.
  • Grease a 20 cm round tin and line with baking paper.
  • Pour cake mixture into tin.
  • Then pour Caramel and Walnut Topping over uncooked cake and bake for about 45-60 minutes.
  • Remove from oven and allow to cool for about 5 minutes before you turn it out onto a wire rack.
  • Serve with a dollop of cream.
  • For the CARAMEL AND WALNUT TOPPING, place butter and brown sugar in a saucepan and stir over low heat until the butter is melted and mixture is smooth.
  • Add walnuts and pour over cake before placing into oven.

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING



Banana-Walnut Pancakes with Caramel Topping image

Provided by Food Network

Time 15m

Yield 4 servings (3 pancakes each)

Number Of Ingredients 7

2 cups Fiber One Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
2 cups mashed ripe banana
2 tablespoons chopped walnuts
1 firm ripe banana, sliced
2 teaspoons chopped walnuts
4 cups fat-free caramel topping

Steps:

  • Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

CARAMEL WALNUT BANANA TORTE



Caramel Walnut Banana Torte image

Always a hit, I got this recipe from the Kitchen Aid Stand Mixer instruction book. It's a bit complicated but it is more than worth the effort. My family and friends love it. I like to think it is better for you since it has no sugary frosting! Sometimes I sneak whole wheat flour and/or some flax seeds into the cake to make it healthier. When we have bananas that get too ripe I toss them in the freezer, then I have ripe bananas ready to use at all times, just defrost!

Provided by JewelryMaker

Categories     Dessert

Time 1h15m

Yield 1 cake, 16-20 serving(s)

Number Of Ingredients 22

1 cup firmly packed brown sugar
1/2 cup margarine or 1/2 cup butter
1/4 cup heavy cream
1 cup chopped walnuts
1 1/2 cups sugar
1/2 cup softened margarine or 1/2 cup butter
1 cup ripe banana, mashed
3 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup low-fat milk or 1 cup whole milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoon margarine or 1 tablespoon butter
2 medium thinly sliced bananas
1/2 cup cream, whipped (sweetning optional)

Steps:

  • TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
  • Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
  • CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
  • Add banana and vanilla, mix thoroughly.
  • Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
  • Combine flour, baking powder, baking soda, and salt in small bowl.
  • Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
  • Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
  • Spread batter evenly over nut mixture in pans.
  • BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
  • Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
  • FILLING: Combine sugar, flour and salt in medium saucepan.
  • Gradually stir in milk.
  • Heat to boiling over medium heat, stirring constantly.
  • Beat the egg in a separate bowl.
  • Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
  • Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
  • Remove from heat and stir in vanilla and margarine. Cool slightly.
  • Refrigerate 1 hour or more until cake is cool and ready to assemble.
  • ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
  • Spread with half of filling. Arrange about half of banana slices over filling.
  • Top with second layer, nut side up. Spread with remaining filling and banana slices.
  • Top with remaining cake layer, nut side up.
  • Top with whipped cream just before serving.
  • Store in refrigerator.

Nutrition Facts : Calories 416.1, Fat 16.6, SaturatedFat 4.7, Cholesterol 61.1, Sodium 336.3, Carbohydrate 62.9, Fiber 1.7, Sugar 42.9, Protein 6.3

BANANAS IN CARAMEL SAUCE



Bananas in Caramel Sauce image

A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.

Provided by Sarah Hand

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 15m

Yield 4

Number Of Ingredients 4

½ cup butter
1 cup superfine sugar
1 ¼ cups heavy cream
4 bananas, peeled and halved lengthwise

Steps:

  • Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
  • Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g

CARAMELIZED BANANA SPLIT



Caramelized Banana Split image

Adding ice cream to the caramel sauce makes it extra rich and especially silky.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3/4 cup sugar
4 tablespoons unsalted butter
4 bananas, cut into 2-inch pieces
1 pint plus 1/2 cup vanilla ice cream
1/4 cup shaved semisweet or milk chocolate

Steps:

  • Heat sugar in a large heavy-bottomed saute pan over medium-high heat. Let stand until edge of sugar starts to melt and turn golden. Carefully swirl pan to incorporate all of the sugar. Continue cooking until sugar is a golden-brown caramel, 6 to 8 minutes.
  • Reduce heat to low, and stir in butter. Add bananas, carefully roll in caramel, and cook, turning bananas occasionally until just soft, 3 to 5 minutes. Remove bananas from caramel, and place in serving dishes. Add 1/2 cup of vanilla ice cream to caramel sauce, and stir until smooth and creamy. Scoop remaining ice cream over bananas, pour caramel over ice cream, and sprinkle with chocolate shavings.

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 SAUCE



Banana-Caramel Sauce image

Serve this sweet sauce with our Buttermilk Waffles.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 5

1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons butter
2 thinly sliced bananas

Steps:

  • In a large skillet, heat sugar with water, stirring to dissolve sugar. Boil (without stirring) until golden brown, 5 to 8 minutes.
  • Immediately add heavy cream and butter (mixture may sputter and clump); cook, stirring, until smooth. Add thinly sliced bananas; stir to coat.

Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 1 g, Protein 1 g

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