Chocolate Bananas Foster Cake Recipes

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

CHOCOLATE CAKE WITH BANANA FOSTER FILLING

Steps:

• Preheat oven to 350 and grease an 8 inch round cake pan.
• Whisk the eggs, water, oil and vanilla extract in a large bowl.
• Add the dry ingredients to the wet and mix thoroughly.
• Pour the batter in the cake pan and bake for 35-40 minutes or until a toothpick comes out clean.
• While the cake is baking prepare the banana foster filling.
• Heat a pan to medium heat and melt the butter. Add the coconut sugar and cinnamon and stir.
• Add the sliced bananas and lemon juice and simmer for 2-3 minutes.
• Turn off the heat and add the two ounces of liquor. Carefully use a lighter to light the bananas and let them "foster" until the flames are gone.
• Let the mixture cool and then put the banana foster in the middle layer of the cake or just drizzle on top with whipped cream, if desired.

CHOCOLATE CHIP BANANAS FOSTER 'BOX' CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large mixing bowl, use a fork to mash the ripe bananas.
• Whisk in the egg, followed by vegetable oil and milk. Mix until combined.
• Add in the yellow cake mix, being careful to not overmix.
• Use a rubber spatula to gently fold in the chocolate chips. Set aside.
• In a shallow saucepan, set over medium heat, add the butter and brown sugar, and stir constantly with a wooden spoon until the mixture turns into golden brown syrup, about 5 minutes.
• Pour the syrup into a 9-inch (20-cm) round cake pan. Place the sliced bananas into a single layer on top of the syrup.
• Divide the cake batter among the banana pan, and another greased 9-inch (20-cm) cake pan.
• Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
• Once the banana bottom cake is cool to touch, invert onto a cooling rack set on top of a parchment paper-lined baking sheet. Leave the second cake to cool to room temperature inside the pan.
• In a large mixing bowl, whisk together the cream cheese and sugar until light and fluffy.
• Beat in the eggs, one at a time. Add in the sour cream and vanilla extract, and mix until combined.
• Pour the cheesecake batter into the cooled cake in the pan. Cover the bottom of the pan with two sheets of foil and place into a larger baking dish.
• Fill the baking dish with water until it comes 1 inch (2 cm) up the side on the cake pan.
• Bake for 1 hour. Turn the heat off and open the oven door and let cool for one hour. Refrigerate the cake for 4 hours.
• To assemble, remove the cheesecake from the springform pan. Top the cake with the cooled banana fosters cake.
• Enjoy!

CHOCOLATE BANANAS FOSTER CAKE

Steps:

• Oil and flour three 10-inch Dutch ovens and line with parchment paper. Preheat the Dutch ovens to 350 degrees F (180 degrees C).

BANANAS FOSTER CAKE

Steps:

• Preheat oven to 350 degrees and butter and flour 3 (9-inch) round cake pans.
• In a large bowl, combine butter and sugar and beat at medium speed with an electric mixer until fluffy.
• Add eggs one at a time, beating well after each addition, and stopping to scrape down sides of the bowl. Beat in vanilla.
• In a medium bowl, combine flour, baking powder, cinnamon, and salt.
• Add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture.
• Pour batter into prepared pans. Bake 25 to 35 minutes or until top of the cake feels firm when gently pressed on. Let cakes cool 10 minutes. Remove from pans and place on wire racks to cool completely.
• For icing, combine dark brown sugar, whipping cream, and 2 tablespoons butter in a small saucepan over medium heat. Cook for 3 to 4 minutes stirring constantly to dissolve the sugar. Let cool completely.
• Using an electric mixer, beat remaining 1 1/2 cups butter and cream cheese at medium speed until smooth. Add brown sugar mixture and vanilla and beat to combine. Gradually add in confectioners' sugar, beating until smooth.
• Spread icing between layers and cover top and sides.
• For topping, melt butter over low heat in a medium skillet. Add brown sugar and cinnamon and cook for 3 to 4 minutes, stirring continuously.
• Turn heat up to medium and add rum and liqueur and salt. Cook for 5 minutes, stirring frequently. Add bananas and pecans and cook for 1 minute. Let cool before spooning over top of cake.

BANANAS FOSTER LAVA CAKE

Steps:

• Preheat oven to 425°F

RECIPE: BANANAS FOSTER KING CAKE

Steps:

• Make the dough: In a small saucepan over low heat, warm 1 cup of the milk and the butter until the butter is melted and the mixture is warm to the touch. Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let it sit until foaming, 8 to 10 minutes.
• With the mixer on medium speed, add the sugar, salt, vanilla and 3 of the eggs, and mix until smooth. With the motor running, slowly add the flour and mix until just incorporated, 5 minutes. Increase the speed to medium high and beat until a dough ball forms, 4 to 6 minutes. Cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
• While the dough is rising, make the filling: In a large skillet, heat the brown sugar and butter on medium-high heat until the sugar dissolves, 2 minutes. Add the cinnamon, rum and salt, and cook, stirring constantly, until the cinnamon is fragrant and the mixture has thickened, 2 minutes. Add the bananas to the skillet and gently toss to coat in the sauce, cooking for 2 minutes more. Transfer to a medium bowl and mix in the cream cheese and flour until smooth, breaking up the bananas as you mix. Let cool completely.
• Preheat the oven to 350º and line a baking sheet with parchment paper. Divide the dough in half. On a lightly floured surface, roll out 1 piece into a 10-by-18-inch rectangle that's ¼ inch thick. Spread half of the banana mixture over the entire surface. Starting at one long end, roll the rectangle into a log. Repeat with the remaining dough and filling. Braid the two together and stretch the braid to 18 inches long. Connect the ends to form a 9-inch circle and transfer to the prepared baking sheet.
• In a small bowl, whisk together the remaining tablespoon of milk with the remaining egg. Brush the top of the dough completely with the egg wash. Bake until golden brown, 40 minutes. Let cool completely, then insert a chocolate liquor bottle into the cake by making a small hole in the bottom.
• Make the glaze: In a small bowl, whisk the milk, rum, confectioners' sugar and vanilla until smooth. Pour the glaze over the cake and decorate with sanding sugars. Let the glaze set slightly for 10 minutes, then slice and serve.

BANANAS FOSTER CAKE

Steps:

• To make the Yellow Cake, adjust the oven rack to the middle position and heat to 350 degrees F. Grease three 8-inch- round cake pans, line with parchment paper, then grease the paper. Whisk the flour, baking powder, baking soda, salt and 1½ cups of sugar together in a bowl. In a second bowl, whisk together the buttermilk, melted butter, egg yolks, oil and vanilla.
• Using a stand mixer fitted with a whisk attachment, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip the whites into soft billowy mounds, about 1 minute. Gradually add the remaining ¼ cup of sugar to the whites and whip until glossy and stiff peaks form, 2 to 3 minutes; transfer to a third bowl. Add the flour mixture to the now-empty mixer bowl and mix on low speed, gradually adding the buttermilk mixture and mixing until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Scrape down the bowl, then mix on medium-low speed until smooth and fully incorporated, 10 to 15 seconds.
• Using a rubber spatula, stir one-third of the whites into the batter, gently folding in the remaining whites until no streaks remain. Divide the batter evenly between the prepared pans and smooth the tops with the rubber spatula, gently tapping the pans on a counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes, switching and rotating the pans halfway through baking. Let the cakes cool in the pans on a wire rack for 10 minutes. Remove the cakes from the pans, discarding the parchment, and let them cool completely on a rack, about 2 hours.
• Caramel and Banana Filling ½ cup dark rum ½ cup packed (3½ oz.) dark brown sugar Pinch of kosher salt 2 Tbsp. unsalted butter, chilled 4 ripe bananas ⅛ tsp. ground cinnamon
• To make the filling, cook the rum, sugar and salt in a 10-inch skillet over medium-low heat, stirring frequently, about 7 to 10 minutes, then remove the caramel from the heat. Whisk 3 tablespoons of the caramel with butter in a small bowl until combined; set aside and let cool. Peel 2 bananas and cut them into ¼-inch slices, adding the sliced bananas and cinnamon to the remaining warm caramel in the skillet, stirring gently to combine, then set aside and let cool.
• Frosting 20 Tbsp. (2½ sticks) unsalted butter, cut into 20 pieces and softened ⅛ tsp. salt 2½ cups (10 oz.) confectioners' sugar ¼ cup dark rum 1 tsp. vanilla extract
• For the frosting, use a stand mixer fitted with a paddle to beat the butter and salt on medium- low speed until smooth, about 10 seconds. Slowly add the sugar and continue to mix until smooth, about 2 minutes. Add the rum and vanilla; mix until incorporated, about 1 minute. Increase the speed to medium-high and beat the frosting until light and fluffy, about 5 minutes.
• To serve: Place 1 cake round on a platter and spread half the banana filling over the top. Repeat with another cake layer and remaining filling. Top with the remaining cake layer and spread frosting evenly over the top and sides of the cake. Just before serving, peel the remaining 2 bananas, cut into ¼-inch slices, and shingle around the top edge of the cake. Pour the reserved caramel-butter mixture over the bananas, allowing the excess to drip down the sides of the cake.

BANANAS FOSTER CAKE

Steps:

• Cake: preheat oven to 350°; beat butter and sugars at medium speed with an electric mixer until fluffy.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
• Stir in the mashed bananas and vanilla.
• Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking.
• Bake for 25 minutes or until a pick comes out clean.
• Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
• Meanwhile, prepare glaze: bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly.
• Cook, stirring constantly, 1 minute or until sugar dissolves; stir in butter, rum, and cinnamon.
• Frosting: beat cream cheese and butter at medium speed with an electric mixer until smooth.
• Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
• Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes.
• Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
• Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
• Top with third cake layer; frost top and sides of cake with remaining frosting.
• Garnish, if desired.

CAMPFIRE CHOCOLATE BANANAS

Steps:

• Make a cut through the banana peel and split it lengthwise, careful not to cut all the way through.
• Push the chocolate and marshmallows carefully into the cut in the banana.
• Wrap the bananas in a small piece of foil to protect them from the ash.
• Place the banana directly over the hot coals of a barbecue, or along the outer edge of a campfire. Cook for 5 to 10 minutes.
• Remove from the heat and let cool slightly. Open the foil and enjoy.