Kahlua Banana Brunch Cake Recipes
KAHLUA BANANA BREAD RECIPE - (4.3/5)
Provided by á-11135
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a standard 9X5 inch loaf pan with nonstick baking spray. Set aside. Place the granulated sugar and softened butter in the bowl of an electric mixer. Beat on high to cream, until the mixture is light and fluffy. Then scrape the bowl and mix in the bananas and eggs. With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Then scrape the bowl again and mix in the shredded coconut. Scoop the batter into the loaf pan. Bake for 45-60 minutes, until a wooden skewer inserted deep into the center comes out clean. Allow the banana bread loaf to cool in the pan for 10 minutes. Then flip it out onto a cooling rack set over a piece of wax paper. While the loaf is cooling in the pan, whisk the powdered sugar and Kahlua together until very smooth. Once you've flipped the loaf out of the pan, poke holes in the the top of the loaf with a wooden skewer to let the Kahlua glaze seep down inside. Then pour the glaze over the top of the loaf. You can use the wax paper to pour the drippings back over the loaf for an extra glaze coating, if you like. Allow the glaze to dry before cutting.
KAHLUA BANANA BRUNCH CAKE
Make and share this Kahlua Banana Brunch Cake recipe from Food.com.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 10 inch tube pan well.
- Cream butter and sugar until fluffy.
- Beat in flour, 1/2 cup at a time.
- ,with remaining ingredients except coconut and nuts.
- Beat on low speed until mixture is well blended.
- On medium speed, beat 2 minutes scraping bowl as you beat.
- Turn into prepared pan.
- Bake 45 to 50 minutes or until golden brown.
- Remove from oven and let stand 10 minutes.
- Invert on cake rack and cool.
- When fully cooled dust with confectioner's sugar if desired.
Nutrition Facts : Calories 614, Fat 28.6, SaturatedFat 14.7, Cholesterol 124.1, Sodium 681.6, Carbohydrate 76.6, Fiber 2.8, Sugar 39, Protein 9.1
BANANA BRUNCH CAKE
I use this recipe a lot with over ripened bananas. I got it out of an electric cooperative newsletter years ago. If I have overripened bananas, I stick them skin and all in the freezer. When I want to make this, I take them out and defrost them in the microwave. (Per reviewers suggestions, I have doubled the topping ingredients)
Provided by SweetsLady
Categories Breads
Time 45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 and grease 13x9 pan.
- Combine Bisquick, 3/4 cup brown sugar, and cinnamon.
- Add bananas, milk, egg, and oil. Mix well.
- Spread into prepared pan. Combine nuts, 1/2 cup brown sugar, and butter. Sprinkle evenly over batter. (small clumps).
- Bake 30 minutes or until golden brown and toothpick stuck in center comes out clean.
- Cool and enjoy!
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