Banana Butter Pecan Cake Recipes

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.

Steps:

• On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs., Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once., Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans.

Steps:

• Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray., In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled)., In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans., Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans.

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch Bundt® pan or tube pan. Combine cake mix, eggs, banana, oil, sugar, milk and vanilla in large bowl. Beat with an electric mixer at medium speed for 2 minutes. Stir in 1 cup pecans by hand. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely. Spread frosting on cake and top with remaining pecans.

Steps:

• Preheat oven to 350. Grease and flour 10-inch Bundt or tube pan.
• For cake, combine cake mix, eggs, bananas,oil, sugar, milk and vanilla extract in large mixing bowl.
• Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup chopped pecans.
• Pour into prepared pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• For frosting, place 1 cup coarsely chopped pecans and butter in skillet.
• Cook on medium heat, stirring until pecans are toasted.
• Combine nut mixture and frosting in small bowl.
• Cool until spreading consistency.
• Frost cake.

Steps:

• Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
• Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

Steps:

• Prepare the pecans: Preheat the oven to 350°.
• Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
• Watch carefully near the end to avoid burning.
• Remove from pan and set aside.
• Grease and flour three 8 or 9-inch round layer cake pans.
• Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
• Beat in the 2 cups of sugar, creaming well.
• Beat in the eggs one at a time, beating well after each addition.
• Sift together the flour, baking powder and salt.
• Add the 2 teaspoons of vanilla to the milk.
• Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
• Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
• Divide batter equally into the prepared pans.
• Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Cool and remove from pans.
• Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
• Stir until all of the flour has been moistened or at least colored a little by the butter.
• Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
• Continue until all the milk is in and the mixture is thickened and smooth.
• Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
• Cool completely.
• When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
• Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
• Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
• Fill and frost the top of the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
• Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
• Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
• Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• Blend all ingredients in larger mixer bowl. Beat 4 minutes at med speed.
• Pour into greased and floured 10 bundt pan. Bake at 350 for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan.
• Do not under bake. Cool in pan 15 minutes. Remove and cool on rack.
• Top with confectioners Glaze and additional banana slices.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.