BOLO DE BANANA CARAMELIZADA (CARAMELIZED BANANA CAKE)
Overripe bananas? Do not throw them away. Look what you can do with them.
Provided by rbdemedeiros
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with butter; dust with flour, shaking off excess.
- Beat 2 cups sugar, oil, and eggs with an electric mixer until creamy. Beat in milk. Add 2 cups flour and baking powder; beat until batter is smooth.
- Combine 3/4 cup sugar and water in a small saucepan. Simmer until sugar dissolves and syrup is clear and thick, 15 to 20 minutes.
- Pour syrup into prepared baking pan. Arrange banana halves on top. Pour batter over bananas.
- Bake cake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 10 minutes before inverting onto a platter.
Nutrition Facts : Calories 730.9 calories, Carbohydrate 110.2 g, Cholesterol 73.5 mg, Fat 31 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 227 mg, Sugar 78.7 g
CARAMELIZED BANANA LOAF CAKE
Make and share this Caramelized Banana Loaf Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 325°F Grease a 5-by-9-inch loaf pan. Trim both ends off each of 3 bananas to fit crosswise in the pan; reserve the ends. Halve the long banana pieces lengthwise; peel and transfer to a plate.
- In a large, heavy skillet, bring 1/4 cup sugar and 2 tablespoon water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the long banana pieces cut side down and cook over low heat for 1 minute; transfer to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
- In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla.
- In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on a rack for 10 minutes; invert the cake onto a platter and let cool completely.
Nutrition Facts : Calories 446.1, Fat 23.3, SaturatedFat 5.2, Cholesterol 45.4, Sodium 180, Carbohydrate 57.1, Fiber 2.5, Sugar 33.5, Protein 4.6
CARAMELIZED BANANAS
Steps:
- chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
BANANA CARAMEL CAKE
Provided by Food Network
Time 45m
Yield 16 servings
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick cooking spray.
- BEAT cake mix, cinnamon, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in mashed bananas. Stir in nuts. Spread in prepared pan.
- BAKE 34 to 36 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm. Top each serving with sliced bananas. Drizzle with caramel syrup.
BOLO DE BANANA CARAMELIZADA (CARAMELIZED BANANA CAKE)
Overripe bananas? Do not throw them away. Look what you can do with them.
Provided by rbdemedeiros
Categories Banana Desserts
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with butter; dust with flour, shaking off excess.
- Beat 2 cups sugar, oil, and eggs with an electric mixer until creamy. Beat in milk. Add 2 cups flour and baking powder; beat until batter is smooth.
- Combine 3/4 cup sugar and water in a small saucepan. Simmer until sugar dissolves and syrup is clear and thick, 15 to 20 minutes.
- Pour syrup into prepared baking pan. Arrange banana halves on top. Pour batter over bananas.
- Bake cake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 10 minutes before inverting onto a platter.
Nutrition Facts : Calories 730.9 calories, Carbohydrate 110.2 g, Cholesterol 73.5 mg, Fat 31 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 227 mg, Sugar 78.7 g
ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE
You've seen an ordinary bundt cake. You've tasted it too, and although there's nothing wrong with the classic cake, it can go a whole lot further in delicious flavor. Our banana bread bundt cake is the new incredible on the block. Adding a salted caramel glaze on top takes this banana bundt cake to all-new levels of delicious. You won't believe it only takes 20 minutes of prep to make a dessert that goes down like heaven.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
- Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- Drizzle cake with caramel topping. Sprinkle with kosher salt.
Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 10 g, TransFat 0 g
BANANA-CARAMEL CAKE
Banana cake + caramel icing = heaven on a plate. Overripe bananas are a must in this recipe. Country Living Newsletter November 27, 2008 edition. When you make the icing, be sure to have a candy thermometer on hand, it will help you get this icing right every time. Cool the cake pans on a wire rack for 15 minutes.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 1 9" Frosted Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE THE CAKE:.
- Preheat oven to 350ºF.
- Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
- Dust with flour, tap out any excess, and set aside.
- Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
- In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
- Add the sugar and continue to beat for 2 more minutes.
- Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
- Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
- Mix just enough to blend the batter after each addition.
- BAKE THE CAKE:.
- Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
- Cool in the cake pans on a wire rack for 15 minutes.
- Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
- PREPARE THE ICING:.
- In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
- Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
- Remove from heat and cool the caramel mixture to 140º F.
- Place the butter on top of the cooled caramel mixture.
- Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
- ICE THE CAKE:.
- Use a serrated knife to trim the mounded side of the cake layers, if necessary.
- Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
- Place 1 cup Caramel Icing on top of the layer and spread evenly.
- Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
- Apply icing immediately.
- ENJOY!
Nutrition Facts : Calories 639.2, Fat 24.7, SaturatedFat 15.1, Cholesterol 109.5, Sodium 316, Carbohydrate 102.6, Fiber 1, Sugar 76.8, Protein 4.7
EASY CARAMELIZED BANANAS
These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted macadamia nuts for dessert. You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana.
Provided by Maito
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice bananas into thick coins or lengthwise strips, depending on your preference.
- Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
- Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
- Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
- Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
- Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
- Soak pan in hot water to facilitate cleaning.
BANANA CARAMEL CAKE
Adapted from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Now if only I could make this into a frozen dessert cause I love this combination.
Provided by Topher
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Butter and flour a tube pan or a bundt pan that can hold 12 cups.
- Preheat the oven to 350 degrees F.
- Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
- In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
- Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
- Add the vanilla extract and mix for another 30 seconds.
- With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
- Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
- Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
- About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
- Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
- Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
BOLO DE BANANA - BANANA CAKE
An unbelievely delicious cake made by Lucia Ceresini, a friend from Brazil. I cannot begin to describe it other than WOW! Since the recipe was in Lucia's "head"... the recipe below is a combination of Lucia's handwritten recipe and my asking questions for clarification. Believe me, it was worth the effort!
Provided by Impera_Magna
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown sugar in large pot until sugar melts.
- NOTE: Add just enough water to make a heavy syrup (I had to give an amt!).
- Pour syrup into Bundt pan and turn to spread over bottom and sides.
- Slice bananas length-wise into four thin slices; sprinkle with cinnamon; lay banana slices up the sides of the bundt pan (outside and center).
- NOTE: According to Lucia, don't sprinkle cinnamon on the "outside" of the bananas as it turns it dark.
- CAKE: Mix together 3 egg yolks, butter, and sugar; beat til light.
- Stir in milk, flour, & baking powder.
- In a separate bowl, beat egg whites until stiff; fold into cake batter.
- Bake at 375 until cake is done (toothpick comes out clean).
- NOTE: Lucia said to bake for 20 minutes but it may take longer.
- Let cool in pan; carefully invert onto cake plate/serving platter.
- "Slice the cake and delight in it's taste" - Lucia Ceresini 10-28-98.
Nutrition Facts : Calories 880.4, Fat 9.5, SaturatedFat 5.1, Cholesterol 98.8, Sodium 221.8, Carbohydrate 195.4, Fiber 3.6, Sugar 148.5, Protein 9.2
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