formido/recipes-20k huggingface dataset:
banana cake with cream cheese frosting
preheat oven to 350f
lightly grease and flour a 13x9-inch baking pan , shake out excess flour
place cake mix , brown sugar and cinnamon in a large mixing bowl
add mashed bananas , one cup of water , oil , eggs and if desired , liqueur
blend with electric mixer on low speed 1 minute
stop mixer and scrape down side of bowl with rubber spatula
beat 2 minutes at medium speed until well blended
pour into prepared pan , place on center rack of oven
bake until lightly browned , about 40 minutes , toothpick inserted in center comes out clean remove from oven , cool on wire rack
frosting: place cream cheese and butter in large mixing bowl
blend with mixer on low until combined
add powdered sugar a little at a time , and blend on low speed until well mixed
add flavoring and blend until fluffy
use at once to frost cake
banana cake with cream cheese icing
cake: combine first 4 ingredients, add sugar , margarine and 1 / 4 cup buttermilk , and bananas, beat for 2 minutes on med speed, add eggs , vanilla and 1 / 4 cup buttermilk, beat 1 minute on med speed, spread evenly in 2 greased round cake pans, bake at 350 for 30-40 minutes, cool 10 minutes, then remove from pan and cool completely, frosting: beat cream cheese and margarine together on med speed, add icing sugar , beating til smooth, fill and frost cake, decorate as desired
banana cake with crunchy n dizi and banana whipped cream
preheat the oven to 350f
butter and flour a 9-inch square baking pan
combine the flour , baking powder , baking soda , and salt in a medium bowl and set aside
in a large bowl , beat the butter , sugar , lemon zest , and vanilla with a mixer until fluffy
add the eggs one at a time , mixing well after each addition
stir in the banana , and then the flour mixture into the batter , alternating with the yogurt , until blended
pour the batter into the prepared pan and bake for 45 to 50 minutes , until golden and a knife inserted in the center comes out clean
let the cake cool in its pan for 10 minutes , then remove from the pan and set on a wire rack to finish cooling
n'dizi
preheat the oven to 400f
warm a skillet over medium-high heat and add the banana rounds and water to the skillet , cover and let steam for 1 minute
drain the liquid
dip the banana rounds in melted butter , coat with chopped nuts and set on a baking tray
bake for 4 minutes , then flip the rounds and bake for 4- 6 minutes until the peanuts are roasted
banana whipped cream
beat the cream , vanilla and confectioners' sugar until stiff peaks formand then fold in the mashed banana
to serve , cut the cake into squares and top with the banana whipped cream and crunchy n'dizi
banana cake with crunchy top
preheat oven to 350f, grease a 13x9 inch cake pan, cake: combine flour , baking powder , baking soda and salt in large bowl, add sugar , butter , 1 / 4 cup buttermilk and bananas, beat for 2 minutes with wooden spoon, add eggs , vanilla and 1 / 4 cup buttermilk, beat for 1 minute, spread batter evenly in prepared pan, bake for 30 to 40 minutes or until tootpick inserted in center comes out clean, topping: while cake is baking , prepare topping, melt butter in small saucepan, stir in remaining ingredients thoroughly, remove cake from oven and immediately spread toping evenly over cake, broil 6 inches below element for 2 to 3 minutes or until bubbly and golden
banana cake with crunchy topping
sift flour , baking powder , soda , salt and sugar in a mixing bowl
cut in shortening until mixture resembles coarse crumbs
add in mashed bananas and sour milk
mix by hand 300 strokes or in a mixer at low speed for 2 minutes
add eggs and vanilla
beat for 1 minute on low speed or by hand 150 strokes
spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom bake at 375 degrees for 35-42 minutes
while the cake is cooking prepare crunchy topping
cream butter and sugar
add coconut and nuts
remove cake from oven and turn dial to broil
spread crunchy topping over hot cake and broil until sugar is bubbly and topping is browned
banana cake with homemade pudding icing
to make cake: mix margarine , sugar and eggs together
in separate bowl mash the bananas and add the milk
once mixed , add the banana mixture to the margarine , sugar and eggs
in separate bowl mix the remaining dry cake ingredients
mix the dry and wet cake ingredients together
pour into 9 x 13 inch pan and bake at 350 degrees fahrenheit for 35 - 40 minutes
cool to room temperature
to make icing: mix the flour , milk and sugar in a small sauce pan
cook to boiling stirring continuously
cool to room temperature
in a separate bowl whip the margarine , shortening and vanilla
mix the cooled pudding mixture with the whipped marg / shortening mixture until fluffy
top cooled cake with icing and enjoy !
banana cake with most excellent caramel frosting
preheat oven to 375 for glass or light metal pan
350 for dark metal or coated pan
position a rack in the middle of the oven
grease and flour a 9x13" pan
put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2 / 3 cup line
set aside
mash bananas with a fork , adding the remaining tablespoon of lemon juice to them as you mash
set aside
combine cake mix and baking soda in a large mixer bowl and stir
add bananas , softened butter , lemon-milk mixture , eggs , and vanilla
beat at low speed about 30 seconds until moistened
turn speed to medium and beat another 4 minutes
pour batter into prepared pan and place in oven
for glass or metal pan , bake at 375 degrees for 28 to 33 minutes
for dark metal or coated pan , bake at 350 degrees for 31 to 33 minutes
cake should be pulling away slightly from edges of pan when done , and the center should spring back when lightly touched with finger
check for doneness at lowest time , but don't move cake in oven before then as it may fall
cool in pan on wire rack , then frost
for frosting:
spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned
watch carefully to avoid overcooking ! set aside while you prepare frosting
have all frosting ingredients ready so you can move quickly while making the frosting , or it may set up before you can smooth it on the cake
in a small saucepan , thoroughly mix brown sugar and flour
add butter and milk , and set over medium-high heat until mixture comes to a rolling boil
boil exactly 1 1 / 2 minutes
remove from heat
cool 5 minutes
beat briefly with a wooden spoon until it begins to thicken
mix in vanilla and continue beating until frosting is the consistency of thick honey , no more than 1 to 2 minutes
immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up
quickly sprinkle with toasted pecans
you can serve immediately
although frosting may take several hours to completely set
banana cake with orange icing
in bowl , cream margarine
add sugar and beat well
add eggs one at a time , beating well after each addition
beat in vanilla , bananas , and orange rind
mix together flour , baking powder and baking soda
beat into egg mixture alternately with milk
spray tube pan or 9 inch sqare pan with nonstick coating
spoon in batter
bake in 350 oven for 40 minutes or until cake springs back when pressed in center
let cool in pan for 10 minutes
remove from pan and let cool on rack
orange icing:
in small bowl , combine sugar , yogurt , orange rind and juice
mix until smooth
spread over cake
cut into wedges
banana cake with peanut butter frosting
heat oven to 350 degrees f
grease and flour a bundt pan
in large bowl , combine all cake ingredients , beat on low speed until moistened , then beat 2 minutes at medium speed
pour batter into greased / floured pan
bake cake at 350 degrees f for 45-55 minutes , or until toothpick comes out clean
cool in pan 10 minutes
remove from pan and cool for 45 minutes , or until completely cooled
microwave frosting on high for 25-35 seconds , or until thin consistency
immediately stir in peanut butter
drizzle warm frosting over cake
banana cake with poppy and lemon cream
preheat oven to 350f grease and flour a round pan of 9 inches
in the food processor or the way you want , reduce in a puree the bananas , buttermilk and vanilla
set aside
in a bowl , cream the butter and sugar for 2 minutes with a mixer
add egg and beat well
add dry ingredients alternating with the banana mixture
mix at medium speed for 1 1 / 2 minute
pour the dough in the pan and cook in the center of oven for about 40 minutes
remove from oven
let rest 5 minutes and unmold on a rack
whisk the cream until is is thick while adding sugar
add poppy seeds and lemon zest , mix and put on the cold cake
garnish with banana slices
banana cake with pudding icing
grease and flour the bottom of a 9x13 cake pan
blend together all cake ingredients and pour into prepared pan
bake at 350 degrees for 30-35 min
, until toothpick inserted in center comes out clean
let cool
meanwhile , prepare icing
place all icing ingredients into medium-sized bowl
mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread spread on top of cooled cake
refrigerate entire cake for a few hours before serving for best taste , and serve cold
banana cake with rum icing
preheat oven to 350f
bring margarine to room temp and cream for a minute or two on medium speed
slowly start adding the sugar followed by the pudding mix and vanilla
cream for at least two minutes on medium speed and give the bowl a couple of scrape downs
sift together flower , baking powder , soda and salt in a separate bowl
in another bowl mix the bananas and milk
on low speed start adding the flour mixture to the sugar mixture in four additions , alternating with the banana mixture until everything is mixed together and smooth
blend in eggs one at a time until mixed , dont over mix
to bake in a 9x13 spray pan with pam non stick cooing spray and bake approximately 35 to40 minutes or until it is slightly firm to the touch , it should have a nice golden yellow color to it , if it turns brown youve burned it
you may also use two 9 rounds or make cupcakes
icing: combine the cream , milk and vanilla in a small saucepan and bring to a simmer over medium-high heat
add the flour and cook , whisking constantly , until thickened to a paste , about 2 minutes
make sure the milk is hot enough to dissolve the flour or you will get chunks
you will also get chunks if you are not whisking hard enough
scrape into a bowl , cover and refrigerate until very cold , at least 2 hours
combine the butter and sugar and beat until the mixture is very fluffy , about 3 minutes
add the cold paste , a few tablespoons at a time to the butter mixture and whip until light and fluffy
add 2 to 4 tablespoons of spiced rum depending on how strong you like it
i like a lot of rum in mine
spread on cooled cake and enjoy !
banana cake with walnuts  vietnamese chuoi nuong
preheat oven to 160degc
beat eggs and sugar together in electric mixer until mixture is thick and pale - use a fairly low speed
pour cream into the bowl and beat for a few seconds longer
sift flour , add to bowl and stir with wooden spoon
peel bananas and smash with the flat side of a chopper , but do not mash , add to batter with nuts and the coconut mixed with the milk
stir only until all ingredients are combined
grease 2 x 20cm pans and dust with breadcrumbs , shaking out excess and cook for 1 hr or until top brown , usually 1 to 1 1 / 4 hours
serve warm or cold
banana cake x
preheat oven to 350 degrees
grease and flour two cake pans and set aside
mash banana and set aside
combine cake mix and baking soda in the large bowl of an electric mixer
add the rest of the ingredients and beat on low speed until combined
beat at medium speed for 4-5 minutes
divide batter between the two pans and bake 30-35 minutes or until center of cake springs back with lightly tapped
allow to cool on a wire rack and frost
banana cake omani style  with variations
in a mixing bowl , beat the butter , sugar , eggs and vanilla
when it is well mixed , add the mashed bananas and mix inches
in a separate bowl combine the flour , baking powder and baking soda
gradually add the flour mixture to the wet mixture , beating a little after each addition
pour into a lightly greased and floured 9" x 13" cake pan and bake at 350 degrees for about 25 minutes or until a knife inserted near the center comes out clean
variation 1: add 3 / 4 cup chopped walnuts
variation 2: for a chocolate swirled cake divide the batter in half
to one half add 1 / 4 cup baking cocoa
spread the plain half of the batter into the baking pan
spoon on the cocoa batter and swirl with a knife
bake as per instructions
variation 3: for a chocolate banana cake add 1 / 2 cup of baking cocoa to the batter with the flour
bake as per instructions
banana caramel bars
for crust , combine flour , sugar and baking powder in a bowl, cut in margarine with pastry blender until mixture resembles coarse meal, slowly stir in egg , mixing with a fork until crumbly, pat half the mixture in 13 x 9 inch baking pan to form crust, for filling , mash banana, stir in caramel topping and mix well, pour over crust , spreading evenly, sprinkle remaining crust mixture over banana / caramel filling, pat gently, bake in 375 degree oven for 35 minutes , or until golden brown, cool on rack, cut into bars when cooled
banana caramel board shorts
scoop the ice cream into a bowl
slice the bananas into rounds and scatter them over the ice cream
drizzle the caramel sauce over the bananas
scatter the macadamia nuts on top
and finally , dispense about 1 / 2 the can of whipped cream on the top of the entire affair
you may want to also make this into individual servings
banana caramel cake
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
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
banana caramel cheesecake
crust : for crust , preheat oven to 350 degrees f
and grease the bottom of a 9-inch springform pan and wrap the pan in foil
in a food processor , pulse oatmeal cookies with pecans until an even crumble
add melted butter and pulse to combine
press into the bottom of prepared springform pan and bake for 12 minutes
allow to cool while preparing bananas
banana layer : for bananas , heat a saut pan over medium-high heat and add butter and brown sugar , stirring until melted and bubbling
stir in vanilla and rum and add bananas
stir just to coat and warm and pour into cooled crust
cheesecake : for cheesecake , beat cream cheese until fluffy , scraping down the sides of the bowl often
add brown sugar in 2 additions , beating well after each addition
beat in butter
add eggs , one at a time , and beat well after each addition
stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan
bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it , to come halfway up the pan
bake for 30 minutes , then reduce oven temperature to 325 degrees f
and bake for another 30 to 40 minutes , until filling puffs just slightly around edges but still moves a little in center when shaken
remove pan from water and allow to cool for 2 hours before refrigerating overnight
caramel topping : for caramel topping , combine sugar , water and corn syrup or lemon juice in a pan
bring to a boil without stirring and cook , uncovered , until it turns a rich amber colour
while cooking , occasionally brush down the sides of the pot with a brush dipped in cool water
once sugar has reached desired colour , remove from heat and carefully stir in whipping cream
return to medium heat and simmer until reduced by a third , stirring occasionally , about 5 minutes
chill until thickened but still fluid , about 15 minutes
pour caramel over cheesecake and chill completely
to serve , run a knife carefully along the inside of the pan to loosen , remove pan and slice with a hot , dry knife
banana caramel chocolate chunk cake
pre-heat the oven to 180c / 350f
grease and flour a 12 cup tube or bundt pan , shaking out all the excess flour
sift together the flour , cinnamon , nutmeg , cloves , salt and baking soda
set aside
beat together the eggs , caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified , about 2 to 3 minutes
beat in the vanilla essence
slowly beat in the dry ingredients , scraping down the bowl to make sure it all gets mixed in well
fold in the pecan nuts , chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up
scrape into the prepared pan
bake for 50 minutes
test with a wooden skewer to see if it is done
it should come out clean if it is
if not , bake for an additional 5 to 10 minutes
in the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil
simmer for about 10 minutes while you are waiting for the cake to finish
remove the cake from the oven and poke holes all over the hot cake and spoon the caramel glaze over the top , stopping every now and then to let the cake absorb it
if it starts to pool , poke some more holes in the cake
let cook completely in the pan on a wire rack before removing and unfolding it onto a plate
i then put another plate on top and flip it over until the flat side is on the top again
delicious !
banana caramel chocolate won tons
chop bananas
sprinkle sugar over bananas
place a won ton wrapper on a smooth surface , and place 1 tbsp of banana in the middle
with your finger , rub water on the edge of the wrapper , then fold one side over to make a triangle and press edges together to seal
place wontons in hot oil , and fry for about 2 minutes on each side or until golden
let cool for about 5 minutes or so
place on a plate and drizzle with caramel and chocolate sauce , and top with whip cream
banana caramel fluff
preheat oven to 350 degrees f
in a small bowl , combine bananas , vanilla and melted butter , until bananas are well coated
on a cookie sheet , unroll two crescent rolls , leaving the two triangles attached to form a square
place 1 / 4 of banana mixture in the center of each pair of rolls
bake for 11 to 13 minutes , or until pastry is golden brown
heat caramel topping and drizzle over dessert
serve warm
banana caramel loaf
preheat the oven to 170c / 150c fan-forced
lightly grease a 6cm-deep , 10cm x 20cm loaf pan
line the base and sides with baking paper , allowing a 2cm overhang at long ends
sift flour and bicarbonate of soda into a bowl , add sugar and stir to combine
place milk , eggs and vanilla in a jug and whisk to combine
fold milk mixture and banana into flour mixture and pour into a prepared pan
bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre of the cake comes out clean
stand cake in pan for 10 minutes
turn out on to a wire rack to cool
to make the icing: place the brown sugar , butter and milk in a saucepan over low heat
cook , stirring , for 2 minutes or until sugar dissolves
increase the heat to medium
and bring to boil
reduce heat to low
and cook for 2 to 3 minutes or until slightly thickened
remove from heat
stir in icing sugar until smooth
cool for 10 minutes the spread loaf with icing
banana caramel parfait
place biscotti in a ziplock bag , crush with rolling pin
remove lid from caramel topping and microwave for 30 secs until melted
slice the bananas and set aside
scoop 1 / 4c of ice cream into a parfait glass and top with sliced bananas then a lil caramel followed by a lil whipped topping
create another layer same order , then top with a little bit of the biscotti and caramel for presentation ^_^
so simple ! try this recipe with different flavor combinations like chocolate biscotti , ice cream , whipped topping and chocolate sauce
kids love this and you're getting them to eat fruit ^_^
banana caramel pecan crepes
mix together all ingredients for the crepes
heat a small skillet over med high heat and spray with non-stick cooking spray
pour 1 / 4 cup of batter in skillet and swirl around to coat the bottom of the pan
when the crepes begin to pull away from the side of the pan flip crepe and cook for about 30 seconds
remove from pan and set aside
melt butter in a large nonstick skillet over medium-high heat
add pecans
saute 1 minute
add bananas
saute 2 minutes
drizzle with 1 / 3 cup syrup
cook 1 minute
remove from heat
spoon about 1 / 3 cup banana mixture into the center of each crepe
fold sides and ends over
place on a serving platter , seam sides down
drizzle with remaining syrup
banana caramel pecan crumble crisp
peel and slice bananas lengthwise, layer apples and bananas alternatively in 16cmx13cm baking dish, melt butter in a saucepan, add brown sugar and stir till dissolved, simmer for 2 minutes stirring occasionally, remove from heat and add juice, return to heat and simmer for 2 minutes, pour over fruit, combine topping ingredients and make crumbly with your hands, sprinkle over fruit, bake in a moderate oven for 20 minutes or till crumble is golden
banana caramel pie
mix sugar , flour and salt in saucepan, stir in cold water and egg yolks, beat smooth, gradually stir in boiling water, cook , stirring constantly for about 3 minutes until smoothly thickened, stir in butter , vanilla and evaporated milk, cool slightly, pour into baked pie shell, shortly before serving , slice bananas and arrange over filling, top with whipped cream or meringue
banana caramel pudding cake
preheat oven to 350
combine brown sugar and 2 teaspoons flour , set aside
combine 1 1 / 3 cups flour and next 7 ingredients in a medium bowl , stir with a wire whisk
make a well in the center of mixture
combine banana and next 3 ingredients , add flour mixture , stirring just until moist
pour batter into a 8 inch square baking pan , sprinkle with brown sugar mixture
pour 1 1 / 2 cups boiling water over batter
bake at 350 for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center
serve warm
banana caramel self saucing pudding
heat the oven to 180c
sift the flour into a bowl with the sugar , baking powder and a pinch of salt
add the banana , milk , butter , egg and vanilla extract and whisk until well combined
pour the mixture into a buttered 1
5 litre baking dish
to make the sauce , put the light muscovado sugar , golden syrup and 250 ml water in a small pan and bring to the boil
pour the boiling mixture carefully over the pudding
bake for 30 to 40 minutes until it springs back when lightly pressed
vanilla ice cream is just right with this hot sticky pudding