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Banana Cream Cake with Caramelized Bananas--NEW

Recipe: Banana Cream Cake with Caramelized Bananas--NEW NEW


    This cake begins with a variation on Miracle Banana Cream Cake, but then the addition of the caramelized bananas takes it right over the top.



    For the Banana Cream Cake:
    1 box of yellow cake mix
    2 large eggs
    1, ¾ oz. box of banana cream pudding
    1 cup of orange juice
    ½ cup of vegetable oil
    1 cup of sour cream

    For the frosting:
    Now for the frosting. Go to Follow the recipe for the French buttercream (in the dessert section) or frost with your favorite white frosting. When I use the French buttercream recipe I have enough frosting to fill the hole in the middle of the cake with frosting. This comes in handy later. Not a requirement but handy.

    For the carmelized bananas:
    2 large, ripe bananas cut into quarter- inch slices. Rounds.
    Spray for your cookie sheet
    White sugar for dusting plus another 1/3 cup of sugar to make the sauce
    1 small box of raisins (1/2 cup)


    Put all of the cake ingredients in a large bowl and mix. Mix for a bit and then scrape down the sides. Then run for a full 3 minutes. The batter will be fluffy.

    Grease and flour an angel tube pan. Pour in your batter. Bake at 350 degrees for about 55 minutes or until your cake has a nice medium brown top and when tested with a toothpick you don't have any crumbs sticking. Cake is done.

    Frost your cake

    Complete this last part just before you serve the cake. You can make the cake a day ahead and frost it. You can even store it in the refrigerator. Just take it out of the cooler 1 - 3 hours before you want to serve it. While the after dinner coffee is brewing you can finish the topping for your cake.

    On a greased cookie sheet place your banana slices. Dust them lightly with sugar. Place under the broiler and broil until they form a crust on the top of each slice. They will brown like a toasted marshmallow. Keep an eye on them. This will only take a minute.

    Remove from the oven and carefully use a spatula to remove the banana slices (you should be able to do this 3 or 4 slices at a time) and transfer them to the top of your cake. Just place them on randomly. I mound them all in the middle. Nudge them off of the spatula with your finger.

    Now take the rest of the sugar and put it in a sauce pan with a 2 - 3 tablespoons of water. Heat this mixture on medium. Stir to dissolve the sugar. All you want to do is dissolve the sugar and get it hot. Then add the raisins. Take it off heat and stir.

    While the mixture is still warm drizzle it over your bananas. Some if it will run across the top of the cake and maybe even down the sides.

Serving Suggestions:

    Cut slices of your cake and serve. The warm, yummy drizzle will begin to melt your frosting. It's just plain gooey wonderful. If you have frosted the hole in the middle of the cake like I did, this gives you extra drooling frosting that you can scoop onto the cake slices. It's not gorgeous but the over-the-top taste of it makes up for lack of beautiful presentation.

Enjoy. Cheers! Zola

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