Best Banana Filling Recipes

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BANANA COCONUT PUDDING OR PIE FILLING



Banana Coconut Pudding or Pie Filling image

Rich and creamy, with an excellent, almost butterscotch-like flavor. Fairly healthy for a sweet treat. I make it gluten- and refined sugar-free, sweetening with coconut sugar.

Provided by gem bee

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 8

Number Of Ingredients 9

6 cups unsweetened vanilla-flavored almond milk
6 large egg yolks
⅔ cup coconut sugar
½ cup cornstarch
1 teaspoon sea salt
1 cup toasted unsweetened shredded coconut
¼ cup butter
1 tablespoon bourbon vanilla extract
3 bananas, sliced

Steps:

  • Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
  • Divide sliced bananas between 8 serving bowls and pour pudding over top.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 39.1 g, Cholesterol 168.9 mg, Fat 18.7 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 11.5 g, Sodium 395.7 mg, Sugar 23.9 g

BEER BATTER CREPES WITH BANANA CREAM CHEESE FILLING



Beer Batter Crepes with Banana Cream Cheese Filling image

Easy Sunday brunch. Kids love the caramel flavoring. Serve with additional whipped topping and a dash of nutmeg.

Provided by Ronn Brown

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h30m

Yield 8

Number Of Ingredients 17

1 cup all-purpose flour
1 cup stale beer, room temperature
4 eggs, room temperature
2 tablespoons vegetable oil
¼ teaspoon ground nutmeg
¼ teaspoon salt
4 bananas, sliced 1/4-inch thick
1 lemon, juiced, or as needed
1 (8 ounce) package cream cheese
¼ cup brown sugar
1 cup whipped topping
1 cup white sugar
½ cup boiling water
3 tablespoons cornstarch
½ cup water
3 tablespoons butter
8 teaspoons vegetable oil, divided

Steps:

  • Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
  • Toss bananas with enough lemon juice to coat in a separate bowl.
  • Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
  • Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
  • Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
  • Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
  • Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 61.3 g, Cholesterol 135.2 mg, Fat 27 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 13 g, Sodium 230.9 mg, Sugar 38.4 g

BANANA CREAM CREPE FILLING



Banana Cream Crepe Filling image

Make and share this Banana Cream Crepe Filling recipe from Food.com.

Provided by cookiedog

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons all-purpose flour
1/3 cup sugar
4 teaspoons cornstarch
1 dash salt
2 cups milk
2 egg yolks
1 tablespoon butter
1 1/2 teaspoons vanilla
1 large bananas or 2 small bananas, diced

Steps:

  • Combine flour, sugar, cornstarch, and salt in a small saucepan.
  • Add milk gradually.
  • Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor).
  • Blend a little of the hot mixture into egg yolks.
  • Stir yolks into saucepan. Cook 1 minute. Remove from heat.
  • Add vanilla and butter. Cool.
  • When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.

Nutrition Facts : Calories 172, Fat 6.4, SaturatedFat 3.6, Cholesterol 71.8, Sodium 85.7, Carbohydrate 24.9, Fiber 0.7, Sugar 14, Protein 4.1

BLUE RIBBON BANANA CAKE WITH CREAMY NUT FILLING



Blue Ribbon Banana Cake With Creamy Nut Filling image

Make and share this Blue Ribbon Banana Cake With Creamy Nut Filling recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time 1h

Yield 1 cake, 10 serving(s)

Number Of Ingredients 19

3/4 cup shortening
1 1/2 cups sugar
1 cup banana
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup pecans
1 cup coconut
1/2 cup sugar
2 tablespoons flour
1/2 cup cream
2 tablespoons butter
1/2 cup pecans
1/3 teaspoon salt
1 teaspoon vanilla

Steps:

  • Cream together sugar and shortening.
  • Add eggs.
  • Beat in mashed bananas.
  • Sift dry ingredients; add to creamed mixture.
  • Add buttermilk and vanilla.
  • Stir in chopped nuts.
  • Turn into 2 greased and floured 9 inch layer pans.
  • Sprinkle 1/2 cup coconut on each layer.
  • Bake in 375°F oven 25 to 30 minutes.
  • Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
  • Add nuts vanilla and salt. Cool and put between cake layers.

DELICIOUS CREPES WITH STRAWBERRY-BANANA FILLING



Delicious Crepes with Strawberry-Banana Filling image

These are extremely good and easy to make. My family makes them with a strawberry-banana filling, but other people I know put Nutella® in it, which is also good. Everybody I have made this for has loved it.

Provided by Chloe

Categories     Breakfast and Brunch     Crepes

Time 19m

Yield 8

Number Of Ingredients 8

1 cup milk
½ teaspoon salt
3 eggs
⅔ cup all-purpose flour
2 cups fresh strawberries
2 tablespoons water
2 tablespoons cornstarch
1 banana

Steps:

  • Mix milk and salt together in a 4-cup bowl. Add eggs and beat until smooth. Add flour gradually and mix completely until batter is smooth and runny.
  • Heat a 7-inch skillet over medium-low heat. Pour in 1/3 cup batter and turn the pan to spread it out evenly. Cook until set, 20 to 30 seconds. Flip and cook for 10 to 15 seconds more. Repeat with remaining batter.
  • Place strawberries in a microwave-safe bowl and cook in the microwave for 1 minute. Push strawberries through a strainer set over a bowl to extract the juice; reserve strawberries. Pour juice into a saucepan over medium-low heat. Cook until warm, about 2 minutes.
  • Mix water and cornstarch together in a bowl. Add to the heated juice; stir until thick, even, and smooth. Remove from heat and add strawberries. Slice banana and add to the strawberry mixture. Stir gently until thickened and cooled. Serve crepes topped with filling.

Nutrition Facts : Calories 114 calories, Carbohydrate 17.9 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 185.2 mg, Sugar 5.4 g

SAUTEED BANANA FILLING



Sauteed Banana Filling image

Use this recipe to make our Banana Cake with Cream Cheese Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 4

3 tablespoons unsalted butter
1/4 cup light-brown sugar
2 1/2 pounds ripe bananas, peeled and cut into 3/4-inch slices
1/4 cup bourbon

Steps:

  • Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake.

PINEAPPLE-BANANA CAKE FILLING



Pineapple-banana Cake Filling image

This is really yummy way to dress up a plain yellow cake. If I am pressed for time I will make a bundt cake and split it putting this filling in the middle. Top it with a simple glaze and sprinkle with chopped pecans....Viola dessert!

Provided by LAURIE

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons cornstarch
1/2 cup water
1/2 cup pineapple juice
1 large banana, mashed
2/3 cup crushed pineapple
2 teaspoons lemon juice

Steps:

  • Combine sugar and cornstarch with water and pineapple juice in medium saucepan.
  • Cook slowly until think and smooth, stirring to prevent lumping.
  • Mix banana, crushed pineapple and lemon juice.
  • Add to cornstarch mixture and cook 2-3 minutes.
  • Cool.
  • Spread between layers of plain cake.

COCOA CREPES WITH STRAWBERRY-BANANA FILLING



Cocoa Crepes with Strawberry-Banana Filling image

Splurge on fruit-filled fancy chocolate pancakes that are paper thin and extra delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 8

1 1/4 cups chocolate-flavored fat-free (skim) milk
1/2 cup fat-free egg product or 2 eggs
1 cup Gold Medal™ all-purpose flour
1 cup Yoplait® 99% Fat Free creamy strawberry banana or creamy strawberry yogurt (from 2-lb container)
1 medium banana, sliced
8 strawberries, sliced
1 to 2 tablespoons powdered sugar
2 tablespoons chocolate-flavored syrup

Steps:

  • In medium bowl, mix milk, egg product and flour until smooth.
  • Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. For each crepe, pour 1/4 cup batter into skillet, and quickly rotate skillet to coat bottom with batter, forming a thin layer. Cook about 2 minutes or until edge is set; turn and cook other side about 30 seconds. Repeat with remaining batter, making 7 more crepes. Stack crepes on plate to keep warm.
  • To serve, spoon about 2 tablespoons yogurt down center of each crepe. Top with one-eighth of the banana slices; roll up. Place 2 filled crepes on each plate. Top with strawberries, sprinkle with powdered sugar and drizzle with chocolate syrup.

Nutrition Facts : Calories 300, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 28 g, TransFat 0 g

KING CAKE WITH BANANA CARAMEL PECAN FILLING



KING CAKE WITH BANANA CARAMEL PECAN FILLING image

Categories     Cake     Dessert     Bake     Banana

Yield 12 slices

Number Of Ingredients 21

For the filling
1 (14-ounce) can sweetened condensed milk
½ cup roughly chopped raw pecans
1 fairly firm banana, diced into ¼-inch pieces
For the cake:
1 cup warm whole milk (105 to 110 F)
½ cup granulated sugar
2 tablespoons dry active yeast
3¾ cups all-purpose flour
1 cup (2 sticks) unsalted butter, melted
5 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 plastic baby or dried fava bean
For the icing:
2 cups confectioners' sugar
½ cup sweetened condensed milk
1 tablespoon evaporated milk
1 teaspoon almond extract

Steps:

  • 1. Prepare the caramel sauce for the filling. In the top of a double boiler, pour in the condensed milk, place over the bottom portion of boiling water, cover, reduce the heat to medium-low and simmer, stirring occasionally, until thick and caramel-colored, about 2½ hours. Cool 20 minutes before using. 2. Prepare the cake. In a bowl, whisk milk with sugar, yeast and 1 heaping tablespoon flour until smooth and the yeast is dissolved. Let rest until the mixture gets bubbly, then whisk in butter, egg yolks, vanilla, and orange zest. 3. In a separate bowl, mix remaining flour, cinnamon, and nutmeg. Fold this mixture into the wet ingredients with a rubber spatula. Once combined and the dough begins to pull away from the bowl, turn it out onto a lightly floured surface and knead by hand until smooth, about 20 minutes of kneading. Form into a ball and place in a clean bowl, covered with plastic wrap, and allow it to rise until doubled in size, about 2 hours. 4. Preheat the oven to 375 F. 5. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers pat it out into a rectangle about 30 inches long and 6 inches wide. Spoon and spread some caramel sauce across the bottom lengthwise half of the dough rectangle then sprinkle the pecan bits and banana pieces on top. Flip the top half over the filling. Seal the edges, pinching the dough together. Shape the dough into a ring and pinch the ends together so there isn't a seam. 6. Carefully transfer the ring to the prepared baking sheet and cover with plastic wrap allowing the dough to rise until doubled in size, about 45 minutes. Bake until light golden brown, about 20 minutes. (Be careful not to overcook!) Remove and allow to cool completely on a wire rack before decorating. Gently lift up the edge of the cake, and hide the plastic baby somewhere through the bottom. Decorate with icing in alternating colors of Green, Purple and Gold.

BANANA CREAM CAKE WITH STRAWBERRY CREAM FILLING



Banana Cream Cake with Strawberry Cream Filling image

Provided by Alice Parker

Categories     Fruit Desserts

Number Of Ingredients 18

3 c flour, sifted
1 Tbsp baking powder
1 tsp salt
1/2 tsp almond extract
1.5 tsp vanilla extract
1/2 tsp banana extract
1.5 c sugar
2 c heavy cream
SYRUP INGREDIENTS
1/3 c sugar
1/3 c water
4 Tbsp creme de banana
FILLING INGREDIENTS
1.5 c whipping cream
3/4 c strawberries, fresh and mashed
1 tsp grand marnier
3 Tbsp powdered sugar
1 large banana, peeled and sliced

Steps:

  • 1. Cake: Sift together flour, baking powder and salt; set aside.
  • 2. Beat eggs until light and foamy; add flavorings, then sugar gradually.
  • 3. Add flour mixture alternately with cream, beating after each addition until just smooth.
  • 4. Pour batter into two 9\" greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done; cool on racks and then brush with Simple Syrup.
  • 5. Simple Syrup: Combine sugar and water in a heavy small saucepan; bring to a boil over moderate heat, stirring constantly until sugar is dissolved.
  • 6. Remove from heat and cool to room temperature; stir in creme de banana.
  • 7. Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form.
  • 8. Add Grand Marnier and sugar and beat on high speed until spreading consistency; fold in mashed strawberries.
  • 9. Spread this mixture between layers and add sliced banana on top of bottom layer.
  • 10. Add remaining mixture on top and sides of cake.

BANANA CAKE- STRAWBERRY HONEY FILLING & CREAM CHEE



Banana Cake- Strawberry Honey Filling & Cream Chee image

Oops! I ran out of room for the name of the cake:)... Banana Cake with Strawberry Honey Filling, Cream Cheese Frosting & Marzipan Honey Bees Making the beehive cake is very easy and allot of fun but dont let the construction of the cake overwhelm you. You can easily make this into a simple layer cake and it will still be wonderful. The strawberry honey filling adds a wonderful dimension to the cake, topped with the cream cheese frosting this cake is absolutely scrumptious. And of course the honey bees are just plain adorable :)

Provided by nadine mesch @motherchic

Categories     Cakes

Number Of Ingredients 26

1/2 cup(s) butter, softened
1 1/2 cup(s) sugar
2 - eggs
2 cup(s) flour
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking powder
1/2 cup(s) milk
1/4 teaspoon(s) vanilla
3/4 teaspoon(s) baking soda
3 - very ripe bananas, pureed
STRAWBERRY HONEY FILLING:
2 pint(s) ripe strawberries
2 tablespoon(s) honey
2 tablespoon(s) maple syrup
1 1/2 teaspoon(s) lemon juice
1/2 teaspoon(s) vanilla
CREAM CHEESE FROSTING:
3/4 stick(s) butter, softened
12 ounce(s) cream cheese, softened
1 1/2 pound(s) powdered sugar
2 teaspoon(s) vanilla
MARZIPAN HONEY BEES
1/4 cup(s) marzipan
- black food coloring
1/4 cup(s) sliced almonds
- crafting wire

Steps:

  • Preheat oven to 350 degrees. Grease and flour an 8 inch cake pan and an 8 inch metal mixing bowl. Line the cake pan with parchment paper. Set aside. Or grease and flour a 9x13 inch baking pan or two 9 inch layer cake pans.
  • In a large bowl, cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
  • To the creamed butter mixture, slowly add the milk and flour.
  • Add vanilla, baking soda and pureed bananas
  • Bake cakes for 25-30 minutes, for the 9x13 inch pan approximately 35-40 minutes.
  • Remove from oven, place on cooling racks; allow to cool and remove from pans. Slice layers in half. While cake is baking prepare the filling.
  • Strawberry Honey Filling: Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until a smooth sauce is formed. Add the remaining strawberries and pulse until chopped, but not liquefied. Set aside.
  • Cream Cheese Frosting: In a large mixing bowl combine cream cheese and butter, beat until smooth. Add sugar and vanilla, beat well.
  • Marzipan Honey Bees: Take a small piece of the marzipan and roll it between the palms of your hands until a 1 inch sized rope is shaped. Paint the stripes on the marzipan with a clean paintbrush using black food coloring. Place them on a sheet of parchment allowing them to dry. When they are no longer tacky, press 2 almond slivers into the bees to make their wings. Twist a little crafting wire, insert one end into the bottom of the bees.** The bees can be made several days ahead and stored in a sealed container.
  • To construct the cake: Place 1 8inch layer on cake plate, put a very thin layer of the cream cheese frosting (crumb coat thickness) over the cake first. This helps to keep the berry filling from seeping into your cake. (To make the crumb coat thickness: just thin a little of the cream cheese frosting with milk to an approximate consistency of mayonnaise.)
  • ** Before applying the berry filling, use some of the cream cheese frosting to build a "dam" around the edge of cake. This keeps the filling in place so it doesn't squeeze out when you put on the next layer. Place some of the strawberry honey filling on the first layer. Repeat with the remaining layers.
  • When all the layers are in place, swirl the remaining frosting on the cake in a beehive pattern. Insert the Marzipan Honey Bees Ta-Da... a wonderful, luscious springtime cake

BANANA CREAM CHIFFON CAKE WITH WHIPPED CREAM FILLING



Banana Cream Chiffon Cake With Whipped Cream Filling image

Very old cake recipe of Libbie's. Uses Wesson oil so this was probably one of their recipes. I have recipes that use just egg yolks also for your extras, or you can try egg beaters. i did for 1/2 cup of whites and added the 2 whites from eggs. this is very light cake with good flavor

Provided by Dienia B.

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 15

1 1/8 cups cake flour, sifted
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil, Wesson's
2 egg yolks
3 tablespoons water, cold
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1/2 cup banana, sieved very ripe bananas (used 1 large very ripe )
1/2 cup egg white, 4 of them
1/4 teaspoon cream of tartar
1 pint heavy cream
1 teaspoon vanilla
1/2 cup powdered sugar

Steps:

  • Sift flour, sugar, baking powder, and salt together.
  • Make a well in the dry ingredients.
  • Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
  • Beat really good.
  • Beat egg whites and cream of tartar together.
  • Beat very stiff; do not under beat.
  • Do not stir; just fold the beaten egg whites very gently into the banana mixture.
  • Pour batter into an ungreased angel food pan.
  • Bake 50 minutes. at 350 degrees
  • When baked, turn pan upside down and cool.
  • When cake is cold, split crosswise 3 times into 3 layers.
  • Spread with whipped cream filling between layers and top.
  • WHIPPED CREAM FILLING:.
  • In a chilled bowl, beat the whipping cream very stiff.
  • Add vanilla and powdered sugar gradually.

Nutrition Facts : Calories 3748.3, Fat 240.5, SaturatedFat 119.9, Cholesterol 984.1, Sodium 2113.5, Carbohydrate 365.6, Fiber 4.7, Sugar 220.4, Protein 41.3

BANANA ROLL WITH CHEESECAKE FILLING RECIPE - (4/5)



Banana Roll with Cheesecake Filling Recipe - (4/5) image

Provided by kayjayjohnson

Number Of Ingredients 16

CHEESECAKE FILLING:
11 ounces cream cheese, softened
1/2 cup sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
BANANA CAKE:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 egg yolks
1 teaspoon vanilla
1/3 cup + 1/2 cup sugar, divided
1/2 cup mashed banana (around 1 large banana)
4 egg whites
1/4 cup powdered sugar (for sprinkling over cake)

Steps:

  • Preheat oven to 375°F. Grease a 15x10x1-inch jelly-roll pan with butter. Line with parchment paper and grease with butter again, making sure to coat the entire surface and sides of the pan; set aside. FILLING: In a small bowl, combine the cream cheese and 1/2 cup sugar and beat with an electric mixer until smooth. Add the egg, milk and vanilla and beat until combined. Spread in the prepared pan; set aside. CAKE: In a small bowl, stir together the flour, baking powder and baking soda; set aside. In a medium bowl, beat egg yolks and vanilla on medium speed until thick and lemon colored. Gradually add 1/3 cup of sugar and beat well. Stir in the mashed banana. In a large, clean bowl with clean beaters, beat the egg whites on medium until soft peaks fork (tips curl). Gradually add 1/2 cup of sugar, beating on high speed until stiff peaks form (tips stand straight). Gently fold yolk mixture into beaten egg whites. Gradually sprinkle the flour mixture evenly over egg mixture and fold together just until blended. Carefully spread the batter evenly over the filling in the pan. Bake for 15 to 20 minutes or until the top springs back when lightly touched. Immediately loosen cake from sides of pan, sprinkle cake with 1/4 cup of powdered sugar and cover with a clean kitchen towel. Place a wire cooling rack, upside down, on the top of the cake. Carefully pick up both sides of the pan, while holding the rack and flip over. The cake will now be on top of the towel on the cooling rack. Carefully peel off parchment paper. Starting with the short side, roll up cake as tightly as possible (don't roll up the towel with it). Allow to cool completely on wire rack. Slice and serve. Wrap any leftover cake in plastic wrap and store in the refrigerator. Jenn's Notes: I did not forget to type salt above, the recipe really did not call for any salt. This cake is not hard to make. Follow the instructions and I know it will work for you too. I baked my cake for the full 20 minutes and it was perfect.

BANANA RUM FILLING



Banana Rum Filling image

Make and share this Banana Rum Filling recipe from Food.com.

Provided by JeriBinNC

Categories     Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

5 large ripe bananas, mashed
2 cups whipping cream
1/2 cup powdered sugar
1/3 cup light rum

Steps:

  • Beat the bananas, whipping cream, powdered sugar and rum until fluffy.
  • Spread evenly between cake layers.
  • Enjoy!

Nutrition Facts : Calories 2651.9, Fat 178.4, SaturatedFat 110.4, Cholesterol 652.1, Sodium 189, Carbohydrate 228.3, Fiber 17.7, Sugar 142.4, Protein 17.2

BANANA CAKE WITH CARAMEL FILLING



Banana Cake With Caramel Filling image

i remember my friend making this for my birthday she invited my family to come this cake is out of this world if you like bananas

Provided by Patsy Fowler

Categories     Cakes

Time 2h35m

Number Of Ingredients 15

1 box yellow cake mix
3/4 c water
1/3 c vegetable oil
3 eggs
1 c brown bananas, smashed
1/4 tsp baking soda
FOR THE CARAMEL:
15 caramels, unwraped
1/4 c heavy whipping cream
FOR THE CREAM CHEESE FROSTING:
1 stick butter softened
8 oz cream cheese, softened
4 c powdered sugar
1 tsp vanilla extract
1 Tbsp heavy cream, if needed for consistency

Steps:

  • 1. preheat oven to 350.
  • 2. line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
  • 3. you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
  • 4. mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
  • 5. increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
  • 6. fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
  • 7. make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
  • 8. heat on high in 30 second increments, stirring between each to help melt caramel.
  • 9. once caramel is completely melted, place in the refrigerator to cool completely.
  • 10. note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
  • 11. when getting ready to frost the cake, remove cooled caramel from the refrigerator.
  • 12. it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
  • 13. now it is like a thin frosting you can fill your cake with.
  • 14. make the frosting: beat butter and cream cheese until fluffy.
  • 15. slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
  • 16. mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
  • 17. to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
  • 18. if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
  • 19. pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
  • 20. evenly spread caramel on the bottom layer. place top cake layer on the caramel.
  • 21. frost the cake as directed. ( i frosted the entire cake with a thin crumb coat of frosting and then piped rosettes on the sides with my 1M tip.
  • 22. i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
  • 23. Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.

BANANA FILLING



Banana Filling image

I've never tried this, but after posting this in the recipe request forum, somebody asked me to post it...so here it is! The recipe is from About: Southern US Cuisine, and here's the weblink for the page it's on. http://southernfood.about.com/od/bananacakerecipes/r/bln379.htm

Provided by Dessertyummy

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 6

3/4 cup confectioners' sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe but firm bananas, sliced
1 teaspoon vanilla extract

Steps:

  • Combine confectioners' sugar, flour, and milk in a saucepan; cook, stirring, until smooth.
  • Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly.
  • Beat butter into the chilled mixture, a tablespoon at a time.
  • Fold in sliced bananas and vanilla.

Nutrition Facts : Calories 1273.1, Fat 63.2, SaturatedFat 39.6, Cholesterol 169.7, Sodium 473, Carbohydrate 173.6, Fiber 7, Sugar 117.6, Protein 10.4

FRENCH TOAST WITH BANANA-ORANGE FILLING



French Toast with Banana-Orange Filling image

Provided by Matthew Mitchell

Categories     Egg     Fruit     Breakfast     Brunch     Low Fat     Kid-Friendly     Yogurt     Orange     Raisin     Banana     Bon Appétit     Colorado     Small Plates

Yield Serves 2

Number Of Ingredients 8

1/2 cup plain low-fat yogurt
2 tablespoons pure maple syrup
1 medium-size ripe banana
2 teaspoons frozen orange juice concentrate, thawed
4 slices cinnamon raisin bread
2 egg whites
1/4 cup low-fat milk
1 tablespoon butter

Steps:

  • Whisk yogurt and maple syrup to blend in small bowl. Set aside.
  • Combine banana and orange concentrate in medium bowl. Using fork, mash to coarse paste. Spread banana mixture on two bread slices. Top each with a second bread slice, pressing to adhere. Beat whites and milk in shallow bowl to blend.
  • Melt butter in large nonstick skillet over medium heat. Dip both sides of each sandwich briefly into milk mixture and add to skillet. Cook until brown, about 3 minutes per side.
  • Transfer French toast to plates. Serve with maple yogurt.

DELICIOUS BANANA CAKE WITH STREUSEL FILLING



Delicious Banana Cake with Streusel Filling image

This is one of my favorite cake recipes...I usually bake a different cake recipe every week, so I have collected a lot of great cake recipes over the years....this one comes from "The all New Blue Ribbon" cookbook featuring prize winning recipes from America's state fairs...I think you will love this one....enjoy!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 2 8inch round cakes

Number Of Ingredients 13

1/2 cup vegetable shortening (Crisco is best)
1 cup sugar
2 eggs
1 cup mashed ripe banana
1 teaspoon vanilla
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups chopped nuts
1/2 cup sugar
1 teaspoon cinnamon

Steps:

  • Set oven to 350 degrees.
  • Grease 2 (8-in) round cake pans (cake can also be baked in a 13x9-in pan).
  • Prepare streusel mix; set aside.
  • In a med bowl, beat together the shortening and sugar until creamy.
  • Beat in eggs, bananas and vanilla; fold in sour cream.
  • In a small bowl, combine flour, baking soda, baking powder and salt.
  • Fold into creamed mixture, stirring only enough to blend (don't overbeat).
  • In baking pans, sprinkle 1/3 of the streusel mix on the bottom.
  • Carefully spread 1/2 of cake batter on top of the streusel.
  • Sprinkle with another 1/3 of the streusel mix.
  • Spread the remaining cake batter over top.
  • Sprinkle with the remaining streusel mix on top.
  • Bake for 40 mins, or until cakes test done.
  • Cool 10 mins before removing out onto serving plates.
  • Serve warm, or at room temp.

Nutrition Facts : Calories 2372.4, Fat 122.7, SaturatedFat 31.2, Cholesterol 236.8, Sodium 1893.1, Carbohydrate 293.1, Fiber 15.2, Sugar 164.9, Protein 39.7

BANANA CUSTARD FILLING (DAIRY FREE)



Banana Custard Filling (Dairy Free) image

Based on Recipe #144429 by Shandibear, I adjusted to be a smaller quantity and completely dairy free. It is soft, more like a pudding than a custard. Delicious banana flavor and good pudding texture. I used as a filling, but can be served in dishes as a pudding. If you don't care for hemp milk, try substituting a non-dairy milk replacement of your choice, though I recommend it be unsweetened.

Provided by JavaBird

Categories     Dessert

Time 25m

Yield 6 1/2 c servings, 6 serving(s)

Number Of Ingredients 8

1/3 cup sugar
2 teaspoons flour
3 teaspoons cornstarch
1 1/2 cups hemp milk (unsweetended)
1 egg, beaten
1/4 teaspoon vanilla extract
2 bananas, mashed
1 tablespoon margarine

Steps:

  • Combine dry ingredients in a medium bowl. Mix and set aside.
  • Pour hemp milk into a saucepan, cook over medium heat, stirring regularly, until candy thermometer registers 160 degrees.
  • Gradually stir one fourth of the hot hemp milk into egg.
  • Add remaining hemp milk to egg, stirring until well combined.
  • Stir into reserved dry ingredients.
  • Return mixture to pot and cook stirring constantly until mixture thickens and coats the spoon.
  • Remove from heat and stir in margarine, vanilla, and bananas.
  • Let cool to room temperature before using as a cake filling or pour into single serving dessert bowls to cool.

Nutrition Facts : Calories 115.5, Fat 2.8, SaturatedFat 0.7, Cholesterol 31, Sodium 34.6, Carbohydrate 22.1, Fiber 1.1, Sugar 15.9, Protein 1.6

BANANA CUSTARD FILLING



Banana Custard Filling image

Make and share this Banana Custard Filling recipe from Food.com.

Provided by Shandibear

Categories     Dessert

Time 20m

Yield 1 Batch of frosting

Number Of Ingredients 8

2 1/2 cups sugar
1/2 cup all-purpose flour
1/4 cup cornstarch
7 cups milk
4 egg yolks, beaten
1/4 cup butter, softened
1 teaspoon vanilla extract
9 medium bananas, mashed

Steps:

  • Combine sugar, flour, and cornstarch in a medium mixing bowl.
  • Mix well and set aside. Pour milk into a large saucepan, cook over medium heat until candy thermometer registers 160 degrees.
  • Gradually stir one fourth of the hot milk into yolks, stir into reserved dry ingredients, and add remaining hot milk.
  • Cook stirring constantly until mixture thickens and coats the spoon. Remove from heat and stir in butter, vanilla, and bananas.
  • Let cool to room temperature.

Nutrition Facts : Calories 4938.8, Fat 128.9, SaturatedFat 75.2, Cholesterol 1116.3, Sodium 1208.3, Carbohydrate 901.5, Fiber 29.6, Sugar 630.5, Protein 84.3

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