Best Bananas Foster Ice Cream Cake Recipes

BANANAS FOSTER ICE CREAM CAKE

Bananas Foster Ice Cream Cake image

This recipe was adapted from "Taste of the South Magazine 2006". I made this for my husband's birthday, and it was a hit with both adults and kids. This cake has alternating layers of butter cake, vanilla ice cream, cinnamon-caramel sauce, toasted pecans and is topped with bananas in cinnamon-caramel sauce. This is a decadent dessert that takes time to prepare but is so worth every minute. (Note: Preparation time includes time needed for cakes to cool and ice cream to harden between layers and atop the cake.)

Provided by MarthaStewartWanabe

Categories Frozen Desserts

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package butter recipe cake mix (I used Duncan Hines Classic Butter Golden Cake Mix)
3 eggs, large
1/2 cup butter, softened
1/2 cup water
1/2 cup pecans, chopped (toasted)
1/2 gallon vanilla ice cream, softened
3 bananas (under-ripe, peeled and cut into 1/4-inch slices)
2 tablespoons butter
1 (12 1/4 ounce) jar caramel ice cream topping (I used Smucker's)
1/2 teaspoon cinnamon, ground

Steps:

Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
Freeze any remaining cake.

Nutrition Facts : Calories 909.5, Fat 43.3, SaturatedFat 20.3, Cholesterol 167.7, Sodium 845.4, Carbohydrate 123.3, Fiber 3.9, Sugar 61.9, Protein 11.8

BANANAS FOSTER ICE CREAM CAKE

Bananas Foster Ice Cream Cake image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 15

Ingredients

FOR THE CAKE
1 package(s) 16.25 ounce butter golden cake mix
3 - eggs
1/2 cup(s) water
7 tablespoon(s) butter, softened
1/2 cup(s) toasted pecans, chopped
2 quart(s) vanilla ice cream, softened and divided
2-3 - bananas sliced
- caramel rum sauce (below)
FOR THE CARAMEL RUM SAUCE
1/4 cup(s) butter
1 cup(s) firmly packed light brown sugar
1/2 teaspoon(s) ground cinnamon
1/4 cup(s) rum
2 tablespoon(s) water

Steps:

Preheat oven to 350F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Set aside. In a large bowl, beat cake mix, eggs, 1/2 cup water, and butter at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium; beat 4 minutes. Stir in pecans. Divide batter evenly among prepared pans. bake according to package directions. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
Using an ice cream scoop, place 10-12 small scoops of ice cream on a baking sheet (approximately 2 cups ice cream). Freeze 30 minutes. On a cake plate, place 1 layer, bottom side up. Top with one third of remaining ice cream, smoothing with an offset spatula. Repeat procedure twice. (For best results, freeze cake 20 minutes after adding each layer of ice cream.) Place scooped ice cream around edge of cake, leaving center open. (Scoops should be touching.) Freeze at least 1 hour.
Make the caramel rum sauce: In a medium saucepan, cook butter, brown sugar, and cinnamon over low heat until sugar melts. Remove from heat; add rum and 2 tablespoons water. Return to heat, stirring until sauce is thick and smooth, approximately 10 minutes. Let cool. To serve, pile banana slices in center of cake. Top with 3/4 cup cooled Caramel Rum sauce. Serve remaining sauce with cake.

BANANAS FOSTER ICE CREAM CAKE

Bananas Foster Ice Cream Cake image

This recipe was adapted from "Taste of the South Magazine 2006". I made this for my husband's birthday, and it was a hit with both adults and kids. This cake has alternating layers of butter cake, vanilla ice cream, cinnamon-caramel sauce, toasted pecans and is topped with bananas in cinnamon-caramel sauce. This is a decadent dessert that takes time to prepare but is so worth every minute. (Note: Preparation time includes time needed for cakes to cool and ice cream to harden between layers and atop the cake.)Author: MarthaStewartWanabeRecipe Type: Frozen DessertsTotal Time: PT4H30M

Time 4h30m

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package butter recipe cake mix (i used duncan hines classic butter golden cake mix)
3 eggs, large
1/2 cup butter, softened
1/2 cup water
1/2 cup pecans, chopped (toasted)
1/2 gallon vanilla ice cream, softened
3 bananas (under-ripe, peeled and cut into 1/4-inch slices)
2 tablespoons butter
1 (12 1/4 ounce) jar caramel ice cream topping (i used smucker's)
1/2 teaspoon cinnamon, ground

Steps:

Preheat oven to 350?F Spray two 8-inch round cake tins with cooking oil. Flour lightly.In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.Freeze any remaining cake.Source: food.com