Bananas Foster Sheet Cake

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Bananas Foster Sheet Cake


1 1/2 cups butter, room temperature

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/4 teaspoon kosher salt

1 teaspoon cinnamon

2 1/4 cups sugar

6 eggs, room temperature

3 cups ripe mashed bananas

3/4 cup sour cream

1 teaspoon rum or rum extract

1 cup chopped toasted pecans or walnuts


Preheat oven to 325 degrees. Butter and flour a 9×13 inch baking dish; set aside.

In the bowl of a stand mixer beat until fluffy the butter and sugar.

In a bowl whisk together the remaining dry ingredients except the nuts; set aside.

Add the eggs one at a time and combine well between each addition to the cream butter /sugar mixture. In a bowl combine the mashed bananas, sour cream and rum/rum extract; set aside. Alternately add the dry ingredients and the banana mixture to the egg mixture. Evenly spread batter into prepared dish. Bake for about 1 hour or until done. It will be done when a toothpick inserted into the center comes out clean and cake springs back when lightly touched. Remove from oven. Place on rack. Using a fork poke holes all over the top of the cake.


1 -14oz. can sweetened condensed milk

1 -8oz. butterscotch topping

Combine all the glaze ingredients; mix well until combined.

While cake is still warm, gradually spread the glaze over the top of the warm cake. Give time for the glaze to be absorbed as you continue to add the glaze. Once all the glaze has been added to top of cake, allow to completely cool


1- 8oz. package cream cheese, room temperature

4 cups powdered sugar

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1 teaspoon rum or rum extract

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 -8oz. jar butterscotch topping

A few chopped nuts for garnish- optional


Combine the cinnamon, salt, powdered sugar, extracts and cream cheese. Beat until smooth. Add the heavy cream and beat until thickened. Spread on cooled cake.

Dollop the butterscotch topping and drizzle over the top of the frosted cake. Using a toothpick or sharp knife swirl around through the topping and frosting to create a marbled effect. Sprinkle top with nuts if desired. Store in refrigerator

This would also be good served with a sauce of sauteed bananas, brown sugar, butter and rum on the side.

Banana Rum Cream Pie

Banana Rum Cream Pie


1- 8 inch prebaked pie crust

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup cornstarch

1/8 tsp. salt

5 egg yolks, lightly beaten

2 cups whole milk

1/2 cup evaporated milk

1 vanilla bean, split and scraped

2 tablespoons butter

2 tsp. dark rum

2 large bananas


1 cup heavy cream

1 tablespoon powdered sugar

1 tsp vanilla extract

In a saucepan, combine the sugar, salt and cornstarch; whisk well. Whisk in the egg yolks until blended in . Pour in the evaporated milk and whole milk and whisk until mixture in completely combined. Add the split vanilla bean and scraped seeds. Place over medium heat and whisk until mixture thickens, about 10 minutes. Remove from heat and stir in the butter and rum.

Pour half the mixture into the prebaked pie crust. Slice the bananas over the top and pour remaining filling over the top. Cover with plastic wrap and refrigerate until completely cooled. Prior to serving whip the topping ingredients until stiff peaks form and spread over top of pie.

Cardamom-Banana Cake with Banana-Caramel Buttercream Frosting




1 cup butter, melted

2 eggs

3 cups mashed ripe bananas

1 tsp. vanilla

3 cup flour

1 cup granulated sugar

1/2 cup packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cardamom


1/2 cup butter

1 mashed ripe banana

1/4 tsp. salt

1 1/2 tsp. vanilla

8 oz. caramels

1 tablespoon cream

about 6 cups powdered sugar


Preheat oven to 350 degrees. Grease, flour and line 9×2 inch cake pans with parchment paper. Set aside.

In a medium bowl , combine the butter, eggs, bananas and vanilla. In a separate bowl whisk together the flour, sugars, baking powder, baking soda, cardamom and salt. Combine the wet ingredients with the dry ingredients , mixing just until incorporated. Divide batter into prepared pans and bake for about 35 minutes or until a toothpick comes out clean when inserted into the center. Cool cakes in pans completely and turn out onto rack, set aside.


In a small saucepan over low heat melt the caramels and 1 tablespoon of cream, set aside. In the bowl of a mixer add the banana, vanilla, salt, butter, vanilla and melted caramel, mix until combined. Add enough sifted powdered sugar to bring mixture to a spreading consistency.

Banoffee Tart

Banoffee Tart



2 cans(14 oz. each) sweetened condensed milk

1 tsp. vanilla extract

1/4 cup packed brown sugar

4 tablespoons butter, melted

1/4 tsp. salt


2 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup butter, melted


3 just ripe bananas, cut into slices

2 cups heavy cream

1/3 cup powdered sugar

1/4 tsp instant espresso powder

1 tsp. vanilla

Filling: Preheat oven to 400 degrees. In a 6 cup oven-proof dish add the sweetened condensed milk, brown sugar, vanilla, and salt; whisk together. Cover dish with foil and place inside a 9×13 inch pan. Pour boiling water half way up the side of the dish and bake in oven for 2 hours or until the mixture has turned a golden brown. Remove from oven and remove dish from hot water. Turn oven down to 350 degrees. Meanwhile make the crust.

Crust: Combine the crumbs, sugar and melted butter; mix until crumbs are moistened. Press into a 9×3 inch round tart pan with removable bottom.  Bake in 350 degree oven for 7 minutes or until golden. Remove from oven and place on wire rack. Pour the filling into the crust and spread out evenly. Once cooled, refrigerate until firm.

Topping: Place sliced bananas over the top of the filling evenly. Whip the cream, espresso powder, vanilla and powdered sugar to stiff peaks. Spread over the top of the bananas to the edge of the crust. Refrigerate until ready to serve.

Banana Cream Cupcakes

Banana Cream Cupcakes


2 3/4 cups flour

1 1/4 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, room temperature

1/4 cup shortening

1 3/4 cups sugar

2 tsp. vanilla extract

2 eggs, room temperature

1 1/2 cups, mashed very ripe bananas

1/2 cup buttermilk


Banana Cream:

3 cups half-and-half

1 vanilla bean, split and seeded

6 egg yolks

1/2 cup sugar

3 tablespoons cornstarch

1/4 tsp. salt

1 tsp. vanilla extract

1 mashed banana


Preheat oven to 350 degrees. Line muffin tins for 24 cupcakes.

In a bowl whisk together the flour, salt, baking powder and baking soda; set aside.

In a bowl of a electric mixer , beat the butter and shortening until fluffy. Add the sugar and vanilla; beat in until fluffy. Add the eggs one at a time,, combining well between each addition. Scrape the bowl and add the mashed bananas. Beat until just combined. On low add the flour mixture and buttermilk , in three additions , beginning with and ending with the flour. Blend just until combined. Evenly scoop batter into lined muffin tins. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to set in tins for 5 minutes before removing to a cooling rack to cool completely.

Banana Cream:

In a bowl whisk together the egg yolks, sugar, cornstarch, and salt. In a saucepan add the half-and-half, split vanilla bean, and seeds; heat to simmer. Add a small amount of milk to the egg mixture to temper the eggs. Continue to add hot milk until half has been added to egg mixture. Pour back into saucepan with remaining milk mixture. Remove the vanilla pod. Whisk on medium heat until thickened. Remove from heat and add the vanilla extract and mashed banana; stir in. Pour the banana cream into a shallow bowl . Cover top with plastic wrap to prevent a skin from forming. Place in the refrigerator until completely chilled. Once thoroughly chilled, using a small ice cream scoop, scoop banana cream on top of each cupcake and store in refrigerator covered.