Posts Tagged by caramel

Bananas Foster Upside Down Cake

Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, flambéed, then served over the ice cream. The dish was created in 1951 by Ella Brennan and Paul Blangé at Brennan’s in New Orleans, which at the time was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan.  Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant’s menu.

It’s absolutely one of my favorite desserts. The problem, if you can call this a “problem”, is that you have to eat it immediately. You can’t really make extra and save it for later. There’s no good way to double the batch and have some more tomorrow.  I really wanted to have the Bananas Foster flavors anytime, without having to become a fiery Julia Child. If you’d like to try the original sometime, scroll down to the bottom where I’ve included the Brennan’s recipe.

This particular situation calls for cake.

Bananas Foster Upside Down Cake

For the cake, I used a basic yellow cake recipe and added a little rum. You can also use rum extract, almond extract or even banana extract.

Preheat the oven to 350 degrees F.

Prep the pan

Butter the sides of a Bundt pan. I used a round one this time, but I’ve also made it in my cool square Bundt pan seen here, and it’s pretty good in muffin tins, too.

Slice three medium bananas into about 1/8″ discs (no need to be super precise here, just not too thin.) Place slices into the bottom of the Bundt pan.

Roughly chop 1 cup of pecans and sprinkle them on top of the bananas.

Caramel Sauce


  • 1/2 cup butter
  • 1/2 teaspoon ground cinnamon

Stir the sugar and butter in a medium saucepan over medium heat until the sugar dissolves. Add cinnamon and whisk to blend.

Pour the caramel sauce over the bananas and pecans.




Sift together the flour, baking powder, baking soda and salt in a medium bowl. Mix milk and sour cream in a separate small bowl.

Beat the butter and sugar together on medium-high speed in a large bowl until light and fluffy, usually 2-4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Blend in the vanilla and rum (or rum extract). Reduce the mixer speed to low and add 1/3 of the flour mixture. Alternate with 1/2 of the milk-sour cream mixture until all ingredients are incorporated. Mix just until blended.

Pour the batter over the bananas, pecans and caramel in the bundt pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until just cool enough to handle, 20 minutes or so. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely.

Cut into wedges, top with whipped cream and serve.


  1. In a pinch, it’s perfectly fine to use a boxed cake mix. Make it more flavorful by adding rum or an extract in the same way as this recipe.
  2. No pecans? Walnuts are good, too. Omit them completely if you don’t care for them or someone is allergic.
  3. Ice cream is also good one top.
  4. Cut bananas longways into thin strips and lay in the grooves of a fluted Bundt pan for a cool look.
  5. Want a bigger punch of rum flavor?  As soon as the cake comes out of the over, poke holes around the top with a skewer. Drizzle in a rum syrup (1/4 c of rum mixed with 1/2 cup of sugar, boil a couple of minutes until clear. Cool mixture before using.)


Brennan’s Bananas Foster

Ingredients:Bananas Foster

  • 1/4 cup (1/2 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream


  • Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
  • Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
  • Stir in the banana liqueur, then place the bananas in the pan.
  • When the banana sections soften and begin to brown, carefully add the rum.
  • Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
  • When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
  • Generously spoon warm sauce over the top of the ice cream and serve immediately.

Chocolate Salted Caramel Cupcakes


Chocolate Salted Caramel Cupcakes

Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat! These salted caramel cupcakes created by Kraft are as cute as they are tasty and super easy to make.


1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
1 jar (12.25 oz.) caramel ice cream topping
2 oz. BAKER’S Semi-Sweet Chocolate
1 cup milk
1/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
2 tsp. sea salt
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP.
Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.
Source: Blogs Release

Easy Pretzel Brownies with a Salted Caramel Topping

Pretzel Brownies with Salted Caramel Topping


I can definitely say, without a doubt, that I am on Team Salty-Sweet. I am a huge fan of the sweet and salty concoctions like chocolate-dipped bacon, caramel popcorn, chicken and waffles, and this awesome combination…Pretzel Brownies.  Then there’s the bonus of yet another sweet-salty combo – the salted caramel topping that oozes over the sides.

It’s one of the simplest desserts we make around here. Just a brownie mix, some pretzels and a jar of caramel sauce, really.

After I spray a 9×13 pan with cooking spray (you can also use parchment paper if you want to lift the whole thing out of the pan for easier cutting later) I put a couple of layers of pretzels on the bottom of the pan. This shape works better than pretzel sticks because it allows the batter to seep into the layers better.

Pretzel Brownies


Make the brownie mix per the directions on the box – make sure to get a family size package for this large pan, otherwise you can use two regular size boxes of mix. Pour or spoon the batter over the pretzels – I’ve found that some brownie batters are thinner than others. Some turn out like cake batter and some are almost like a cookie dough. If yours doesn’t pour, just dollop the batter all over the top of the pretzels – it’ll spread in the oven. Let it bake according to the package – usually about 30 minutes.

When the brownies are baked, let them cool on a rack, then pour a jar of caramel sauce over the top. You can certainly make your own caramel, but I buy a jar of caramel ice cream topping for this. (Insider tip: the butterscotch ice cream topping is yummy on these, too!)  We’ve also tried the caramel dipping sauce like you’d use to dip apples, but prefer the ice cream topping. OK, now we make it a SALTED caramel topping…ready? Sprinkle a little course salt on top of the caramel sauce.  Done.

pretzel brownies


Slice this beauty into bars and serve ’em up! If you’ll be cutting the whole pan into bars at one time, I’d definitely recommend the parchment paper method. Either way, use a nice, sharp knife and a small spatula and they come out just fine.

Pretzel Brownies with Salted Caramel Topping


Pretzel Brownies with Salted Caramel Topping


1 family-sized box of your favorite brownie mix (or two regular packages)

items to make the mix per package instructions (eggs, water, oil)

3-4 cups of pretzels

1 jar caramel ice cream sauce
coarse or flaked salt of your choice


Preheat oven to 350 degrees Fahrenheit.

Grease a 9-inch x 13-inch baking pan with cooking spray or line with parchment paper.

Layer the pretzels evenly across the bottom of the pan and to the edges.

Prepare brownie mix according to package instructions (tip: using the “cake like” version seems to keep the pretzels crispier) and pour or drop the batter by the spoonful over the pretzels.

Bake for about 30 minutes or until a toothpick inserted in the middle of the brownies comes out clean. Remove to a cooling rack. 

After the brownies have cooled, spoon the caramel sauce over the top and spread it evenly across the brownies. (Sometimes the sauce is a little thick in the jar, simply follow the instructions on the jar to warm it up a bit in the microwave.)

 Sprinkle lightly with course salt.

Cut into serving size bars and serve.