Pumpkin Banana Nut Bread W/Crm Chse Caramel Frstng

Pumpkin Banana Nut Bread W/Crm Chse Caramel Frstng Recipe
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Recipe Rating:
 3 Ratings
Categories: Cakes, Fruit Desserts, Other Desserts
Keywords: moist, flavorful, nutty, tasty
Serves: 12-16 DEPENDING ON PORTION SIZE
Prep Time:
Cook Time:

Ingredients

6 large eggs, room temperature
1 c raw(turbinado) sugar) or can use regular or brown
2 c white granulated sugar
1 c canola oil
4 c self rising flour
1 Tbsp pumpkin pie spice
1 box 3.4 oz. pumpkin spice pudding mix
1 can(s) 16 oz. canned pumpkin (not pie filling)
1/3 c pumpkin liqueur
2/3 c milk
6 large over ripe bananas
1 Tbsp butter pecan flavoring ( or use vanilla)
1 1/2 c chopped pecans
1/4-1/2 c heath bar crunch for top if desired
CREAM CHEESE CARAMEL FROSTING
2 lb powdered sugar
2 stick butter, softened, room temperature
1 lb cream cheese, softened room temperature
2 tsp caramel syrup
1 c caramel ice cream topping
Pinched by audi2, and 141 more.
x2
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
 
 
 
 
 
 
 
Rose Mary's Notes:

I created this recipe from ingredients I had left in the pantry from the past HOLIDAYS.

I decided to add a Caramel Cream Cheese Frosting to give it a different twist.

I used 2 pans so I could share one with a neighbor, therefore the pans were not as full as they would have been.

The two pans I used were 11 cup capacity, one is called a QUEEN OF HEARTS PAN, & the other is called DIMENSIONS BELLE PAN. I garnished the top with Heath Bar Toffee Bits to add just a little extra crunch.

The CANNED pumpkin,& nuts along with the Cream Cheese Frosting made this an IRRESTIBLE DESSERT.

 

Directions
1
Preheat oven to 350 degrees F. Both pans are 11 cup capacity, but I did not fill them as full as they should be so I could give one away. QUEEN OF HEARTS BUNDT PAN, & DIMENSIONS BELLE BUNDT PAN. If you want to show the details of the pan it is best to dust with powdered sugar, or use a very thin glaze.
2
QUEEN OF HEARTS BUNDT PAN.
3
Add both sugars to a large bowl, then add canola oil, and beat to mix together. Add all 6 eggs and beat again.
4
Measure flour into another bowl, add pumpkin pie spice, & pudding mix and stir to blend together.
5
Measure 1/3 cup of pumpkin liqueur into a 1 cup measure, then fill remaining with milk to make 1 cup. Leave till needed.
6
Mash bananas with a potato masher leave until ready to add to cake batter.
7
Add about 1/3 of flour mixture to beaten egg/sugar mixture, stir to blend, alternate with 1/3 liquid milk mixture, and alternate between flour & liquid till all is combined. Then add the canned pumpkin and butter pecan flavoring and beat till blended.
8
Stir in mashed bananas and chopped nuts, remove beaters and combine with a large spatula. I like to keep the bananas as chunky as possible without creating a banana puree.
9
Pour cake batter into prepared pans.
10
Bake in preheated 350 degree F. oven for 1 hour to 1 hour 15 minutes or until toothpick inserted into center of cake comes out clean. Let sit for 10 minutes before inverting onto a wire rack to cool completely.
11
If you want to show details of cake from the pans dust lightly with powdered sugar, or use a thin glaze. I chose to use a Cream Cheese Caramel frosting.
12
To create the frosting , add all of the frosting ingredients to a large bowl, and on low speed gradually blend ingredients together,until creamy. If mixture is too thick you can thin with a little milk, adding 1 tablespoon at a time till it reaches the consistency you prefer.
13
Frost cake as desired, then top with Heath Bar crunch if desired, or use chopped nuts, or any other condiments that you prefer. Freeze any left over frosting to use at a later time for cup cakes or another cake. Serve to guest.
Comments

1-12 of 33 comments

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user Rose Mary Mogan cookinginillinois
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cottman
Connie Ottman cottman
 
 
 
 
 
 
 
Jan 19, 2013
Oh my! Sounds so yummy, I'm drollin' on the keyboard!
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 19, 2013
Thanks Connie, it feels good when you can create a recipe from items you have left in the pantry, and it turns out great. I had never made this Caramel Frosting but was very surprised with the amazing results. The cake turned out good too, and my husband especially loved it. Thanks for your comments.
leilaroc
Leila Rockwell leilaroc
 
 
 
 
 
 
Jan 19, 2013
That looks and sound delicious. Congratulations on the Blue Ribbon and you definetely are a pro. Great recipe. pinching
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 19, 2013
Thanks so much Leila. You must have me mixed up with someone else. I did not get a Blue Ribbon, at least not since March or April of last year. But it is nice to think that I did. Smile.
leilaroc
Leila Rockwell leilaroc
 
 
 
 
 
 
Jan 19, 2013
I think I've done this before as just now seen this recipe. :)
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 19, 2013
Leila, what do you think you have done before? Was it to congratulate some one on a Blue Ribbon, that did not actually win one, or were you referring to the recipe, that you have made one similiar to this one that I have posted. Please explain where I understand.
Finnjin
Jan 19, 2013
THE cake LADy...EXTRODNAIRE!!!!!
yummy!!!!.
hUGS MA...1/19/13
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 19, 2013
Great as always!!!!!
leilaroc
Leila Rockwell leilaroc
 
 
 
 
 
 
Jan 19, 2013
No hon, none of the above. I thought this was a new recipe you just put on and had gotten a blue ribbon on it already, which was great. I don't have a recipe like or near to this great looking one of yours.
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 19, 2013
Thanks so much Billie.

Well Leila it is one that I created on yesterday, with items I had on hand, but I didn't get a Blue Ribbon for it, or any thing else. Smile. I just added it this morning. I am sure you have some great or even better recipes than this one.

I just like to challenge myself with ingredients I already have to see what I can come up with, and this is one of those recipes. But it really does taste good. Thanks again for your comments.
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 19, 2013
Leila, I forgot to mention that I don't think they award Blue Ribbons that fast. Meaning shortly after a recipe is posted. But thanks for thinking of me.

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