Ingrédients pour Bananas Foster Ice Cream Cake
- 1 box (15.25 oz) butter cake mix
- eggs as per package instructions
- ½ cup (1 stick) softened unsalted butter, plus 2 tablespoons unsalted butter
- water as per package instructions
- ½ cup chopped pecans
- 1.5 quarts vanilla ice cream
- 2 ripe bananas, sliced
- 1 cup prepared caramel ice cream topping
- ½ teaspoon ground cinnamon
- flour, for flouring pans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bananas Foster Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Bananas Foster Ice Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare your favorite butter cake mix according to package directions, using 1 box (15.25 oz) cake mix, water as per package instructions, ½ cup (1 stick) softened unsalted butter, and eggs as per package instructions. Mix on low speed until combined, then beat on medium speed for 4 minutes.
- Pour batter evenly into prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans on wire racks for 30 minutes. Then, freeze cakes until ready to assemble.
- Toast ½ cup chopped pecans on a baking sheet in the oven for 8-10 minutes, or until fragrant and lightly browned. Set aside to cool.
- In a small bowl, combine 1 cup prepared caramel ice cream topping (store bought or homemade) with ½ teaspoon ground cinnamon. Whisk until fully incorporated. Set aside. Reserve any remaining caramel sauce for drizzling.
- In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add 2 ripe bananas, sliced, and sauté for 2 minutes.
- Add half of the cinnamon-caramel sauce mixture to the skillet. Stir until bubbling. Remove from heat and let cool for 15 minutes. Refrigerate until ready to use.
- To assemble, place one cake layer on a cake plate. Top with half of 1.5 quarts of vanilla ice cream, leaving at least ¼ inch of space around the edge.
- Sprinkle with half of the toasted pecans and drizzle with some of the reserved caramel sauce.
- Return the ice cream-topped cake to the freezer for 30 minutes to firm up.
- Add the second cake layer, top with remaining ice cream, pecans, and drizzle with more caramel sauce.
- Arrange the cooled caramelized bananas in a mound on top of the cake.
- Drizzle the remaining caramel sauce around the edges of the cake and sprinkle with remaining pecans.
- Freeze for 2-4 hours, or until firm. If the cake is too frozen, let it sit at room temperature for 5-8 minutes before serving. Freeze any leftover cake.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
247g
Fat
101g
Carbs
41g
