White Lily
Browned-Butter Pecan Cakes with Bananas Foster Ice Cream

Browned-Butter Pecan Cakes with Bananas Foster Ice Cream

Prep Time:
35 min.
Cook Time:
25 min
Total Time:
2 hr 0 min
Yield:
12 cupcakes

Ingredients

ICE CREAM

  • 1 pint vanilla ice cream
  • 1/4 cup butter
  • 2 tablespoons light brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup finely chopped ripe banana (1 medium)

MINI CAKES

  • No-Stick Cooking Spray
  • 2 tablespoons butter
  • 1/3 cup brown sugar
  • 1 large egg
  • 2/3 cup water
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups Hungry Jack® Complete Extra Light & Fluffy Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup chopped pecans
  • Sundae Syrup™ Caramel Flavored Syrup
  • Whipped topping

Preparation Instructions

  1. For Ice Cream: SCOOP ice cream into medium bowl and let stand at room temperature until softened.
  2. MELT 1/4 cup butter in medium skillet over medium-high heat. Add brown sugar and pecans cooking and stirring until sugar is melted. Remove from heat. Stir in bananas. Cool banana mixture to room temperature. Blend into softened ice cream. Place in freezer stirring once, every 30 minutes for one hour.
  3. For Mini Cakes: HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray. Brown butter slowly in small saucepan, over medium heat to a nutty brown color, about 5 to 7 minutes. Allow butter to cool. Beat browned butter, sugar and eggs in a large bowl with an electric mixer on medium speed until foamy. Add water, vanilla, cinnamon and pancake mix. Mix on medium speed until smooth. Allow mixture to rest for 3 minutes. Fold pecans into batter. Divide batter evenly into prepared baking cups.
  4. BAKE 13 to 15 minutes or until toothpick inserted in center comes out clean. Serve mini cakes warm with scoop of ice cream drizzled with caramel syrup and whipped topping.