Adifferentbananapoundcake Recipes

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

Steps:

• Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy.
• Gradually add sugar, beating 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Combine banana, milk, and vanilla.
• Combine flour, baking powder, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350 degrees for 1 hour and 20 minutes or until cake tests done.
• Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Steps:

• Preheat oven to 350°F.
• Melt the chilled butter over medium heat.
• Sprinkle bananas with the 1 tblsp sugar and add to butter in skillet Stir frequently until soft and slightly caramelized.
• Set aside to cool.
• In bowl combine eggs and the remaining sugar and beat until creamy.
• Gradually add flour and baking powder.
• Add melted butter beating to blend.
• Add the caramelized bananas and gently stir with a wooden spoon.
• Scrape into a floured loaf pan.
• Bake in the center of oven for 40 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.