BANANA MUFFINS WITH MASCARPONE CREAM FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
- Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
- Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
- To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.
BANANA CAKE WITH CHOCOLATE FROSTING
I always requested banana cake with fudge frosting for my birthday. Mom's recipe is attached to my fridge-and my heart. It's funny how many memories live on in a stained handwritten recipe card. On a more practical note: It's important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.
Nutrition Facts : Calories 606 calories, Fat 28g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 510mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA CARAMEL CAKE WITH MASCARPONE FROSTING
I have seen banana cakes made in all different ways, but this one was a first for me! By Martha Stewart....it's a good thing. I have not made this one yet, so times are an estimate. And because all bananas differ, the bananas used (all 6) should weigh about 4 lbs.
Provided by SkinnyMinnie
Categories Dessert
Time 55m
Yield 9 inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
- Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
- Add the eggs, one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
- Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
- Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
- Transfer pans to a wire rack to cool for 20 minute.
- Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
- Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
- Remove from heat and stir in 3 Tbs butter until melted.
- Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
- Using a serrated knife, trim the tops of the layers to make them level.
- Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
- Place the remaining layer on top and frost with mascarpone frosting.
- To make the frosting:.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.
Nutrition Facts : Calories 731.1, Fat 35.6, SaturatedFat 21.4, Cholesterol 192.9, Sodium 523.9, Carbohydrate 97.8, Fiber 3.1, Sugar 59.1, Protein 8.7
ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK
Categories Mixer Chocolate Dairy Egg Nut Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- For ganache filling:
- Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
- For almond cake:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
- For almond praline:
- Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
- For mascarpone frosting:
- Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
- Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
- For chocolate bark:
- Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
- Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.
BANANA-ALMOND STREUSEL BUNDT® CAKE
This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!
Provided by Ginny Maziarka
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
- Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
- Mix flour, baking soda, and salt together in a bowl and set aside.
- Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
- Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
- Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
- Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
- While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 83.1 g, Cholesterol 83.3 mg, Fat 26.8 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 13.2 g, Sodium 485.3 mg, Sugar 52 g
ALMOND LEMON CAKE WITH LEMON MASCARPONE FROSTING
Make and share this Almond Lemon Cake With Lemon Mascarpone Frosting recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 1h
Yield 1 9-inch cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Preheat oven to 400°F Butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
- Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.
- Frosting:.
- Beat cheese and cream together until smooth and creamy and slight peaks begin to form.
- Sift in the powdered sugar and zest and beat until smooth.
- Mix in the vanilla extract and spread on cooled cake.
- Hazelnut-Berry Version:
- Replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.
More about "banana almond cake with marscapone frosting recipes"
BANANA LAYER CAKE WITH MASCARPONE FROSTING - FOOD
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 8-10
- Preheat the oven to 325°. Butter a 9-inch round cake pan and line it with parchment paper; butter the parchment paper. Dust the pan all over with flour, tapping out any excess. In a medium bowl, whisk the flour with the baking powder, baking soda and salt.
- In a large bowl, using a handheld electric mixer, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla extract. Add the mashed bananas and beat the mixture until smooth. Add half of the dry ingredients and beat at low speed until the batter is moistened. Beat in half of the buttermilk, then add the remaining dry ingredients and the remaining buttermilk.
- In a medium bowl, beat the egg whites at medium-high speed until firm peaks form. Beat one-fourth of the egg whites into the batter at low speed. Using a rubber spatula, fold in the rest of the whites until no streaks remain. Scrape the batter into the prepared pan and smooth the top. Bake the cake for about 40 minutes, until the top is golden and springy and a toothpick inserted in the center comes out clean; the top will be very slightly cracked. Let cool in the pan for 15 minutes, then invert the cake onto a rack to cool completely. Peel off the parchment paper.
- In a medium bowl, beat the mascarpone with the confectioners' sugar at medium speed until the frosting is light and fluffy, about 2 minutes. Using a large serrated knife, cut the cake horizontally into 3 layers. Place the top layer, cut side up on a cake plate and spread with one-third of the mascarpone frosting. Arrange half of the bananas in a single layer on the frosting. Top with the middle cake layer. Cover the layer with another third of the frosting and top with the remaining bananas. Cover with the bottom cake layer, cut side down, and frost the top. Refrigerate the cake for at least 30 minutes before serving.
FRESH BANANA CAKE WITH MASCARPONE FROSTING | KIM SUNéE
From kimsunee.com
Servings 8-10Total Time 45 mins
BANANA CAKE WITH MASCARPONE FROSTING | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
ALMOND LAYER CAKE WITH MASCARPONE ICING - UN'AMERICANA IN CUCINA
From unamericanaincucina.com
BANANA WALNUT CAKE WITH CINNAMON MASCARPONE FROSTING
From pastryathome.com
GLUTEN-FREE BANANA CAKE WITH MASCARPONE FROSTING | FOOD-E-LAND
From food-e-land.com
BANANA CAKE WITH PEANUT BUTTER AND MASCARPONE FROSTING
From flouredfingers.com
MASCARPONE CHOCOLATE CHIP BANANA CAKE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
ALMOND CAKE WITH BLOOD ORANGE CURD AND MASCARPONE FROSTING
From atsloanestable.com
GINA DEPALMA'S TOASTED ALMOND CAKE WITH MASCARPONE CREAM …
From delish.com
10 BEST BANANA ALMOND CAKE RECIPES | YUMMLY
From yummly.com
ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK
From fooddiez.com
ALMOND MEAL BANANA CAKE - QUICK & EASY SPICY RECIPES
From thatspicychick.com
ALMOND CAKE WITH ROSE MASCARPONE FROSTING, FOR TWO
From tworedbowls.com
BANANA CAKE WITH MASCARPONE FROSTING RECIPE
From recipeschoice.com
BANANA CARAMEL CAKE WITH MASCARPONE FROSTING RECIPE - FOOD …
From foodnewsnews.com
ALMOND CRANBERRY CAKE WITH MASCARPONE FROSTING
From spicysouthernkitchen.com
BANANA ALMOND CAKE RECIPE | MYRECIPES
From myrecipes.com
BANANA CAKE WITH CREAM CHEESE & MASCARPONE FROSTING
From cookingcircle.com
VEGAN BANANA ALMOND CAKE WITH "CREAM CHEESE" FROSTING
From fragrantvanilla.com
BANANA CAKE SQUARES WITH MASCARPONE FROSTING RECIPE
From whatscookinitalianstylecuisine.com
ALMOND MASCARPONE CREAM TART - FROSTING FUELED KATIE
From frostingfueledkatie.com
BANANA CAKE WITH BANANA FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUMPKIN MARCONA ALMOND CAKE WITH CINNAMON MASCARPONE …
From kitchenconfidante.com
ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK
From bonappetit.com
BANANA CREAM CAKE WITH NUTELLA FROSTING - COOKING WITH NONNA
From cookingwithnonna.com
ALMOND FLOUR BANANA CAKE (GLUTEN FREE, PALEO FRIENDLY)
From onelovelylife.com
BEST BANANA CAKE WITH CHOCOLATE MASCARPONE - WHAT …
From whatsarahbakes.com
BANANA SPLIT CAKE WITH MASCARPONE FROSTING - HISTORIAS DEL CIERVO …
From elciervo.co
10 BEST ALMOND MEAL BANANA CAKE RECIPES - YUMMLY
From yummly.com
THE BEST MASCARPONE FROSTING RECIPE | SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
BANANA CAKE WITH CARAMEL MARSCAPONE FROSTING – THE TOCKA BLOG
From thetockablog.com
BANANA LAYER CAKE WITH CARAMEL CREAM CHEESE FROSTING
From supergoldenbakes.com
EASY BANANA CAKE - THIS FLUFFY AND MOIST SHEET CAKE HAS A …
From pinterest.ca
TURN YOUR NEGLECTED BANANAS INTO CAKE WITH MASCARPONE …
From adn.com
BANANA LAYER CAKE WITH CHOCOLATE CREAM CHEESE FROSTING - BAKERITA
From bakerita.com
EASY BANANA CAKE RECIPE WITH MASCARPONE FROSTING (30 …
From platedcravings.com
SWISS CARROT CAKE WITH MASCARPONE ICING RECIPE - FOOD.COM
From pinterest.com
#time-to-make #course #main-ingredient #preparation #desserts #eggs-dairy #fruit #cakes #cheese #cake-fillings-and-frostings #tropical-fruit #bananas #4-hours-or-less
You'll also love