THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
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.
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
BANANA CAKE
Provided by Food Network
Categories dessert
Time 15m
Yield Two 9-inch layers
Number Of Ingredients 16
Steps:
- For the cake: Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
- For the icing: Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.
BANANA CAKE
Make and share this Banana Cake recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla essence.
- Mix well.
- Bake in 8 inch square pan in moderate oven (350F or 180C) for 30-40 minutes or until skewer comes out dry.
- Ice with favourite icing.
- I use a chocolate butter icing.
BANANA CAKE IX
Delicious banana cake, we don't need to frost it! Use ripened bananas.
Provided by THEDA
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 48.8 g, Cholesterol 31 mg, Fat 9.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 236.8 mg, Sugar 24.6 g
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 275°F (135C).
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
BEST BANANA CAKE - EVER!
don't throw those sad looking banana's away! use them to make this delicious sweet, sticky, moist and very easy to make cake
Provided by emh123
Time 1h
Yield Serves 10
Number Of Ingredients 6
Steps:
- preheat oven to 170C
- mash bananas and combine with the sugar
- add the other ingredients and mix well
- or even easier place everthing in a food processor and whizz until mixed well.
- pour into tin lined with baking parchment, ( I use a loaf tin)
- bake for approx 45 mins until firm to the touch
- cool in the tin for approx 10 mins before transfering to cooling tray
BANANA CAKE
Make and share this Banana Cake recipe from Food.com.
Provided by Steph_40135
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl.
- Bake in an 8x8-inch glass baking dish.
- Bake in preheated 350F oven for 45 to 60 minutes.
- Top/ice with Cream cheese& icing (powdered) sugar mixture.
Nutrition Facts : Calories 211.3, Fat 6.7, SaturatedFat 1, Cholesterol 17.6, Sodium 74, Carbohydrate 36.4, Fiber 1.3, Sugar 20.9, Protein 2.5
BANANA CAKE
Make and share this Banana Cake recipe from Food.com.
Provided by Melanie Jackson
Categories Dessert
Time 1h
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend shortening and dry ingredients in a large mixing bowl.
- Adding bananas and half of the buttermilk, mix until moistened; beat two minutes on medium speed.
- Add the rest of the buttermilk and the eggs, beating two more minutes.
- Pour into cake pan and bake at 350F until done (approx. 30 minutes).
- Cool 10 minutes in pan, then remove from pan to complete cooling.
Nutrition Facts : Calories 502.8, Fat 19, SaturatedFat 4.9, Cholesterol 47.3, Sodium 545.5, Carbohydrate 78.2, Fiber 1.7, Sugar 45.7, Protein 6.5
BANANA CAKE
My mum used to make this for me and my sister when we were younger and now I make it for the kids I look after. Its a good recipe to use up any bananas that are going a bit black. I also mash up bananas in lots of 3 put in a container and freeze for when I make this recipe and it turns out great.
Provided by Stacey Q
Categories Dessert
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar and margarine then beat in eggs one at a time beating well.
- Beat in banana.
- Sift in flour and salt.
- Dissolve carb soda in milk and add into bowl and mix until all is combined.
- Pour into a well greased tin and bake in the oven at 180 degrees for about 25-30 minutes or until cooked through.
- TIP: If you like your cake extra moist like I do add a little bit more milk to the batter before pouring into the tin.
Nutrition Facts : Calories 217.6, Fat 1.7, SaturatedFat 0.6, Cholesterol 47, Sodium 197.4, Carbohydrate 47, Fiber 1.8, Sugar 24.2, Protein 4.6
WONDERFUL BANANA CAKE
Quick and easy flavorful banana cake. Frost with whipped cream, if desired.
Provided by Carolyn Micklas
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Prepare yellow cake mix according to package directions.
- Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
- Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 19.1 g, Cholesterol 0.4 mg, Fat 2.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 194.1 mg, Sugar 10.5 g
BANANA CAKE
Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
- In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
- To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
BANANA SPLIT 'CAKE'
Go bananas with this sweet and delicious Banana Split "Cake" from Kraft. Find out how to turn your favorite ice cream dish into a delightful "cake".
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
- Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE & BANANA CAKE
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h35m
Yield Makes 1 large loaf cake
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Nutrition Facts : Calories 502 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
BANANA CAKE WITH CREAM CHEESE FROSTING
Provided by Katie Lee Biegel
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
- In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
- Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
- Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
- For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
- Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.
BANANA CAKE
Moist banana cake, easy to make and uses up overipe bananas
Provided by praslin1
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Use a food processor
- Pre heat oven to 160C / gas mark 3
- Add all ingredients and blend until well mixed
- Pour into lined loaf tin
- Bake for 1 hour
- Cool and enjoy
- If you are a nut lover, once ingredients are blended add 60g chopped walnuts and blend in to the mixture
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- Preheat the oven to 350°. Lightly spray an 8-by-12-inch baking dish with cooking spray. In a large bowl, beat the butter until creamy. Beat in the brown sugar and buttermilk until combined. Beat in the eggs and egg whites.
- In a large measuring cup, mash the overripe bananas with a fork; you should have 1 cup of puree. Halve the ripe banana lengthwise; then cut it crosswise into 1/2-inch chunks and add it to the puree. Stir in the lemon zest and juice. Fold the banana mixture into the batter, then fold in the flour and baking soda just until no white streaks remain. Spoon the batter into the prepared baking dish and sprinkle the top with the granulated sugar.
- Bake the banana cake for about 30 minutes until golden and the top springs back when lightly pressed in the center. Let cool completely in the pan before cutting into pieces.
EASY BANANA CAKE - ERREN'S KITCHEN
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- Slice the bananas and place them in a medium-sized microwave-safe bowl with the butter and condensed milk. Microwave on high for 2 minutes (the butter may not be completely melted) Mash with a fork or potato masher until the banana is fully mashed then mix in the vanilla, buttermilk, and eggs (make sure the mixture isn't too hot or it will cook the eggs). Set aside.
- In a large mixing bowl mix the dry ingredients together until well combined, make a well in the middle, and pour in the banana mixture. Mix until combined.
BANANA CAKE (WITH CAKE MIX!) - INSANELY GOOD
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- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch or disposable foil pan with oil or butter.
- In a large bowl, beat together bananas and eggs with an electric mixer at medium speed until the bananas are mashed, about 1 minute.
- Reduce the mixer speed to low and pour the melted butter. Increase speed to medium and beat in the cake mix and milk until combined, about 2 minutes.
AMAZINGLY EASY BANANA CAKE RECIPE WITH CAKE MIX
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- Preheat the Oven and Prepare the Pan - Preheat the oven to 350 degrees Fahrenheit. Next grease the pan with cooking spray or shortening and then sprinkle with flour until fully covered. Pour out the excess flour and set the pan aside.
- Beat the Ingredients - In a large bowl, beat the cake mix, eggs, oil, sour cream, and mashed bananas with an electric mixer until combined. Frequently stop to scrape the sides of the bowl. Beat the mix on medium speed for two minutes.
- Bake the Cake - Pour the cake mix into the pan using a spatula. Make sure that the cake mix is evenly spread. Bake the cake for 35 minutes.
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- Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.
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- Preheat oven to moderate 180°C. Brush 20 cm round cake tin with oil or melted butter, line base with baking paper. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence and mashed banana, beat until combined.
- Transfer mixture to a large mixing bowl. Dissolve soda in milk. Using a metal spoon, fold in sifted flour alternately with milk. Stir until all ingredients are just combined and the mixture is smooth. Spoon into prepared tin; smooth the surface. Bake for 1 hour or until a skewer comes out clean when inserted into centre of cake.
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