BANANA CAKE WITH CRUNCHY TOP
This banana cake is different because of its crunchy top. Made it at least 20 times and it always came out perfect!
Provided by Redsie
Categories Dessert
Time 58m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease a 13x9 inch cake pan.
- Cake: combine flour, baking powder, baking soda and salt in large bowl.
- Add sugar, butter, 1/4 cup buttermilk and bananas. Beat for 2 minutes with wooden spoon (or electric mixer).
- Add eggs, vanilla and 1/4 cup buttermilk. Beat for 1 minute.
- Spread batter evenly in prepared pan.
- Bake for 30 to 40 minutes or until tootpick inserted in center comes out clean.
- Topping: while cake is baking, prepare topping. Melt butter in small saucepan (or microwave). Stir in remaining ingredients thoroughly.
- Remove cake from oven and immediately spread toping evenly over cake.
- Broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.
Nutrition Facts : Calories 272.1, Fat 12.6, SaturatedFat 6.8, Cholesterol 43.2, Sodium 264.5, Carbohydrate 37.9, Fiber 1.1, Sugar 26.1, Protein 3.4
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 WITH CRUNCHY N'DIZI AND BANANA WHIPPED CREAM
Kenyans enjoy snacking on bananas covered with roasted peanuts, a treat they call crunchy n'dizi. They are best when eaten hot, right from the oven. In the recipe below I've called the n'dizi crunchy banana as it's the only way I could get the data base to recognize it as the heading for that portion of this recipe. This recipe was found on CookEatShare and has been posted for ZWT 7
Provided by Dreamer in Ontario
Categories Dessert
Time 1h33m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350ºF. Butter and flour a 9-inch square baking pan.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, beat the butter, sugar, lemon zest, and vanilla with a mixer until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the banana, and then the flour mixture into the batter, alternating with the yogurt, until blended.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes, until golden and a knife inserted in the center comes out clean.
- Let the cake cool in its pan for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
- N'Dizi.
- Preheat the oven to 400ºF.
- Warm a skillet over medium-high heat and add the banana rounds and water to the skillet, cover and let steam for 1 minute.
- Drain the liquid.
- Dip the banana rounds in melted butter, coat with chopped nuts and set on a baking tray.
- Bake for 4 minutes, then flip the rounds and bake for 4- 6 minutes until the peanuts are roasted.
- Banana Whipped Cream.
- Beat the cream, vanilla and confectioners' sugar until stiff peaks formand then fold in the mashed banana.
- To serve, cut the cake into squares and top with the Banana Whipped Cream and Crunchy N'Dizi.
Nutrition Facts : Calories 509, Fat 25.7, SaturatedFat 13.4, Cholesterol 90.7, Sodium 214.3, Carbohydrate 66.8, Fiber 3.5, Sugar 38.5, Protein 6.7
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.
BANANA CAKE
Steps:
- For the dark chocolate truffle: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with foil.
- Grind the chocolate in a food processor. Place the ground chocolate and the sugar in a large mixing bowl. Slowly add the boiling water and stir until all the chocolate is melted. Using a whisk, incorporate the butter into the chocolate mixture well blended. Whisk in the eggs, then strain through sieve.
- Pour the truffle mixture into the prepared pan. Bake until just set, 20 minutes. Chill for 4 hours.
- For the chocolate mousse: Melt the chocolate and cool slightly. Whip the cream.
- Put whole eggs and the egg yolks into a large bowl; whisk with an electric mixer to break up the yolks.
- When the chocolate has cooled, add the whisked eggs and blend with hand mixer.
- In a separate bowl, whip the egg whites.
- Add one-quarter of the whipped cream to the chocolate mixture and mix with spatula, scraping the bowl until just incorporated. Add the remaining whipped cream and begin folding it in, scraping the bowl often. Halfway through, add the whipped egg whites. Fold everything together until well incorporated. Chill for 4 hours. (Makes filling for three 9-in cakes.)
- For the banana cake: Preheat the oven to 350 degrees F.
- Cream the butter, margarine and sugar with an electric mixer until very light and fluffy. Mix in the bananas. Slowly add the eggs, mixing until incorporated. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Add the vanilla.
- Fill two 9-inch cake pans halfway up with batter. Bake until the cake is set but still shiny on top, 20 minutes. Let cool.
- To assemble the cake: Place the first layer of banana cake, top-side up, on a cake board. Add 2 large scoops (about 2 cups) of mousse and spread with a spatula. Take the truffle out of the pan, keeping the foil still on, and invert onto the mousse; remove the foil. Place 2 more large scoops of mousse onto the truffle and spread with a spatula. Invert the second banana cake onto the mousse.
BANANA CRUNCH CAKE
Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender.
Provided by dakota kelly
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
- In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 55.5 g, Cholesterol 54.1 mg, Fat 24.7 g, Fiber 3.6 g, Protein 7 g, SaturatedFat 6.3 g, Sodium 489.7 mg, Sugar 29.5 g
FLUFFY BANANA CAKE
This is another one of my mother's old recipes.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.
- In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.
- Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 46.9 g, Cholesterol 85.8 mg, Fat 24.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 11.7 g, Sodium 228.7 mg, Sugar 27.8 g
A-NUMBER-1 BANANA CAKE
This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.
Provided by Kevin Ryan
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 55.8 g, Cholesterol 51.9 mg, Fat 12.2 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 324.2 mg, Sugar 31.2 g
POTLUCK BANANA CAKE
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. -Kathy Hoffman, Topton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 14
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. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition., Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Sprinkle with additional instant coffee, if desired.
Nutrition Facts : Calories 344 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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 V
Very moist cake; great as a snack! Use bananas that are starting to turn black.
Provided by Cristin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
- In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.
- Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 39.4 g, Cholesterol 53.4 mg, Fat 9.7 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 174.1 mg, Sugar 23.3 g
BANANA CRUNCH CAKE
Make and share this Banana Crunch Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
- In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
- Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
- Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.
Nutrition Facts : Calories 364.2, Fat 17.9, SaturatedFat 9, Cholesterol 65.5, Sodium 303.4, Carbohydrate 47.8, Fiber 2.4, Sugar 27, Protein 5
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
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
BANANAS 'N' CREAM TUBE PAN CAKE
This absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. -Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
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