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
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 COFFEE CAKE WITH PECANS
Very moist cake; great as a snack! Use bananas that are starting to turn black.
Provided by MissKL
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
- Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
- Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
- Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.1 g, Cholesterol 53.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 215.9 mg, Sugar 22.8 g
BANANA OATMEAL CRUMB CAKE
This is a luscious cake with a rich banana flavor. The crumb topping is baked on.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Stir together flour, 1 1/3 cups oats, salt, and baking soda.
- In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
- Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 38.1 g, Cholesterol 56.4 mg, Fat 12.3 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 239.5 mg, Sugar 20.4 g
BANANA CAKE WITH PECAN CRUMBLE CRUNCH
A wedge of this alongside a cup of tea makes for a perfect Sunday afternoon
Provided by Good Food team
Categories Treat
Time 1h20m
Yield Makes 8 - 10 slices
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
- Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
- Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.
Nutrition Facts : Calories 591 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.62 milligram of sodium
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
BANANA CAKE WITH CRUNCHY TOPPING
Make and share this Banana Cake with Crunchy Topping recipe from Food.com.
Provided by Erica Vasta
Categories Dessert
Time 50m
Yield 1 8x10 inch cake
Number Of Ingredients 14
Steps:
- Sift flour, baking powder, soda, salt and sugar in a mixing bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Add in mashed bananas and sour milk.
- Mix by hand 300 strokes or in a mixer at low speed for 2 minutes.
- Add eggs and vanilla.
- Beat for 1 minute on low speed or by hand 150 strokes.
- Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes.
- While the cake is cooking prepare crunchy topping.
- Cream butter and sugar.
- Add coconut and nuts.
- Remove cake from oven and turn dial to broil.
- Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).
Nutrition Facts : Calories 5724.4, Fat 312, SaturatedFat 91.7, Cholesterol 435.2, Sodium 4851.6, Carbohydrate 702.9, Fiber 18.6, Sugar 456.7, Protein 50
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
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
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
OATMEAL CAKE WITH CRUNCHY TOPPING
I am not a fan of coconut but left it in the recipe for those who are. Another great recipe from relish mag
Provided by Ceezie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.
- To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.
- Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.
- To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.
BANANA PUDDING CRUNCH
Field editor Joanie Ward of Brownsburg, Indiana gives a twist to a traditional comfort food by adding a crunchy meringue-nut topping. It's a dressed-up dessert that's so easy to prepare.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving., For topping, combine the sugar, pecans and egg. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool., Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving.
Nutrition Facts : Calories 349 calories, Fat 16g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 216mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
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