Banana Cake With Fluffy Cream Cheese Frosting Recipe 455

Steps:

• In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
• In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
• Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.

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.

Steps:

• Blend milk and banana in blender until smooth.
• Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy.

Steps:

• Preheat oven to 325°F. Line two 9-inch round cake pans with aluminum foil, leaving a slight overhang of foil on two sides. Spray foil with cooking spray, then dust evenly with flour and shake off excess. In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside. Mash bananas with 1 teaspoon lemon juice. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 tablespoons vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy, occasionally scraping down sides and bottom of bowl, about 3 minutes. Stir in remaining 2 tablespoons vegetable oil. Blend in eggs one at a time, mixing until combined after each addition. Stir in vanilla and mashed bananas. With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. Divide batter evenly among prepared cake pans and spread batter into an even layer. Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Whipped Cream Cheese Frosting. For best results frost within 30 minutes of serving and store left over cake in refrigerator and allow to rest at room temperature about 10 - 20 minutes before enjoying. Fluffy cream cheese frosting: In the bowl of an electric stand mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form, then transfer whipped cream to a mixing bowl and set aside. Replace whisk attachment with paddle attachment and add cream cheese and butter to stand mixer bowl. Whip together cream cheese and butter until smooth and fluffy on medium-high speed, about 2 minutes, occasionally scraping down sides and bottom of bowl. Add in powdered sugar and vanilla and whip on medium speed, about 2 minutes longer. Add half of whipped cream into cream cheese mixture and gently fold until combined, then fold in remaining half. Note: I tried this with both 1 1/2 cups and 1 3/4 cup mashed bananas and the 1 3/4 cup seemed to make the cake more dense and it didn't really need any of that extra moisture so I'd recommend that you measure the mashed bananas and use 1 1/2 cups.