Banana Nut Crumb Cake Recipes

Steps:

• Preheat oven to 350.
• Line a 9x13 baking pan with nonstick foil that extends over the end of the pan.
• Crumb Topping:.
• Mix flour and brown sugar in bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in nuts.
• Set aside.
• Cake:.
• Mix mashed bananas, oil, sugar, eggs, sour cream, vanilla, cinnamon and salt with whisk until well combined.
• Stir in flour, and baking soda until blended.
• Spread evenly into lined pan.
• Sprinkle with crumb topping.
• Bake at 350 for 40 minutes or until toothpick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• Lift foil by end onto a cutting board.
• Cut into squares and sprinkle with confectioner's sugar.

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).

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.

Steps:

• In a large bowl, beat sugar and oil. Beat in eggs and vanilla. Add bananas. Combine the flour, salt and baking soda; add to banana mixture just until blended. Fold in the pecans, cherries and pineapple., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350*F.
• Lightly coat a 9 by 13inch pan with nonstick cooking spray.
• Cream the sugar, butter and shortening with a mixer until light and fluffy.
• Beat in the eggs and vanilla.
• Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.
• Stir in the sour cream and then the banana. Fold in the blueberries.
• Spoon into the prepared pan.
• Combine all the ingredients for the topping in a small bowl, mixing until crumbly.
• Sprinkle evenly over batter.
• Bake for 50 to 60 minutes.
• Let cool completely on wire rack before unmolding and cutting to serve.

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Beat in bananas. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Separate the eggs and set aside.
• Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
• Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
• To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

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.

Steps:

• Cream oil and sugar.
• Add eggs one at a time, beating after each.
• Add all other ingredients.
• Bake in 9x13 pan at 350F degrees for 30 minutes.
• ------FROSTING------.
• Mix shortning and oleo.
• Mix in 1/3 of sugar.
• Beat well.
• Add bananas alternately with sugar.
• Mix until smooth and creamy.