BANANA-PECAN CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes one 6-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.
BANANA PECAN CAKE
This banana cake, topped with pecans and coconut, combines just the right amount of fruit and crunch.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine, flour baking powder, soda and salt. Add alternately to the creamed mixture with buttermilk. Stir in nuts. , Pour into two greased and floured 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine the sugar, flour, cream and butter in a saucepan. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add nuts, salt and vanilla; cool. Spread filling over one cake layer with coconut side up. Place second layer, coconut side up, on top. , For frosting, in a small bowl, beat the shortening, butter confectioners' sugar, vanilla and enough milk to achieve frosting consistency. Frost sides of cake only. If desired, cake can be made without frosting.
Nutrition Facts :
BANANA PECAN CAKE WITH COCONUT FROSTING
One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL
The overripe banana is the baker's best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. Here I've mashed them into a super-moist snack cake. The pecan and coconut streusel takes this treat way above the average banana bread and chunks of chocolate make the tender crumb irresistible.
Provided by Samantha Seneviratne
Categories dessert
Time 2h
Yield 16 servings
Number Of Ingredients 20
Steps:
- For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
- Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.
BANANA PEEL CAKE WITH BROWN SUGAR FROSTING
Provided by Food Network
Categories dessert
Time 3h
Yield 1 2-layer 8-inch cake
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees F.
- To make the cake: Cut the banana peels into 1-inch pieces and place them in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly, then drain the banana peels, reserving 1/4 cup of the cooking water.
- Meanwhile, butter and flour the sides of two 8-inch round cake pans and line the bottoms with parchment paper. Butter and flour the pans again to coat the paper.
- Transfer the peels and the 1/4 cup of cooking water to a tall, narrow container and puree with an immersion blender until completely smooth (a mini food processor would do the trick, too!).
- Cream together the butter and sugar in a large bowl using an electric mixer (or a wooden spoon for an arm workout) until pale and fluffy, 3 to 5 minutes. Add the egg yolks one at a time, mixing until incorporated, and scraping down the sides of the bowl after each addition. Mix in the banana peel mixture, then stir in the buttermilk until well-combined.
- In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the bowl with the butter mixture and stir gently, just until combined.
- Put the egg whites in another bowl (make sure it's clean and dry!) and whisk until soft peaks form -- either by hand or with the whisk attachment on an electric mixer. If using an electric mixer, start slowly and gradually increase speed to medium-high. You're done when you pull out the whisk or beater and a soft peak is formed, but immediately collapses. Gently fold the egg whites into the batter and divide the batter evenly between the two prepared pans.
- Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted into the center of each cake pulls out with dry crumbs rather than wet batter, about 25 minutes. Let the cakes cool completely in the pans.
- When the cakes are completely cool and you're ready to assemble, make the frosting: Melt the butter in a medium saucepan over low heat. Stir in the brown sugar and cook, stirring constantly, for 2 minutes. Stir in the milk, raise the heat to medium-high and cook, stirring constantly until the mixture boils. Remove from the heat and let cool to lukewarm. Gradually whisk in 1 3/4 cups powdered sugar, beating until smooth. Add the additional 1/4 cup powdered sugar if the frosting is too loose. Use the frosting immediately, as it will begin to thicken and stiffen as it sits.
- To remove the cake from the pans, invert one cake pan on a serving plate, lift pan, and peel the parchment. Repeat for the second cake pan. Put one layer of the cake on a serving platter and spread about one-third of the frosting evenly over the top. Set the other layer on top, and spread the remaining frosting over the top and sides of the cake.
COCONUT BANANA CAKE WITH PASSIONFRUIT FROSTING
This is an old Aussie favourite, but tastes so good with the special frosting. My 4 year old doesn't just lick the frosting off, but eats the whole cake ... which makes a change!
Provided by Kate in Katoomba
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately slow, 160 centigrade.
- Grease a deep 19cm square cake pan, line base with baking paper.
- Combine coconut and milk in a bowl.
- Let it stand for 30 minutes.
- Beat the butter and the sugar in a bowl with and electric mixer until light and fluffy.
- Add the eggs and beat until combined.
- Stir in the sifted flour, then banana, coconut mixture and the extra milk.
- Spread the mixture into the prepared pan.
- Bake in the oven for around 50 minutes until cooked when tested.
- Allow to stand for 5 minutes, then turn out to cool.
- For the frosting, beat the butter and cream cheese in a small bowl with and electric mixer until light and fluffy.
- Gradually stir in the icing sugar and the passionfruit pulp.
- Spread cake with the passionfruit frosting.
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
COCONUT PECAN CAKE
Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake
Provided by cookie
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
- In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
- Bake for 35 minutes, or until done. Cool completely.
- Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
- Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 55.3 g, Cholesterol 61.8 mg, Fat 26.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 10.7 g, Sodium 306.2 mg, Sugar 44.8 g
BANANA CAKE WITH COCONUT FROSTING
Categories Fruit Dessert Bake Banana Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
- Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
- Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
- Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
- Make frosting while cake cools:
- Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
- Frost top of cooled cake and sprinkle with coconut.
DECADENT BANANA CAKE WITH COCONUT-CREAM CHEESE FROSTING
Make and share this Decadent Banana Cake With Coconut-Cream Cheese Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To make the cake: sift together the flour, baking soda, and salt; set aside.
- In a bowl, beat the butter at medium speed using an electric mixer, until creamy.
- Add in sugar; beat until light and fluffy.
- Add in eggs, 1 at a time, beating until blended after each addition.
- Beat in bananas at low speed.
- Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour batter into 2 greased/floured 9-inch round cake pans.
- Bake in a 350° oven for 30 minutes or until a pick comes out clean.
- Cool in pans on wire rack for 10 minutes; remove from pans, and cool completely on wire racks.
- To make the frosting: in a bowl, beat cream cheese and butter at medium speed using an electric mixer, until creamy.
- Gradually add powdered sugar, beating at low speed until blended.
- Beat at high speed until smooth.
- Stir in milk and vanilla; stir in coconut.
- Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.
Nutrition Facts : Calories 942.2, Fat 31.6, SaturatedFat 20.6, Cholesterol 123.2, Sodium 682.8, Carbohydrate 159.7, Fiber 3.2, Sugar 112.1, Protein 9.7
BANANA-COCONUT LAYER CAKE
Don't mistake this impressive layer cake for a modest banana bread. It's a billowing, head-turning dessert covered in white swirls of coconut frosting. Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch. It's best served the day it is made, but will keep, lightly covered and refrigerated, for up to two days.
Provided by Melissa Clark
Categories cakes, dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper.
- Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl.
- While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed.
- At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.)
- Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely.
- To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months.
- In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread).
- Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.
Nutrition Facts : @context http, Calories 745, UnsaturatedFat 12 grams, Carbohydrate 87 grams, Fat 42 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 26 grams, Sodium 477 milligrams, Sugar 52 grams, TransFat 1 gram
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BANANA CAKE WITH COCONUT FROSTING - CTV
From more.ctv.ca
Servings 8Total Time 1 hrCategory Dessert
- Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low. Sieve in the flour, baking powder, baking soda and mix.
- Spread the batter in the bread tin and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes.
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- Preheat the oven to 300 F (yes, that’s the right temperature). Grease a 9 x 13 baking dish. Set aside. If you are in a hurry you can also preheat to 325 F.Whisk together the flour, baking soda and salt in a bowl. Set aside.
- In a separate bowl, mix the mashed bananas with the orange juice and zest. Set aside.Cream the butter and sugar until light and fluffy. Beat the eggs one at a time then add the vanilla extract. Stir in the banana-orange mixture. On low speed, alternately add the flour and the buttermilk to the mixture, beginning and ending with the flour. Gently fold in the nuts.
- Transfer the batter to the prepared baking dish and bake in the preheated oven (300 F) for about 50-55 minutes or until a toothpick inserted in the center comes out clean. If baking at 325 F, check cake around 45-50 minutes to see if it’s done. Oven heating varies so please adjust baking time accordingly.
- Using an electric mixer, beat together the softened butter and cream cheese until smooth. On low speed, add the powdered sugar one cup at a time and continue until the mixture is smooth and creamy. Beat in the Vanilla extract. Spread evenly on top of the cooled cake. Place 1 or 2 whole pecans on each slice. Enjoy!
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