Banana Supreme Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
• Cream together the butter or margarine and the sugar.
• Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.

Steps:

• In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely., Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight. , Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour 10 inch Bundt pan or tube pan.
• 2. For cake, combine cake mix, pudding mix, eggs, banana, oil and water in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter into pan.
• 3. Bake at 350 degrees F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Invert onto cooling rack. Cool completely.
• 4. I used a can of Cream Cheese Frosting for the glaze.

Steps:

• Preheat oven to 350°F.
• Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour.
• In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans.
• Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat.
• Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing.
• Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more.
• Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward.
• Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.

Steps:

• Mix toghether graham cracker crumbs, margarine and sugar; mix well.
• Press crumb mixture onto flat bottom of Springform pan.
• In 2 quart.
• bowl whisk together sour cream and milk until blended.
• Add pudding mix; whisk until pudding is dissolved.
• Add whipped topping mixing until well blended.
• Spread half of filling over crust.
• Slice bananas; arrange over filling.
• Spread remaining filling over bananas.
• Grate pecans over top.
• Chill.
• To serve, remove collar from Springform pan; cut into wedges.