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.
BANANA CAKE VI
This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
Provided by Cindy Carnes
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h30m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with 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 the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 68.6 g, Cholesterol 79.4 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.3 g, Sodium 298.8 mg, Sugar 50 g
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 SPLIT 'CAKE'
Go bananas with this sweet and delicious Banana Split "Cake" from Kraft. Find out how to turn your favorite ice cream dish into a delightful "cake".
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
- Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STICKY UPSIDE-DOWN BANANA CAKE
Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks
Provided by Edd Kimber
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
- To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
- To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
BANANA AND NUT BREAD
This banana nut bread smells heavenly in the oven and comes out moist and chock-full of flavor and crunchy nuts.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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 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.
CINNAMON CRUNCH BANANA BREAD
This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Provided by Julia Moskin
Categories breakfast, snack, breads, quick breads
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
- Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
- Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
- Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
- Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.
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