Low Fat Tropical Banana Cake Recipes

Steps:

• For filling: In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
• In a medium bowl, gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.
• Arrange bananas in the bottom of the Gold Medal™ Flour Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
• To serve, spoon whipped topping onto pie and, if desired, top with additional toasted coconut.
• Gold Medal™ Flour Baked Oil Pastry: Preheat oven to 450°F. In a medium bowl, combine 1 1/3 cups Gold Medal™ all-purpose flour and 1/4 teaspoon salt. Using a fork, stir 1/4 cup cooking oil and 3 tablespoons fat-free milk into flour mixture. If necessary, stir in an additional 1 tablespoon milk to moisten (dough will appear crumbly). Form dough into a ball. On a lightly floured surface, slightly flatten dough ball. Roll dough from center to edge into a 12-inch circle. Carefully roll pastry circle around rolling pin. Carefully transfer pastry to a 9-inch pie plate (pastry will be very tender). Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under pastry edge and crimp as desired. Prick pastry all over with a fork. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.

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.

Steps:

• Mix dry ingredients.
• Mash bananas and mix wet ingredients in a seperate bowl.
• Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix.
• Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.

Steps:

• Grease a loaf pan and preheat the oven to 350 degrees F.
• In a large mixing bowl, mix the flour, salt, baking powder and sugar.
• In a separate bowl, mix the egg, banana/citrus juice mixture, unsweetened apple sauce and nuts or chocolate chips (if desired) until well mixed, but not completely smooth.
• Mix the wet ingredients into the dry mixture until batter is smooth and pourable.
• The mixture should never be completely smooth because of the banana chunks and nuts or chocolate chips (if desired).
• Pour the mixture into the loaf pan and bake for 40 minutes.
• While baking the cake, mix the confectioners sugar and citrus juice in a small sauce pan over med-high heat, until the sugar carmelizes and becomes smooth.
• Once smooth, reduce heat to medium and wait until cake is done.
• Once cake is baked, allow to cool for 5-10 minutes and pour the carmelized sugar/citrus juice frosting over the cake.
• Quickly sprinkle with coconut shavings, as frosting will become hardened once cooled.
• Serve and be happy.

Steps:

• Preheat oven to 350 degrees. Coat a 9"-X-13" baking pan with cooking spray.
• Stir the lemon juice into the milk. Set aside.
• In a large bowl, using an electric mixer, cream the butter with the white sugar.
• Stir in the sour cream (or applesauce), Splenda & egg substitute. Add the bananas and vanilla & butter flavoring.
• Sift the flours, salt, baking powder & soda together. Add them to the banana mixture.
• Add the milk to the banana mixture, stirring just until moistened.
• Pour batter into the prepared pan & bake for 50-60 minutes or until lightly browned & firm in the center.

Steps:

• Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan.
• Cream butter with sugar.
• Add yolks and beat.
• Add mashed bananas and pecans.
• Sift together flour and salt.
• Combine with creamed mixture alternately with milk.
• Fold in beaten whites.
• Add soda dissolved in water and then vanilla.
• Bake for 25 to 30 min.
• Cool and frost with Pecan Frosting or frosting of your choice.

Steps:

• Mix the dry ingredients for the cake in a large bowl.
• Add the banana, buttermilk and shortening, mix on medium with an electric mixer.
• Add the eggs and vanilla, mix until well incorporated.
• Pour batter into 1 9x13" pan which has been greased and floured, or 2 8" pans that have been greased and floured.
• Bake at 350 for 35 minutes or until a cake tester comes out clean.
• Remove cakes from oven and cool.
• For 8" layers, cool 10 minutes in the pans, turn out onto racks and cool completely.
• Frosting----------.
• Mix the brown sugar with the butter until combined.
• Add milk and mix until combine.
• Add pecans and coconut.
• For a 9x13 cake-------.
• Cover the cake with the frosting mixture and put under a broiler for 3-4 minutes.
• For the layer cake: Put the layers on a cookie sheet and spread each one with half of the frosting.
• Broil for 3-4 minutes.
• Let cool completely before assembling the cake.
• This makes a very good, rustic looking layer cake.

Steps:

• Sift together flour, soda and salt.
• Cream butter, sugar and vanilla.
• Add eggs 1 at a time, and bananas.
• Stir in sifted ingredients alternately with sour cream.
• Pour into greased and floured 8x8x2" pan.
• Cook at 350 degrees for 45 minutes.
• Frost when cool with butter frosting flavored with fresh lemon juice.