Real Banana Milk Cake Recipes

Steps:

• Blend cake mix, milk, eggs, and banana extract together-use Banana Milk instead of ordinary milk/water- IMPORTANT** adds to overall flavor.
• Whip all ingredients for at LEAST 5 minutes- this makes cake fluffy and very moist.
• Pour into a greased 9 x 13 pan.
• Bake at 350 for 35 minutes (a little extra time to allow for milk sub).
• Broil top for 2 minutes if too moist on top.
• Cool cake.
• Can add icing or top with whip cream (add one of those iced mocha mix packets to cream for great flavour combo).
• Top with bananas for creme de la resistant!

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.

Steps:

• Use either sour milk or add lemon juice to milk to sour it.
• Add baking soda to the milk.
• Mash bananas.
• Cream margarine and sugar.
• Add eggs and vanilla.
• Blend in banana followed by the sour milk.
• Add flour and baking powder.
• Can either bake as cupcakes or a larger cake.
• Bake at a 350° oven until lightly browned (about 40 minutes).

Steps:

• For the cake: Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
• For the icing: Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.

Steps:

• For the dark chocolate truffle: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with foil.
• Grind the chocolate in a food processor. Place the ground chocolate and the sugar in a large mixing bowl. Slowly add the boiling water and stir until all the chocolate is melted. Using a whisk, incorporate the butter into the chocolate mixture well blended. Whisk in the eggs, then strain through sieve.
• Pour the truffle mixture into the prepared pan. Bake until just set, 20 minutes. Chill for 4 hours.
• For the chocolate mousse: Melt the chocolate and cool slightly. Whip the cream.
• Put whole eggs and the egg yolks into a large bowl; whisk with an electric mixer to break up the yolks.
• When the chocolate has cooled, add the whisked eggs and blend with hand mixer.
• In a separate bowl, whip the egg whites.
• Add one-quarter of the whipped cream to the chocolate mixture and mix with spatula, scraping the bowl until just incorporated. Add the remaining whipped cream and begin folding it in, scraping the bowl often. Halfway through, add the whipped egg whites. Fold everything together until well incorporated. Chill for 4 hours. (Makes filling for three 9-in cakes.)
• For the banana cake: Preheat the oven to 350 degrees F.
• Cream the butter, margarine and sugar with an electric mixer until very light and fluffy. Mix in the bananas. Slowly add the eggs, mixing until incorporated. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Add the vanilla.
• Fill two 9-inch cake pans halfway up with batter. Bake until the cake is set but still shiny on top, 20 minutes. Let cool.
• To assemble the cake: Place the first layer of banana cake, top-side up, on a cake board. Add 2 large scoops (about 2 cups) of mousse and spread with a spatula. Take the truffle out of the pan, keeping the foil still on, and invert onto the mousse; remove the foil. Place 2 more large scoops of mousse onto the truffle and spread with a spatula. Invert the second banana cake onto the mousse.

Steps:

• Preheat oven to 350 degrees.
• Sift dry ingredients together, set aside.
• Cream shortening and sugar.
• Add eggs and buttermilk to sugar mixture.
• Combine dry ingredients into wet.
• When incorporated, stir in mashed banana.
• Pour batter into a greased, floured tube pan (angel food cake pan).
• Bake 45-50 minutes, or until a toothpick inserted in center of cake comes out clean.
• Cool slightly, run knife around edges of pan to loosen cake, remove cake from pan.
• Finish cooling cake on a wire rack.
• Slice into wedges.

Steps:

• Put the milk, vanilla ice cream and banana into a blender. Whizz everything up until smooth then pour into a tall glass.
• Top with a big spoonful of whipped cream and decorate with a pinch of cinnamon, some banana chips and a cherry. Serve immediately with a colourful straw.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add sour cream and COOL WHIP; mix well.
• Drain peaches, reserving juice. Reserve 3 peach slices for later use. Slice bananas and chop remaining peach slices; place in medium bowl.
• Spread 1/3 cup of the pudding mixture onto bottom of 9-inch springform pan; top evenly with half of the ladyfinger pieces. Drizzle with half of the reserved peach juice; cover with 1-1/2 cups of the remaining pudding mixture.
• Top with layers of fruit mixture, half of the remaining pudding mixture and remaining ladyfinger pieces. Drizzle with remaining peach juice. Top with remaining pudding mixture.
• Cut reserved peach slices lengthwise in half; arrange over top of dessert.
• Refrigerate overnight.

Steps:

• Pre-heat oven to 160 C, Gas mark 4
• Grease a loaf tin.
• Melt the butter sugar and the vanilla extract in a saucepan. DO NOT BURN
• Remove From heat and add the mashed bananas. Mix Well.
• Add the egg. Mix Well.
• Stir in the flour and milk. Pour half the flour and have the milk and stir. Then add the rest of the flour and the milk and Mix Well
• Pour in loaf tin, sprinkle brown sugar on top
• Bake for 35mins, or until a skewer comes out clean.
• Leave to cool in the tin for 5-10mins. Run a knife round the edge of the cake. Take out tin.
• Serve.

Steps:

• Cream sugar and margarine then beat in eggs one at a time beating well.
• Beat in banana.
• Sift in flour and salt.
• Dissolve carb soda in milk and add into bowl and mix until all is combined.
• Pour into a well greased tin and bake in the oven at 180 degrees for about 25-30 minutes or until cooked through.
• TIP: If you like your cake extra moist like I do add a little bit more milk to the batter before pouring into the tin.

Steps:

• Combine all ingredients in a bowl.
• Bake in an 8x8-inch glass baking dish.
• Bake in preheated 350F oven for 45 to 60 minutes.
• Top/ice with Cream cheese& icing (powdered) sugar mixture.

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.