WHITE CHOCOLATE BANANA CAKE
When I mentioned the recipe contest to my husband, he immediately suggested I enter this extra special cake. Packed with ripe bananas and white chocolate in the batter, it tastes wonderful even without the frosting.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating will after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate., Pour into three greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 581 calories, Fat 24g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 294mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 1g 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.
WHITE CHOCOLATE COCONUT CAKE
This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted., Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally., For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.
Nutrition Facts : Calories 625 calories, Fat 32g fat (23g saturated fat), Cholesterol 36mg cholesterol, Sodium 436mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA OATMEAL SNACK CAKE
Original recipe is from Allrecipes. I think this could also be great if you subbed white chocolate or butterscotch chips for the chocolate chips.
Provided by MTpockets
Categories Dessert
Time 1h5m
Yield 1 13X9 pan
Number Of Ingredients 13
Steps:
- Preheat the oven to 350'.
- Grease and flour a 13x9 inch pan and set aside.
- In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
- In a large bowl, cream together the butter and the sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk, bananas, and vanilla.
- Add flour mixture to the butter mixture and mix to blend.
- Fold in nuts, coconut and 1 cup of chocolate chips.
- Pour batter into prepared pan.
- Sprinkle remaining 1 cup of chocolate chips over the top of the batter.
- Bake at 350' for 30-35 minutes or until toothpick tests done.
WHITE CHOCOLATE COCONUT BANANA SNACK CAKE
Make and share this White Chocolate Coconut Banana Snack Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix butter, eggs, vanilla and sugars together in a large bowl until smooth.
- Add bananas and combine.
- Add powder, soda, salt and flour. Combine well.
- Fold in chocolate and coconut.
- Pour into a greased or sprayed 9"x13" pan.
- Bake at 350F for 30-40 minutes.
Nutrition Facts : Calories 174.9, Fat 8.6, SaturatedFat 6, Cholesterol 28.3, Sodium 128.4, Carbohydrate 23.2, Fiber 1.4, Sugar 12.8, Protein 2.3
DOUBLE CHOCOLATE BANANA SNACK CAKE
This is a really quick and easy recipe to whip up. Tip: if you have too many ripe bananas to eat, peel and freeze them. That way you'll always have them on hand to make this recipe (or any recipe that calls for mashed banana).
Provided by Deb Guglietti
Categories Dessert
Time 1h5m
Yield 1 8inch cake
Number Of Ingredients 11
Steps:
- Mix together flour, sugar, cocoa, baking soda and salt.
- Make a well in the centre of the dry ingredients.
- Add milk, banana, butter, lemon juice and vanilla.
- Beat with a fork till well blended, about 2 minutes.
- Stir in chocolate chips.
- Pour into greased 9-inch square cake pan.
- Bake in preheated 350F oven 45-50 minutes or until toothpick inserted in centre of cake comes out clean.
- Cool completely and cut into squares.
CHOCOLATE-BANANA SNACK CAKE
This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
- Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g
WHITE CHOCOLATE BANANA CAKE
Make and share this White Chocolate Banana Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 350°F Grease two 8" round cake pans and line with waxed paper.
- Combine flour, baking powder, baking soda and salt. Cream shortening, sugar and eggs on high speed until light and fluffy.
- Add banana and vanilla. Add dry ingredients on low speed, alternating with buttermilk, mixing lightly after each addition.
- Stir in grated chocolate. Spread batter evenly in greased pans.
- Bake at 350F for 30-35 minutes. Cool 10 minutes, then remove from pans and cool completely on wire racks.
- Frosting:.
- Beat all ingredients together at high speed until smooth and light. Use just enough to make a spreading consistency.
- Frost cake layers. Decorate with chocolate curls.
Nutrition Facts : Calories 856.8, Fat 38.5, SaturatedFat 11.4, Cholesterol 50.6, Sodium 448.9, Carbohydrate 125, Fiber 1.7, Sugar 92.2, Protein 6.4
HOMEMADE CHOCOLATE SNACK CAKE
THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA SNACK CAKE
This is a nice way to use up that last banana that's gotten too ripe. It makes a nice small snack cake (Hence, the name!) rather than a big bread loaf.
Provided by MTpockets
Categories Breads
Time 50m
Yield 1 8x8 pan, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350'.
- In a medium bowl, combine flour and baking soda.
- In another bowl, whisk together brown sugar, water, oil, vanilla and banana.
- Stir Into dry ingredients, just until moistened.
- Transfer to a greased and floured 8x8 inches square pan.
- Bake at 350' for 30-35 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack.
- Dust with confectioners sugar before serving.
BANANA NUT COCONUT CAKE
The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.
Provided by ETHELMERTZ
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
- In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
- Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
- Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
- To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.
Nutrition Facts : Calories 708.1 calories, Carbohydrate 99.3 g, Cholesterol 71.9 mg, Fat 34.3 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 14.6 g, Sodium 267.3 mg, Sugar 74.7 g
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