Banana Almond Cake With Marscapone Frosting Recipes

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BANANA ALMOND CAKE

Steps:

• Preheat oven to 350°F.
• Mix butter, bananas, and instant pudding mix in a large bowl.
• Stir in egg yolks.
• Stir in almond meal.
• Beat egg white until peaks form. Gently fold the whites into the mixture.
• Pour into a greased 9-inch round pan.
• Bake for 50-55 minutes.
• For best texture, cool completely before enjoying.

ALMOND-LACED BANANA CAKE

Steps:

• 1. Heat oven to 350 degrees. Spread 1 tablespoon melted butter on bottom and up sides of a 9-inch square cake pan.
• 2. In a medium bowl stir together brown sugar and 1/2 cup almonds. Sprinkle half of brown sugar/almonds in pan.
• 3. Add 3 tablespoons of remaining butter to remaining brown sugar/almonds. Stir to evenly mix. Place remaining 1/2 cup butter in a large mixing bowl. Add granulated sugar and mashed banana. Beat on medium speed until smooth. Beat in eggs one at a time.
• 4. In a small bowl stir together milk and vinegar; set aside. In a medium bowl stir together flour, baking powder, soda, and salt.
• 5. With mixer on low speed, gradually beat in milk mixture alternately with dry ingredients, beating well after each addition. Beat in extract.
• 6. Pour half of batter over brown sugar mixture in pan. Sprinkle with remaining brown sugar mixture. Spoon remaining batter evenly over top. Use a knife to swirl gently. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool for 10 minutes in pan. Invert onto cake plate.
• 7. Crumble almond paste in a small mixing bowl. Add warmed condensed milk. Beat on medium speed until well combined. Gradually beat in powdered sugar. Drizzle over cake.
• 8. Sprinkle with remaining 1/4 cup of almonds. Garnish as desired. Serve warm or at room temperature. Cut into 3-inch squares to serve. Serves 9.