Banana Cake Filling Recipe 445

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THE BEST BANANA CAKE I'VE EVER HAD



The Best Banana Cake I've Ever Had image

This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 17

3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups (375g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature*
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

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.

FLUFFY BANANA CAKE WITH BANANA FILLING



Fluffy Banana Cake with Banana Filling image

Fluffy Banana Cake with Banana Filling is a light banana cream layer cake with creamy, fresh banana filling all covered in whipped cream frosting.

Provided by Melissa Erdelac

Categories     Cake     Dessert

Time 5h

Number Of Ingredients 21

1 1/2 cups mashed bananas (about 3-4 bananas)
2 teaspoon lemon juice
3 cups all-purpose flour,
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, (room temperature)
2 cups sugar
3 large eggs, (separated and room temperature)
2 teaspoons vanilla extract
1 teaspoon (optional) banana extract
1 ½ cups buttermilk, (room temperature)
3 large eggs, (room temperature)
3 tablespoons butter, (room temperature)
1 ½ tablespoons fresh lemon juice
¼ cup + 2 Tbsp. sugar
3 ripe bananas
2 ½ tablespoons sugar
½ tablespoon cornstarch
1 ½ cups cold heavy cream
¾ teaspoon vanilla extract

Steps:

  • Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside. Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.
  • In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
  • In a large bowl cream 3/4 cup butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
  • Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
  • In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.
  • Bake for 23-26 minutes (about 5 minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.
  • Place all the banana filling ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, put everything in medium saucepan and blend it in there.
  • Heat banana cream filling mixture in medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes. If the filling starts to boil before it is thick enough, lower the heat more. When the filling starts to cleanly pull away from sides of pan while stirring it is done.
  • Remove from heat and cool completely. I recommend chilling the filling until cold so it sticks to the cake layers and doesn't slide around. Makes 2 cups.
  • Place the sugar and cornstarch in a small saucepan. Measure 1 1/2 cups of heavy cream and remove 6 tablespoons, adding it to the saucepan. Place the remaining measured cream in the refrigerator. Heat the sugar, cornstarch, and 6 tablespoons of heavy cream over medium heat, whisking constantly and bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes (can refrigerate to speed up process, but stir occasionally).
  • After the cornstarch mixture has cooled, beat the remaining chilled cream until tracks begin to show, about 2 minutes. Add the cornstarch mixture and continue beating until stiff peaks form, about 1 to 2 minutes more.
  • Place cake layer on serving platter and pour 1/2 the banana curd filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.

Nutrition Facts : Calories 441 kcal, Carbohydrate 57 g, Protein 6 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 122 mg, Sodium 292 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

SAUTEED BANANA FILLING



Sauteed Banana Filling image

Use this recipe to make our Banana Cake with Cream Cheese Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 4

3 tablespoons unsalted butter
1/4 cup light-brown sugar
2 1/2 pounds ripe bananas, peeled and cut into 3/4-inch slices
1/4 cup bourbon

Steps:

  • Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake.

BANANA CAKE III



Banana Cake III image

This delicious blend of banana cake and cream cheese frosting will make your day! Just relax and enjoy this tasty masterpiece! If you like to eat healthy or have sudden cravings for banana and cream cheese, just keep a piece of this in your 'fridge'!!!

Provided by Sally E. Forsythe

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 12

Number Of Ingredients 12

1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking soda
½ cup water
1 cup mashed bananas
1 pinch salt
1 cup mayonnaise
1 (8 ounce) package cream cheese
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
  • Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
  • Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
  • In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.

Nutrition Facts : Calories 694.9 calories, Carbohydrate 78.9 g, Cholesterol 68.2 mg, Fat 41.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 16.5 g, Sodium 479.3 mg, Sugar 58.7 g

BANANA CAKE FILLING RECIPE - (4.4/5)



Banana Cake Filling Recipe - (4.4/5) image

Provided by á-3009

Number Of Ingredients 5

1 cup sugar
1 large can evaporated milk
2 tablespoons corn starch
3 bananas, mashed
1 teaspoon vanilla extract

Steps:

  • Combine sugar and cornstarch. Mix eveporated milk, bananas and vanilla extract. Cook until thicken. Cool. Put on cake.

BANANA CAKE IV



Banana Cake IV image

The only banana cake in the world!! It is easy to make, does not cost too much to buy the ingredients, and is very delicious. Everyone will like it!!

Provided by Sarah Lee Sau-wah

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

1.063 cups butter
1 ½ cups self-rising flour
2 ripe bananas, mashed
2 tablespoons milk
½ cup white sugar
2 eggs, separated
¼ cup chopped walnuts
¼ teaspoon banana extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf tin well.
  • Beat the egg whites until very stiff.
  • Cream butter or margarine and sugar until light and fluffy. Beat the egg yolks with the banana essence and the milk; stir into creamed mixture. Fold in bananas and walnuts. Sift the flour, and fold into the creamed mixture. Carefully fold in the egg whites. Pour batter into the prepared tin.
  • Bake for 40 to 50 minutes. Turn out onto a wire rack, and cool. Slice and serve.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 25 g, Cholesterol 74.4 mg, Fat 19 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 10.8 g, Sodium 327.2 mg, Sugar 11 g

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