Banana Cake Omani Style With Variations Recipes

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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.

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-OMANI STYLE (WITH VARIATIONS)



Banana Cake-Omani Style (With Variations) image

Bananas are one of Oman's favorite fruits. There are a number of varieties that grow here as well as many imported varieties, but bananas go ripe very quickly in the summer heat. See variations at bottom of directions.

Provided by Annacia

Categories     Breakfast

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1/2 cup of softened butter (or melted) or 1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups smashed very ripe bananas
1 1/2 cups white flour
1 tablespoon baking powder
1 teaspoon baking soda

Steps:

  • In a mixing bowl, beat the butter, sugar, eggs and vanilla. When it is well mixed, add the mashed bananas and mix inches.
  • In a separate bowl combine the flour, baking powder and baking soda. Gradually add the flour mixture to the wet mixture, beating a little after each addition.
  • Pour into a lightly greased and floured 9" x 13" cake pan and bake at 350 degrees for about 25 minutes or until a knife inserted near the center comes out clean.
  • VARIATION 1: Add 3/4 cup chopped walnuts.
  • VARIATION 2: For a chocolate swirled cake - divide the batter in half. To one half add 1/4 cup baking cocoa. Spread the plain half of the batter into the baking pan. Spoon on the cocoa batter and swirl with a knife. Bake as per instructions.
  • VARIATION 3: For a chocolate banana cake - add 1/2 cup of baking cocoa to the batter with the flour. Bake as per instructions.

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