Banana Cake With Cream Cheese Frosting Recipes

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BANANA CAKE WITH CREAM CHEESE FROSTING



Banana Cake with Cream Cheese Frosting image

As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 18 servings.

Number Of Ingredients 16

2/3 cup shortening
1-1/2 cups sugar
2 large eggs, separated, room temperature
2 cups mashed bananas (about 4 medium)
1 cup whole milk
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Dash salt
Sliced banana, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.

Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING



Best Ever Banana Cake With Cream Cheese Frosting image

This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

Provided by Rhonda J

Categories     Dessert

Time 1h15m

Yield 1 9x13 pan, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
chopped walnuts

Steps:

  • Preheat oven to 275°F (135C).
  • Grease and flour a 9 x 13 pan.
  • In a small bowl, mix mashed banana with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  • Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  • Beat in the flour mixture alternately with the buttermilk.
  • Stir in banana mixture.
  • Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  • Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  • For the frosting, cream the butter and cream cheese until smooth.
  • Beat in 1 teaspoon vanilla.
  • Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake.
  • Sprinkle chopped walnuts over top of the frosting, if desired.

Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5

BANANA CAKE WITH CREAM CHEESE FROSTING



Banana Cake with Cream Cheese Frosting image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

1 stick (1/2 cup) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour, plus more for the pan
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 ripe bananas, peeled
3 large eggs
1/2 cup plain yogurt (regular, not Greek)
1 teaspoon vanilla
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla
Raspberries, for decorating, if desired

Steps:

  • For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
  • In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
  • Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
  • Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
  • Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
  • For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
  • Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

BANANA BARS WITH CREAM CHEESE FROSTING



Banana Bars with Cream Cheese Frosting image

I make these banana bars with cream cheese frosting whenever I have ripe bananas on hand, then store them in the freezer to share later. With creamy frosting and big banana flavor, this treat is a real crowd-pleaser. -Debbie Knight, Marion, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Nutrition Facts : Calories 148 calories, Fat 7g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

BANANA LAYER CAKE WITH CREAM CHEESE FROSTING



Banana Layer Cake With Cream Cheese Frosting image

I made this years ago for a birthday and immediately lost the recipe which I have been searching for ever since. I finally found it on epicurious so I am posting her for safe keeping. It must be good if I've been looking for it that long right? I didn't use cake flour when I made it and it turned out wonderful still. Prep time is approximate.

Provided by invictus

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt, plus
1 pinch salt
1 cup mashed ripe banana (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon vanilla extract
1 1/2 cups unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 (8 ounce) packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 large bananas, peeled, sliced

Steps:

  • Preheat oven to 350°F
  • Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour.
  • Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl.
  • Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
  • Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended.
  • Add eggs 1 at a time, beating to blend after each addition.
  • Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition.
  • Divide batter equally among prepared pans.
  • Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes.
  • Cool cakes in pans on racks 10 minutes.
  • Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
  • Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy.
  • Beat in remaining 1 tablespoon vanilla and pinch of salt.
  • Gradually beat in powdered sugar.
  • Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
  • Place 1 cake layer on platter.
  • Spread 1/2 cup frosting over top.
  • Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
  • Place second cake layer on work surface.
  • Spread 1/4 cup frosting over top.
  • Place cake layer, frosting side down, atop bananas.
  • Spread 1/2 cup frosting over top.
  • Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
  • Place third cake layer on work surface.
  • Spread 1/4 cup frosting over top.
  • Place cake layer, frosting side down, atop bananas.
  • Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead.
  • Cover and chill.
  • Let stand 1 hour at room temperature before serving.).

Nutrition Facts : Calories 933.8, Fat 56.1, SaturatedFat 34.9, Cholesterol 207.1, Sodium 505.2, Carbohydrate 100.2, Fiber 2, Sugar 62.8, Protein 10.2

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2017-01-05 Mix the mashed bananas and melted butter, then add to the beaten egg mixture. Add the vanilla extract (or paste) and mix thoroughly about 1-2 minutes. Batter. Add the all-purpose and cake flours and mix until the batter is fairly smooth (other than some banana lumps) then pour into your greased 9 x 13 baking pan. Bake.
From bakeitwithlove.com


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