Banana Cake With Crunchy Top Recipes

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BANANA CRUNCH CAKE



Banana Crunch Cake image

Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender.

Provided by dakota kelly

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 14

¾ cup rolled oats
⅓ cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
½ cup shortening
⅔ cup white sugar
1 cup mashed banana
2 eggs
1 teaspoon vanilla extract
1 cup oat flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
  • In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 55.5 g, Cholesterol 54.1 mg, Fat 24.7 g, Fiber 3.6 g, Protein 7 g, SaturatedFat 6.3 g, Sodium 489.7 mg, Sugar 29.5 g

CRUNCHY TOP BANANA CAKE



Crunchy Top Banana Cake image

Yield 9

Number Of Ingredients 14

1 cup all-purpose flour
3/4 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
3/4 cups white sugar
1/4 cup shortening (e.g. Crisco)
1/4 cup buttermilk
1/2 cup mashed ripe bananas (2 medium bananas)
1 Large egg
1/2 Tsp vanilla extract
1/4 cup butter
1/2 cup brown sugar
2 Tbsp half and half cream (10%)
2/3 cups flaked coconut

Steps:

  • Combine flour, baking powder, baking soda and salt in a large bowl.
  • Add sugar, shortening, buttermilk and bananas. Beat on medium speed for 2 minutes.
  • Add eggs and vanilla. Beat on medium speed for 1 minute. Spread batter evenly in 8 by 8 inch cake pan.
  • Bake at 350 deg F for 35 - 45 minutes or until it is nicely brown and the cake tester comes out clean.
  • When the cake is almost done, melt the butter in a small sauce pan. Stir in the brown sugar, cream and coconut.
  • Remove the cake from the oven and immediately spread the topping evenly over the cake. Broil 6 inches below the element for 2 to 3 minutes or until bubbly and golden. Serve plain or with ice cream.
  • Double the cake ingredients and spread the cake in a 13 by 9 inch greased cake pan and bake according the regular recipe.
  • You do not need to double the topping for a larger cake. Use 1/3 cup of butter, 3/4 cup brown sugar, 3 tbsp of 10% cream and 1 cup of flaked coconut. Broil as above.

BANANA CAKE WITH CRUNCHY TOP



Banana Cake With Crunchy Top image

This banana cake is different because of its crunchy top. Made it at least 20 times and it always came out perfect!

Provided by Redsie

Categories     Dessert

Time 58m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 16

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter
1/4 cup buttermilk or 1/4 cup soured milk
1 cup mashed ripe banana (3 to 4)
2 eggs
1 teaspoon vanilla
1/4 cup buttermilk or 1/4 cup soured milk
1/3 cup butter
3/4 cup packed brown sugar
3 tablespoons light cream (10%)
1 cup flaked coconut
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • Grease a 13x9 inch cake pan.
  • Cake: combine flour, baking powder, baking soda and salt in large bowl.
  • Add sugar, butter, 1/4 cup buttermilk and bananas. Beat for 2 minutes with wooden spoon (or electric mixer).
  • Add eggs, vanilla and 1/4 cup buttermilk. Beat for 1 minute.
  • Spread batter evenly in prepared pan.
  • Bake for 30 to 40 minutes or until tootpick inserted in center comes out clean.
  • Topping: while cake is baking, prepare topping. Melt butter in small saucepan (or microwave). Stir in remaining ingredients thoroughly.
  • Remove cake from oven and immediately spread toping evenly over cake.
  • Broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.

Nutrition Facts : Calories 272.1, Fat 12.6, SaturatedFat 6.8, Cholesterol 43.2, Sodium 264.5, Carbohydrate 37.9, Fiber 1.1, Sugar 26.1, Protein 3.4

BANANA CAKE WITH CRUNCHY TOPPING



Banana Cake with Crunchy Topping image

Make and share this Banana Cake with Crunchy Topping recipe from Food.com.

Provided by Erica Vasta

Categories     Dessert

Time 50m

Yield 1 8x10 inch cake

Number Of Ingredients 14

2 cups sifted cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cups granulated sugar
1 cup shortening (I use Golden Crisco)
1/2 cup sour milk (milk with 2 tbsp. vinegar or lemon juice works too)
1 cup mashed ripe banana (I use 1 1/2 cups for a really moist cake)
2 eggs
2 teaspoons vanilla
1/4 cup margarine or 1/4 cup butter
3/4 cup light brown sugar
1/2 cup shredded coconut
1/4 cup chopped nuts (I use ground almonds)

Steps:

  • Sift flour, baking powder, soda, salt and sugar in a mixing bowl.
  • Cut in shortening until mixture resembles coarse crumbs.
  • Add in mashed bananas and sour milk.
  • Mix by hand 300 strokes or in a mixer at low speed for 2 minutes.
  • Add eggs and vanilla.
  • Beat for 1 minute on low speed or by hand 150 strokes.
  • Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes.
  • While the cake is cooking prepare crunchy topping.
  • Cream butter and sugar.
  • Add coconut and nuts.
  • Remove cake from oven and turn dial to broil.
  • Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).

Nutrition Facts : Calories 5724.4, Fat 312, SaturatedFat 91.7, Cholesterol 435.2, Sodium 4851.6, Carbohydrate 702.9, Fiber 18.6, Sugar 456.7, Protein 50

BANANA PUDDING CRUNCH



Banana Pudding Crunch image

Field editor Joanie Ward of Brownsburg, Indiana gives a twist to a traditional comfort food by adding a crunchy meringue-nut topping. It's a dressed-up dessert that's so easy to prepare.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 7

2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 cup sour cream
2 medium firm bananas, sliced
1 cup sugar
1 cup chopped pecans
1 large egg, lightly beaten

Steps:

  • In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving., For topping, combine the sugar, pecans and egg. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool., Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving.

Nutrition Facts : Calories 349 calories, Fat 16g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 216mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.

BANANA CAKE WITH PECAN CRUMBLE CRUNCH



Banana cake with pecan crumble crunch image

A wedge of this alongside a cup of tea makes for a perfect Sunday afternoon

Provided by Good Food team

Categories     Treat

Time 1h20m

Yield Makes 8 - 10 slices

Number Of Ingredients 10

250g golden caster sugar
250g self-raising flour
140g pecan , roughly chopped
1 tbsp butter
2 eggs , plus 2 egg whites
3 large ripe bananas , or 4 small, mashed
150ml sunflower oil
100ml milk
1 tsp cinnamon
1 tsp baking powder

Steps:

  • Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
  • Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
  • Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.

Nutrition Facts : Calories 591 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.62 milligram of sodium

A-NUMBER-1 BANANA CAKE



A-Number-1 Banana Cake image

This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.

Provided by Kevin Ryan

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
½ cup unsalted butter
1 cup white sugar
¾ cup light brown sugar
2 eggs
4 ripe bananas, mashed
⅔ cup buttermilk
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
  • In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
  • Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 55.8 g, Cholesterol 51.9 mg, Fat 12.2 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 324.2 mg, Sugar 31.2 g

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