BANANA-CINNAMON CAKE
Have ripe bananas? Turn them into a delicious cake kissed with a cream cheese glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with cooking spray.
- In large bowl, beat cake mix, water, bananas, butter, cinnamon and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
- Bake 47 to 57 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 1/2 g
BANANA-CINNAMON BUNDT CAKE
This tastes like banana bread with a touch of cinnamon frosting. It's great and so easy. Recipe found in news stand magazine called: SuperMoist Cake Mix Recipes by Betty Crocker.
Provided by BM171676
Categories Dessert
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Grease 12-cup bundt cake pan with shortening; lightly flour.
- Beat cake mix, water, bananas, butter, cinnamon and eggs in large bowl with electric mixer on low speed for 30 seconds. Increase speed to medium for 2 minutes, scraping the bowl occasionally. Stir in walnuts.
- Pour into bundt pan and bake for 43-53 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Turn pan upside-down onto wire rack or heatproof serving plate and remove pan.
- Cool completely. Once cool drizzle Cinnamon Glaze over cake.
- Cinnamon Glaze: Stir all ingredients together until thin enough to drizzle. Sprinkle top with cinnamon for presentation.
Nutrition Facts : Calories 303.3, Fat 14.6, SaturatedFat 5.7, Cholesterol 55.2, Sodium 301.2, Carbohydrate 41.2, Fiber 0.8, Sugar 26.4, Protein 3.2
BANANA BUNDT CAKE WITH CINNAMON CREAM CHEESE ICING
Banana Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with a creamy cinnamon cream cheese icing.
Provided by Mary Younkin
Categories Dessert
Time 55m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Generously grease a 10-12 cup bundt pan with butter and then dust with flour. Set aside.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl. In a large mixing bowl, beat the butter and the sugar with an electric mixer until light and fluffy.
- Add the eggs and vanilla and beat again. Stir in the banana, and then add half of the dry ingredients. Stir until combined. Add the sour cream, stir, and add the remaining dry ingredients. Stir until combined and then stir in 1/2 cup chopped pecans.
- Pour the batter into the pan and spread evenly. Bake about 40-45 minutes, until toothpick inserted comes out mostly clean or with crumbs. Cool 5 minutes in pan and then invert on wire rack to cool completely.
- To make the icing, combine the cream cheese, powdered sugar, vanilla, and cinnamon in a large mixing bowl. Beat until fluffy, adding a tablespoon of milk and then an additional teaspoon at a time to reach the desired consistency.
- Spoon the icing over the completely cooled cake and sprinkle with remaining pecans. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator for 3-4 days. Enjoy!
Nutrition Facts : Calories 479 kcal, Carbohydrate 84 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 297 mg, Fiber 3 g, Sugar 42 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
BANANA CINNAMON BUNDT CAKE
Steps:
- Preheat the oven to 160°C. Grease a 6-cavity Bundt cake tray VERY generously and dust with flour. Invert the tray and shake out excess flour. Set aside (this is very important to avoid the cake getting stuck in the tray).
- For the dry ingredients, sift all-purpose flour, self-raising flour, bicarbonate of soda, baking powder, salt and cinnamon together in a large mixing bowl.
- In another mixing bowl, mash bananas, lemon juice, milk and yoghurt together until smooth. Set aside.
- Using an electric mixer with a paddle attachment, beat butter until light and fluffy and add caster sugar and brown sugar at medium mixing speed for about 5 minutes.
- Add eggs one at a time and beat for 10 seconds after each addition. Mix in vanilla extract.
- Add flour mixture and banana mixture to butter mixture in 5 portions. Begin with flour mixture, then banana mixture alternatively and end with flour mixture. Combined well after each addition.
- Pour batter into prepared Bundt tray and bake for 45-50 minutes (see above for time estimation) or until a toothpick inserted into the centre of cake comes out clean.
- Remove from the oven. Let cakes sit for 15 minutes before inverting tray onto a wire rack. Set aside to cool completely before un-moulding.
- Use a skewer or a toothpick to un-mould the cakes gently.
- Sprinkle snowy powdered sugar on top of the cakes (optional).
- Enjoy with a cup of tea or coffee!
Nutrition Facts : ServingSize 6 g, Carbohydrate 43.9 g, Protein 5.2 g, Fat 20.9 g, SaturatedFat 12.7 g, Cholesterol 106 mg, Sodium 325 mg, Fiber 1.3 g, Sugar 21.5 g, Calories 377 kcal
BEST EVER CINNAMON BUNDT® CAKE
This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.
Provided by Hania's Kitchen
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
- Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g
BANANA-NUT BUNDT CAKE
June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
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BANANA CINNAMON BUNDT CAKE - KING ARTHUR BAKING
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4.7/5 (28)Total Time 1 hr 20 minsServings 1Calories 280 per serving
- Preheat the oven to 350°F., To make the cake: In a large bowl, beat the butter, vegetable oil, and sugar until light and fluffy., Add the eggs one at a time, beating well after each., Beat in the mashed banana, sour cream or yogurt, vanilla, and cinnamon., Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess., In a medium bowl, whisk all the dry ingredients together then add them to the banana mixture, and beat until combined.
- Scrape the sides and bottom of the mixing bowl, and beat for 30 seconds more., Fold in the cinnamon sweet bits or cinnamon chips., Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick, and pour the batter into the prepared pan., Bake the cake for 45 to 50 minutes, until a long toothpick or skewer inserted into the center comes out clean., Remove the cake from the oven and allow it to cool for 10 minutes in the pan before turning it out onto a rack to cool completely., To make the icing: Mix the cream cheese with the confectioners' sugar until smooth., Stir in enough milk, starting with 2 tablespoons, to thin the glaze until drizzle-able., Pour the glaze slowly around the top of the completely cooled cake, letting it drip down the sides., Store the cake, covered, at room temperature for up to 3 days.
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