Banana Cinnamon Cake With Apricot Glaze Recipes

BANANA-CINNAMON CAKE

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.

BANANA AND CINNAMON CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine and dust with some flour.
• In an electric mixer, beat on medium speed the eggs and the sugar until obtain a creamy mixture. Place the bananas cut into pieces, the yogurt, and the cinnamon in a blender and blend on high until creamy. Add the banana mixture to the eggs and sugar mixture and mix for 3 to 4 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.
• Pour the dough into the prepared tin and sprinkle with brown sugar. Bake until a toothpick inserted in the center comes out clean, about 50 minutes (the time depends on the oven).
• When the cake is cooked, remove from the oven and unmold. Let cool to room temperature and serve.

CINNAMON BANANA CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
• Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.

GLAZED APRICOT COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine apricots and water in a small saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside., Punch dough down. Divide in half and roll each half into a 15x12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15x4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in.-wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Meanwhile, in small bowl. combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm coffee cakes. Serve warm or allow to cool completely.

APRICOT BANANA BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

CINNAMON APRICOT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).
• Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl.
• Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter; sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter; cover with remaining cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

MY FAVORITE GLAZED BANANA CAKE

Steps:

• In mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, combining well, then add vanilla.
• In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
• Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
• Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
• Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
• Allow to cool in pan before glazing.
• GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
• Decorate surface of glazed cake with nuts, if desired.
• This cake refrigerates very well, making it a great"make ahead" dessert.
• For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.

BANANA CINNAMON CAKE WITH APRICOT GLAZE

Steps:

• Mix butter, oil and sugar until fluffy.
• Add eggs and mix again until of thick texture.
• Add cinnamon, orange zest and vanilla extract and mix again.
• Slowly add hazelnuts.
• Mix baking powder and flour and add to dough.
• Mash bananas (best using a fork) and add to dough. Mix until soft and creamy.
• Transfer dough to a buttered cake pan and bake at 175°C for about 35-40 minutes.
• Glaze: heat jam in a pot or in the microwave oven until liquid.
• Stain hot jam through a sieve (to avoid chunks on top of the cake).
• Mix, if desired, with rum.
• Brush hot cake with apricot mixture and let cool.