BANANA NUT FRUITCAKE
Combining two popular baked goods - banana bread and fruitcake - yielded this treat. Even people who don't care for fruitcake will like this version!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and oil. Beat in eggs and vanilla. Add bananas. Combine the flour, salt and baking soda; add to banana mixture just until blended. Fold in the pecans, cherries and pineapple., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 399 calories, Fat 19g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
FANTASTIC BANANA FRUITCAKE
This cake is very moist, it is the ultimate in fruit cakes, I think it's the pureed banana, along with the pineapple, that makes this fruit cake so extra special. Make sure that the crushed pineapple is very well drained before adding to batter, also this fruit cake can be succesfully baked in mini loaf pans (just cut down baking time), these cakes freeze well, and also taste better when left until the following day.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h40m
Yield 2 9x5 inch loaf cakes
Number Of Ingredients 18
Steps:
- Set oven to 300 degrees Prepare two (9" x 5") loaf pans, or 8 mini loaf pans.
- In a large bowl combine the fruit, dates and walnuts, then dredge them with 1/4 cup flour.
- Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
- In another bowl, cream butter, add sugar, and beat until the mixture is light and fluffy.
- Beat in the eggs one at a time.
- Beat in the orange rind, orange juice, orange extract and drained pineapple.
- Mash the bananas with a fork (do not use a food processor, as it will liquefy and the bananas, and will change the texture of the cake).
- Alternately, stir in the banana puree with the flour mixture into the creamed mixture. Stir in the floured fruit and nuts.
- Turn into prepared pans.
- Bake for about 2 hours and 15 minutes, or until loosley with foil if the cakes are browning too much on top.
- Cool in pans for 20 minutes, then turn onto racks Note: If baking in mini loaf pans, then cut down the baking time.
BANANA FRUIT CAKE
Do you like banana bread? You'll like this, but it is not bread; it is cake. This is similar to banana bread, but has fruit in it. It is made in a tube pan and so you will have a big cake filled with yummy goodies in it. NOTE: If you want to make it Banana Bread, omit the cherries and raisins; omit the spices except for 1/2 teaspoon of cinnamon. Put it into two bread pans and bake as directed. You will have two loaves of delicious Banana Bread.
Provided by Mimi in Maine
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve the baking soda in the hot water; set aside.
- Mix sugar, eggs, bananas, butter, and baking soda solution together.
- Mix well.
- Add the flour, salt, and spices; mix well.
- Add nuts, raisins, and cherries.
- Mix well.
- Pour into a greased tube pan.
- Bake 350 degrees for 1 hour or till done.
- Let cool 15 minutes in pan and then take out to cool on rack.
Nutrition Facts : Calories 568.2, Fat 22.8, SaturatedFat 10.9, Cholesterol 75.9, Sodium 506.9, Carbohydrate 87.5, Fiber 4.2, Sugar 48.4, Protein 8
BANANA FRUIT CAKE
Provided by Jeffrey Bridges & his Grandma French
Categories baking entertaining sweets
Time 15m
Yield 15
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F. Combine sugar with all wet ingredients.
- In a separate bowl, sift dry ingredients together. On medium speed, slowly beat the flour mixture into the wet mixture. Once the batter has been mixed thoroughly, reduce mixer speed to low and add your chopped nuts and raisins. Pour into a greased and floured 11″ x 9″ cake pan, and bake for approximately one hour.
- Check the doneness of the cake with a butter knife in the middle of the cake-if it comes out clean, it's ready. Let cool, then frost.
- In a small mug, dissolve the hot coffee in the hot water. Then, in a mixing bowl, whip the butter until it is soft before slowly adding the powdered sugar. Mix in the milk and vanilla, then add the coffee mix until it's soft and creamy. Pour the frosting on top of the cake and spread it out.
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
- For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
- Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
- Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
- Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
- For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
- Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
- Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.
BANANA SHEET CAKE WITH PASSION-FRUIT FROSTING
This banana-and-passion-fruit creation takes you to the tropics by way of Italy, where the vine-ripened fruit is used in sodas and all kinds of desserts. About a cup of mashed ripe banana adds moisture to the cake, while passion-fruit juice goes into the cream-cheese frosting for a fresh and naturally tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, baking powder, baking soda, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, bananas, cinnamon, and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Frosting: Beat together cream cheese, butter, confectioners' sugar, and passion-fruit juice on medium-high speed until smooth and fluffy, about 5 minutes. Spread over top of cake; drizzle with passion-fruit pulp. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.
BANANA LOAF CAKE I
This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.
Provided by Sandi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g
BEAUTIFULLY MOIST BANANA CAKE
Really nice moist banana cake which is always a hit with anybody coming round for a cup of tea, so much so, I always hide a bit....
Provided by dantheman09
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/fan
- Mash the bananas in a bowl
- In a separate bowl, put in the eggs, caster sugar and margarine
- whisk or mix for about a min
- add flour and bicarbonate of soda and mix
- and vanilla and bananas and mix
- divide into 2, 15cm round cake tins lined with grease proof paper
- Place in oven for 25 mins on middle shelf
- When cooked leave for 5 mins to cool before transfering to wire rack to cool completly
- Once cooled, mix butter, milk and icing together, once mixed add a nice thick layer to one half and a nice layer of jam to the other half and place together.
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