CHOCOLATE BANANA LAYER CAKE
This is our family's favorite chocolate cake recipe. Family lore says it came from a friend of my aunt's during the 1940's. 'Harriet G.' brought it to a ladies' 'coffee-klatsch,' and my Aunt Lu asked for the recipe.
Provided by bakerbee
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
- In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.
- In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.
- Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 76 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 11.5 g, Sodium 461.7 mg, Sugar 51.1 g
BANANA CAKE WITH CHOCOLATE FROSTING
Thise cake recipe came from the cookbook that came with a mixer in the early 1950's. The frosting is just a basic 10X sugar frosting.
Provided by GrandmaIsCooking
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Cream together butter, sugar, eggs and vanilla on high speed of electric mixer for 1 1/2 minutes.
- Add buttermilk.
- Mix together flour, baking powder, baking soda and salt.
- Add flour mixture alternately with mashed banana.
- Beat only enough to blend, about 2 minutes.
- Pour battered into 2 greased and floured 9 inch round cake pans and bake in preheated 350 degree (Fahrenheit) oven for 30 to 35 minutes.
- Cool cake then prepare frosting.
- Mix together powdered sugar, cocoa and salt.
- Add gradually to butter, beating with electric mixer, adding just enough milk so that mixture is not stiff (If you add too much it will get too thin when you continue beating).
- After all ingredients are blended, mix on high speed of your mixer for 3 to 4 minutes, carefully adding small amounts of milk if too thick.
- Fill and frost cooled layers.
Nutrition Facts : Calories 373.9, Fat 12.7, SaturatedFat 7.6, Cholesterol 57.5, Sodium 276, Carbohydrate 63, Fiber 1.2, Sugar 48, Protein 3.3
BANANA CAKE WITH CHOCOLATE FROSTING
I always requested banana cake with fudge frosting for my birthday. Mom's recipe is attached to my fridge-and my heart. It's funny how many memories live on in a stained handwritten recipe card. On a more practical note: It's important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.
Nutrition Facts : Calories 606 calories, Fat 28g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 510mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS
Provided by Susan Murphy
Categories Cake Chocolate Fruit Nut Dessert Bake Cream Cheese Banana Walnut Fall Bon Appétit Kansas City Missouri
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
- For frosting:
- Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
- Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
- Slice remaining banana; arrange slices atop cake and serve.
BANANA LAYER CAKE
"Years ago I combined two recipes to come up with this delicious iced cake," says Jennie Krell of El Cajon, California. "It has a wonderful banana flavor."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 629 calories, Fat 20g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 549mg sodium, Carbohydrate 109g carbohydrate (87g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
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
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
BANANA PUDDING CAKE WITH CHOCOLATE ICING
I came up with this during a late night craving for a banana and chocolate milk shake, and it was a huge hit with my family!
Provided by Ashley Ritchie
Time 1h40m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.
- Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.
- Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 68.2 g, Cholesterol 80.3 mg, Fat 20 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 7.9 g, Sodium 434.6 mg, Sugar 53.3 g
BANANA LAYER CAKE
Provided by Linda Woods
Categories Cake Dairy Fruit Dessert Bake Cream Cheese Banana Summer Bon Appétit Oregon
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely.
- Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well.
- Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve.
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- Preheat your oven to 350 degrees Fahrenheit and prepare two 8-inch cake pans by greasing and flouring them and placing a circle of parchment paper in the bottom of each pan. Set aside.
- In a large bowl with a hand mixer, or in the bowl of your stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth.
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5/5 (2)Total Time 1 hrServings 1
- Preheat oven to 350 degrees. Grease 2 8” round cake pans. Cream butter and sugar in a stand mixer or in a large bowl with your hand mixer until fluffy and add eggs one at a time and beat until smooth. Sift the remaining dry ingredients together.
- Mash bananas in a bowl with sour cream and vanilla. Add the dry ingredients and banana mixture alternately to the sugar and egg mixture in thirds, blending to combine each time, but trying not to overbeat.
- Divide into two cake pans and bake 27-34 minutes, until a skewer in the center comes out clean. Cool on a rack completely before frosting.
- Prepare the frosting: Blend melted chocolate with melted butter and vanilla. Sift the sugar and salt to remove lumps, then blend into chocolate butter mixture. It should look like wet sand.
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