Banana Layer Cake With Vanilla Frosting Recipe 335

BANANA CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray and set aside.
• Using an electric mixer, beat together the sugar, sour cream, egg, and softened butter over medium speed until combined. Add in the mashed bananas and vanilla extract.
• Stir in the flour, baking soda, and salt by hand, mixing until just combined. Pour into the prepared baking dish and bake in the preheated oven for 22-28 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
• Cool completely on a wire rack.
• To make the frosting, beat the butter, powdered sugar, milk, and vanilla extract with an electric mixer until smooth. Evenly spread over the cooled cake and serve. I like to sprinkle the frosted cake with a little cinnamon for an extra boost of flavor and color, but this is optional! Refrigerate any leftovers.

BEST BANANA CAKE WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl,cream together sugar,sour cream,eggs,and 1/4 cup softened butter.
• Stir in mashed bananas and 2 teaspoons vanilla extract.
• Add the flour,salt,and baking soda and mix well.
• Pour batter into a greased 9x13 inch pan. Bake about 25-30 minutes,or until a toothpick inserted in the center comes out clean. Cool completely.
• To make frosting,beat butter and confectioner 's sugar together until smooth.
• Slowly add the heavy cream and mix until smooth. Stir in the vanilla extract.
• Spread frosting over cooled cake.

BANANA LAYER CAKE WITH VANILLA FROSTING

Steps:

• Heat oven to 375ºF.
• Grease and flour 2 - 9″ cake pans.
• Cream together butter and sugar until light and fluffy.
• Add eggs and vanilla. Mix well to combine.
• In a separate bowl combine bananas and buttermilk.
• Sift together all dry ingredients.
• Add flour mixture to butter and sugar a third at a time, alternating with banana buttermilk mixture.
• Fold in nuts if desired.
• Divide batter equally between the two prepared cake pans and bake for 25 to 30 minutes or until a cake tester comes out clean.
• Remove cakes from pans and cool completely on a wire rack before frosting.
• Mix together powdered sugar and butter with a spoon or a mixer on low-speed.
• Add vanilla and 1 Tablespoon of the milk.
• Gradually add in just enough remaining milk to make the frosting smooth and spreadable. If frosting becomes to thick, slowly add more milk a few drops at a time. If frosting is too thin, add small amount of powdered sugar.
• Cut cakes in half to create 4 layers
• Spread frosting between layers to stack
• Stand in fridge for 30 minutes to firm up before frosting top and sides
• Gently press chopped walnuts on to the sides of the cake
• Decorate with melted chocolate and butterscotch (optional)

BANANA LAYER CAKE WITH VANILLA FROSTING RECIPE - (3.3/5)

Steps:

• Heat oven to 375ºF. Grease and flour 2 - 9″ cake pans. Cream together butter and sugar until light and fluffy. Add eggs and vanilla. Mix well to combine. In a separate bowl combine bananas and buttermilk. Sift together all dry ingredients. Add flour mixture to butter and sugar a third at a time, alternating with banana buttermilk mixture. Fold in nuts if desired. Divide batter equally between the two prepared cake pans and bake for 25 to 30 minutes or until a cake tester comes out clean. Remove cakes from pans and cool completely on a wire rack before frosting. To prepare frosting, mix together powdered sugar and butter with a spoon or a mixer on low-speed. Add vanilla and 1 Tablespoon of the milk. Gradually add in just enough remaining milk to make the frosting smooth and spreadable. If frosting becomes to thick, slowly add more milk a few drops at a time. If frosting is too thin, add small amount of powdered sugar.

BANANA LAYER CAKE

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.

BANANA LAYER CAKE

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.

FRESH BANANA LAYER CAKE

Steps:

• Make cake layers:
• Preheat oven to 350° F. Butter and flour three 8-inch round cake pans, knocking out excess flour.
• Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together mashed banana, yogurt or buttermilk, and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix.)
• Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)
• Make frosting:
• Into a large bowl sift confectioners' sugar. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
• Assemble cake:
• Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.)

BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

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.).

TRIPLE-LAYER BANANA CAKE

Steps:

• 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 the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.

FRESH BANANA LAYER CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour three 8" round cake pans, knocking out excess flour.
• Into a bowl sift together first four ingredients.
• In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
• In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
• Beat in eggs 1 at a time, beating well after each addition.
• Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix)
• Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean.
• Cool layers in pans on racks 10 minutes.
• Run a thin knife around edges of pans and invert layers onto racks to cool completely.
• (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners' sugar.
• In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
• Beat in vanilla and a pinch salt.
• Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
• Cut 2-3 firm-ripe bananas diagonally into thin slices.
• Put a cake layer on a serving plate and spread with a thin coating of frosting.
• Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer.
• Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary.
• Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.
• (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).