Banana Macaroon Cake Recipes

BANANA MACAROON TRIFLE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats and baking powder; add to creamed mixture alternately with milk, beating well after each addition (mixture will appear curdled). Stir in coconut., Spread in a well-greased 13-in. x 9-in. baking pan. Bake at 325° for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping., Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.

SALTED CARAMEL BANANA MACARONS

Steps:

• Cook's Notes: You don't need to go out and purchase older egg whites, you can simply used the eggs that you've had in the refrigerator for the last 4 or 5 days. After you separate the eggs, make sure you allow the egg whites to come to room temperature before whipping. Room temperature egg whites whip better and faster if at room temperature.
• For the meringue cookies: Preheat the oven to 300 degrees F. Prep 2 half sheet pans with parchment or silicone baking mats.
• Sift together your almond meal and powdered sugar and set aside.
• In the bowl of a standing mixer, or with an electric hand mixer, beat the egg whites on low speed until foamy. Begin sprinkling in the meringue powder as you beat. Then increase the speed to medium and beat until soft peaks form. If adding food coloring at the point, you can divide the meringue, add to a separate bowl and dye as desired (see Cook's Note, below). Beat to combine. When you get to soft peaks (the peaks will curl when the whisk is lifted from the mixture), carefully proceed; you want firm glossy peaks in your meringue, you do not want to beat all the way to stiff peaks (peaks stand up straight when a whisk is lifted from the mixture).
• Add a third of the almond mixture, folding it in gently. Once combined, add the remaining almond flour in 2 batches. Be very, very gentle! Make sure to fully incorporate all your ingredients, but do not over-fold.
• Spoon the mixture into a pastry bag fitted with a plain 1/2-inch tip. (You can also use a ziptop bag with a corner cut off.) It's way easier to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
• Pipe 1-inch mounds of batter onto the prepared sheet pans. Using a wet fingertip, tap the mounds to a smooth tip. Alternately, pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. Allow any residual water to dry out. Sprinkle each cookie with fleur de sel. Allow the cookies to rest 30 to 60 minutes, depending on the humidity.
• Bake the cookies for about 15 minutes, 1 sheet at a time. Let the cookies cool.
• For the filling: In a heavy bottomed saucepan set over medium-high heat, combine the sugar and 2 tablespoons water. Slowly let the sugar melt and turn into caramel (do not stir). Carefully add the butter and heavy cream and stand back as it will release a lot of steam. Stir until everything is fully incorporated. Add the fleur de sel.
• In a small bowl, mash the ripe banana with a fork. Once the caramel has cooled, add it to the mashed banana. Spread the mixture on the cookies, making sandwiches. Place in the refrigerator and allow to mature for at least 24 hours.

EASY BANANA CAKE RECIPE

Steps:

• Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking pan. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together at medium-high speed until light and fluffy, about 3-4 minutes.
• Add eggs, mashed bananas, buttermilk, and vanilla extract. Mix at low speed until combined.
• In a small bowl combine flour, baking soda, and salt.
• Add flour mixture in three additions to the wet mixture, mix just until combined.
• Pour batter into the baking dish and bake for 20-25 minutes. When the cake is done a skewer inserted in the middle should come out clean with only a few crumbs attached. Let the cake cool down completely before frosting it.
• To make the frosting, beat together butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
• Add vanilla extract and mascarpone and beat until blended. Frost cooled cake.

BANANA LOAF CAKE I

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.

BANANA CAKE

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
• In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
• To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

THE BEST BANANA CAKE

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.

MACAROON CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
• In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

BANANA MACAROON CAKE

Steps:

• CAKE.
• In a large bowl beat margarine and sugar until creamy.
• Add eggs and beat well.
• Blend in milk and almond extract.
• Combine flour, baking soda, baking powder and salt.
• Gradually stir into bowl, mixing well.
• Stir in bananas.
• Fold in coconut.
• Pour into a greased 9X5X3 inch loaf pan.
• Bake at 350 F for 50 - 55 minutes.
• GLAZE.
• Mix powdered sugar,margarine and water until smooth.
• Drizzle over cake.