Banana Pecan Torte With Cream Cheese Frosting Recipes

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.

BANANA BUTTER PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
• Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
• Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.

BANANA PECAN TORTE

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, for 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. , For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator.

BANANA PECAN TORTE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 F. Grease and flour three 9-in. round cake pans, tapping out the excess flour. In a bowl, whisk together the first 3 dry ingredients; set aside. Toast pecans; set aside to cool. Mash bananas and measure out 2 cups; set aside. In a large mixing bowl, cream softened butter and sugar until light and fluffy , about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the bananas and vanilla. Add the flour mixture alternately with the buttermilk, beginning and ending with flour mixture. Stir in 3/4 cup of the pecans. Divide evenly into prepared pans. Bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before inverting onto wire racks to cool completely. For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread only between layers and over top of cake. Sprinkle with the remaining 1/4 cup of pecans. See other recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
• Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
• Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
• Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
• For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
• Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

BANANA PECAN TORTE

Steps:

• In a large mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Beat in bananas and vanilla.
• Combine the flour, baking soda and salt;; add to creamed mixture.
• alternately with buttermilk.
• Stir in pecans.
• Pour into three greased and floured 9-in. round cake pans.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pans 10 minutes; remove to wire racks to cool completely.
• For the frosting, beat cream cheese, butter and sugar in a small mixing bowl.
• Add vanilla.
• Spread between layers and over top of cake.
• Sprinkle with pecans.
• Store in the refrigerator.
• Yield: 12-16 servings.

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.).

BANANA-CREAM CHEESE FROSTING

Steps:

• Blend milk and banana in blender until smooth.
• Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy.