Banana Ring Cake Recipes

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BANANA CAKE



Banana Cake image

Provided by Shiran

Number Of Ingredients 14

2 3/4 cups (385g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup (170g) unsalted butter (, softened to room temperature)
2 tablespoons canola or vegetable oil
1 cup (200g) granulated sugar
1/2 cup (100g) light or dark brown sugar
4 large eggs (, at room temperature)
4 large ripe bananas
1 1/4 cups (300ml) buttermilk, at room temperature
1 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting

Steps:

  • Preheat oven to 350F/180C. Grease a 9×13-inch pan.
  • In a medium bowl sift together flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
  • In a stand mixer fitted with the paddle attachment, beat together butter, sugar, and oil on medium speed for 3-4 minutes until fluffy. Scrape down the sides and the bottom of the bowl occasionally. Beat in the eggs one at a time, beating well after each addition. Add mashed bananas, buttermilk, and vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined, then add the rest of the dry ingredients and beat just until combined. Do not overmix, the less you mix, the lighter the cake will be.
  • Pour batter into prepared pan and bake for 35-45 minutes until a toothpick inserted into the center of the cake comes out clean. Allow to cool to room temperature. Frost cake with cream cheese frosting.
  • Store cake in the refrigerator in an airtight container for up to 5 days.

THE BEST BANANA CAKE I'VE EVER HAD



The Best Banana Cake I've Ever Had image

This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 17

3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups (375g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature*
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
  • Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
  • Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

SURPRISE BANANA CAKE



Surprise Banana Cake image

This is an old Seattle recipe for a simple cake to turn overripe bananas into a delicious dessert.

Provided by tomg

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 9

1 cup white sugar
½ cup unsalted butter
2 eggs
4 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
  • Cream together the butter or margarine and the sugar.
  • Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.2 g, Cholesterol 25.7 mg, Fat 6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 107.7 mg, Sugar 10.9 g

BANANA LAYER CAKE



Banana Layer Cake image

"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

3 tablespoons shortening
3/4 cup sugar
2 large eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
FROSTING:
3 tablespoons shortening
3 tablespoons butter, softened
3 to 3-1/2 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring, optional

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.

BLUE RIBBON BANANA CAKE



Blue Ribbon Banana Cake image

This recipe is a great way to use over-ripe bananas. I throw over-ripe bananas in the freezer for this recipe and other banana baking recipes.-Cathy Winter, Granton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 26

3/4 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 cup mashed ripe bananas
2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut, divided
CREAMY NUT FILLING:
3/4 cup sugar
3 tablespoons all-purpose flour
3/4 cup heavy whipping cream
1/2 teaspoon salt
3 tablespoons butter
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
CREAMY WHITE FROSTING:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almonds extract
4 cups confectioners' sugar
3 to 4 tablespoons whole milk

Steps:

  • In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.

Nutrition Facts : Calories 872 calories, Fat 48g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 574mg sodium, Carbohydrate 108g carbohydrate (82g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA CAKE IV



Banana Cake IV image

The only banana cake in the world!! It is easy to make, does not cost too much to buy the ingredients, and is very delicious. Everyone will like it!!

Provided by Sarah Lee Sau-wah

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

1.063 cups butter
1 ½ cups self-rising flour
2 ripe bananas, mashed
2 tablespoons milk
½ cup white sugar
2 eggs, separated
¼ cup chopped walnuts
¼ teaspoon banana extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf tin well.
  • Beat the egg whites until very stiff.
  • Cream butter or margarine and sugar until light and fluffy. Beat the egg yolks with the banana essence and the milk; stir into creamed mixture. Fold in bananas and walnuts. Sift the flour, and fold into the creamed mixture. Carefully fold in the egg whites. Pour batter into the prepared tin.
  • Bake for 40 to 50 minutes. Turn out onto a wire rack, and cool. Slice and serve.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 25 g, Cholesterol 74.4 mg, Fat 19 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 10.8 g, Sodium 327.2 mg, Sugar 11 g

BANANA CAKE WITH BANANA FROSTING



Banana Cake With Banana Frosting image

Preparation and cooking time does not include time to allow the cake to cool, then chill completely, which is an essential step.

Provided by GrandmaIsCooking

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 14

1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/4 teaspoons baking powder
1 1/4 cups sugar
1/2 cup butter, softened
1/4 cup buttermilk
1 1/4 cups mashed ripe bananas
2 large eggs
1 lb confectioners' sugar
6 tablespoons butter, softened
2 tablespoons light cream
1 tablespoon light corn syrup
1/2 cup ripe banana, mashed

Steps:

  • For cake, preheat oven to 350°F.
  • Measure flour, soda, salt, baking powder and sugar into mixing bowl.
  • Add softened butter and mix at medium speed of electric mixer until the mixture is a "mealy" consistency.
  • Add buttermilk and mashed banana gradually and mix for four minutes; your mixture should be light and fluffy.
  • Scrape the mixture from the sides of the bowl and add eggs in two additions, beating after each addition of egg.
  • Pour into two greased and floured 9 inch cake pans and bake at 350° for about 25 minutes (cake should be golden brown).
  • Remove layers from pan and cool completely, then chill layers before you frost the cake (the icing is thin and it WILL RUN if cake is not cold!).
  • For frosting, cream butter and sugar together and slowly add the cream.
  • Add the mashed banana gradually, continuing to beat as you add it.
  • Add corn syrup and mix enough to blend well (corn syrup will help the thin frosting to "set").
  • Frost cake and store in refrigerator.

CHEESECAKE-STUFFED BANANA BREAD RING RECIPE BY TASTY



Cheesecake-Stuffed Banana Bread Ring Recipe by Tasty image

Here's what you need: nonstick cooking spray, cream cheese, powdered sugar, vanilla extract, ripe bananas, all-purpose flour, granulated sugar, baking powder, vegetable oil, egg, baking soda, salt, cinnamon, vanilla extract, granulated sugar, butter, heavy cream

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 17

nonstick cooking spray
16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
4 ripe bananas
1 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
4 tablespoons vegetable oil
1 egg
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup granulated sugar
6 tablespoons butter
½ cup heavy cream, room temperature

Steps:

  • Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.
  • In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.
  • In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.
  • With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.
  • Bake for 30 minutes, or until the banana bread is golden.
  • To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.
  • Invert the banana bread onto a wire rack set over a baking sheet.
  • Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 56 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 38 grams

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THE BEST BANANA CAKE - SUGAR SPUN RUN
2021-05-03 Preheat oven to 350F (175C) and spray a 9×13" (approximately 23x33cm) pan with baking spray or lightly grease and flour. Set aside. Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy. Add oil and beat to combine.
From sugarspunrun.com


BANANA CAKE WITH CHOCOLATE ICING - FOOD TO LOVE
2015-08-25 Spoon mixture into the prepared cake tin, smoothing the surface. 3. Bake for 40 to 45 minutes or until a skewer inserted comes out clean. Remove from tin and spread with chocolate icing (recipe follows), once cold. 4. Beat butter and icing sugar together in a bowl. 5. Add cocoa and boiling water and beat until creamy.
From foodtolove.co.nz


THE BEST BANANA PUDDING CAKE (BUNDT CAKE RECIPE) - OH SWEET …
2019-03-17 Add eggs, water, sour cream, and oil. Mix until combined. Fold in mashed bananas. Pour the cake batter into a greased and floured bundt pan. Bake until the top is golden and set. Remove cake from oven and let cool in pan, then flip onto wire rack. Allow the cake to cool for 15 minutes on a wire rack before attempting to unmold.
From ohsweetbasil.com


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