Bananacakewithcrunchytop Recipes

BANANA CAKE WITH CRUNCHY TOP

Steps:

• Preheat oven to 350°F.
• Grease a 13x9 inch cake pan.
• Cake: combine flour, baking powder, baking soda and salt in large bowl.
• Add sugar, butter, 1/4 cup buttermilk and bananas. Beat for 2 minutes with wooden spoon (or electric mixer).
• Add eggs, vanilla and 1/4 cup buttermilk. Beat for 1 minute.
• Spread batter evenly in prepared pan.
• Bake for 30 to 40 minutes or until tootpick inserted in center comes out clean.
• Topping: while cake is baking, prepare topping. Melt butter in small saucepan (or microwave). Stir in remaining ingredients thoroughly.
• Remove cake from oven and immediately spread toping evenly over cake.
• Broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.

BANANA CAKE WITH CRUNCHY TOPPING

Steps:

• Sift flour, baking powder, soda, salt and sugar in a mixing bowl.
• Cut in shortening until mixture resembles coarse crumbs.
• Add in mashed bananas and sour milk.
• Mix by hand 300 strokes or in a mixer at low speed for 2 minutes.
• Add eggs and vanilla.
• Beat for 1 minute on low speed or by hand 150 strokes.
• Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes.
• While the cake is cooking prepare crunchy topping.
• Cream butter and sugar.
• Add coconut and nuts.
• Remove cake from oven and turn dial to broil.
• Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).

THE BEST BANANA CAKE

Steps:

• Preheat oven to 350°F. Prepare 9 x 13-inch cake pan by spraying with cooking spray, or greasing and flouring.
• In a large mixing bowl, beat sugar and butter with an electric mixer at medium high speed until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating well after each addition, about 30 seconds each.
• Add remaining ingredients. Beat 30 seconds at low speed to combine; continue to beat at medium high speed for 3 minutes. Batter should be light colored, smooth, and somewhat fluffy.
• Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center of cake comes out clean. Baking time will vary depending on type of cake pan used.
• Cool completely before frosting.
• In a large bowl, with electric mixer, beat cream cheese and butter until fluffy, about 1 minute. Add powdered sugar, milk, and vanilla; beat until light and fluffy, 2 minutes.
• If frosting seems too thick, beat in additional milk, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time.
• Frost completely cooled cake. Frosted cake should be refrigerated.
• Note: For 9 x13 inch cake, a half batch of frosting is usually enough, unless you like a lot of frosting.