THE BEST BANANA CAKE I'VE EVER HAD
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
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.
DIRTY BANANA CAKE
The 'dirt' on this cake is that it's wonderful! Actually, it's the coffee frosting...a 3-layer banana cake filled with banana buttercream and iced with that wickedly dirty frosting...2DIE4!
Provided by evelynathens
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Place oven rack in bottom third of oven and preheat the oven to 350F; line a 9 X 3 inch round cake pan or springform pan with wax paper and grease the paper; (If using a springform pan that doesn�t seal tightly, wrap the bottom with foil to prevent leakage).
- Make the banana cake: Sift together the flour, baking soda, baking powder and salt; in a large bowl, cream the butter with the sugar at medium speed until smooth; add the eggs one at a time, beating for 1 minute after each addition; in a bowl, mash the bananas with the buttermilk; beat the dry ingredients into the butter at medium speed in two additions, alternating with the bananas (the batter may appear slightly curdled � that�s OK); Pour the batter into the prepared pan and smooth the top; bake in the bottom third of the oven for about 1 hour, or until it tests done; (MAKE AHEAD: The cake can be made 1 day ahead; wrap in plastic wrap and store at room temperature.).
- Make the banana buttercream filling: In a large bowl, beat the egg yolks and confectioners� sugar at high speed until pale and thick; meanwhile, in a medium saucepan, bring the milk and banana to a boil over medium heat, whisking occasionally; slowly whisk the hot milk into the egg yolks; pour the mixture back into the saucepan and cook over medium-low heat, stirring, until thick, about 5 minutes; do not boil; transfer the custard to a medium bowl and let cool briefly, whisking occasionally; then press a piece of plastic wrap directly on the surface of the custard and refrigerate until chilled, atleast 3 hours or overnight; bring close to room temperature before continuing, otherwise, your buttercream will curdle. Beat the butter at high speed until fluffy; Reduce the speed to low and gradually mix in the cold banana custard; beat at medium speed until fluffy, then beat in the espresso.
- Assemble the cake: Split the cake into 3 equal layers (they will be quite thin); place one layer on a cake plate and cover with half of the banana buttercream filling; top with a second cake layer and the remaining filling; place the third cake layer on top, cover with plastic wrap, and refrigerate.
- Make the coffee frosting: In a large, heatproof bowl, beat the sugar and egg whites until mixed; place the bowl over a large saucepan of simmering water; do not let the bowl touch the water; heat the mixture, whisking occasionally, until the sugar is dissolved, about 5 minutes; remove from the heat and beat at high speed until fluffy, about 3 minutes; Beat the meringue at medium speed until cool to the touch, about 5 minutes; Beat in the butter several pieces at a time, waiting until they are incorporated before adding more; whip the frosting until fluffy; (if the frosting appears lumpy, beat at high speed until smooth; If the mixture is soft and runny, refrigerate for 6-8 minutes, then beat again) beat in the espresso and vanilla until blended; set aside ½ cup of the frosting for decorating; spread the remaining frosting on the sides and top of the cake; with the reserved frosting, using a pastry bag fitted with a star tip, pipe 8 rosettes on the top edge of the cake; Place 1 chocolate-covered espresso bean in the center of each rosette; to serve: Slice gently with a serrated cake knife (MAKE AHEAD: the cake can be refrigerate for 1 day; let stand at room temperature for 1 hour before serving).
DIRTY BANANA
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Put the peeled, frozen banana in a blender along with the rum and Tia Maria. Add the half-and-half and blend until smooth. Pour into a chilled wine glass, garnish with a dusting of allspice. Serve.
EASY DIRTY BANANA
This dirty banana drink tastes like a milkshake, an adult milkshake! And it's made with only 4 ingredients! Instead of using ice, which will water it down, I use a frozen banana which thickens it and gives it a creamy taste.
Provided by Yoly
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine banana, milk, coffee-flavored liqueur, rum, and cinnamon in a blender; blend until smooth.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 42.6 g, Cholesterol 4.9 mg, Fat 1.7 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 28.3 mg, Sugar 28.6 g
DIRTY BANANA TRIFLE
What could be better than bananas, cookies and Kahlua? You can adjust this to suit your taste, depending on whether you like a stronger or weaker Kahlua flavor. -Laurie Handlin, Ocean View, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat 1 package cream cheese and 1 can condensed milk until blended. Beat in Kahlua, 1/2 cup milk and chocolate pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, then chocolate graham crackers. Set aside., In another large bowl, beat remaining cream cheese and condensed milk until blended. Beat in the remaining 2 cups milk and the banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas., Spread chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1-1/2 cups whipped topping and banana pudding mixture; top with remaining 1-1/2 cups whipped topping. Cover and refrigerate overnight., Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.
Nutrition Facts : Calories 381 calories, Fat 16g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
FLUFFY BANANA CAKE
This is another one of my mother's old recipes.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.
- In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.
- Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 46.9 g, Cholesterol 85.8 mg, Fat 24.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 11.7 g, Sodium 228.7 mg, Sugar 27.8 g
POTLUCK BANANA CAKE
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. -Kathy Hoffman, Topton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition., Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Sprinkle with additional instant coffee, if desired.
Nutrition Facts : Calories 344 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
LIGHT AS AIR BANANA CAKE
All I can say is Yummy! This cake is sponge-like, but moist. You can put almost any frosting/filling with it- Cream cheese frosting, butter cream, chocolate frosting and it all tastes wonderful. Adults as well as kids love this one. I've had this one for years.
Provided by glitter
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan.
- Cream butter with sugar.
- Add yolks and beat.
- Add mashed bananas and pecans.
- Sift together flour and salt.
- Combine with creamed mixture alternately with milk.
- Fold in beaten whites.
- Add soda dissolved in water and then vanilla.
- Bake for 25 to 30 min.
- Cool and frost with Pecan Frosting or frosting of your choice.
Nutrition Facts : Calories 513.5, Fat 24, SaturatedFat 9.3, Cholesterol 90.9, Sodium 321.2, Carbohydrate 72.3, Fiber 2, Sugar 56.6, Protein 5.4
DOTTY BANANA FAIRY CAKES
These sweet banana cakes are lovely and simple to make for a bake sale or children's party
Provided by Sarah Cook
Categories Treat
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-bun tin with fairy cake cases. Put the sugar, butter, flour, eggs, vanilla and banana in a big bowl together. Beat with an electric whisk until banana is mashed and everything mixed. Divide between the cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool.
- To decorate, mix the icing sugar with enough water to be spoonable, but not too runny or it will dribble off the cakes. Spread some over each cake. Knead some food colouring into the regal icing to make a bright red colour. Roll 12 different-size balls, dip one side or the top of each in some sprinkles and stick one on each cake.
Nutrition Facts : Calories 236 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
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