Fluffy Banana Cake With Whipped Banana Icing Recipes

FLUFFY BANANA CAKE WITH BANANA FILLING

Steps:

• Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside. Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.
• In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl cream 3/4 cup butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
• Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
• In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.
• Bake for 23-26 minutes (about 5 minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.
• Place all the banana filling ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, put everything in medium saucepan and blend it in there.
• Heat banana cream filling mixture in medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes. If the filling starts to boil before it is thick enough, lower the heat more. When the filling starts to cleanly pull away from sides of pan while stirring it is done.
• Remove from heat and cool completely. I recommend chilling the filling until cold so it sticks to the cake layers and doesn't slide around. Makes 2 cups.
• Place the sugar and cornstarch in a small saucepan. Measure 1 1/2 cups of heavy cream and remove 6 tablespoons, adding it to the saucepan. Place the remaining measured cream in the refrigerator. Heat the sugar, cornstarch, and 6 tablespoons of heavy cream over medium heat, whisking constantly and bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes (can refrigerate to speed up process, but stir occasionally).
• After the cornstarch mixture has cooled, beat the remaining chilled cream until tracks begin to show, about 2 minutes. Add the cornstarch mixture and continue beating until stiff peaks form, about 1 to 2 minutes more.
• Place cake layer on serving platter and pour 1/2 the banana curd filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.

FLUFFY BANANA CAKE WITH WHIPPED BANANA ICING

Steps:

• Preheat the oven to 350 degrees. Spray and flour a 9x13 pan.
• Cream the shortening, eggs, and vanilla together. Mix in the flour, sugar, banana, and buttermilk; beat until creamy.
• Bake approximately 30 minutes or until a toothpick comes out clean.
• Icing:.
• Beat the egg whites, salt, sugar and vanilla until stiff peaks form. Spread on cake and top with banana slices (dip in lemon juice to prevent browning).

BANANA CAKE AND CREAM CHEESE FROSTING RECIPE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Beat in bananas and vanilla. Combine the flour, baking powder, and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
• Transfer to a greased 9×13 inch baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick inserted in the middle comes out clean). Cool on a wire rack.
• For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add powdered sugar until smooth. Spread over bars. Store covered in the fridge.

FLUFFY BANANA CAKE

Steps:

• Preheat oven to 275°. Grease and flour 9x13 pan.
• Make "buttermilk". It's easiest to make all the buttermilk at once, so 1 3/4 c milk + 1/2 T lemon juice (this is additional juice, not what's in ingredients above). Let set during next steps.
• Cake: In a small bowl, mix mashed bananas with lemon juice, set aside.
• In a medium bowl, mix flour, baking soda and salt. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Beat in the flour mixture alternating with "buttermilk". Stir in banana mixture. Pour batter into prepared pan.
• Bake for 1 hour or until toothpick inserted in center comes out clean. Move from oven directly to freezer for 30 minutes (I put a dish towel under the pan). This makes the cake very moist. This is optional. It's still good without doing this.
• Frosting: In a large bowl, cream butter and cream cheese until smooth, add buttermilk and vanilla. Gradually add powdered sugar while beating on low until combined, then on high until frosting is smooth. Spread on cooled cake.
• Optional, garnish with chopped pecans or walnuts.

FLUFFY BANANA CAKE

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.

BANANA CAKE WITH FLUFFY CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Line two 9-inch round cake pans with aluminum foil, leaving a slight overhang of foil on two sides. Spray foil with cooking spray, then dust evenly with flour and shake off excess. In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside. Mash bananas with 1 teaspoon lemon juice. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 tablespoons vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy, occasionally scraping down sides and bottom of bowl, about 3 minutes. Stir in remaining 2 tablespoons vegetable oil. Blend in eggs one at a time, mixing until combined after each addition. Stir in vanilla and mashed bananas. With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. Divide batter evenly among prepared cake pans and spread batter into an even layer. Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Whipped Cream Cheese Frosting. For best results frost within 30 minutes of serving and store left over cake in refrigerator and allow to rest at room temperature about 10 - 20 minutes before enjoying. Fluffy cream cheese frosting: In the bowl of an electric stand mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form, then transfer whipped cream to a mixing bowl and set aside. Replace whisk attachment with paddle attachment and add cream cheese and butter to stand mixer bowl. Whip together cream cheese and butter until smooth and fluffy on medium-high speed, about 2 minutes, occasionally scraping down sides and bottom of bowl. Add in powdered sugar and vanilla and whip on medium speed, about 2 minutes longer. Add half of whipped cream into cream cheese mixture and gently fold until combined, then fold in remaining half. Note: I tried this with both 1 1/2 cups and 1 3/4 cup mashed bananas and the 1 3/4 cup seemed to make the cake more dense and it didn't really need any of that extra moisture so I'd recommend that you measure the mashed bananas and use 1 1/2 cups.