THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
- For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
- Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
- Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
- Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
- For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
- Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
- Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.
KATO'S EASY BANANA CAKE
This is how I use those leftover black bananas. Sometimes I use the little tiny bananas because they have such an intense flavour. When I'm busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I've been making this recipe for 12 years, I hope that you enjoy it as much as we do...
Provided by Baby Kato
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream the butter, add sugar and eggs.
- Mix well, add the bananas, nuts and vanilla.
- Prepare the sour milk by stirring the lemon juice into the milk.
- Sift the dry ingredients and add them to the banana mixture.
- Mix in the sour milk gently.
- Pour into a prepared 9 x 12" pan.
- Bake at 350 degrees for 45 min - 1 hour (until firm in the center).
- *We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
- It's also nice with vanilla or chocolate buttercream frosting.
- If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.
BANANA CAKE
Banana cake is a moist cake made in a 9x13 pan filled with ripe bananas and cinnamon. Top this banana cake recipe with cream cheese frosting and extra bananas and serve!
Provided by Molly Leonard
Categories Dessert
Time 1h1m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F and grease a 9x13 inch pan. Set aside
- To make the cake, mash the bananas with a potato masher or the back of a fork in a medium bowl and set aside.
- In another medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together. Set aside.
- Using a stand mixer fitted with the paddle attachment of a handheld electric mixer, beat the butter on high speed until light and creamy, 1-2 minutes. Add the granulated sugar and brown sugar and beat on high speed again for -3 minutes until light and fluffy. Scrape down sides of the bowl as needed.
- Add the eggs and the vanilla and beat on high speed until combined, another 1-2 minutes. Then add bananas and beat until combined, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients into the mixture in three rounds, alternating with the sour cream until completely combined.
- Pour batter into prepared pan and bake for 43-46 minutes. Cake will be done when a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, 2-3 minutes. Add the vanilla and salt and beat to combine. Add the powdered sugar one cup at a time, mixing well between each addition. Stop at 3 cups and add more sugar 1/8 cup at a time until you reach desired consistency.
- Spread cream cheese on frosting cooled cake and top with extra bananas and cinnamon if desired.
Nutrition Facts : Calories 304 kcal, Carbohydrate 43 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 232 mg, Sugar 30 g, ServingSize 1 serving
KATRINA'S BANANA CAKE
Moist banana flavored cake, tastes great with a fresh cup of coffee.
Provided by Katrina Paras
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Cream shortening until light and fluffy. Add sugar gradually. Blend in eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, baking soda and salt.
- Add vanilla to the evaporated milk. Alternately add flour mixture and liquid ingredients to cream mixture. Blend in mashed bananas and chopped nuts. Pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 45 minutes.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 31.7 g, Cholesterol 27.8 mg, Fat 16.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 172.9 mg, Sugar 16 g
MOIST BANANA CAKE
Make and share this Moist Banana Cake recipe from Food.com.
Provided by HDMac
Categories Dessert
Time P1DT5m
Yield 1 9x13 dish
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour a 9x13 inch pan.
- 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 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
- Spread on cooled cake.
- You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.
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