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.
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.
A-NUMBER-1 BANANA CAKE
This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.
Provided by Kevin Ryan
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 55.8 g, Cholesterol 51.9 mg, Fat 12.2 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 324.2 mg, Sugar 31.2 g
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
MOTHER KOSSMANS WHITE NUT CAKE
Make and share this Mother Kossmans White Nut Cake recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- cream sugar and shortening.
- beat egg whites until stiff peaks form.
- sift dry ingredients together
- add to creamed miixture
- add milk and vanilla
- add nuts
- fold in egg whites gently DONT OVERMIX.
- pour into greased floured 9x13 cake pan
- BAKE AT 300 DEGREES FOR 30 TO 35 MINUTES TIL TOOTHPICK COMES CLEAN.
Nutrition Facts : Calories 560.5, Fat 27.1, SaturatedFat 6, Cholesterol 2.9, Sodium 283, Carbohydrate 71, Fiber 2.7, Sugar 34.5, Protein 10.3
AMAZINGLY EASY BANANA CAKE
One day I had 3 overripe bananas, no flour, no eggs, and four kids I did not want to take shopping. I made this up on the fly and now I make it all the time.
Provided by GERMJUNKIE
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat bananas, cream cheese, and oil together in a bowl using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add cake mix and continue beating for 3 minutes more; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 35.3 g, Cholesterol 20.5 mg, Fat 28 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 274.5 mg, Sugar 20.1 g
KOSSMANS CHOCOLATE CAKE
This is from Ms Kossman. It's old from mrs kunz she says its very good ive made it and it is very good has great crumb
Provided by Dienia B.
Categories Dessert
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- mix wet ingredients add dry mix.
- pour into greased floured 9x13 pan
- Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 578.7, Fat 20.9, SaturatedFat 11.6, Cholesterol 122.5, Sodium 745.5, Carbohydrate 88.2, Fiber 2, Sugar 52.8, Protein 9.3
KOSSMANS DEVILS FOOD CAKE
its from elsie weerts mrs kossman very old recipe . ive baked this it has a nice crumb it has a thick batter but it rises like crazy
Provided by Dienia B.
Categories Dessert
Time 40m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- cream lard and sugar
- add eggs.
- add vanilla
- salt and milk.( i add vinegar or lemon juice to milk it activates baking soda about teaspooon).
- sift flour once then measure.
- last all dry ingredients and sift together
- add dry ingredients to wet ingredients
- bake 350 degrees 30 minutes.
Nutrition Facts : Calories 210.8, Fat 8.4, SaturatedFat 3.4, Cholesterol 37, Sodium 140.7, Carbohydrate 30.9, Fiber 0.8, Sugar 16.8, Protein 3.3
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