Lannettes Gourmet Banana Cake Recipes

BANANA CAKE

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
• In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
• To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

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.

LYNNIE'S SUPER MOIST BANANA CAKE

Steps:

• Preheat oven to 180 degrees.
• Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
• When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
• Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
• Top with your favourite Cream Cheese Icing when cooled.

GRAMMA BERTHA'S BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan with non-stick cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

KATRINA'S BANANA CAKE

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.

BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
• Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
• Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
• Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

LANNETTE'S GOURMET BANANA CAKE

Steps:

• Have all ingredients at room temperature. Preheat oven to 325. Generously grease and flour a 9X13 pan or two 9 inch round pans.
• Sift flour with the baking powder, soda and salt. set aside.
• Cream butter and sugar until fluffy. Add beaten eggs, banana's and vanilla. Beat well.
• Add flour mixture to creamed mixture alternately with the buttermilk, starting and ending with flour mixture. Fold in nuts.
• Pour into prepared cake pan. Bake for about 35 to 40 minutes, or until toothpick inserted into the center of the cake comes out almost clean.
• While cake is baking, prepare the caramel glaze: In a large saucepan, combine sugar, butter, buttermilk, corn syrup and soda. Bring to a boil; then reduce heat to simmer for 5 minutes, stirring constantly. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after about 3 minutes of cooking.
• Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour caramel glaze over hot cake spreading evenly over entire cake. Cool cake until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool cake completely.
• Prepare cream cheese frosting: Cream butter and cream cheese until fluffy. Add vanilla and powdered sugar. NOTE: The amount of powdered sugar depends on how sweet you like the frosting. The cake is already sweet enough so I like a less sweet frosting that tastes more like cheesecake.
• Chill the cake until frosting is set. Serve chilled. Refrigerate any leftover cake.