Lenten Banana Cake Recipes

BANANA LOAF CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
• Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
• Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

BANANA-NOG CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• Mix flour, baking soda, and salt together in a large bowl. Beat margarine and white sugar together in a separate bowl until light and fluffy. Beat in eggs, one at a time, until fully incorporated; stir in 2 teaspoons vanilla extract. Stir butter mixture into flour mixture, alternating with eggnog, until well combined. Fold in bananas. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove from oven and cool on a wire rack, about 1 hour.
• Beat butter and cream cheese together in a bowl until creamy and smooth; beat in 1 teaspoon vanilla extract. Add confectioners' sugar; beat on medium-low speed with an electric hand mixer until combined. Spread frosting onto cooled cake.

LENTEN BANANA CAKE

Steps:

• Cream sugar and shortening thoroughly.
• Add bananas and lemon juice, mixing well.
• Sift flour, baking soda and salt.
• Add dry ingredients to creamed mixture, stirring just until all flour is moistened.
• Spread in well greased 9 x 13 pan.
• Bake at 350F for 60 minutes.

BANANA CAKE

Steps:

• Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla essence.
• Mix well.
• Bake in 8 inch square pan in moderate oven (350F or 180C) for 30-40 minutes or until skewer comes out dry.
• Ice with favourite icing.
• I use a chocolate butter icing.

SOUL FOOD BANANA CAKE

Steps:

• Preheat oven to 350°F.
• Generously butter a 9x5" loaf pan.or 8" round cake pan.dust with flour and shake out excess.set aside.
• Coarsely chop walnuts and toss with 2 tbls of flour.
• Sift flour, baking soda, baking powder, cinnamon and salt and set aside.
• Combine mashed bananas with orange juce, set aside.
• Combine eggs, sugar, oil, sour cream and orange peel in the bowl of a stand mixer with paddle and beat on medium-high 2-3 minutes.
• Stir in mashed banana mixture.and beat for 1 more minute.
• Add flour mixture on low speed just till combined.
• Stir in floured walnuts with wooden spoon.
• Pour into prepared pan; shake gently.
• Place on lower rack in oven.
• Bake for 50-55 minutes at 350°F.
• Cool in pan on wire rack for 10 minutes.
• Remove from pan and cool completely on rack.
• To prepare GLAZE: Combine all glaze ingredients except butter and vanilla; in a saucepan and cook on medium heat for 3-4 minutes.
• Cover pan, raise heat and boil for 3 minutes.
• Uncover, reduce heat to medium -- cook without stirring, but swirl pan until honey thickness, about 5-7 minutes.
• Remove from heat and add butter and vanilla.
• Cool completely and spread on cake.

BANANA CAKE

Steps:

• Cream sugar and margarine then beat in eggs one at a time beating well.
• Beat in banana.
• Sift in flour and salt.
• Dissolve carb soda in milk and add into bowl and mix until all is combined.
• Pour into a well greased tin and bake in the oven at 180 degrees for about 25-30 minutes or until cooked through.
• TIP: If you like your cake extra moist like I do add a little bit more milk to the batter before pouring into the tin.

LENTEN APPLE CAKE

Steps:

• Cover apples with sugar and let stand for 20 minutes, or until makes juice.
• Sift dry ingredients.
• Add oil, vanilla and nuts and / or raisins and blend into apples.
• Spread in 9 x 13 pan and bake at 325F for 40 to 45 minute.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.