TROPICAL BANANA CAKE
I had some bananas sitting on the counter that needed to be baked into something, so I decided to make a cake. I didn't have any cream cheese to make a regular frosting, so I used the broiled frosting recipe my om had given me. Very easy, good flavors together. Makes a nice rustic presentation if you do it in layers. I included the cooling time in the prep time.
Provided by Miss Erin C.
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix the dry ingredients for the cake in a large bowl.
- Add the banana, buttermilk and shortening, mix on medium with an electric mixer.
- Add the eggs and vanilla, mix until well incorporated.
- Pour batter into 1 9x13" pan which has been greased and floured, or 2 8" pans that have been greased and floured.
- Bake at 350 for 35 minutes or until a cake tester comes out clean.
- Remove cakes from oven and cool.
- For 8" layers, cool 10 minutes in the pans, turn out onto racks and cool completely.
- Frosting----------.
- Mix the brown sugar with the butter until combined.
- Add milk and mix until combine.
- Add pecans and coconut.
- For a 9x13 cake-------.
- Cover the cake with the frosting mixture and put under a broiler for 3-4 minutes.
- For the layer cake: Put the layers on a cookie sheet and spread each one with half of the frosting.
- Broil for 3-4 minutes.
- Let cool completely before assembling the cake.
- This makes a very good, rustic looking layer cake.
UPSIDEDOWN HAZELNUT BANANA CAKE
One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter the cake pan.
- Toast the nuts and let them cool completely.
- In a food processor, grind the nuts with the sugar until very fine.
- Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
- To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
- Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
- Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
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.
TROPICAL BEACH BUM CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
- Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
- Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
- Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
- To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
- To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
- Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.
LOW FAT BANANA CAKE
This is a spin off of Kittencal's (that genius girl) extreme low fat banana-blueberry muffins. But it was different enough ( I made the muffins a while back), that I decided to post the difference. This cake was wonderful! No one would guess it was low fat with little sugar except the fruit! You can use nonfat sourcream for the yogurt, but I haven't tried that.
Provided by Heartsong
Categories Dessert
Time 20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients.
- Mash bananas and mix wet ingredients in a seperate bowl.
- Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix.
- Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.
Nutrition Facts : Calories 110.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 17.7, Sodium 202.2, Carbohydrate 24.5, Fiber 1.7, Sugar 10.8, Protein 2.5
LOW FAT BANANA CAKE
This recipe has been in my family (in full-fat version) for years, and one day I decided to try it with alternate low-fat ingredients, and it tasted just as good! Great low-fat, low-calorie, guilt free treat. Frosting is optional.
Provided by s. anne
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour, soda and salt.
- Cream butter, sugar and vanilla.
- Add eggs 1 at a time, and bananas.
- Stir in sifted ingredients alternately with sour cream.
- Pour into greased and floured 8x8x2" pan.
- Cook at 350 degrees for 45 minutes.
- Frost when cool with butter frosting flavored with fresh lemon juice.
Nutrition Facts : Calories 188.6, Fat 6.5, SaturatedFat 3.7, Cholesterol 42.5, Sodium 219.3, Carbohydrate 28.1, Fiber 0.6, Sugar 13.2, Protein 4
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