Myrtles Famous Banana Cake Recipes

THE BEST BANANA CAKE I'VE EVER HAD

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.

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.

GRANDMA RILEY'S BANANA CAKE

Steps:

• Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas., In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans., Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting. , For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.

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.

THE BEST BANANA CAKE

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.

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.

TONY'S FAMOUS BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mash the bananas with a hand-help potato masher, leaving them chunky.
• Add the sugar, eggs, and grape seed oil.
• Continue to mash and stir with the potato masher until the ingredients are blended.
• Sift the dry ingredients onto a piece of parchment paper and pour into the banana mixture.
• Using the potato masher, blend gently until the flour is worked through.
• Stir in the walnuts.
• Pour into a 9" cake pan lined with parchment paper.
• Bake 35 to 40 minutes, until golden and the tester comes out clean.
• Let cool in the pan for 30 minutes.
• Flip on a wire rack and cool completely.
• Serve with Spiced Rum Creme Anglais.

SOUTHERN LIVING MARVELOUS BANANA CAKE

Steps:

• Cream butter; gradually add sugar, beating will at medium speed of an electric mixer.
• Add bananas; mix until smooth.
• Stir in eggs.
• Combine flour and baking soda; add to banana mixture alternately with buttermilk, beginning and ending with flour mixture (mixing after each addition).
• Stir in vanilla, bourbon (or juice) and pecans.
• Pour batter into 3 greased and floured 9 inch round cake pans.
• Bake at 350 degrees for 35 to 40 minutes; cool in pans 10 minutes and remove cake from pans.
• Cool completely on wire racks.
• Spread Banana Nut Frosting between layers and on top of cake.
• Yield: one 3 layer cake.
• Banana Nut Frosting:.
• Combine banana and lemon juice; set mixture aside.
• Cream softened butter at medium speed of an electric mixer; add powdered sugar and milk and mix well.
• Add banana mixture, beating until fluffy.
• Stir in toasted coconut and chopped pecans.
• Yield: 3 1/2 cups.

MYRTLE'S FAMOUS BANANA CAKE

Steps:

• Cream together sugar and butter. (High-grade margarine can be substituted for the butter, if you prefer, but that is something Myrtle would never do.) When mixture is light and fluffy, add eggs and continue beating until smooth. Dissolve baking soda in buttermilk and stir into batter. Add bananas, cake flour, and flavoring. Mix well and pour into 2 greased and floured (8-inch) pans or one (9x13-inch) baking pan. Bake at 350° for 30-45 minutes. Can make 4 - 6 cupcakes as well as the flat cake, for this makes a generous amount of batter. The cupcakes take about 20 minutes to bake. Can frost with Brown Sugar Frosting. Brown Sugar Frosting: Heat brown sugar, butter, and cream together over low heat, stirring until well blended and sugar is dissolved. Remove from fire and stir in remaining ingredients, using enough powdered sugar to make of spreading consistency. When smooth and creamy, frost the cake.