OLD-FASHIONED BANANA SPICE CAKE
Luxurious cake made with mashed ripe bananas and filled with creamy custard and sliced bananas. This is a great birthday cake! My dad always loved this one. Time includes refrigeration.
Provided by GABREEZY
Categories Dessert
Time 4h30m
Yield 1 8-inch 4-layer cake, 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
- Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
- Spoon into the prepared pans and smooth the tops with a rubber spatula.
- Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
- Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
- Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
- To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
Nutrition Facts : Calories 456, Fat 22.1, SaturatedFat 13.2, Cholesterol 147.4, Sodium 306.4, Carbohydrate 61.2, Fiber 1.4, Sugar 42.9, Protein 5.2
BANANA SPICE CAKE
This delicious spice cake is bursting with the fresh flavor of ripe bananas and zesty orange peel. "I've packed lots of spices into my favorite healthy dessert," comments Sharon Carroll of Whittier, California.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a bowl, beat the egg yolk, oil and bananas. Combine the cake flour, 1 cup sugar, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, ginger and allspice. In another bowl, combine the milk, orange juice concentrate, yogurt, orange zest and vanilla. Gradually add dry ingredients to banana mixture alternately with milk mixture., In another bowl, eat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold in batter. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Combine the glaze ingredients; drizzle over cooled cake.
Nutrition Facts :
BROWN SUGAR BANANA SPICE CAKE
Steps:
- Lightly spray a 6-cup loaf pan. In a large mixing bowl, combine the baking mix, 2 teaspoons of pumpkin pie spice, the mashed bananas, egg, and oil. Using a hand mixer, beat the batter for 2 minutes. Remove 1/2 cup of the batter to a small bowl with the brown sugar, 1/2 teaspoon pumpkin pie spice and mix well. Pour the remaining batter into the loaf pan. Pour the brown sugar batter into the loaf pan and swirl with a knife. Make a foil ring and arrange it on the bottom of the slow cooker, then put the loaf pan on top of the foil ring.
- Cover slow cooker with 5 paper towels before securing the lid. Cook on low setting until tester comes out clean, about 4 hours. Remove the loaf pan from the cooker and cool on wire rack. When cool, turn the cake out onto a serving platter and serve with the chocolate whipped cream.
- For Chocolate Whipped Cream:
- Beat the cream with a hand mixer, until it starts to thicken. Add the confectioners' sugar and cocoa powder and continue beating until firm peaks form.
AUTUMN SPICED BANANA CAKE
I buy bananas with the idea of eating them right away, but somehow I always end up with a couple that have ripened too much for my taste. I ran across a recipe for Spiced Prune cake in Food Everyday which I baked and it is delicious. So, as most of us cooks do, I decided to try a variation with, you guessed it, bananas! Many combinations of fruit & nuts would be fun to try, pears, pecans, etc....enjoy!
Provided by Leopard Apron
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a nonstick 12 cup Bundt pan with baking spray; set aside.
- In a large mixing bowl, mix together the flour, sugar, spices, salt & baking soda. In a separate mixing bowl, combine oil, buttermilk and eggs. Whisk together and add to flour mixture; mix just until combined. Add in chopped bananas and walnuts; stir gently to blend.
- Pour batter into prepared pan and bake until toothpick inserted into center comes out clean and cake has puuled away from edge of pan, about 55 minutes.
- Let rest in pan about 5 minutes. Invert cake onto a coolong rack and let cool completely.
- Place on a pretty cake plate Dust with confectioners' sugar, if desired. Serve with a dollop of whipped cream - Yummy!
Nutrition Facts : Calories 569.8, Fat 31.6, SaturatedFat 4.2, Cholesterol 64.4, Sodium 406.7, Carbohydrate 67.7, Fiber 2.3, Sugar 44.5, Protein 7.3
MOIST BANANA SPICE SNACK CAKE WITH CREAM CHEESE ICING
Packed with warm, comforting cinnamon, nutmeg, allspice, and cloves, the spices in this super-moist banana cake just get deeper and richer with time.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 13-inch x 9-inch baking pan.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
- In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy, about 1 - 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the sour cream and the bananas.
- Pour in the flour mixture, a little bit at a time, beating continuously until well-incorporated.
- Spread batter into the prepared pan.
- Bake for about 25 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool completely.
- To make the frosting, fit a stand mixer with the beater attachment or use a large bowl and an electric hand mixer. On medium speed, beat together the cream cheese and butter until smooth. Turn the mixer to low and gradually add the powdered sugar. Once all the powdered sugar has been added, increase the speed to medium and beat for another 30 seconds. Add the vanilla and pinch salt; beat for another minute or so until smooth. Add a little milk (a couple of teaspoons at a time) if the frosting seems too stiff to spread.
- Spread frosting onto completely cooled cake. Cut into 12 pieces and serve. Cover and store leftover cake in the refrigerator; it keeps well (and keeps getting better) for 3 - 4 days.
SPICED BANANA ICEBOX CAKE
For a make-n-take dessert, this icebox cake is a party favorite!
Provided by Musselman's® Apple Butter
Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter
Time 2h10m
Yield 9
Number Of Ingredients 7
Steps:
- Line a deep 9x9-inch baking pan with parchment paper.
- Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
- Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
- Fold in the whipped topping using a spatula, until the mixture is combined.
- Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
- Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
- Repeat a third time.
- Chill at least 2 hours or overnight.
- Serve topped with caramel sauce drizzle.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 68.2 g, Cholesterol 27.5 mg, Fat 17.7 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 11.4 g, Sodium 344.4 mg, Sugar 36.4 g
BANANA SPLIT CAKE I
A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h40m
Yield 18
Number Of Ingredients 10
Steps:
- Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
- In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
- Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 43.6 g, Cholesterol 61.3 mg, Fat 27.6 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 180.7 mg, Sugar 32.9 g
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