Banana Cake With Chocolate Frosting Food

BANANA CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.

BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
• In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
• To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
• Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.

CHOCOLATE-BANANA SNACK CAKE

Steps:

• Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
• Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

BANANA CAKE WITH FUDGE FROSTING

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
• In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

BANANA CAKE WITH CHOCOLATE FROSTING

Steps:

• Cream together butter, sugar, eggs and vanilla on high speed of electric mixer for 1 1/2 minutes.
• Add buttermilk.
• Mix together flour, baking powder, baking soda and salt.
• Add flour mixture alternately with mashed banana.
• Beat only enough to blend, about 2 minutes.
• Pour battered into 2 greased and floured 9 inch round cake pans and bake in preheated 350 degree (Fahrenheit) oven for 30 to 35 minutes.
• Cool cake then prepare frosting.
• Mix together powdered sugar, cocoa and salt.
• Add gradually to butter, beating with electric mixer, adding just enough milk so that mixture is not stiff (If you add too much it will get too thin when you continue beating).
• After all ingredients are blended, mix on high speed of your mixer for 3 to 4 minutes, carefully adding small amounts of milk if too thick.
• Fill and frost cooled layers.

CHOCOLATE BANANA FROSTING

Steps:

• In a double boiler over medium heat, add the chocolate and stir until melted. Remove from the heat and reserve.
• In a food processor, add the bananas and puree until smooth. Then add the melted chocolate, cocoa powder, Greek yogurt, honey, peanut butter and salt. Blend until fully incorporated.

BANANA PUDDING CAKE WITH CHOCOLATE ICING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.
• Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.
• Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.

BANANA CAKE WITH BANANA FROSTING

Steps:

• For cake, preheat oven to 350°F.
• Measure flour, soda, salt, baking powder and sugar into mixing bowl.
• Add softened butter and mix at medium speed of electric mixer until the mixture is a "mealy" consistency.
• Add buttermilk and mashed banana gradually and mix for four minutes; your mixture should be light and fluffy.
• Scrape the mixture from the sides of the bowl and add eggs in two additions, beating after each addition of egg.
• Pour into two greased and floured 9 inch cake pans and bake at 350° for about 25 minutes (cake should be golden brown).
• Remove layers from pan and cool completely, then chill layers before you frost the cake (the icing is thin and it WILL RUN if cake is not cold!).
• For frosting, cream butter and sugar together and slowly add the cream.
• Add the mashed banana gradually, continuing to beat as you add it.
• Add corn syrup and mix enough to blend well (corn syrup will help the thin frosting to "set").
• Frost cake and store in refrigerator.