Banana Cake With Crunchy Top Food

BANANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
• In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CRUNCHY TOP BANANA CAKE

Steps:

• Combine flour, baking powder, baking soda and salt in a large bowl.
• Add sugar, shortening, buttermilk and bananas. Beat on medium speed for 2 minutes.
• Add eggs and vanilla. Beat on medium speed for 1 minute. Spread batter evenly in 8 by 8 inch cake pan.
• Bake at 350 deg F for 35 - 45 minutes or until it is nicely brown and the cake tester comes out clean.
• When the cake is almost done, melt the butter in a small sauce pan. Stir in the brown sugar, cream and coconut.
• Remove the cake from the oven and immediately spread the topping evenly over the cake. Broil 6 inches below the element for 2 to 3 minutes or until bubbly and golden. Serve plain or with ice cream.
• Double the cake ingredients and spread the cake in a 13 by 9 inch greased cake pan and bake according the regular recipe.
• You do not need to double the topping for a larger cake. Use 1/3 cup of butter, 3/4 cup brown sugar, 3 tbsp of 10% cream and 1 cup of flaked coconut. Broil as above.

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.

BANANA CAKE WITH PECAN CRUMBLE CRUNCH

Steps:

• Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
• Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
• Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.

BANANA CAKE WITH CRUNCHY TOPPING

Steps:

• Sift flour, baking powder, soda, salt and sugar in a mixing bowl.
• Cut in shortening until mixture resembles coarse crumbs.
• Add in mashed bananas and sour milk.
• Mix by hand 300 strokes or in a mixer at low speed for 2 minutes.
• Add eggs and vanilla.
• Beat for 1 minute on low speed or by hand 150 strokes.
• Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes.
• While the cake is cooking prepare crunchy topping.
• Cream butter and sugar.
• Add coconut and nuts.
• Remove cake from oven and turn dial to broil.
• Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).

BANANA CAKE WITH CRUNCHY TOP

Steps:

• Preheat oven to 350°F.
• Grease a 13x9 inch cake pan.
• Cake: combine flour, baking powder, baking soda and salt in large bowl.
• Add sugar, butter, 1/4 cup buttermilk and bananas. Beat for 2 minutes with wooden spoon (or electric mixer).
• Add eggs, vanilla and 1/4 cup buttermilk. Beat for 1 minute.
• Spread batter evenly in prepared pan.
• Bake for 30 to 40 minutes or until tootpick inserted in center comes out clean.
• Topping: while cake is baking, prepare topping. Melt butter in small saucepan (or microwave). Stir in remaining ingredients thoroughly.
• Remove cake from oven and immediately spread toping evenly over cake.
• Broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.

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.

A-NUMBER-1 BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
• In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

BUTTERLESS BANANA CAKE

Steps:

• Mash the bananas with orange juice.
• Mix the flour, sugar, salt and spices in a bowl.
• Add the banana juice mixture with the egg and oil. Combine together.
• Pourt the mixture into a lightly oiled 900g loaf tin.
• Bake at 170 C for about 1 hour. Check the cake is cooked by inserting a skewer or knife into the centre. It should come out clean.

BANANA CAKE WITH CRUNCHY N'DIZI AND BANANA WHIPPED CREAM

Steps:

• Preheat the oven to 350ºF. Butter and flour a 9-inch square baking pan.
• Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
• In a large bowl, beat the butter, sugar, lemon zest, and vanilla with a mixer until fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the banana, and then the flour mixture into the batter, alternating with the yogurt, until blended.
• Pour the batter into the prepared pan and bake for 45 to 50 minutes, until golden and a knife inserted in the center comes out clean.
• Let the cake cool in its pan for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
• N'Dizi.
• Preheat the oven to 400ºF.
• Warm a skillet over medium-high heat and add the banana rounds and water to the skillet, cover and let steam for 1 minute.
• Drain the liquid.
• Dip the banana rounds in melted butter, coat with chopped nuts and set on a baking tray.
• Bake for 4 minutes, then flip the rounds and bake for 4- 6 minutes until the peanuts are roasted.
• Banana Whipped Cream.
• Beat the cream, vanilla and confectioners' sugar until stiff peaks formand then fold in the mashed banana.
• To serve, cut the cake into squares and top with the Banana Whipped Cream and Crunchy N'Dizi.

UNIQUE AND YUMMY BANANA CRUNCH BREAD

Steps:

• Heat oven to 350 degrees. Grease 9x5x3-inch loaf pan.
• Combine flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan.
• Prepare Crunch Topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter.
• Bake at 350 degrees oven for 70 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Remove bread and cool on wire rack completely. Sprinkle with confectioners' sugar.

BANANA PUDDING CRUNCH

Steps:

• In a large bowl, whisk the milk, pudding mixes and sour cream for 2 minutes. Let stand for 2 minutes or until thickened. Fold in bananas. Pour into a 1-1/2-qt. bowl. Cover and refrigerate until serving., For topping, combine the sugar, pecans and egg. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until browned and crunchy. Cool., Using a spatula, loosen pecan mixture from pan and break into small pieces. Sprinkle over pudding just before serving.