BANANA CAKE WITH KAHLUA WHIPPED CREAM
Moist, fluffy and topped with a delicious homemade whipped cream!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F. Spray an 8x8-inch baking pan with nonstick spray and line it with a parchment paper sling (with a 2-inch overhang on each side). Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- In a separate medium bowl, mix the bananas, sour cream, and vanilla together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
- Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, as needed.
- Add the eggs and mix until incorporated.
- Add the flour mixture and mix on low speed until just a little flour still shows.
- Add the banana mixture and mix, on low speed, until combined.
- Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Finish mixing until all ingredients are incorporated.
- Pour the cake batter into the prepared baking dish and bake at 350°F for 45-55, minutes or until a toothpick inserted in the center comes out clean. The top will be a dark golden brown.
- Transfer the cake to a cooling rack and cool 20 minutes. Use the parchment sling to carefully remove the cake from the pan. Peel the sides of the parchment paper away from the cake and cool completely.
- Pour the cream into the bowl of an electric mixer fitted with the whisk attachment.
- Whisk the cream, on high speed, until it begins to thicken.
- Add the remaining ingredients, and continue whisking until the cream thickens to the desired consistency.
- Serve pieces of cake with a dollop of cream on top and a cup of hot coffee (or tea) on the side. If desired, serve a slice or two of a perfectly ripened banana along with the whipped cream.
Nutrition Facts : Calories 537 kcal, Carbohydrate 55 g, Protein 6 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 135 mg, Sodium 679 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 10 g, ServingSize 1 serving
KAHLUA BANANA BRUNCH CAKE
Make and share this Kahlua Banana Brunch Cake recipe from Food.com.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 10 inch tube pan well.
- Cream butter and sugar until fluffy.
- Beat in flour, 1/2 cup at a time.
- ,with remaining ingredients except coconut and nuts.
- Beat on low speed until mixture is well blended.
- On medium speed, beat 2 minutes scraping bowl as you beat.
- Turn into prepared pan.
- Bake 45 to 50 minutes or until golden brown.
- Remove from oven and let stand 10 minutes.
- Invert on cake rack and cool.
- When fully cooled dust with confectioner's sugar if desired.
Nutrition Facts : Calories 614, Fat 28.6, SaturatedFat 14.7, Cholesterol 124.1, Sodium 681.6, Carbohydrate 76.6, Fiber 2.8, Sugar 39, Protein 9.1
BANANA NUT CAKE WITH WHIPPED CREAM FROSTING
This is my most requested cake for birthdays in our family.It came from an old Betty Crocker dessert cookbook published in 1977. (if you use the banana slices before to put a little lemon juice on them so they don't turn brown)
Provided by HEP MEP
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Heat oven to 350*.
- Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
- Measure all ingredients except frosting into large mixing bowl.
- Blend 1/2 on low speed, scaping bowl constantly.
- Beat 3 minutes on high speed scraping bowl occasionally.
- Pour batter into pan (s).
- Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
- Cool.
- Before serving frost cake with whip cream frosting, and garnish with banana slices.
- WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
- sugar.
- Fold in 1 tsp vanilla.
- Yields 2 cups.
BANANA CAKE WITH CRUNCHY N'DIZI AND BANANA WHIPPED CREAM
Kenyans enjoy snacking on bananas covered with roasted peanuts, a treat they call crunchy n'dizi. They are best when eaten hot, right from the oven. In the recipe below I've called the n'dizi crunchy banana as it's the only way I could get the data base to recognize it as the heading for that portion of this recipe. This recipe was found on CookEatShare and has been posted for ZWT 7
Provided by Dreamer in Ontario
Categories Dessert
Time 1h33m
Yield 12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 509, Fat 25.7, SaturatedFat 13.4, Cholesterol 90.7, Sodium 214.3, Carbohydrate 66.8, Fiber 3.5, Sugar 38.5, Protein 6.7
BANANA CREAM CAKE
Make and share this Banana Cream Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 3h20m
Yield 1 13x9-inch cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour a 13x9-inch baking pan.
- In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
- In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
- Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
- Paula's Pointers:.
- •Use very ripe bananas for best flavor.
- •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
- •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.
Nutrition Facts : Calories 474.2, Fat 21.8, SaturatedFat 14.9, Cholesterol 89.3, Sodium 402.3, Carbohydrate 65.2, Fiber 1.3, Sugar 41.3, Protein 6.2
MY FAVORITE GLAZED BANANA CAKE
I've searched high and low for the *perfect* banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.
Provided by TGirl
Categories Dessert
Time 40m
Yield 16-18 serving(s)
Number Of Ingredients 18
Steps:
- In mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, combining well, then add vanilla.
- In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
- Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
- Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
- Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
- Allow to cool in pan before glazing.
- GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
- Decorate surface of glazed cake with nuts, if desired.
- This cake refrigerates very well, making it a great"make ahead" dessert.
- For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
BANANA CAKE II
My family loves this cake. Frost with a cream cheese frosting with one ripe banana added and confectioners' sugar sprinkled over the top.
Provided by Carol Farrington
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
- In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
- Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 50.1 g, Cholesterol 77.6 mg, Fat 13.2 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 7.8 g, Sodium 306 mg, Sugar 28.2 g
FLUFFY BANANA CAKE WITH WHIPPED BANANA ICING
This recipe came from the momma of one of Pop's quartet members back in the 70's. He only sang on one album with them (they're still singing). Recently, he passed away and is sadly missed.
Provided by Redneck Epicurean
Categories Dessert
Time 45m
Yield 1 9x13 cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Spray and flour a 9x13 pan.
- Cream the shortening, eggs, and vanilla together. Mix in the flour, sugar, banana, and buttermilk; beat until creamy.
- Bake approximately 30 minutes or until a toothpick comes out clean.
- Icing:.
- Beat the egg whites, salt, sugar and vanilla until stiff peaks form. Spread on cake and top with banana slices (dip in lemon juice to prevent browning).
Nutrition Facts : Calories 3735.1, Fat 116.2, SaturatedFat 29.9, Cholesterol 374.4, Sodium 3789.2, Carbohydrate 635.4, Fiber 15.7, Sugar 412.9, Protein 50.2
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