Banana Cake With Rum Icing Food

BANANA RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
• Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
• For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

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-RUM CAKE

Steps:

• Set oven to 350 degrees.
• Butter and flour a 9-inch springform cake pan.
• Cream the butter and sugar together using an electric mixer.
• Add in the eggs, one at a time, beating well between additions.
• Mix in the mashed bananas.
• Sift together the baking soda, baking powder, flour and salt.
• Add in half of the flour mixture to the batter; mix well.
• Add in the rum and buttermilk; mix thoroughly.
• Add in the remaining flour mixture; mix well to incorporate thoroughly.
• Fold in the chopped nuts.
• Transfer the batter to cake pan.
• Bake for 1 hour, or until cake tests done.
• Cool for 5 minutes before removing from the pan.
• Finish cooling completely on a wire rack.
• Serve with custard cream on top or icing.
• Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 275°F (135C).
• Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed banana with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in 2 tsp vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
• For the frosting, cream the butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread on cooled cake.
• Sprinkle chopped walnuts over top of the frosting, if desired.

BANANA CAKE WITH COCONUT FROSTING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
• Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
• Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
• Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
• Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
• Make frosting while cake cools:
• Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
• Frost top of cooled cake and sprinkle with coconut.

BANANA CAKE WITH RUM ICING

Steps:

• Preheat oven to 350°F.
• Bring margarine to room temp and cream (beat) for a minute or two on medium speed. Slowly start adding the sugar followed by the pudding mix and vanilla. Cream for at least two minutes on medium speed and give the bowl a couple of scrape downs.
• Sift together flower, baking powder, soda and salt in a separate bowl. In another bowl mix the bananas and milk.
• On low speed start adding the flour mixture to the sugar mixture in four additions, alternating with the banana mixture until everything is mixed together and smooth.
• Blend in eggs one at a time until mixed, don't over mix.
• To bake in a 9x13" spray pan with Pam non stick cooing spray and bake approximately 35 to40 minutes or until it is slightly firm to the touch, it should have a nice golden yellow color to it, if it turns brown you've burned it. You may also use two 9" rounds or make cupcakes.
• Icing: Combine the cream, milk and vanilla in a small saucepan and bring to a simmer over medium-high heat. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Make sure the milk is hot enough to dissolve the flour or you will get chunks. You will also get chunks if you are not whisking hard enough. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
• Combine the butter and sugar and beat until the mixture is very fluffy, about 3 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy. Add 2 to 4 tablespoons of spiced rum depending on how strong you like it. I like a lot of rum in mine.
• Spread on cooled cake and enjoy!