Banana Cream Cheese Frosting Food

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.

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 BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

FROSTED BANANA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

HOW TO MAKE BANANA CREAM CHEESE FROSTING

Steps:

• Measure and add the butter, sour cream, and cream cheese in a large bowl.
• Beat everything together until smooth and light in color.
• Add the remaining ingredients to the bowl.
• Continue mixing. You want to achieve a fluffy and creamy mixture.
• Use immediately on a cooled cake. You can also use clear wrap on the bowl and chill in the refrigerator until ready to use.

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BANANA TRAYBAKE WITH CREAM CHEESE FROSTING

Steps:

• Line a 25 x 20cm traybake tin with baking parchment and heat the oven to 190C/170C fan/gas 5. Tip the sugar, bananas, oil and eggs into a large bowl and whisk them together. If your bananas are very ripe then you can use a balloon whisk for this, or use a fork to mash. Add the flours, cinnamon and baking powder and whisk the mixture until everything is just combined - don't take too long over this bit as the baking powder will have started to activate. Stir in the chocolate chips, if using, and scoop the mixture into your tin. Bake for 30-40 mins or until the sponge is firm and springy to the touch and lightly browned on top. Cool in the tin.
• To make the frosting, beat the butter until it is really soft then beat in the icing sugar. Use a spatula to fold in the soft cheese, making sure it is all thoroughly mixed in. Don't be tempted to beat the mixture, this will make it runnier.
• Lift the cake carefully out of the tin, peel off the paper and transfer it to a plate or board. Spread over the frosting, making it as neat or messy as you like. Lightly dust the top with cinnamon - use a tea strainer to help with this if you have one. Cut into pieces to serve. Will keep for up to 3 days in an airtight container.

BANANA-CREAM CHEESE FROSTING

Steps:

• Blend milk and banana in blender until smooth.
• Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Cream margarine and sugar.
• Add egg, bananas and vanilla.
• Blend well.
• Sift together flour, baking powder, baking soda and salt.
• Add 1/3 of the dry ingredients to the banana mixture alternately with 1/2 of the milk.
• Blend after each addition.
• Pour into 9 inch square pan.
• Bake in 350F oven for 45-50 minutes.
• Cream Cheese Frosting: Beat cream cheese and butter together.
• Add powdered sugar to taste.

BANANA BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
• Whisk together flour, salt, and baking soda in a medium bowl.
• Mash your bananas with a fork.
• With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
• Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
• Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
• Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
• Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
• Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.

EASY BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line an 11x17 inch jelly roll pan** (OR a 9x13 inch pan, see note) with parchment paper, or spray generously with nonstick spray.
• Make the cake. In a large bowl or stand mixer, beat 1/2 cup butter until it is smooth and creamy and there are no lumps. Scrape the sides as necessary.
• Add 1 cup sugar and 1/2 cup packed brown sugar. Beat with the butter for 1 minute, scraping the sides and bottom of the bowl.
• Add 1/4 cup oil. You can use canola oil, vegetable oil, or light tasting olive oil. Mix it in.
• In another bowl or on a plate, use a fork to smash 3 large bananas (about 1 and 1/2 cups mashed). See photos. Add to the butter mixture.
• Add 3 eggs, 3/4 cup buttermilk*, and 1/2 cup sour cream, 2 teaspoons vanilla, and 1/2 teaspoon maple extract. The maple is optional! I like the extra flavor it adds. Beat it all together until smooth, scraping the sides as necessary.
• Add 2 and 1/2 cups flour to the mixture, but don't stir yet. Make sure you spoon and level the flour (don't pack it).
• On top of the flour, add 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. If you would like to add spices (it's optional) add 1/4 teaspoon cinnamon, and 1/8 teaspoon each cloves and nutmeg. You can of course add more spices if you want (I like to focus on the banana flavor, so I want the spices to just be an accent.) Use your teaspoon to stir the soda, powder, salt and spices into the flour a little bit.
• Beat the flour mixture in, making sure to scrape the sides and bottom. Once it has come together and there are no streaks, stop mixing.
• Pour the batter into the prepared pan and bake at 350 for 25-30 minutes. You will know the cake is done when a toothpick inserted in the center comes out with no wet batter on it. The edges will pull away from the sides of the pan. Don't over bake! No one likes dry cake.
• Remove from the oven and set on a wire rack to cool completely.
• Meanwhile, make the cream cheese frosting. In a large bowl or stand mixer, beat together 1/2 cup softened butter and 12 ounces total softened cream cheese. (This is one 8-ounce package, plus another half package.) Beat well, scraping the sides and bottom of the bowl, until smooth and creamy. There should be no lumps at all!
• Add 2 cups of powdered sugar. Beat well.
• Add 2 teaspoons vanilla and 1/2 teaspoon kosher salt.
• Add the remaining 2 cups of powdered sugar and beat well, scraping the sides.
• When the cake is completely cool, spread the cream cheese frosting to the edges of the cake.
• Slice and serve! Store leftovers covered on the counter. You can also store it in the fridge, chilled banana cake is pretty amazing.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
• Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
• Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
• Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
• For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
• Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
• Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
• Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
• Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

BANANA BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F
• Coat a 9x13-inch baking dish with non-stick baking spray.
• Set to the side.
• In a large bowl of a standing mixer, on medium speed, add the butter and
• brown sugar and mix until creamy.
• Reduce the speed to low speed, and add the vanilla and mix until combined.
• Begin to add the eggs one at a time, continue to mix on low until well
• combined.
• In a medium-sized bowl add your flour and salt.
• Whisk to combine.
• Add the flour mixture to the butter mixture, slowly, mix until well combined.
• Remove the bowl from the stand mixer and fold in the bananas.
• Pour the batter into the baking pan, make sure to have the batter evenly
• throughout the whole baking pan.
• Bake for 45 minutes, or until the center is set.