BANANA OATMEAL CRUMB CAKE
This is a luscious cake with a rich banana flavor. The crumb topping is baked on.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Stir together flour, 1 1/3 cups oats, salt, and baking soda.
- In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
- Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 38.1 g, Cholesterol 56.4 mg, Fat 12.3 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 239.5 mg, Sugar 20.4 g
BANANA CRUMB SNACK CAKE
Combining bananas and almonds in this moist cake is a treat for your taste buds. Enjoy it for breakfast or surprise the kids by putting it in their lunchboxes on the first day of school. -Gina Buzzell, Ogden, Iowa
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, combine almonds and brown sugar; set aside. 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 extract., Combine flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition. Fold in chips. , Spread into a greased 13x9-in. baking pan. Sprinkle with reserved almond mixture. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
TENDER SOUR CREAM BANANA CAKE
This cake has been in my family for as long as I can remember! Very moist and fluffy cake. Great as a snack for the family or for a small gathering. I have received so many compliments on this cake! Use your imagination. It doesn't need to be topped with any icing, or can handle it if you do.
Provided by Cristin
Categories Dessert
Time 50m
Yield 1 9x9 inch pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 9x9 inch pan.
- Dissolve baking soda in the sour cream.
- In a large bowl, cream butter and sugar until light.
- Add eggs and beat well.
- Add sour cream/baking soda mixture, mashed bananas and vanilla stir to combine.
- Add cake flour and mix well.
- Pour batter into a 9x9 inch pan and bake at 350 degrees for 45 minutes or until done.
Nutrition Facts : Calories 2940.8, Fat 116.3, SaturatedFat 69.3, Cholesterol 692.3, Sodium 2088.8, Carbohydrate 448.4, Fiber 7.4, Sugar 270.2, Protein 33.9
THE BEST BANANA CAKE I'VE EVER HAD
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 17
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 SOUR CREAM CRUMB CAKE
Make and share this Banana Sour Cream Crumb Cake recipe from Food.com.
Provided by MarieRynr
Categories Breads
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*F.
- Lightly coat a 9 by 13inch pan with nonstick cooking spray.
- Cream the sugar, butter and shortening with a mixer until light and fluffy.
- Beat in the eggs and vanilla.
- Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.
- Stir in the sour cream and then the banana. Fold in the blueberries.
- Spoon into the prepared pan.
- Combine all the ingredients for the topping in a small bowl, mixing until crumbly.
- Sprinkle evenly over batter.
- Bake for 50 to 60 minutes.
- Let cool completely on wire rack before unmolding and cutting to serve.
BANANA BREAD SNACK CAKE
Traditional banana bread is baked in a square pan and sprinkled with sugar to create a crunchy topping on this baked banana treat.
Provided by Danelle
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray an 8 or 9-inch square baking pan with nonstick baking spray or line with parchment paper.
- With an electric mixer, beat together the butter, brown sugar, eggs, and vanilla until well blended. Mix in the bananas until combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the pecans.
- Pour the batter into the prepared pan. Sprinkle the sugar evenly over the top.
- Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center. Let the bread cool slightly in the pan on a rack. Cut into squares to serve.
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Reviews 4Estimated Reading Time 5 minsServings 18
- In a medium size bowl, whisk together flour, sugars, and salt; whisk until combined. Drizzled melted and cooled butter over mixture.
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From practicallyhomemade.com
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- Combine softened butter and sugar in a bowl and beat until well combined. I used a hand mixer but you can mix it by hand or with a stand mixer. Add mashed bananas, eggs, vanilla and sour cream, mix to combine.
- Add flour, baking powder, salt and stir until just combined {don't over mix}. Pour into the bottom of the greased 9x13 pan.
- In a small bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a fork. Don't over work the mixture or you will get a paste and it will change the texture of the bread. Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean. Serve warm or cool and cover. Store at room temperature for up to 3 days.
BANANA BREAD CRUMB CAKE - THE RECIPE CRITIC
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5/5 (5)Estimated Reading Time 4 minsServings 12Calories 217 per serving
- Preheat oven to 35Line a square baking pan with parchment paper or spray with non stick baking spray.
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- In a large mixing bowl add the room temperature butter, white and light brown sugars. Cream together. Add in the eggs and vanilla extract. Stir to combine.
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- Combine, flour, brown sugar, salt, and cinnamon (if using) in a medium bowl. Pour in melted butter and stir until moist crumbs form. Place in the freezer for about 10 minutes while you proceed with the cake batter.
- Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Drizzle over the cooled cake.
BANANA SNACK CAKE (WITH CREAM CHEESE FROSTING ...
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5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Grease and line an 8 inch square cake tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a small bowl, peel and mash the bananas well. In a separate large mixing bowl, add butter and sugars and beat with an electric mixer for a a couple of minutes until pale and creamy. Add vanilla and eggs, one at a time, beating until combined.
- Add dry ingredients to the butter mixture, along with buttermilk and the mashed banana. Gently fold with a spatula until just combined. Stir in walnuts. Transfer mixture to prepared pan and bake for approximately 30-35 minutes or until a skewer inserted comes out clean.
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Reviews 12Category DessertCuisine AmericanTotal Time 3 hrs
- Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line it with overhanging parchment paper.
- In a large bowl, whisk together the flour, sugar, spice, baking soda and salt. Add in the milk, banana and oil, and whisk until combined. Don’t over mix the batter.
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- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.
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- In a large mixing bowl, whisk together the flour, brown sugar, and cinnamon. Cube the cold butter into small pieces and add to the flour mixture. Using a pastry blender (or your hands) cut the butter into the mixture until it starts to clump together and is crumbly. Transfer to the refrigerator while you make the cake batter.
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4/5 (1)Total Time 2 hrs 20 minsServings 1
- In a small bowl, combine the confectioners' sugar with the flour and butter and pinch to form crumbs. Stir in the toffee bits.
- Preheat the oven to 350°. Spray a 10-inch springform pan with vegetable oil cooking spray. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Then beat in the eggs and vanilla. Add the sour cream and bananas; beat at low speed just until blended. Add the dry ingredients and beat until smooth. Scrape the batter into the prepared pan and smooth the top.
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Ratings 11Calories 714 per servingCategory Dessert
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- In a bowl cream the butter and sugar together, using a mixer. Add the bananas and continue to mix until the mixture becomes more liquid. Then, add the remaining ingredients for the cake and mix until incorporated. Set mixture aside
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- Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. The butter will likely not incorporate all the way and might look separated. This is just fine! Add the sugar, eggs, and vanilla and beat until combined.
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