BANANA CREAM LAYER CAKE
This Banana Cream Layer Cake is moist, delicious and filled with homemade pastry cream. The flavors and textures are just perfect together! If you are looking for best banana cake recipe, I dare say this is it!
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 26
Steps:
- TO MAKE THE CAKE:
- Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
- . Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
- . Add the vanilla extract, sour cream and vegetable oil and mix until well combined.
- . Add eggs and egg white in two batches, mixing until well combined.
- . Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
- . Add the mashed bananas and mix until well combined.
- . Add remaining dry ingredients and mix until well combined.
- . Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
- . Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely. TO MAKE THE PASTRY CREAM:
- p id="instruction-step-11″>10. While the cakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- 1. Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
- 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- 4. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15
- Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16
- Remove from heat and add butter and vanilla extract. Stir until smooth, then set in the fridge to cool completely. TO MAKE THE FROSTING:
- id="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18
- Add about half of the powdered sugar and mix until well combined. 19
- Add the banana extract, vanilla extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20
- Add the remaining powdered sugar and mix until combined. 21
- Add additional water or milk as needed to get the right frosting consistency and mix until well combined and smooth. TO BUILD THE CAKE:
- ="instruction-step-23″>20. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 21.
- lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 22. Spre
- d half of the pastry cream evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 23. Add th
- second layer of cake and repeat the dam and pastry cream filling. 24. Add th
- final layer of cake on top, then smooth out the frosting around the sides of the cake. 25. Frost
- he outside of the cake. Feel free to use my tutorial for frosting a smooth cake. 26. Finish
- ff the cake by pressing the crushed graham crackers into the sides of the cake, then top with some swirls of frosting and banana chips. I use Ateco tip 844 for the swirls. 27. Refrigera
- e cake until ready to serve. Cake is best for 2-3 days.
Nutrition Facts : ServingSize 1 Slice, Calories 1081 calories, Sugar 106.5 g, Sodium 443.2 mg, Fat 55.8 g, SaturatedFat 27.1 g, TransFat 3.1 g, Carbohydrate 139.7 g, Fiber 2.2 g, Protein 9.7 g, Cholesterol 161.7 mg
BEST BANANA CAKE WITH VANILLA FROSTING
This sweet, moist banana cake is topped with a creamy vanilla frosting. Don't be fooled by the simple ingredient list. This may just be the perfect banana cake.
Provided by Danelle
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl,cream together sugar,sour cream,eggs,and 1/4 cup softened butter.
- Stir in mashed bananas and 2 teaspoons vanilla extract.
- Add the flour,salt,and baking soda and mix well.
- Pour batter into a greased 9x13 inch pan. Bake about 25-30 minutes,or until a toothpick inserted in the center comes out clean. Cool completely.
- To make frosting,beat butter and confectioner 's sugar together until smooth.
- Slowly add the heavy cream and mix until smooth. Stir in the vanilla extract.
- Spread frosting over cooled cake.
TRIPLE-LAYER BANANA CAKE
A year-round family favorite, the recipe for this moist layer cake was passed on to me by my mother. My grandchildren can't keep their fingers out of the icing, which tastes just like peanut butter fudge.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- 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 bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.
Nutrition Facts : Calories 583 calories, Fat 18g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 498mg sodium, Carbohydrate 102g carbohydrate (76g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
Mashed bananas adds more than just flavor to this cake--it also keeps the layers moist. I found this recipe on aol.com/food/ while I was surfing around. This looked very interesting and it turned out so beautifully. It tastes great too! It uses coconut which I don't like so I only ate a smidgin!
Provided by Manami
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Coat 2-(8 inch) round cake pans with cooking spray; line bottoms with wax paper.
- Coat wax paper with cooking spray.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
- Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
- Add mashed banana; beat well.
- Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
- Pour batter into prepared pans.
- Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes on wire racks; remove from pans.
- Peel off wax paper; cool completely on wire racks.
- To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
- Add powdered sugar; beat at low speed until smooth.
- Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
- Spread remaining icing over top and sides of cake.
- Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
- Cake is lovely as is!
- Store cake loosley covered in refrigerator.
- Enjoy, you have earned it.
Nutrition Facts : Calories 308.1, Fat 8.4, SaturatedFat 2.2, Cholesterol 19.1, Sodium 151.4, Carbohydrate 55, Fiber 0.9, Sugar 40.8, Protein 4.1
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
I made this years ago for a birthday and immediately lost the recipe which I have been searching for ever since. I finally found it on epicurious so I am posting her for safe keeping. It must be good if I've been looking for it that long right? I didn't use cake flour when I made it and it turned out wonderful still. Prep time is approximate.
Provided by invictus
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
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.).
Nutrition Facts : Calories 933.8, Fat 56.1, SaturatedFat 34.9, Cholesterol 207.1, Sodium 505.2, Carbohydrate 100.2, Fiber 2, Sugar 62.8, Protein 10.2
BANANA LAYER CAKE
"Years ago I combined two recipes to come up with this delicious iced cake," says Jennie Krell of El Cajon, California. "It has a wonderful banana flavor."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 629 calories, Fat 20g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 549mg sodium, Carbohydrate 109g carbohydrate (87g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA LAYER CAKE WITH VANILLA FROSTING RECIPE - (3.3/5)
Provided by christoph
Number Of Ingredients 18
Steps:
- Heat oven to 375ºF. Grease and flour 2 - 9″ cake pans. Cream together butter and sugar until light and fluffy. Add eggs and vanilla. Mix well to combine. In a separate bowl combine bananas and buttermilk. Sift together all dry ingredients. Add flour mixture to butter and sugar a third at a time, alternating with banana buttermilk mixture. Fold in nuts if desired. Divide batter equally between the two prepared cake pans and bake for 25 to 30 minutes or until a cake tester comes out clean. Remove cakes from pans and cool completely on a wire rack before frosting. To prepare frosting, mix together powdered sugar and butter with a spoon or a mixer on low-speed. Add vanilla and 1 Tablespoon of the milk. Gradually add in just enough remaining milk to make the frosting smooth and spreadable. If frosting becomes to thick, slowly add more milk a few drops at a time. If frosting is too thin, add small amount of powdered sugar.
FRESH BANANA LAYER CAKE
Make and share this Fresh Banana Layer Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- Butter and flour three 8" round cake pans, knocking out excess flour.
- Into a bowl sift together first four ingredients.
- In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
- In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
- Beat in eggs 1 at a time, beating well after each addition.
- Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix)
- Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean.
- Cool layers in pans on racks 10 minutes.
- Run a thin knife around edges of pans and invert layers onto racks to cool completely.
- (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners' sugar.
- In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
- Beat in vanilla and a pinch salt.
- Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
- Cut 2-3 firm-ripe bananas diagonally into thin slices.
- Put a cake layer on a serving plate and spread with a thin coating of frosting.
- Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer.
- Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary.
- Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.
- (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).
Nutrition Facts : Calories 667.7, Fat 28, SaturatedFat 17.2, Cholesterol 116.8, Sodium 445.1, Carbohydrate 100.1, Fiber 1.6, Sugar 70.3, Protein 6.4
FRESH BANANA LAYER CAKE
Categories Cheese Dairy Egg Fruit Dessert Bake Kid-Friendly Banana Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 cake
Number Of Ingredients 17
Steps:
- Make cake layers:
- Preheat oven to 350° F. Butter and flour three 8-inch round cake pans, knocking out excess flour.
- Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together mashed banana, yogurt or buttermilk, and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix.)
- Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)
- Make frosting:
- Into a large bowl sift confectioners' sugar. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
- Assemble cake:
- Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.)
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
Categories Cake Mixer Cheese Dairy Fruit Dessert Bake Cream Cheese Banana Birthday Family Reunion Shower Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 13
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 LAYER CAKE
Provided by Linda Woods
Categories Cake Dairy Fruit Dessert Bake Cream Cheese Banana Summer Bon Appétit Oregon
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely.
- Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well.
- Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve.
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