Banana Nutmeg Cream Cake Food

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

BANANA PEEL CAKE WITH BROWN SUGAR FROSTING

Steps:

• Heat the oven to 350 degrees F.
• To make the cake: Cut the banana peels into 1-inch pieces and place them in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly, then drain the banana peels, reserving 1/4 cup of the cooking water.
• Meanwhile, butter and flour the sides of two 8-inch round cake pans and line the bottoms with parchment paper. Butter and flour the pans again to coat the paper.
• Transfer the peels and the 1/4 cup of cooking water to a tall, narrow container and puree with an immersion blender until completely smooth (a mini food processor would do the trick, too!).
• Cream together the butter and sugar in a large bowl using an electric mixer (or a wooden spoon for an arm workout) until pale and fluffy, 3 to 5 minutes. Add the egg yolks one at a time, mixing until incorporated, and scraping down the sides of the bowl after each addition. Mix in the banana peel mixture, then stir in the buttermilk until well-combined.
• In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the bowl with the butter mixture and stir gently, just until combined.
• Put the egg whites in another bowl (make sure it's clean and dry!) and whisk until soft peaks form -- either by hand or with the whisk attachment on an electric mixer. If using an electric mixer, start slowly and gradually increase speed to medium-high. You're done when you pull out the whisk or beater and a soft peak is formed, but immediately collapses. Gently fold the egg whites into the batter and divide the batter evenly between the two prepared pans.
• Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted into the center of each cake pulls out with dry crumbs rather than wet batter, about 25 minutes. Let the cakes cool completely in the pans.
• When the cakes are completely cool and you're ready to assemble, make the frosting: Melt the butter in a medium saucepan over low heat. Stir in the brown sugar and cook, stirring constantly, for 2 minutes. Stir in the milk, raise the heat to medium-high and cook, stirring constantly until the mixture boils. Remove from the heat and let cool to lukewarm. Gradually whisk in 1 3/4 cups powdered sugar, beating until smooth. Add the additional 1/4 cup powdered sugar if the frosting is too loose. Use the frosting immediately, as it will begin to thicken and stiffen as it sits.
• To remove the cake from the pans, invert one cake pan on a serving plate, lift pan, and peel the parchment. Repeat for the second cake pan. Put one layer of the cake on a serving platter and spread about one-third of the frosting evenly over the top. Set the other layer on top, and spread the remaining frosting over the top and sides of the cake.

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.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

SOUR CREAM BANANA CAKE

Steps:

• Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
• Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
• Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
• Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.

ARMENIAN NUTMEG CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan, and line with baking paper if desired.
• Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
• You can do this with the tips of your fingers or in your food processor.
• Then add sugar, and combine.
• Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
• Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
• Combine well.
• Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
• Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
• Allow to stand for 10 minutes before turning onto a wire rack to cool.

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 NUT CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add to flour mixture; stir just until moistened. Fold in nuts. , Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with whipped cream and additional bananas.Freeze option: Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.

BANANA CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
• In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.
• Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.

BANANA NUT CAKE WITH WHIPPED CREAM FROSTING

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 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-NUTMEG CREAM CAKE

Steps:

• Combine the first 5 ingredients in a large mixing bowl; stir well. Add the banana, 1/3 cup buttermilk, oil, and vanilla. Beat at a low speed of an electric mixer until blended. Beat an additional minute at high speed. Add remaining 1/3 cup buttermilk and egg yolks, and beat at a high speed 1 minute or until blended.
• Beat the egg whites at high speed until foamy. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the beaten egg whites and the pecans into the banana mixture.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks.
• For frosting: Beat the whipping cream in a large mixing bowl until foamy; gradually add the powdered sugar and nutmeg, beating until soft peaks form.
• Spread 3 1/2 cups Nutmeg Whipped Cream between the layers and on top and sides of cake. Spoon remaining Nutmeg Whipped Cream into a decorating bag fitted with a large star tip; decorate cake. (Or you can just put as much whipped cream as you'd like between the layers and on top, and forget about decorating!) Cover and chill. Prep time does not include the time for cooling the cake layers before frosting.

GRAMMA BERTHA'S BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan with non-stick cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CINNAMON BANANA CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
• Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.

BANANA CREAM CAKE

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.

NUTMEG POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a bundt or tube pan.
• Cream butter and sugar in a mixer. Add the nutmeg. Be sure to scrape the sides of the bowl.
• Add one egg at a time amd mix well.
• Mix flour, baking powder and salt in another bowl.
• Alternate adding the flour mixture and the milk until all is incorporated. (Do not over mix or you risk a tough cake.).
• Bake at 350 degrees for 1 hour 15 minutes. A tooth pick inserted in center should come out clean. Let cake cool then loosen sides with a knife.
• (This recipe can be divided into two loaf pans, adjust the cooking time to 55 min to 1 hour. Be sure the center is done by checking with a toothpick.).

BANANA CAKE WITH PUDDING ICING

Steps:

• Grease and flour the bottom of a 9x13 cake pan.
• Blend together all cake ingredients and pour into prepared pan.
• Bake at 350 degrees for 30-35 min.
• ,until toothpick inserted in center comes out clean.
• Let cool.
• Meanwhile, prepare icing.
• Place all icing ingredients into medium-sized bowl.
• Mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread (this takes a while, about 3-4 min.) Spread on top of cooled cake.
• Refrigerate entire cake for a few hours before serving for best taste, and serve cold.