PATRICK CLARKS' PECAN-BANANA TART
Steps:
- To prepare the tart: Combine the cold butter, 1/2 cup of the pecans, 1/3 cup of the granulated sugar, 1 cup plus 3 tablespoons of the flour, and the salt in a food processor and process until crumbly. Add 1 of the egg yolks and 1 tablespoon of the milk and process until the dough forms a ball. Roll out the dough to 1/8-inch thick and cut into a 9-inch circle. Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F.
- Bake for 10 to 12 minutes, or until golden brown.
- To prepare the pecan cream: Combine the softened butter, the whole egg, the remaining 1 cup of ground pecans, 1/2 cup of the granulated sugar, the cream, and 1/4 teaspoon of the vanilla in a mixing bowl. Spread a 1/4-inch layer of the mixture in the bottom of the tart. Bake at 350 degrees F for 10 minutes, or until the pecan cream is set. Remove from the oven and set aside.
- To prepare the pastry cream: Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil. Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl. Sift the remaining 2 tablespoons flour and the cornstarch together over the egg yolk mixture and whisk until smooth. Add the remaining 1/4 teaspoon vanilla and one third of the milk mixture and whisk until combined. Return the remaining milk mixture to a boil. Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat.
- To prepare the tart: Cut the bananas into 1/4-inch thick slices and arrange in a single layer over the pecan cream in the tart shell. Spoon the pastry cream over the bananas and smooth with spatula. Lower the oven to 350 degrees F. and bake for 10 minutes. Remove from the oven and cool slightly, then refrigerate for at least 1 hour.
- Cut the tart into 6 slices and place a slice in the center of each plate. Arrange the toasted pecans on each slice and dust with confectioners' sugar.
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
SUPER MOIST BANANA PECAN CAKE
Make and share this Super Moist Banana Pecan Cake recipe from Food.com.
Provided by TaterBug
Categories Dessert
Time 56m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 and grease 2 round cake pans or one large cake pan.
- Mash bananas and mix all ingredients except pecansin a large bowl.
- Use a hand mixer and beat ingredients for about 3 minutes.
- Pour batter into baking pans (split evenly) or into large baking pan.
- Bake for 40-50 minutes or until tester comes out somewhat dry.
- I recommend frosting this with a nice cream cheese frosting.
Nutrition Facts : Calories 384.9, Fat 20.8, SaturatedFat 2.9, Cholesterol 62.9, Sodium 341.3, Carbohydrate 46.3, Fiber 1.9, Sugar 26.6, Protein 5
BANANA PECAN TORTE
This is a lovely cake. The banana adds a a natural sweetness
Provided by Samantha Bideau
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
- 2. Combine the dry ingredients; add to creamed mixture alternately with buttermilk.
- 3. Stir in pecans.
- 4. Pour into 3 greased and floured 9" round baking pans. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- 5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 6. For the frosting, beat cream cheese, butter and sugar in a mixing bowl. Add vanilla. Spread between layers and top of cake. Sprinkle with pecans
CREAMY BANANA PECAN PIE
You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. -Isabel Fowler, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack. , In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 613 calories, Fat 39g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 390mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 3g fiber), Protein 7g protein.
BANANA NUT CAKE WITH CREAM CHEESE FROSTING (PAULA DEEN)
This was the wedding cake Paula Deen used for her wedding. This recipe is not formulated for a wedding cake, but for a normal size everyone can use. Increase as needed if you are making tiered or extra large cakes.
Provided by SharleneW
Categories Dessert
Time 1h15m
Yield 18-20 serving(s)
Number Of Ingredients 16
Steps:
- Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°F.
- For Cake: In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla.
- Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely.
- While the cake cools, make the frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake.
- Fill and frost the cake when it is completely cool.
Nutrition Facts : Calories 532.1, Fat 26.2, SaturatedFat 7.7, Cholesterol 58.4, Sodium 233.4, Carbohydrate 72.2, Fiber 2.3, Sugar 51.5, Protein 5.2
BANANA CAKE WITH CREAM CHEESE FROSTING
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 18 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.
Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
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