Banana Raisin Cake Food

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 RAISIN BREAD

Steps:

• Mix dry ingredients in a mixing bowl.
• Mix wet ingredients in another bowl.
• Combine wet and dry ingredients.
• Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
• Bake at 350 for about an hour, until golden brown.
• Cool completely before slicing.

BANANA OATMEAL CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease rectangular pan with shortening.
• Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
• Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
• Stir in chopped nuts and raisins.
• Spread batter in pan.
• Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
• Cool completely on wire rack.

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 RAISIN CAKE

Steps:

• Measure flour, sugar, soda, cinnamon, and salt, and sift together.
• Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.

RUM RAISIN CAKE

Steps:

• Mash bananas to make 1 cup.
• Combine with milk.
• Cream sugar and butter light and fluffy. Beat in eggs until blended.
• Combine flour, baking soda, baking powder, salt and allspice.
• Beat 1/3 flour mixture into egg mixture until blended.
• Beat 1/2 banana mixture until blended. Repeat ending with flour mixture.
• Beat in rum until well blended, stir in raisins.
• Pour into 2 well greased or parchment paper covered loaf cake pans.
• Bake in 350 degree oven for 50 minute Invert on wire rack to cool.
• For a few days I brush rum on top to give it extra flavor.

BANANA AND RAISIN OAT CAKE

Steps:

• Mash Banana.Add all ingredients together apart from dried fruit and stir
• Fold in dried fruit
• Spray Bowl with cooking spray (or line with baking paper) and put the mix in it.
• Microwave for 3 1/2 -4 1/2 mins. Allow to cool for a few mins before serving.

MOIST ZUCCHINI CARROT BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour cake pan or muffin tins.
• Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
• Add banana, mix well.
• Stir in carrot, zucchini, apples, coconut and raisins.
• Sift together dry ingredients in separate bowl breaking up all lumps.
• Stir dry ingredients into wet, without over mixing.
• Pour mixture into baking sheet, cupcake tins, or even bread pans.
• Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
• Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

BANANA CARROT RAISIN CAKE

Steps:

• PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan. Set aside. Beat cake mix, eggs, bananas, sour cream, oil, cinnamon and nutmeg in a large bowl. Fold in carrots and raisins.
• POUR into prepared pan.
• BAKE 35 min or until wooden toothpick inserted in center comes out clean. Cool completely in pan or wire rack. Cut into pieces to serve.

BANANA AND RAISIN UPSIDE DOWN TOFFEE CAKE -- AUSTRALIA

Steps:

• Preheat the oven to 350 degrees F, then grease a 10" spring form cake pan & line the bottom of the pan with parchment paper.
• FOR THE TOPPING: In a heavy frypan melt the butter & then sprinkle both sugars over the top of the melted butter.
• Add the lemon juice & the boiling water, & bring it to a boil. Reduce the heat & simmer for 10 minutes or until the mixture becomes golden brown & caramelized.
• Diagonally slice the bananas into thick pieces & add these to the caramel, along with the nuts & raisins.
• Cook over a high heat for 3 minutes to coat the ingredients with the caramel, then spoon this mixture into the prepared cake pan, smoothing gently to cover the entire base of the cake pan. Set aside.
• In another container beat the butter & sugar together until creamy, then add the eggs one at a time, beating well after each addition.
• Add the buttermilk or sour cream & combine thoroughly by hand.
• In a separate bowl, combine the flour, baking powder, ginger, cinnamon & nutmeg, then add this to the cake batter & mix thoroughly but gently by hand.
• When the batter is well mixed, pour it over the banana mixture & smooth the top.
• Bake for 75 minutes or until the surface 'bounces back' when gently pressed in the center.
• Remove the cake from the oven & allow it to stand for 5 minutes IN THE PAN on a wire rack, then use a plastic spatula to gently separate the cake from the sides of the pan.
• Place a flat tray (or large plate) over the cake & turn it over so that the cake is now the right way up (that is, upside down)! Remove the sides of the pan as well as the base of the cake pan before gently peeling off the parchment paper, leaving behind the succulent toffee banana topping!
• Serve warm or at room temperature & ENJOY!