BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL
Yield 16 servings
Number Of Ingredients 0
Steps:
- For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 234
STREUSEL
Provided by Food Network
Categories dessert
Time 5m
Yield enough for 16 eclairs
Number Of Ingredients 5
Steps:
- To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)
BANANA COCONUT CAKE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Leeanna Vidaurri, Corps de Ballet.
Provided by loof751
Categories Dessert
Time 1h5m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
- Grease and flour a 9" tube pan.
- Cream butter and sugar. Beat in eggs, 1 at a time.
- Add bananas, buttermilk and vanilla.
- Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
- Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
- Bake at 350 degrees for 50 minutes.
Nutrition Facts : Calories 373.2, Fat 13.8, SaturatedFat 8.9, Cholesterol 80.7, Sodium 399.3, Carbohydrate 57.8, Fiber 2, Sugar 33.6, Protein 5.8
STREUSEL-TOPPED BANANA-CHOCOLATE SNACK CAKE
Bake this sweet banana and chocolate cake made using Bisquick® mix and Gold Medal® flour layered with cinnamon, sugar and flour mixture - perfect dessert for a party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
- In large bowl, stir Bisquick mix, 1/2 cup flour, 1/2 cup brown sugar, the bananas, milk and vanilla. Gently fold in chocolate chips. Pour into pan.
- In medium bowl, mix 1/4 cup brown sugar, 1/4 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Sprinkle topping evenly over batter in pan.
- Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 10 g, TransFat 0 g
DOLESTER MILES' COCONUT PECAN CAKE
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.
Provided by Kim Severson
Categories cakes, dessert
Time 5h30m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
- Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
- In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
- In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
- Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
- Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
- Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
- Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram
BANANA SNACK CAKE
This is a nice way to use up that last banana that's gotten too ripe. It makes a nice small snack cake (Hence, the name!) rather than a big bread loaf.
Provided by MTpockets
Categories Breads
Time 50m
Yield 1 8x8 pan, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350'.
- In a medium bowl, combine flour and baking soda.
- In another bowl, whisk together brown sugar, water, oil, vanilla and banana.
- Stir Into dry ingredients, just until moistened.
- Transfer to a greased and floured 8x8 inches square pan.
- Bake at 350' for 30-35 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack.
- Dust with confectioners sugar before serving.
CHOCOLATE-BANANA SNACK CAKE
This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
- Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g
BANANA STREUSEL COFFEE CAKE
This is a unique banana cake, as it has sliced bananas added instead of pureed, with a wonderful buttery streusel topping...a wonderful coffeecake to serve to guests or family.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h5m
Yield 1 13x9 inch cake
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 13" x 9" baking pan.
- Cream 3/4 cup butter and sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- Stir in cream; mix well.
- Sift together dry ingredients; add to creamed batter; mixing well.
- Then fold in sliced bananas.
- Spread mixture into prepared baking pan.
- FOR STREUSEL: Mix together brown sugar, flour and cinnamon; cut in butter, until mixture is crumbly.
- Sprinkle on top of coffeecake.
- Bake for 45-50 minutes, or until cake tests done.
Nutrition Facts : Calories 6973.5, Fat 276, SaturatedFat 167.9, Cholesterol 1122.6, Sodium 4021.3, Carbohydrate 1060, Fiber 35.2, Sugar 527.5, Protein 89.9
More about "banana snack cake with coconut chocolate and pecan streusel food"
7 BEST SNACK CAKES | FN DISH - FOOD NETWORK
From foodnetwork.com
GERMAN CHOCOLATE SNACK CAKE WITH COCONUT-PECAN …
From simplyrecipes.com
BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN …
From foodnetwork.com
Estimated Reading Time 1 min
COCONUT AND PINEAPPLE BANANA CAKE (HUMMINGBIRD SNACK CAKE)
From scrummylane.com
EASIEST COCONUT BANANA CAKE WITH FUDGY CHOCOLATE FROSTING.
From halfbakedharvest.com
BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN …
From pinterest.ca
FOOD NETWORK BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND …
From ketofoodist.com
BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL
From recipenet.org
RECIPE FOR BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND …
From marliave.com
EASY BANANA SNACK CAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
PINEAPPLE COCONUT CAKE - SPEND WITH PENNIES
From spendwithpennies.com
CHOCOLATE BANANA CAKE WITH COCONUT - A SPICY PERSPECTIVE
From aspicyperspective.com
BANANA, COCONUT, CHOCOLATE CHIP SNACK BARS - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love