FLUFFY BANANA CAKE WITH BANANA FILLING
Steps:
- Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside. Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.
- In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl cream 3/4 cup butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
- Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
- In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.
- Bake for 23-26 minutes (about 5 minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.
- Place all the banana filling ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, put everything in medium saucepan and blend it in there.
- Heat banana cream filling mixture in medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes. If the filling starts to boil before it is thick enough, lower the heat more. When the filling starts to cleanly pull away from sides of pan while stirring it is done.
- Remove from heat and cool completely. I recommend chilling the filling until cold so it sticks to the cake layers and doesn't slide around. Makes 2 cups.
- Place the sugar and cornstarch in a small saucepan. Measure 1 1/2 cups of heavy cream and remove 6 tablespoons, adding it to the saucepan. Place the remaining measured cream in the refrigerator. Heat the sugar, cornstarch, and 6 tablespoons of heavy cream over medium heat, whisking constantly and bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes (can refrigerate to speed up process, but stir occasionally).
- After the cornstarch mixture has cooled, beat the remaining chilled cream until tracks begin to show, about 2 minutes. Add the cornstarch mixture and continue beating until stiff peaks form, about 1 to 2 minutes more.
- Place cake layer on serving platter and pour 1/2 the banana curd filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.
Nutrition Facts : Calories 441 kcal, Carbohydrate 57 g, Protein 6 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 122 mg, Sodium 292 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
BANANA WHIPPED CREAM FROSTING
Light and creamy Banana flavored frosting that tastes just like Whipped Cream. If you love Bananas you are going to LOVE this frosting!
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 3
Steps:
- Add Heavy Whipping Cream to a chilled mixing bowl.
- Turn mixer on high.
- Mix until soft peaks form.
- Add Powdered Sugar.
- Mix at high speed.
- Just before you get to stiff peaks add the Banana Pudding Mix.
- On slow speed, mix whipping cream and pudding.
- When it starts to come together, stop mixer and scrape down sides.
- Check to make sure the pudding hasn't clumped on the bottom.
- Fold mixture a couple of times with a spoon.
- Turn mixer back on for just a few revolutions.
- DO NOT OVERMIX.
BANANA SPLIT 'CAKE'
Go bananas with this sweet and delicious Banana Split "Cake" from Kraft. Find out how to turn your favorite ice cream dish into a delightful "cake".
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
- Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANANA WHIPPED CREAM CAKE
My dad's favorite cake was a banana whip cream cake from a local bakery, Bliss Bakery, which closed in the 70's. I found this recipe and it seems exact to theirs. Wonderful flavor and very moist. My famly loves it.
Provided by Sharon Ludviksen
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Prepare 2 8-9 inch round cake pans with shortening and flour. Preheat oven to 375 degrees.
- 2. In a large mixing bowl, mix eggs, vanilla, and sugar. Add dry ingredients and mix well. Stir in bananas except extra banana slices.
- 3. Pour batter into prepared pans and bake at 375 for about 25 minutes until golden and a toothpick inserted in the center of pan comes out clean.
- 4. Let pans sit for 10 minutes and remove to cool completely
- 5. Whip the cream with sugar and salt until stiff peaks form. Stir in vanilla.
- 6. Frost bottom half of cake. Dip slices of banana in lemon juice and put on top of bottom half. Repeat with 2nd layer frosting the sides also.
- 7. Keep cake refrigerated.
BANANA CAKE
Banana Cake is the perfect answer to too many bananas! It's soft, moist and full of banana goodness.
Provided by Leigh Anne Wilkes
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Mix all ingredients for cake except bananas for 2 minutes, medium speed
- Add bananas and blend well
- Bake in 2 or 3 greased & floured round cake pans, following baking recommendations on box
- I think about 25 minutes or until toothpick comes out clean. Cool on racks
- Whip whipping cream with powdered sugar and vanilla until a medium stiff peak forms.
Nutrition Facts : Calories 471 kcal, Carbohydrate 58 g, Protein 5 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 448 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
BANANA CREAM PIE CUPCAKES (2 INGREDIENT FROSTING)
Provided by Lizzy Mae Early
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees and line pans with cupcake liners.
- 2. In a large bowl, use a fork to finely mash bananas. Add yellow cake mix, eggs, oil, buttermilk and vanilla extract. Stir until smooth.
- 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife comes out clean.
- 4. Let cool.
- 5. Whipped Cream: Use a stand mixer with the whisk attachment or a hand whisk to whip heavy whipping cream and pudding mix until stiff. (You're just adding enough pudding mix to help stabilize it so the whipped cream doesn't start to melt later.)
- 6. Quick Banana Mousse: Repeat step 5 and add in food coloring if wanted. This will be more thick than the whipped cream above.
- 7. Pipe a rim of whipping cream around the top of each cooled cupcake and then fill the center with a spoonful of quick banana mousse! Top with a banana slice!
BANANA CAKE WITH KAHLUA WHIPPED CREAM
Moist, fluffy and topped with a delicious homemade whipped cream!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F. Spray an 8x8-inch baking pan with nonstick spray and line it with a parchment paper sling (with a 2-inch overhang on each side). Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- In a separate medium bowl, mix the bananas, sour cream, and vanilla together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
- Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, as needed.
- Add the eggs and mix until incorporated.
- Add the flour mixture and mix on low speed until just a little flour still shows.
- Add the banana mixture and mix, on low speed, until combined.
- Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Finish mixing until all ingredients are incorporated.
- Pour the cake batter into the prepared baking dish and bake at 350°F for 45-55, minutes or until a toothpick inserted in the center comes out clean. The top will be a dark golden brown.
- Transfer the cake to a cooling rack and cool 20 minutes. Use the parchment sling to carefully remove the cake from the pan. Peel the sides of the parchment paper away from the cake and cool completely.
- Pour the cream into the bowl of an electric mixer fitted with the whisk attachment.
- Whisk the cream, on high speed, until it begins to thicken.
- Add the remaining ingredients, and continue whisking until the cream thickens to the desired consistency.
- Serve pieces of cake with a dollop of cream on top and a cup of hot coffee (or tea) on the side. If desired, serve a slice or two of a perfectly ripened banana along with the whipped cream.
Nutrition Facts : Calories 537 kcal, Carbohydrate 55 g, Protein 6 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 135 mg, Sodium 679 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHOCOLATE BANANA CREAM CAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
- BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
- BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
- PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
- REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.
BANANA CAKE WITH WHIPPED CREAM CHEESE FROSTING
This delicious banana cake is super moist, tender, and can be served for dessert or brunch. The whipped cream cheese frosting is fluffy, creamy, light, and spoon lickin' good! Cake stays moist for a few days in airtight container.
Provided by Chew Out Loud
Number Of Ingredients 16
Steps:
- Preheat oven to 350F, with rack on lower middle or middle rack.
- Generously grease and lightly flour a 9x13 glass pan (if you use metal, please adjust for less baking time.)
- In a small bowl, mash bananas well, and set aside.
- In a separate bowl, combine whole milk with lemon juice. Let sit at room temp.
- In a medium bowl, combine the flour, baking soda, and salt. Whisk well, and set aside.
- In the large bowl of a stand mixer with paddle attachment, combine butter and sugar, and blend on medium until light and fluffy; approx 2-3 min. Add the eggs and vanilla. Beat just to combine.
- Add in half of the flour mixture, blending on on medium-low just to combine. Add in half the milk mixture, blending just to combine. Repeat with remaining flour mixture and milk mixture.
- Gently stir in the mashed bananas by hand, just until batter is fully incorporated. Do not overmix.
- Using rubber spatula, scrape down bowl sides and scrape batter into prepared pan. Bake in preheated oven 50-55 minutes, or until toothpick inserted in middle comes out with a few tender crumbs attached. Let cake cool completely in pan on wire rack.
- To Make the Frosting: Beat softened cream cheese with powdered sugar, salt, and vanilla until mixture is smooth and creamy. In a cold metal bowl, beat cold heavy whipping cream until it maintains stiff peaks. Gently fold the whipped cream into the cream cheese mixture, until fully combined. Keep chilled until ready to frost cooled cake.
BANANA CREAM CAKE
Make and share this Banana Cream Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 3h20m
Yield 1 13x9-inch cake, 12-16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 474.2, Fat 21.8, SaturatedFat 14.9, Cholesterol 89.3, Sodium 402.3, Carbohydrate 65.2, Fiber 1.3, Sugar 41.3, Protein 6.2
BANANA CREAM CAKE
I got this recioe fromBusy Peoples Lowfat Cook Book by Dawn Hall Its a 7 Ingredient or less cook book.. LOVE IT
Provided by ssej1078_1251510
Categories Dessert
Time 42m
Yield 15 , 15 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven 350
- spray a 9x13 inch pan with cooking spray.
- beat the egg whites until stiff peaks.
- add 3/4 of the banana slices and beat until well mixed.
- add the cake mix beat for 1 more minute.
- spread into the prepared pan.
- bake for 30 mins.
- while cake is baking make the cream topping.
- with a mixer add the milk and the pudding mix and mix for 2 mins.
- add the fat free whipped topping to the pudding and keep mixing until well blended and the cream in a constistant color, set cream aside.
- let the cake cool for about 10 mins.
- Arrange the remaining banana slices and place on the top of the cake.
- spread the cream mixture over the banana slices, covering the entire cake.
- Serve warm or cover and refrigerate.
- Yield 15 servings.
Nutrition Facts : Calories 186, Fat 5.3, SaturatedFat 1.6, Cholesterol 3.5, Sodium 144.6, Carbohydrate 32.2, Fiber 1.1, Sugar 19, Protein 3.8
BANANA NUT CAKE WITH WHIPPED CREAM FROSTING
This is my most requested cake for birthdays in our family.It came from an old Betty Crocker dessert cookbook published in 1977. (if you use the banana slices before to put a little lemon juice on them so they don't turn brown)
Provided by HEP MEP
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 14
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 CRUNCHY N'DIZI AND BANANA WHIPPED CREAM
Kenyans enjoy snacking on bananas covered with roasted peanuts, a treat they call crunchy n'dizi. They are best when eaten hot, right from the oven. In the recipe below I've called the n'dizi crunchy banana as it's the only way I could get the data base to recognize it as the heading for that portion of this recipe. This recipe was found on CookEatShare and has been posted for ZWT 7
Provided by Dreamer in Ontario
Categories Dessert
Time 1h33m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350ºF. Butter and flour a 9-inch square baking pan.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, beat the butter, sugar, lemon zest, and vanilla with a mixer until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the banana, and then the flour mixture into the batter, alternating with the yogurt, until blended.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes, until golden and a knife inserted in the center comes out clean.
- Let the cake cool in its pan for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
- N'Dizi.
- Preheat the oven to 400ºF.
- Warm a skillet over medium-high heat and add the banana rounds and water to the skillet, cover and let steam for 1 minute.
- Drain the liquid.
- Dip the banana rounds in melted butter, coat with chopped nuts and set on a baking tray.
- Bake for 4 minutes, then flip the rounds and bake for 4- 6 minutes until the peanuts are roasted.
- Banana Whipped Cream.
- Beat the cream, vanilla and confectioners' sugar until stiff peaks formand then fold in the mashed banana.
- To serve, cut the cake into squares and top with the Banana Whipped Cream and Crunchy N'Dizi.
Nutrition Facts : Calories 509, Fat 25.7, SaturatedFat 13.4, Cholesterol 90.7, Sodium 214.3, Carbohydrate 66.8, Fiber 3.5, Sugar 38.5, Protein 6.7
BANANA PUDDING CAKE
I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. -Tiffany Barbee, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 395mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
FLUFFY BANANA CAKE WITH WHIPPED BANANA ICING
This recipe came from the momma of one of Pop's quartet members back in the 70's. He only sang on one album with them (they're still singing). Recently, he passed away and is sadly missed.
Provided by Redneck Epicurean
Categories Dessert
Time 45m
Yield 1 9x13 cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Spray and flour a 9x13 pan.
- Cream the shortening, eggs, and vanilla together. Mix in the flour, sugar, banana, and buttermilk; beat until creamy.
- Bake approximately 30 minutes or until a toothpick comes out clean.
- Icing:.
- Beat the egg whites, salt, sugar and vanilla until stiff peaks form. Spread on cake and top with banana slices (dip in lemon juice to prevent browning).
Nutrition Facts : Calories 3735.1, Fat 116.2, SaturatedFat 29.9, Cholesterol 374.4, Sodium 3789.2, Carbohydrate 635.4, Fiber 15.7, Sugar 412.9, Protein 50.2
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- In a medium saucepan, combine 1-1/4 cups of milk, the sugar, and salt. Cook over medium heat, stirring regularly to bring to a simmer and dissolve the sugar. In the meantime, in a separate bowl, stir together the remaining ¼ cup milk with the cornstarch, flour, and egg yolks. Whisk to combine and set aside while waiting for the milk and sugar mixture to simmer. Once the milk and sugar mixture is barely bubbling, remove from heat and slowly pour it in a small and steady stream into the cornstarch mixture, whisking vigorously. Continue streaming in while whisking until all the hot milk has been incorporated and then return the whole lot of it back into the saucepan. Whisk constantly over medium heat until barely bubbling and the mixture has thickened to a mayonnaise consistency. Remove from heat and stir in the butter and vanilla until smooth. Immediately move to assemble the cake.
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KIENOWS BANANA BAVARIAN WHIPPED CREAM CAKE ... - PINTEREST.COM
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