Best Banana Cake Food

BEST BANANA CAKE - EVER!

Steps:

• preheat oven to 170C
• mash bananas and combine with the sugar
• add the other ingredients and mix well
• or even easier place everthing in a food processor and whizz until mixed well.
• pour into tin lined with baking parchment, ( I use a loaf tin)
• bake for approx 45 mins until firm to the touch
• cool in the tin for approx 10 mins before transfering to cooling tray

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

BEST BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Grease a loaf pan (9x5 inch loaf pan).
• Add the walnuts on a rimmed baking sheet, slide in the oven and toast until fragrant, 5 to 10 minutes. Let cool.
• In a large bowl, combine the flour, walnuts, brown sugar, baking soda and salt. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter and vanilla with a spoon. Add rum, if using. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. The batter should be thick and chunky. Scrape the batter into the loaf pan.
• Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Let cool the banana bread in the pan for 5 minutes. Remove from the loaf pan, slice and serve warm.

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 CAKE VI

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with 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 the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

BANANA BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
• Whisk together flour, salt, and baking soda in a medium bowl.
• Mash your bananas with a fork.
• With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
• Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
• Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
• Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
• Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
• Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.

THE BEST BANANA CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9 x 13 pan.
• Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
• Mix together mashed banana with 1 tablespoon lemon juice, set aside.
• Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
• Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
• Put into the oven and reduce heat to 300°F. Bake 60 - 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
• Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

BEST EASY BANANA CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F
• Grease a 9x13" pan, set aside.
• In a medium bowl, mix together flour, baking soda, sea salt and cinnamon. Set aside.
• In a large bowl, mash bananas.
• Add melted butter and vanilla and stir until combined.
• Add sugar and stir until dissolved.
• Add eggs and sour cream and stir until combined.
• Add milk and gently mix until combined.
• Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
• Pour batter into prepared pan.
• Bake in preheated oven for 35-45 minutes or until a toothpick comes out clean.
• Let the cake cool to room temperature.
• While the cake is baking, make the cream cheese frosting.
• Beat together butter and cream cheese until smooth.
• Add vanilla and 2 cups of powdered sugar and beat (starting on low speed and increasing to medium-high) until smooth.
• Add up to ½ cup more powdered sugar until you reach a spreadable, but thick consistency.
• When the cake is cooled, spread frosting evenly over the top.
• Chill for at least 3 hours, or overnight. Then serve cold or at room temperature.

BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and spray a 9X13 baking pan with non stick cooking spray or grease and flour the pan.
• Mix the milik and lemon juice together and set aside.
• With a hand held mixer or stand up mixer combine the butter and both of the sugars until well combined. Add in the eggs one at a time. Then add in the vanilla extract. Mix on high spreed until the mixture is light and fluffy.
• Then mix in the flour, baking soda and salt in a medium size bowl. Gradually add the flour mixture and milk mixture to the butter mix. Alternate adding each one in until both are fully added.
• Gently stir in the mashed bananas.
• Pour the mixture into the 9X13 pan.
• Baked for 40-45 minutes until a toothpick inserted into the center comes out clean. Watch closely as baking times vary.
• Remove the oven and place the cake on a wire rack to cool completely.
• While the cake is cooling, create the frosting. Beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar 1 cup at a time and mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract.
• Spread the cream cheese frosting over the cake, refrigerate for at least 30 minutes and then slice, serve and enjoy!

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BANANA CREAM LAYER CAKE

Steps:

• TO MAKE THE CAKE:
• Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
• . Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
• . Add the vanilla extract, sour cream and vegetable oil and mix until well combined.
• . Add eggs and egg white in two batches, mixing until well combined.
• . Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
• . Add the mashed bananas and mix until well combined.
• . Add remaining dry ingredients and mix until well combined.
• . Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
• . Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely. TO MAKE THE PASTRY CREAM:
• p id="instruction-step-11″>10. While the cakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 1. Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
• 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 4. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15
• Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16
• Remove from heat and add butter and vanilla extract. Stir until smooth, then set in the fridge to cool completely. TO MAKE THE FROSTING:
• id="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18
• Add about half of the powdered sugar and mix until well combined. 19
• Add the banana extract, vanilla extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20
• Add the remaining powdered sugar and mix until combined. 21
• Add additional water or milk as needed to get the right frosting consistency and mix until well combined and smooth. TO BUILD THE CAKE:
• ="instruction-step-23″>20. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 21.
• lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 22. Spre
• d half of the pastry cream evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 23. Add th
• second layer of cake and repeat the dam and pastry cream filling. 24. Add th
• final layer of cake on top, then smooth out the frosting around the sides of the cake. 25. Frost
• he outside of the cake. Feel free to use my tutorial for frosting a smooth cake. 26. Finish
• ff the cake by pressing the crushed graham crackers into the sides of the cake, then top with some swirls of frosting and banana chips. I use Ateco tip 844 for the swirls. 27. Refrigera
• e cake until ready to serve. Cake is best for 2-3 days.

BEST EVER BANANA BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 12 or 15 cup bundt pan with baking spray or butter and flour it, set aside.
• In the bowl of a stand mixer, cream butter on medium speed for 2 minutes. Add sugar and vanilla, beat until pale and fluffy, about 4 minutes. Add egg yolks and banana, mix until combined.
• In a medium mixing bowl, whisk together the flour, baking soda, and salt.
• With mixing speed on low, alternate adding the dry ingredients and the sour cream, mix just until combined.
• In a small mixing bowl with a hand mixer, whip egg whites until stiff peaks form. Using a spatula, gently fold in the egg whites to the batter.
• Pour batter into the prepared pan, smooth out into an even layer. Place in the oven and bake for 45-55 minutes or until a cake tester (or toothpick) inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

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.

THE BEST BANANA CAKE

Steps:

• Preheat oven to 350°F. Prepare 9 x 13-inch cake pan by spraying with cooking spray, or greasing and flouring.
• In a large mixing bowl, beat sugar and butter with an electric mixer at medium high speed until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating well after each addition, about 30 seconds each.
• Add remaining ingredients. Beat 30 seconds at low speed to combine; continue to beat at medium high speed for 3 minutes. Batter should be light colored, smooth, and somewhat fluffy.
• Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center of cake comes out clean. Baking time will vary depending on type of cake pan used.
• Cool completely before frosting.
• In a large bowl, with electric mixer, beat cream cheese and butter until fluffy, about 1 minute. Add powdered sugar, milk, and vanilla; beat until light and fluffy, 2 minutes.
• If frosting seems too thick, beat in additional milk, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time.
• Frost completely cooled cake. Frosted cake should be refrigerated.
• Note: For 9 x13 inch cake, a half batch of frosting is usually enough, unless you like a lot of frosting.