THE BEST BANANA CAKE I'VE EVER HAD
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 17
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.
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
BEST BANANA BREAD RECIPE
Best banana bread recipe with overripe bananas, walnuts and brown sugar. This recipe is so easy and can be made by hands, without a mixer.
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 12 slices, Sodium 2169 milligrams sodium, Sugar 22 grams sugar
BEST BANANA CAKE - EVER!
don't throw those sad looking banana's away! use them to make this delicious sweet, sticky, moist and very easy to make cake
Provided by emh123
Time 1h
Yield Serves 10
Number Of Ingredients 6
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
BANANA CAKE VI
This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
Provided by Cindy Carnes
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h30m
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 68.6 g, Cholesterol 79.4 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.3 g, Sodium 298.8 mg, Sugar 50 g
THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
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.
BEST EVER CHIQUITA BANANA CHOCOLATE MUG CAKE
With our new ingredients stickers, we want to celebrate all the great benefits of bananas, a truly delicious superfood! Did you know that bananas are a source of Potassium, Fiber and Vitamin B6? Bananas are the perfect ingredient to include in a balanced breakfast, and there is no better choice than making tasty and healthy recipes with Chiquita bananas to experience all its great benefits!This is the best Chiquita banana chocolate mug cake you can ever find on the internet! Bananas and chocolate are the perfect matches when it comes to making tasty and healthy recipes. Mug cake is the smartest way to prepare a quick dessert, however, sometimes it results in being dry. Bananas help the mug cake stay moist and fluffy. You will be surprised by its spongy texture and delicious taste and best of all, only with a few ingredients! To discover all the benefits of bananas, be sure to collect all of our stickers!
Provided by Chiquita
Categories Banana Bread, Brown, Cakes & Desserts, Vegetarian
Time 5m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Spray the microwave safe mugs with cooking spray generously. You can also use melted butter.
- Peel and mash the Chiquita banana with a fork in a bowl.
- Add the egg and milk and mix thoroughly.
- Stir in sugar, flour, baking powder, cacao and chocolate nibs and whisk until smooth.
- Spoon the batter into the mugs.
- Pop into the microwave for up to 45 seconds - 60 seconds (1200 WATT) and check after 45 seconds to ensure it has cooked through. The mug cakes should look puffed.
- Serve with the almond butter.
- Chop the last Chiquita banana in slices and add on top of the almond butter.
Nutrition Facts : Calories 270 calories
THE BEST BANANA BREAD RECIPE (EVER.)
The best banana bread ever, this recipe is super easy, adaptable, and delivers great results every time!
Provided by Audra
Categories Quick bread
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Grease or spray a 9 inch loaf pan, set aside In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth. Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream. Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. Cool until warm before serving.
Nutrition Facts : Calories 170 calories
BEST BANANA PUDDING BUNDT CAKE
I mean, yes we could have used a different title that isn't as long as, The Very Best Banana Pudding Bundt Cake I've Ever Had, but it's the moistest cake!
Provided by Sweet Basil
Categories Easy Cake Recipes For Beginners
Time 43m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, with rack on the lower-middle position so the cake isn't too high in the oven.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
- Add eggs, water, sour cream and oil. Whisk just until incorporated.
- Using rubber spatula, fold in bananas just until combined; don't over-mix.
- Pour into prepared bundt pan, lightly shaking to even out the batter.
- Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
- Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
- Optional, drizzle with cream cheese frosting
- Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.
Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 67 mg, Sodium 55 mg, Fiber 1 g, Sugar 17 g
THE BEST BANANA CAKE
This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.
Provided by Holly Nilsson
Categories Dessert
Time 1h35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 470 kcal, Carbohydrate 70 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 84 mg, Sodium 331 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
BEST EVER BANANA CAKE
There is no comparison this is THE best banana cake EVER!! It can be made into a two-layer 9-inch cake with chocolate or fudge frosting or a loaf.
Provided by Upper Crust of HP
Categories Breads
Time 55m
Yield 1 9, 8 serving(s)
Number Of Ingredients 10
Steps:
- Puree 3 ripe bananas w/ buttermilk and vanilla.
- Cream butter, sugar, and eggs.
- Sift flour, baking soda, baking powder.
- Add banana mix and dry ingredients to butter mixture, combine well.
- Bake 40 minutes at 350°F.
- Also can be made into about 20 muffins, 9-inch two-layer cake or a loaf.
Nutrition Facts : Calories 477.1, Fat 19.1, SaturatedFat 11.5, Cholesterol 99.2, Sodium 505.3, Carbohydrate 72.5, Fiber 2, Sugar 43.9, Protein 6
BANANA CREAM LAYER CAKE
This Banana Cream Layer Cake is moist, delicious and filled with homemade pastry cream. The flavors and textures are just perfect together! If you are looking for best banana cake recipe, I dare say this is it!
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 26
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.
Nutrition Facts : ServingSize 1 Slice, Calories 1081 calories, Sugar 106.5 g, Sodium 443.2 mg, Fat 55.8 g, SaturatedFat 27.1 g, TransFat 3.1 g, Carbohydrate 139.7 g, Fiber 2.2 g, Protein 9.7 g, Cholesterol 161.7 mg
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.
Nutrition Facts : ServingSize 1 piece, Calories 357 kcal, Carbohydrate 51 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 266 mg, Fiber 1 g, Sugar 36 g
BEST BANANA CAKE EVER
Put those ripe bananas to great use....this is the BEST Banana Cake EVER!! Seriously so easy and tasty...your family will LOVE you!!
Provided by Flavorite
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat Oven to 325°F. Grease 9 x 13 baking dish.
- Cream butter and sugars. Add egg, vanilla and milk. Add flour and baking powder.
- Mash bananas and add baking soda to banana mixture.
- Add banana mixture to batter.
- Scrape batter into greased baking dish.
- Bake for approximately 25 - 30 minutes. Cool and glaze.
- Glaze:
- Puree banana. Blend banana and butter. Add sifted icing sugar.
- If glaze is too thick, add milk...1 tsp. at a time until you find a consistency you like.
- Glaze cake.
- Cut into pieces, drizzle with melted dark chocolate and ENJOY!!
BEAUTIFULLY MOIST BANANA CAKE
Really nice moist banana cake which is always a hit with anybody coming round for a cup of tea, so much so, I always hide a bit....
Provided by dantheman09
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/fan
- Mash the bananas in a bowl
- In a separate bowl, put in the eggs, caster sugar and margarine
- whisk or mix for about a min
- add flour and bicarbonate of soda and mix
- and vanilla and bananas and mix
- divide into 2, 15cm round cake tins lined with grease proof paper
- Place in oven for 25 mins on middle shelf
- When cooked leave for 5 mins to cool before transfering to wire rack to cool completly
- Once cooled, mix butter, milk and icing together, once mixed add a nice thick layer to one half and a nice layer of jam to the other half and place together.
THE DASHLEYS
This is 100% the best banana cake I've ever had. It is delicate and moist and so, so easy to make. The coconut cream cheese frosting adds a touch of homemade elegance that will wow any gathering.
Provided by The Dashleys
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F and line 9x13 baking dish with butcher paper.
- Make the Cake : Mash bananas. I usually just use my hand mixer or Kitchen Aid for this. Set the mashed bananas aside.
- With a hand or stand mixer, cream the butter and sugar together until thoroughly mixed (2-3 minutes). Scrape the bottom and edges of your mixing bowl with a spatula, making sure all the butter and sugar is being incorporated into your mixture. Add the eggs and vanilla and beat together on medium until combined. With the mixer on low, add the dry ingredients one cup at a time. Alternating between a cup of your dry mixture and a portion of buttermilk/soured whole milk. DO NOT OVER MIX. Less is more at this point. Clumps are OK, so embrace them.
- Pour your mixture into your lined baking dish and bake for 20-25 minutes. Do not over bake. Banana cakes are meant to be moist. At the 20 minute mark, insert a tooth pick or butter knife into the center of your cake. If it comes out clean, remove the banana cake from oven. If batter is still present, cook an additional 3 minutes and recheck with a tooth pick. Your cake should be a golden brown color when done. If the top of your banana cake is browning too quickly, loosely cover it with a sheet of aluminum foil.
- Once the cake is baked, remove it from the oven and allow it to cool completely. You can transfer it to a wire rack, I usually leave it in the baking dish. Frost once the cake is completely...COMPLETELY... cooled . Top with Coconut cream cheese frosting, shredded unsweetened coconut, and sliced almonds.
- Make the frosting: For the frosting, I prefer to use a hand held mixer. In a large bowl mix together cream cheese, butter, and powdered sugar. Frosting is more messy then complicated. For the purpose of keeping things cleaner, add powdered sugar one cup at a time. Finally, mix in 1 tsp vanilla and 2 tsp coconut extract. You can get creative here, if you want a lighter coconut taste, bump down to 1 tsp coconut. If you don't like coconut, try lemon extract or almond. For the classic cream cheese frosting taste, use only vanilla, but add 2 tsp instead of just one.
THE BEST BANANA CAKE I'VE EVER HAD
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Provided by sallysbakingaddiction.com
Categories Dessert
Time 1h15m
Yield 1
Number Of Ingredients 17
Steps:
- For complete instructions, visit the original site at https://sallysbakingaddiction.com/best-banana-cake/
Nutrition Facts : ServingSize serving, Sugar 58 g, Sodium 562 mg, Cholesterol 39 mg, SaturatedFat 7 g, Calories 479 kcal, Carbohydrate 83 g, Protein 7 mg, Fat 13 g
BEST BANANA CAKE EVER
BEST Banana Cake EVER might be just the dessert you are searching for. This recipe serves 10 and costs 74 cents per serving. Watching your figure? This vegetarian recipe has 568 calories, 11g of protein, and 18g of fat per serving. 1 person has tried and liked this recipe. A mixture of icing sugar, egg, bananas, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so great. Try eggless banana cake , how to make banana cake, Eggless Banana Cake - Vegan Banana Cake - Step by Step Pictures, and Easy Banana Cake with Banana Whipped Cream Frosting for similar recipes.
Provided by Foodista.com - The Cooking Encyclopedia Everyone Can Edit
Categories side dish
Time 45m
Yield 10
Number Of Ingredients 0
Steps:
- Preheat Oven to 325FGrease 9 x 13 baking dish.Cream butter and sugars.Add egg, vanilla and milk.Add flour and baking powder.Mash bananas and add baking soda to banana mixtureAdd banana mixture to batter.Scrape batter into greased baking dish.Bake for approximately 25 - 30 minutes.Cool and glaze.GlazePuree banana.Blend banana and butter.Add sifted icing sugar.If glaze is too thick, add milk1 tsp. at a time until you find a consistency you like.Glaze cake.Cut into pieces, drizzle with melted dark chocolate and ENJOY!!
Nutrition Facts :
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From cookiesandcups.com
4.7/5 (12)Calories 837 per servingCategory Dessert
- Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars on medium speed for 2 minutes.
BEST BANANA CAKE EVER FROM SCRATCH - HOMEMADE & YUMMY
From homemadeandyummy.com
Ratings 34Calories 519 per servingCategory Easy
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From myrecipes.com
4/5 (1)Servings 16
THE BEST BANANA CAKE - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 58Calories 350 per servingCategory Cake, Dessert
- Preheat oven to 350F (175C) and spray a 9x13" (approximately 23x33cm) pan with baking spray or lightly grease and flour. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING RECIPE ...
From pinterest.com
5/5 (1.4K)Estimated Reading Time 5 minsServings 1Total Time 1 hr 15 mins
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From bestrecipesonthenet.com
Author Emily Butler
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From southernliving.com
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From grandbaby-cakes.com
5/5 (4)Total Time 1 hr 35 minsCategory DessertCalories 695 per serving
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