Bunyans Diabetic Sour Cream Banana Cake Food

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

SOUR CREAM BANANA CAKE

Steps:

• Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
• Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
• Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
• Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.

SOUR CREAM BANANA COFFEE CAKE

Steps:

• In a small bowl, cream butter and 6 tablespoons sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Combine the walnuts, cinnamon and remaining sugar., Spoon half of batter into a greased 6-cup fluted tube pan. Sprinkle with nut mixture; top with remaining batter. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BANANA-SOUR CREAM CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
• Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides.

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 BREAD WITH SOUR CREAM

Steps:

• Preheat the oven to 350° and have ready one standard-sized loaf pan, greased and dusted with flour. See the instructions below if using smaller loaf pans.
• In a large bowl, cream together butter, sugar, brown sugar, mashed bananas, sour cream, eggs, and vanilla using a handheld mixer or a whisk. Set aside.
• In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Add the batter to the loaf pan and bake for 40 minutes. Add a tent of aluminum foil on top of the bread, and bake for 15 minutes longer, or until a cake tester inserted in the center comes out clean.
• Transfer the banana bread to a cooling rack and allow to cool 15-20 minutes. Then, turn the bread out (if desired), slice, and enjoy!

BUNYAN'S DIABETIC SOUR CREAM BANANA CAKE

Steps:

• 1. Pre heat oven to 350
• 2. Cream butter with Splenda, sugar blend
• 3. Add eggs & vanilla, beat well
• 4. Sift together flour, baking powder, baking soda, & sea salt
• 5. Add to creamed mixture alternately with sour cream
• 6. Fold in the mashed bananas
• 7. Spray a 13X9 baking pan with Pam
• 8. Pour the batter into the pan
• 9. Bake at 350 40 to 45 minutes or until done

SIMPLE BANANA CAKE WITH SOUR CREAM FROSTING

Steps:

• In a large bowl, add the cake mix, water, oil, eggs, baking soda, and baking powder.
• Beat with a mixer for 2 minutes on medium speed. Add bananas and blend well.
• Grease & flour a 9 x 13 pan. Add batter to the pan and bake following the instructions on box.
• Cool cake after baking.
• In another bowl, add the powdered sugar, sour cream, butter, and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
• Frost cake with frosting. Store cake in the fridge.

TENDER SOUR CREAM BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x9 inch pan.
• Dissolve baking soda in the sour cream.
• In a large bowl, cream butter and sugar until light.
• Add eggs and beat well.
• Add sour cream/baking soda mixture, mashed bananas and vanilla stir to combine.
• Add cake flour and mix well.
• Pour batter into a 9x9 inch pan and bake at 350 degrees for 45 minutes or until done.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

BANANAS 'N' CREAM TUBE PAN CAKE

Steps:

• In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.