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.
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
NO-BUTTER BANANA BREAD
Make and share this No-Butter Banana Bread recipe from Food.com.
Provided by ellie3763
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat overn to 325. Grease a loaf pan.
- Mash the bananas in a large bowl and add the sugar.
- Whisk in the eggs.
- Sift in the dry ingredients. Stir until just combined.
- Bake for about 1 hour or until a cake tester comes out clean.
- Allow to stand and cool for 15 minutes before removing from the pan.
Nutrition Facts : Calories 172.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 37.2, Sodium 373.6, Carbohydrate 36.5, Fiber 2.6, Sugar 14.5, Protein 4.5
BUTTERLESS BANANA CAKE
Make and share this Butterless Banana Cake recipe from Food.com.
Provided by jasm1525
Categories Dessert
Time 1h5m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mash the bananas with orange juice.
- Mix the flour, sugar, salt and spices in a bowl.
- Add the banana juice mixture with the egg and oil. Combine together.
- Pourt the mixture into a lightly oiled 900g loaf tin.
- Bake at 170 C for about 1 hour. Check the cake is cooked by inserting a skewer or knife into the centre. It should come out clean.
Nutrition Facts : Calories 174, Fat 1.9, SaturatedFat 0.4, Cholesterol 17.6, Sodium 340.8, Carbohydrate 36.2, Fiber 1.3, Sugar 14.7, Protein 3.4
NO-BUTTER SPONGE CAKE
A sponge cake without butter.
Provided by lksbxh
Time 1h
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Heat through the milk in a small plan until bubbling at edge. Preheat the oven to 180C.
- Sift flour with baking powder
- and salt. Set aside.
- In a small bowl, mix at high speed, eggs, until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended...about 5 min.
- At low speed, blend in flour mixture until smooth. Add warm milk and lemon peel, beating until combined. Immediately pour batter into ungreased, 9-inch cake pan.
- Bake 30 min, or until a toothpick comes out clean. Let cool completely. Then serve.
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
BUTTERLESS CAKE WITH ICING
"Oh, the War Years. Articles were being written on how to cook tempting dishes without spending money on things like butter and cream. Here is a butterless cake, devised at that very time to help people all over the country come up with a bit of magic when there didn't seem to be any stardust." Another recipe from the "Forgotten Recipes" cookbook. Hope you like it!
Provided by BeccaB3c
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Put egg yolk in a mixing bowl and beat until light; gradually add the sugar and milk while beating continuously.
- Sift your flour, baking powder, and salt together; set aside.
- Beat egg white until stiff; fold dry ingredients into egg white.
- Add egg white mixture and flavoring to sugar-milk mixture, blending well.
- Pour batter in a prepared 8-inch square pan.
- Bake at 375 degrees ("a moderately hot oven") for 30 minutes.
- Icing: Warm the 2 tablespoons evaporated milk in a small saucepan, and add the 3/4 teaspoon lemon extract and 1 cup powdered sugar.
- Top on cake.
- If you'd like, you can color the icing with food coloring.
Nutrition Facts : Calories 145.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 21.4, Sodium 104.8, Carbohydrate 30.6, Fiber 0.3, Sugar 21, Protein 2.5
GLUTEN FREE BANANA CAKE
This recipe is from Bette Hagman's dessert cookbook. It is so delicious! Until tonight when I made this recipe I had never tried banana cake before and I wasn't really sure what to expect. But I was happily surprised that it was a very light, not too sweet,very yummy refreshing cake.
Provided by GlutenFreeGirl
Categories Dessert
Time 55m
Yield 18-24 pieces of cake, 18-24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.Grease a 9x13 oblong cake pan and dust lightly with rice flour.
- In a medium bowl, whisk together the bean flour,sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, egg replacer, and salt. Set aside.
- In a smaller bowl, stir together the buttermilk , mashed bananas, and lemon juice.
- In the bowl of the mixer, cream the margarine and sugar until creamy. Add the eggs, one at a time, beating until smooth, and fluffy. Add the flavouring. Add half the the dry ingredients and half the banana mixture. Beat until just smooth. Repeat with the second half. Beat about 1 minute (don't overbeat).
- Spoon into the prepared pan.Bake for approximately 35-40 minutes, or until a tester comes out clean and the edges of the cake seperate slightly from the pan.
- Cool before serving. You may cut the cake into squares and top with whipped cream ( with a couple of fresh banana slices for decoration) or frost with your favourite icing.
Nutrition Facts : Calories 143.9, Fat 6, SaturatedFat 1.2, Cholesterol 35.4, Sodium 252, Carbohydrate 21.6, Fiber 0.3, Sugar 16.2, Protein 1.4
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