Carries Banana Cake Food

BANANA CAKE

Steps:

• For the cake: Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
• For the icing: Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.

BANANA CAKE

Steps:

• For the dark chocolate truffle: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with foil.
• Grind the chocolate in a food processor. Place the ground chocolate and the sugar in a large mixing bowl. Slowly add the boiling water and stir until all the chocolate is melted. Using a whisk, incorporate the butter into the chocolate mixture well blended. Whisk in the eggs, then strain through sieve.
• Pour the truffle mixture into the prepared pan. Bake until just set, 20 minutes. Chill for 4 hours.
• For the chocolate mousse: Melt the chocolate and cool slightly. Whip the cream.
• Put whole eggs and the egg yolks into a large bowl; whisk with an electric mixer to break up the yolks.
• When the chocolate has cooled, add the whisked eggs and blend with hand mixer.
• In a separate bowl, whip the egg whites.
• Add one-quarter of the whipped cream to the chocolate mixture and mix with spatula, scraping the bowl until just incorporated. Add the remaining whipped cream and begin folding it in, scraping the bowl often. Halfway through, add the whipped egg whites. Fold everything together until well incorporated. Chill for 4 hours. (Makes filling for three 9-in cakes.)
• For the banana cake: Preheat the oven to 350 degrees F.
• Cream the butter, margarine and sugar with an electric mixer until very light and fluffy. Mix in the bananas. Slowly add the eggs, mixing until incorporated. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Add the vanilla.
• Fill two 9-inch cake pans halfway up with batter. Bake until the cake is set but still shiny on top, 20 minutes. Let cool.
• To assemble the cake: Place the first layer of banana cake, top-side up, on a cake board. Add 2 large scoops (about 2 cups) of mousse and spread with a spatula. Take the truffle out of the pan, keeping the foil still on, and invert onto the mousse; remove the foil. Place 2 more large scoops of mousse onto the truffle and spread with a spatula. Invert the second banana cake onto the mousse.

BANANA CAKE

Steps:

• Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla essence.
• Mix well.
• Bake in 8 inch square pan in moderate oven (350F or 180C) for 30-40 minutes or until skewer comes out dry.
• Ice with favourite icing.
• I use a chocolate butter icing.

BANANA CUPCAKES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
• In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
• Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
• Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

BANANA CAKE

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
• In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
• To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

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

BANANA CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Combine sugar, banana, and oil.
• Add eggs, one at a time, beating well after each addition.
• In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
• Add to banana mixture and mix well.
• Stir in carrots and oats; mix well.
• Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
• Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.

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:

• Cream sugar and margarine then beat in eggs one at a time beating well.
• Beat in banana.
• Sift in flour and salt.
• Dissolve carb soda in milk and add into bowl and mix until all is combined.
• Pour into a well greased tin and bake in the oven at 180 degrees for about 25-30 minutes or until cooked through.
• TIP: If you like your cake extra moist like I do add a little bit more milk to the batter before pouring into the tin.

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.

CARRIE'S BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix cake ingredients in blender.
• Pour into a greased 9x13" cake pan.
• Bake for 25-35 minutes.
• Allow cake to cool completely.
• Mix Cool Whip, pudding mix, and milk.
• Spread on top of cooled cake.

BANANA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with baking spray.
• Mix together the cake mix, flour, sugar, baking soda and salt in a medium bowl.
• In a mixer with the whisk attachment, mix together the egg whites, vegetable oil, sour cream, vanilla, bananas and instant pudding until well mixed. Add the dry ingredients and then then slowly pour in 1 1/3 cups water.
• Divide the batter between the prepared cake pans.
• Bake until a toothpick inserted into the center of the cakes comes out clean, about 40 minutes. Cool on a rack.
• For the praline: In a medium saucepan, bring the sugar and 1/2 cup water to a boil without stirring; occasionally swirl the pan gently to blend the sugar. Once the mixture has turned a light caramel color, remove the pan from the heat and add the vanilla and the candied pecans. Stir with a spatula and immediately pour out onto a parchment-lined cookie sheet. Allow to dry until brittle. Break into pieces.
• For the buttercream: Put the sugar and egg whites in a large heatproof bowl set over a saucepan of simmering water. Whisk constantly until hot to the touch; the sugar should be dissolved and look like marshmallow cream.
• Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites cool and form a thick, shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, 1 tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla and beat on medium-high speed until thick and very smooth, 6 to 10 minutes. Refrigerate.
• To assemble the cake: Mix 1 cup of the crushed praline into 2 cups of the buttercream. Spread the top of one of the cake layers with the praline filling, then stack the second cake layer on top. Ice the entire cake with the remaining buttercream.

MOIST BANANA CAKE

Steps:

• Preheat oven to 325 degrees F.
• 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.
• 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.
• You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.

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.

BANANA CAKE

Steps:

• Use a food processor
• Pre heat oven to 160C / gas mark 3
• Add all ingredients and blend until well mixed
• Pour into lined loaf tin
• Bake for 1 hour
• Cool and enjoy
• If you are a nut lover, once ingredients are blended add 60g chopped walnuts and blend in to the mixture

CARROT & BANANA CAKE

Steps:

• Pre-heat oven to 160C (325F).
• Grease 24cm round springform tin, line base with baking paper.
• Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
• Beat eggs and oil together and add to dry ingredients, together with banana.
• Mix well.
• Pour mixture into prepared tin.
• Bake for about 1 1/4 hours.
• Cool cake in pan.