Cinnamon Banana Cream Cake Food

BANANA-CINNAMON CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with cooking spray.
• In large bowl, beat cake mix, water, bananas, butter, cinnamon and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
• Bake 47 to 57 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over cake. Store loosely covered.

CINNAMON BANANA CAKE

Steps:

• Preheat oven to 350° F. Spray a 13x9x2-inch baking pan with cooking spray; set aside.
• In a large bowl, cream together the butter and sugar with an electric mixer. Add the bananas, eggs and vanilla. Mix well. Next, add the baking soda, baking powder, salt, flour and yogurt - mix well to combine.
• In a separate bowl, combine the brown sugar and cinnamon.
• Pour half of the cake batter into the prepared pan. Top with half of the brown sugar-cinnamon mixture. Top with half of the pecans and half of the chocolate chips. Repeat layers.
• Bake for 45 minutes or until a toothpick inserted near the center comes out clean.
• Serve warm or at room temperature.

CINNAMON BANANA CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
• Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.

BANANA AND CINNAMON CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine and dust with some flour.
• In an electric mixer, beat on medium speed the eggs and the sugar until obtain a creamy mixture. Place the bananas cut into pieces, the yogurt, and the cinnamon in a blender and blend on high until creamy. Add the banana mixture to the eggs and sugar mixture and mix for 3 to 4 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.
• Pour the dough into the prepared tin and sprinkle with brown sugar. Bake until a toothpick inserted in the center comes out clean, about 50 minutes (the time depends on the oven).
• When the cake is cooked, remove from the oven and unmold. Let cool to room temperature and serve.

BANANA SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350*F.
• Lightly coat a 9 by 13inch pan with nonstick cooking spray.
• Cream the sugar, butter and shortening with a mixer until light and fluffy.
• Beat in the eggs and vanilla.
• Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.
• Stir in the sour cream and then the banana. Fold in the blueberries.
• Spoon into the prepared pan.
• Combine all the ingredients for the topping in a small bowl, mixing until crumbly.
• Sprinkle evenly over batter.
• Bake for 50 to 60 minutes.
• Let cool completely on wire rack before unmolding and cutting to serve.

BANANA CINNAMON SNACKING CAKE

Steps:

• Spray 9" square baking pan with non-stick spray.
• Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl.
• Combine yogurt, banana, oil, egg and vanilla in another bowl.
• Pour over dry ingredients and stir gently until just blended- do not overmix.
• Pour batter into pan.
• Bake about 20 minutes at 400 until top of cake is light brown and edges begin to pull away from sides of pan Loosen sides of cake, allow it to cool, and then remove from pan.
• Sprinkle with powdered sugar.