Crazy Banana Cake With Cream Cheese Icing Food

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

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.

BANANA BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan or spray the pan with nonstick cooking spray with flour.
• Whisk together flour, salt, and baking soda in a medium bowl.
• Mash your bananas with a fork.
• With an electric mixer, cream butter and both sugars until light and fluffy. Stir in mashed bananas and vanilla. Add eggs, one at a time, beating well after each addition.
• Mix in the sour cream and the flour mixture. Beat the mixture until it just comes together.
• Pour batter into prepared pan. Bake for about 50-60 minutes or until a toothpick comes out clean.
• Once done, cool cake in pan for 20 minutes, then turn out onto serving platter. Cool compltely before frosting.
• Make the frosting: Mix butter and cream cheese. Mix in powdered sugar, salt and vanilla. Spread over cake. Optional: top with chopped pecans or walnuts.
• Store cake loosely covered in the refrigerator. It tastes best at room temperature. Will keep for up to 3 days.

THE BEST BANANA CAKE I'VE EVER HAD

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.

BANANA-CREAM CHEESE FROSTING

Steps:

• Blend milk and banana in blender until smooth.
• Beat cream cheese and butter in large bowl with mixer until blended. Add sugar, vanilla and banana mixture; beat until light and fluffy.

EASY BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line an 11x17 inch jelly roll pan** (OR a 9x13 inch pan, see note) with parchment paper, or spray generously with nonstick spray.
• Make the cake. In a large bowl or stand mixer, beat 1/2 cup butter until it is smooth and creamy and there are no lumps. Scrape the sides as necessary.
• Add 1 cup sugar and 1/2 cup packed brown sugar. Beat with the butter for 1 minute, scraping the sides and bottom of the bowl.
• Add 1/4 cup oil. You can use canola oil, vegetable oil, or light tasting olive oil. Mix it in.
• In another bowl or on a plate, use a fork to smash 3 large bananas (about 1 and 1/2 cups mashed). See photos. Add to the butter mixture.
• Add 3 eggs, 3/4 cup buttermilk*, and 1/2 cup sour cream, 2 teaspoons vanilla, and 1/2 teaspoon maple extract. The maple is optional! I like the extra flavor it adds. Beat it all together until smooth, scraping the sides as necessary.
• Add 2 and 1/2 cups flour to the mixture, but don't stir yet. Make sure you spoon and level the flour (don't pack it).
• On top of the flour, add 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. If you would like to add spices (it's optional) add 1/4 teaspoon cinnamon, and 1/8 teaspoon each cloves and nutmeg. You can of course add more spices if you want (I like to focus on the banana flavor, so I want the spices to just be an accent.) Use your teaspoon to stir the soda, powder, salt and spices into the flour a little bit.
• Beat the flour mixture in, making sure to scrape the sides and bottom. Once it has come together and there are no streaks, stop mixing.
• Pour the batter into the prepared pan and bake at 350 for 25-30 minutes. You will know the cake is done when a toothpick inserted in the center comes out with no wet batter on it. The edges will pull away from the sides of the pan. Don't over bake! No one likes dry cake.
• Remove from the oven and set on a wire rack to cool completely.
• Meanwhile, make the cream cheese frosting. In a large bowl or stand mixer, beat together 1/2 cup softened butter and 12 ounces total softened cream cheese. (This is one 8-ounce package, plus another half package.) Beat well, scraping the sides and bottom of the bowl, until smooth and creamy. There should be no lumps at all!
• Add 2 cups of powdered sugar. Beat well.
• Add 2 teaspoons vanilla and 1/2 teaspoon kosher salt.
• Add the remaining 2 cups of powdered sugar and beat well, scraping the sides.
• When the cake is completely cool, spread the cream cheese frosting to the edges of the cake.
• Slice and serve! Store leftovers covered on the counter. You can also store it in the fridge, chilled banana cake is pretty amazing.

HOW TO MAKE BANANA CREAM CHEESE FROSTING

Steps:

• Measure and add the butter, sour cream, and cream cheese in a large bowl.
• Beat everything together until smooth and light in color.
• Add the remaining ingredients to the bowl.
• Continue mixing. You want to achieve a fluffy and creamy mixture.
• Use immediately on a cooled cake. You can also use clear wrap on the bowl and chill in the refrigerator until ready to use.

CRAZY BANANA CAKE WITH CREAM CHEESE ICING

Steps:

• Pre-heat oven to 275 degrees, and grease and flour (or spray), a 9x13 cake pan.
• Mash banana and mix with lemon juice and set aside.
• In a med bowl, mix flour, baking soda and salt. Set aside.
• If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
• In a large bowl, cream butter and sugar.
• Beat in eggs, one at a time. Stir in vanilla.
• Beat in flour mixture alternately with buttermilk.
• Stir in bananas.
• Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean).
• Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
• Cream butter and cream cheese.
• Beat in vanilla and icing sugar on low until combined, then high until smooth.
• Frost cake and enjoy!