BANANA CRUNCH CAKE
Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender.
Provided by dakota kelly
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
- In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 55.5 g, Cholesterol 54.1 mg, Fat 24.7 g, Fiber 3.6 g, Protein 7 g, SaturatedFat 6.3 g, Sodium 489.7 mg, Sugar 29.5 g
BANANA CRUNCH CAKE
Make and share this Banana Crunch Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
- In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
- Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
- Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.
Nutrition Facts : Calories 364.2, Fat 17.9, SaturatedFat 9, Cholesterol 65.5, Sodium 303.4, Carbohydrate 47.8, Fiber 2.4, Sugar 27, Protein 5
BANANA CAKE WITH CRUNCHY TOPPING
Make and share this Banana Cake with Crunchy Topping recipe from Food.com.
Provided by Erica Vasta
Categories Dessert
Time 50m
Yield 1 8x10 inch cake
Number Of Ingredients 14
Steps:
- Sift flour, baking powder, soda, salt and sugar in a mixing bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Add in mashed bananas and sour milk.
- Mix by hand 300 strokes or in a mixer at low speed for 2 minutes.
- Add eggs and vanilla.
- Beat for 1 minute on low speed or by hand 150 strokes.
- Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes.
- While the cake is cooking prepare crunchy topping.
- Cream butter and sugar.
- Add coconut and nuts.
- Remove cake from oven and turn dial to broil.
- Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).
Nutrition Facts : Calories 5724.4, Fat 312, SaturatedFat 91.7, Cholesterol 435.2, Sodium 4851.6, Carbohydrate 702.9, Fiber 18.6, Sugar 456.7, Protein 50
BANANA CAKE WITH CRUNCHY TOP
This banana cake is different because of its crunchy top. Made it at least 20 times and it always came out perfect!
Provided by Redsie
Categories Dessert
Time 58m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease a 13x9 inch cake pan.
- Cake: combine flour, baking powder, baking soda and salt in large bowl.
- Add sugar, butter, 1/4 cup buttermilk and bananas. Beat for 2 minutes with wooden spoon (or electric mixer).
- Add eggs, vanilla and 1/4 cup buttermilk. Beat for 1 minute.
- Spread batter evenly in prepared pan.
- Bake for 30 to 40 minutes or until tootpick inserted in center comes out clean.
- Topping: while cake is baking, prepare topping. Melt butter in small saucepan (or microwave). Stir in remaining ingredients thoroughly.
- Remove cake from oven and immediately spread toping evenly over cake.
- Broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.
Nutrition Facts : Calories 272.1, Fat 12.6, SaturatedFat 6.8, Cholesterol 43.2, Sodium 264.5, Carbohydrate 37.9, Fiber 1.1, Sugar 26.1, Protein 3.4
CRUNCHY TOP BANANA CAKE
Yield 9
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, baking soda and salt in a large bowl.
- Add sugar, shortening, buttermilk and bananas. Beat on medium speed for 2 minutes.
- Add eggs and vanilla. Beat on medium speed for 1 minute. Spread batter evenly in 8 by 8 inch cake pan.
- Bake at 350 deg F for 35 - 45 minutes or until it is nicely brown and the cake tester comes out clean.
- When the cake is almost done, melt the butter in a small sauce pan. Stir in the brown sugar, cream and coconut.
- Remove the cake from the oven and immediately spread the topping evenly over the cake. Broil 6 inches below the element for 2 to 3 minutes or until bubbly and golden. Serve plain or with ice cream.
- Double the cake ingredients and spread the cake in a 13 by 9 inch greased cake pan and bake according the regular recipe.
- You do not need to double the topping for a larger cake. Use 1/3 cup of butter, 3/4 cup brown sugar, 3 tbsp of 10% cream and 1 cup of flaked coconut. Broil as above.
BANANA SOUR CREAM CRUNCH CAKE
This is being posted at Tinkerbell's request. I made this twice a month while I was working as a cook at a hospice facility in Mesa AZ. It is a wonderful way to use up over-ripe bananas
Provided by Mean Mary
Categories Dessert
Time 51m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Pour package of butterscotch chips into a medium bowl and combine with 1 teaspoon cinnamon so most of chips are coated. Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter with sugar, then beat in eggs. Add mashed bananas, vanilla, and sour creame. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Gently incorporate dry ingredients into the banana mixture, stirring to blend.
- Heavily grease and lightly flour bundt pan. Sprinkle half of the cinnamon/chip mixture in bottom of bundt pan then gently pour cake batter over top of the chips. Sprinkle the remaining chip mixture over top of cake. Bake for 45 minutes or until toothpick or cake tester comes out clean. Cool on wire rack for 10 minutes then remove from cake pan.
- This is a very moist cake and I never made a glaze or icing for it but you may lightly dust with powdered sugar, if desired.
Nutrition Facts : Calories 410.1, Fat 18.9, SaturatedFat 13.1, Cholesterol 56.3, Sodium 296.7, Carbohydrate 56.5, Fiber 1.2, Sugar 38.5, Protein 4.3
BANANA COCONUT CRUNCH CAKE
Categories Cake Rum Fruit Dessert Bake Cream Cheese Banana Coconut Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 22
Steps:
- Make cake layer:
- Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
- On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
- Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
- In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
- Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
- Make syrup:
- In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
- With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.
BANANA CRUNCH CAKE
This recipe is from King Arthur Flour's Whole Grain Baking cookbook. The cake is in the realm of a coffee cake. We thought it was better a day after making it. You can buy oat flour or use a food processor to turn 1 1/4 cup oats into 1 cup oat flour. Enjoy!
Provided by Buffalo Gal 75
Categories Dessert
Time 40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Grease and flour an 8-inch-square pan. Preheat the oven to 350 degrees F.
- For cake batter: Whisk flours, baking soda and salt in a medium bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the bowl between eggs. Mix half the dry ingredients until moistened, then mix in bananas, yogurt and vanilla. Scrape the bowl down again before adding the remaining dry ingredients and nuts and chips (if using). Mix until everything is evenly moistened. Transfer batter to the prepared pan.
- For topping: Combine oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Stir in melted butter until large crumbs form. Stir in chopped nuts. Sprinkle the topping over the batter in the pan.
- Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean, about 40-45 minutes. Remove cake from the oven and place on a rack to cool for at least 20 minutes before slicing.
Nutrition Facts : Calories 219.6, Fat 9.9, SaturatedFat 5.2, Cholesterol 46.5, Sodium 207.8, Carbohydrate 30.6, Fiber 2.6, Sugar 15.7, Protein 4
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