Delicious Banana Cake With Streusel Filling Food

BANANA COFFEE CAKE

Steps:

• Preheat oven to 350F and lightly grease and flour a 9x13 baking pan. Set aside.
• Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
• Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
• In a separate, medium-sized bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
• Pour batter evenly into prepared 9x13 pan. Prepare Streusel.

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 SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL

Steps:

• For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
• Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.

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.

BANANA-ALMOND STREUSEL BUNDT® CAKE

Steps:

• Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
• Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
• Mix flour, baking soda, and salt together in a bowl and set aside.
• Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
• Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
• Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
• Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
• While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.

STREUSEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

DELICIOUS BANANA CAKE WITH STREUSEL FILLING

Steps:

• Set oven to 350 degrees.
• Grease 2 (8-in) round cake pans (cake can also be baked in a 13x9-in pan).
• Prepare streusel mix; set aside.
• In a med bowl, beat together the shortening and sugar until creamy.
• Beat in eggs, bananas and vanilla; fold in sour cream.
• In a small bowl, combine flour, baking soda, baking powder and salt.
• Fold into creamed mixture, stirring only enough to blend (don't overbeat).
• In baking pans, sprinkle 1/3 of the streusel mix on the bottom.
• Carefully spread 1/2 of cake batter on top of the streusel.
• Sprinkle with another 1/3 of the streusel mix.
• Spread the remaining cake batter over top.
• Sprinkle with the remaining streusel mix on top.
• Bake for 40 mins, or until cakes test done.
• Cool 10 mins before removing out onto serving plates.
• Serve warm, or at room temp.

DELICIOUS BANANA CAKE

Steps:

• Cream butter until light and fluffy.
• Beat sugar in gradually.
• Add eggs and beat thoroughly.
• Add bananas and vanilla.
• Sift dry ingredients.
• Add flour mixture to the butter mixture alternately with the sour cream.
• Bake at 350 degrees for 40 minutes in 2 eight inch layer pans.

BANANA CAKE WITH CHOCOLATE CHIP STREUSEL

Steps:

• Set oven to 350°.
• Butter and flour an 8 x 8-inch metal baking pan.
• For the streusel: in a bowl combine chocolate chips, brown sugar, walnuts and 1 tablespoon cinnamon until well blended; set aside.
• For the cake: in a bowl, sift together the the flour, baking soda, baking powder and salt.
• Using an electric mixer, beat the sugar, softened butter, vanilla and egg in a large bowl until smooth.
• Add in the mashed banana and buttermilk; mix until combined.
• Add in the flour mixture and blend well.
• Spread about 2 cups of batter into prepared baking pan.
• Sprinkle with half of the streusel mixture.
• Top with remaining batter, then with streusel mix on top.
• Bake for about 45 minutes, or until cake tests done.
• Cool cake in pan on a rack.

APPLE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine all the wet ingredients in large bowl and mix well.
• Combine dry ingredients in a separate bowl and mix well.
• Add dry to wet ingredients and mix thoroughly.
• Pour into an UNgreased 9"x13" pan.
• Bake for 1 hour.

DEEPLY DELICIOUS BANANA CAKE

Steps:

• CAKE - Preheat oven to 350 degrees. Spray baking pan(s) with non-stick spray and line bottom with parchment paper. Combine ingredients for cake in a large bowl and mix well. Pour batter into pan(s), and bake until cake is set (list of pan sizes and corresponding baking time follows). Let cake cool, then frost with banana icing (recipe follows). Once frosted, the cake MUST be kept refrigerated.
• BAKING PAN SIZES AND BAKING TIME - Two 9 inch round pans (30-35 min.); two 8 inch square pans (30-35 min.); two 8 inch round pans (35-40 min.); one 9x13 inch pan (35-40 min.); 24 cupcakes (20-25 min.).
• ICING - For best results, chill a large bowl and beaters of mixer in refrigerator for a few minutes. Combine ingredients for icing into the chilled bowl. Beat with mixer on high speed for about 2-3 minutes, or until light and fluffy. Frost cake and refrigerate until ready to serve.