Katrinas Banana Cake Food

KATRINA'S BANANA CAKE

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Cream shortening until light and fluffy. Add sugar gradually. Blend in eggs one at a time, beating well after each addition.
• Sift together flour, baking powder, baking soda and salt.
• Add vanilla to the evaporated milk. Alternately add flour mixture and liquid ingredients to cream mixture. Blend in mashed bananas and chopped nuts. Pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 45 minutes.

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 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.

KATO'S EASY BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream the butter, add sugar and eggs.
• Mix well, add the bananas, nuts and vanilla.
• Prepare the sour milk by stirring the lemon juice into the milk.
• Sift the dry ingredients and add them to the banana mixture.
• Mix in the sour milk gently.
• Pour into a prepared 9 x 12" pan.
• Bake at 350 degrees for 45 min - 1 hour (until firm in the center).
• *We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
• It's also nice with vanilla or chocolate buttercream frosting.
• If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.