Mango Banana Cake Food

MANGO-BANANA CAKE

Steps:

• Cake--------------.
• Preheat the oven to 350F degrees.
• Lightly butter 3 8" cake pans and dust with flour, tap out excess.
• Whisk first 6 ingredients in a medium bowl to blend.
• Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
• Gradually beat in sugar.
• Beat in eggs, 1 at a time.
• Beat in sour cream and vanilla.
• Beat in dry ingredients, alternating with the mashed banana.
• Divide mixture evenly between 3 cakepans.
• Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
• Cool cakes in pans on racks 10 minutes.
• Turn cakes out onto racks and cool.
• Place 1 cake layer on a platter.
• Spread 3/4c cream cheese frosting (to follow) over top.
• Spread 1/2 of the mango curd (to follow) over the frosting.
• Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
• Top with 3rd cake layer.
• Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
• Spread remaining frosting around sides and over top of the cake.
• Pipe frosting around top edge of cake.
• Arrange mango slices around top edge of cake, garnish with mint.
• Cream Cheese Frosting----------.
• Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
• Gradually beat in the sugar.
• Cover and refrigerate until firm enough to spread, about 15 minutes.
• Mango Curd----------.
• Puree first 4 ingredients in processor, scraping down sides of work bowl.
• Add yolks, puree 15 seconds.
• Strain through sieve set over a large metal bowl, pressing on solids with back.
• of spatula to release as much puree as possible.
• Discard solids in sieve.
• Set metal bowl over medium saucepan of simmering water.
• Do not allow bottom of bowl to touch water.
• Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
• Remove from water.
• Whisk in butter, 1 piece at a time.
• Cover and refrigerate overnight.

MEXICAN MANGO CAKE

Steps:

• Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
• Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
• Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
• Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
• Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
• Cut into slices and serve.

MANGO-BANANA CAKE

Steps:

• Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans. Dust pans with flour; tap out excess. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat butter and egg yolk in large bowl until well blended. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Beat in dry ingredients alternately with mashed bananas in 3 additions each. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool. Place 1 cake layer on platter. Spread 3/4 cup Cream Cheese Frosting over top. Spread half of Mango Curd over frosting. Top with second cake layer. Spread 3/4 cup Cream Cheese Frosting over. Spread remaining half of Mango Curd over frosting. Top with third cake layer. Spoon 3/4 cup frosting into pastry bag fitted with large star tip. Spread remaining frosting around sides and over top of cake. Pipe frosting around top edge of cake. Arrange mango slices around top edge of cake. Garnish cake with mint. (Cake can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)

MANGO BANANA BUNDT CAKE WITH BUTTERED RUM GLAZE

Steps:

• CAKE:.
• Preheat oven to 350.
• Spray a bundt pan with nonstick cooking or baking spray.
• Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl.
• In a separate bowl cream butter and brown sugar.
• Stir in eggs, mashed bananas, and half of the diced mango until blended.
• Add banana mango mixture to the flour, stirring just enough to moisten throughout.
• Pour batter into bundt pan.
• Bake for 45 minutes or until toothpick comes out clean.
• Cool for 10 minutes, then invert onto a cooling rack and cool completely before making glaze.
• GLAZE:.
• Heat brown sugar and butter over medium heat until melted.
• Add rum and water.
• Simmer 5 minutes, stirring constantly until reduced.
• Place the cake on a cake plate. Spoon glaze over cooled cake.

UPSIDE-DOWN MANGO CAKE

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
• Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
• Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
• Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
• Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

MANGO CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
• Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
• Bake for 40 to 50 minutes, or until done.

YUMMY MANGO-BANANA MILKSHAKE

Steps:

• Place mango, banana, and ice cream into a blender, and sprinkle with white sugar, cinnamon, and nutmeg. Pour in milk and place the lid on the blender. Blend until smooth, then pour into cups to serve.

NO GREASE MANGO, BANANA AND WALNUT CAKE

Steps:

• Pre-heat oven to 170°C, gas mark 4. Line a 10" x 8" brownie baking tray with parchment paper or foil.
• Combine flour, sugar, eggs, fruit and vanilla essence with a mixer into a nice cake mixture consistency.
• Fold in most of the nuts with a spatula, the rest can be sprinkled on top of the cake mixture after pouring into the brownie tray.
• Pour complete mixture into your brownie tray, making sure you spread the mixture evenly across the tray.
• Sprinkle the remainder walnut pieces on top of the mixture.
• Put the tray on the top shelf of the oven and bake for approximately 45 minutes or until a skewer inserted comes out clean.

BANANA AND MANGO BREAD

Steps:

• In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.
• In another bowl, combine self-rising flour with salt, cinnamon and nutmeg.
• Combine mashed bananas with mango puree.
• Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts.
• Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.
• Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done.
• Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.

MANGO UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
• Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
• Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
• Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.

MANGO BANANA BREAD

Steps:

• Combine dry ingredients in a large bowl. Make a well in the middle and add other ingrediendt. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs.

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

EASY MANGO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
• Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
• Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.