MAPLE-ROASTED BANANA SNACK CAKE
Maple-roasted bananas are added to cake for a deliciously sweet snack cake.
Provided by By Megan DeKok
Categories Snack
Time 2h10m
Yield 15
Number Of Ingredients 20
Steps:
- Heat oven to 400°F. Line 8-inch square (2-quart) glass baking dish with foil. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray; line bottom with cooking parchment paper.
- Place Roasted Banana ingredients in 8-inch baking dish. Roast 30 minutes, tossing 2 or 3 times during roasting. Remove from oven; reduce oven temperature to 350°F. Mash bananas; set aside to cool slightly.
- In medium bowl, stir together cake flour, baking soda, baking powder, 1 teaspoon cinnamon and 1/2 teaspoon salt with whisk.
- In large bowl, beat remaining Cake ingredients with whisk until well blended. Add roasted bananas; stir until combined. Fold dry ingredients into wet ingredients until no flour patches remain. Pour into 13x9-inch baking dish, spreading evenly.
- Bake 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Cool completely, at least 1 hour.
- In medium bowl, beat Frosting ingredients until smooth, adding more powdered sugar or maple syrup if frosting is too runny or too thick. Transfer frosting into decorating bag; pipe little mounds across entire cake. Sprinkle with additional cinnamon.
Nutrition Facts : ServingSize 1 Serving
MAPLE APPLE CAKE
Steps:
- For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
- Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
- For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
- For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
- Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.
BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL
The overripe banana is the baker's best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. Here I've mashed them into a super-moist snack cake. The pecan and coconut streusel takes this treat way above the average banana bread and chunks of chocolate make the tender crumb irresistible.
Provided by Samantha Seneviratne
Categories dessert
Time 2h
Yield 16 servings
Number Of Ingredients 20
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.
BANANA SNACK CAKE
This is a nice way to use up that last banana that's gotten too ripe. It makes a nice small snack cake (Hence, the name!) rather than a big bread loaf.
Provided by MTpockets
Categories Breads
Time 50m
Yield 1 8x8 pan, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350'.
- In a medium bowl, combine flour and baking soda.
- In another bowl, whisk together brown sugar, water, oil, vanilla and banana.
- Stir Into dry ingredients, just until moistened.
- Transfer to a greased and floured 8x8 inches square pan.
- Bake at 350' for 30-35 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack.
- Dust with confectioners sugar before serving.
BANANA-OATMEAL CAKE (SCREWED-UP MOTHER'S DAY CAKE)
My mom made this cake for Mother's Day. The cake was in the oven baking. When she realized she didn't add the eggs or salt the recipe called for, she thought it would screw up the cake. But the cake came out so moist and yummy I made her write down the recipe, skipping the eggs and salt. She frosts it with vanilla frosting while the cake is still warm to give it a glazed effect. My family loves this cake.
Provided by Jessica B.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix milk and vinegar together in a bowl.
- Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 39.1 g, Cholesterol 9 mg, Fat 12.8 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 174.5 mg, Sugar 22.9 g
BANANA SNACK CAKE
"I often make this moist banana cake for birthday days," remarks Dawn Fagerstrom from Warren, Minnesota. "The recipe is good for making cupcakes, too - they taste great even without frosting."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, in a large saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.
Nutrition Facts : Calories 461 calories, Fat 16g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 76g carbohydrate (58g sugars, Fiber 3g fiber), Protein 6g protein.
MAPLE-ROASTED BANANA SNACK CAKE
Blogger Megan DeKok from Take a Megabite bakes up casual snack cake, sweetened with maple-roasted bananas.
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Heat oven to 400ºF. Line 8-inch square (2-quart) glass baking dish with foil. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray; line bottom with cooking parchment paper.
- Place Roasted Banana ingredients in 8-inch baking dish. Roast 30 minutes, tossing 2 or 3 times during roasting. Remove from oven; reduce oven temperature to 350ºF. Mash bananas; set aside to cool slightly.
- In medium bowl, stir together cake flour, baking soda, baking powder, 1 teaspoon cinnamon and 1/2 teaspoon salt with whisk.
- In large bowl, beat remaining Cake ingredients with whisk until well blended. Add roasted bananas; stir until combined. Fold dry ingredients into wet ingredients until no flour patches remain. Pour into 13x9-inch baking dish, spreading evenly.
- Bake 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Cool completely, at least 1 hour.
- In medium bowl, beat Frosting ingredients until smooth, adding more powdered sugar or maple syrup if frosting is too runny or too thick. Transfer frosting into decorating bag; pipe little mounds across entire cake. Sprinkle with additional cinnamon.
PECAN MAPLE LOAF
Make and share this Pecan Maple Loaf recipe from Food.com.
Provided by koko-girl
Categories Dessert
Time 1h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
- Sift flour and baking powder into a bowl.
- Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
- Add in the sugar and pecans.
- Beat eggs together with milk and lemon zest in a seperate bowl.
- Stir in maple syrup.
- Add this to the flour mixture and gently mix together.
- Do not overmix, only until all dry ingredients have become moist.
- The batter should be lumpy.
- Pour batter into pan and smooth out the surface of the batter.
- Bake in the oven for about 50-60 minutes or until cake is lightly browned.
- To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
- Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
- (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
- Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
- Wait until the icing is set then slice.
BANANA SNACK CAKE
This quick and delicious snack cake is a favorite in our family.
Provided by Cindy
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.
- Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 31 g, Cholesterol 36 mg, Fat 14.7 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 8.1 g, Sodium 247.7 mg, Sugar 18.1 g
STICKY BANANA & MAPLE CAKE
This childhood favourite is sticky, indulgent and completely moreish
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk. Fold in the flour, ground almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs. Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup. Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm.
Nutrition Facts : Calories 514 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
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