Martha Stewart Banana Cake Food

BANANA-PECAN CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

BANANA CAKE

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
• In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
• To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

MARTHA STEWART'S BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Butter 9x5x3-inch loaf pan.
• With an electric mixer, cream the butter and sugar until light and fluffy.
• Add the eggs, beating well.
• Sift the dry ingredients together and combine with butter mixture.
• Blend well.
• Add the bananas, sour cream, and vanilla.
• Stir well.
• Stir in the nuts and pour batter into pan.
• Sprinkle with floured chocolate chips.
• Bake 1 hour until a cake tester comes out clean.
• Turn out onto rack to cool.
• Enjoy!

THE BEST BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
• In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
• Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

MARTHA STEWART'S BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
• With an electric mixer, cream the butter and sugar very well until light and fluffy.
• Add the eggs, beating well.
• Sift the dry ingredients together and combine with the butter mixture; blend well.
• Add the bananas, sour cream, and vanilla; stir well.
• Stir in the nuts.
• Pour into pan.
• Bake 50-60 minutes until a cake tester comes out clean.
• Turn out onto a rack to cool.

BANANA-WALNUT LOAF

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

BANANA CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch round cake pan. Line with parchment cut to fit, and butter and flour parchment. Sift flour, baking soda, baking powder, salt, cinnamon, and a pinch of cloves into a medium bowl. Whisk mashed banana, buttermilk, and vanilla in a small bowl.
• Beat butter and sugar with a mixer on medium speed until smooth. Add egg, and beat until well combined. Reduce speed to low, and add flour mixture in 2 additions, alternating with banana mixture. Add chopped banana, and beat until well combined. Pour batter into pan, and use a spatula to spread into an even layer.
• Bake until golden brown and a tester inserted in the center comes out clean, about 20 minutes. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan, and invert pan onto rack. Remove parchment, and flip cake so top side faces up. Let cool completely on wire rack.

BANANA CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Frosting:In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Beat in butter until smooth, 2 minutes. Reduce speed to low and beat in confectioners' sugar and salt until well combined.
• Increase speed to medium and beat until frosting is smooth and fluffy, about 1 minute. Transfer to an airtight container and refrigerate until firm, at least 3 hours and up to overnight.
• Cake:Preheat oven to 350 degrees. Lightly brush two 9-inch round cake pans with room-temperature butter. Line bottoms of pans with parchment rounds; lightly brush parchment with butter.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk together melted butter, oil, granulated sugar, and bananas. Whisk in eggs and vanilla until well combined. Stir in flour mixture in two additions, alternating with buttermilk and beginning and ending with flour.
• Divide batter between prepared pans and bake until cakes are golden and a tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 15 minutes. Turn cakes out onto rack, remove parchment, and let cool completely. Cakes can be frozen, tightly wrapped in plastic, up to 2 months.
• Place a cake layer, bottom-side down, on a cake stand. In a small bowl, stir grated chocolate into 1 cup frosting. Using an offset spatula, spread frosting evenly over top of cake. Top with remaining cake layer, bottom-side up. Refrigerate until firm, about 15 minutes. Spread remaining frosting evenly over top and sides of cake. Top with shaved chocolate. Cake can be assembled and refrigerated up to 1 day in advance; bring to room temperature before serving.

BANANA CARAMEL CAKE WITH MASCARPONE FROSTING

Steps:

• Preheat oven to 350ºF.
• Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
• Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
• Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
• Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
• Transfer pans to a wire rack to cool for 20 minute.
• Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
• Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
• Remove from heat and stir in 3 Tbs butter until melted.
• Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
• Using a serrated knife, trim the tops of the layers to make them level.
• Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
• Place the remaining layer on top and frost with mascarpone frosting.
• To make the frosting:.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.