OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
BANANA NUT CAKE
I'm a pastor's wife, and it's so good to have something to serve when friends drop in unexpectedly. Because this banana nut cake can be frozen and also keeps well in the refrigerator, I try to have one on hand-just in case. -Gloria Barkley, Wilmington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add to flour mixture; stir just until moistened. Fold in nuts. , Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with whipped cream and additional bananas.Freeze option: Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 468 calories, Fat 26g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 268mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA NUT CAKE
There's no better way to welcome fall than with a marathon baking session, and this Banana Nut Cake is one of our all-time favorite fall treats. It channels all the flavors of the season-from ripe banana to buttery toasted pecan-to create a moist loaf that can be enjoyed at any time of day, from breakfast to afternoon snack-time to dessert. Pack a slice of this sweet cake in the kids' lunchboxes or wrap up the loaf and bring it on a fall weekend picnic. With only 15 minutes of active time, this easy, homemade Banana Nut Cake makes a great homemade gift for teachers, instructors, or anyone deserving of thanks-just multiply the recipe to whip up a whole batch of loaves at once. Wrap them up in wax paper and a ribbon for a thoughtful seasonal gift. This classic banana bread would also freeze nicely to save for the holiday season.
Provided by Southern Living Editors
Categories Cakes
Time 2h25m
Yield 1 (9-in.) loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition. Add bananas; beat until smooth, about 1 minute.
- Stir together flour, baking powder, baking soda, and salt in a bowl; add to butter mixture, beating on low speed until just moistened. Stir in pecans.
- Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Cool in pan 10 minutes. Transfer cake to a wire rack; let cool completely, about 1 hour.
BANANA NUT CAKE
Make and share this Banana Nut Cake recipe from Food.com.
Provided by paula giles
Categories Breads
Time 45m
Yield 1 13x9 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Cream oil and sugar.
- Add eggs one at a time, beating after each.
- Add all other ingredients.
- Bake in 9x13 pan at 350F degrees for 30 minutes.
- ------FROSTING------.
- Mix shortning and oleo.
- Mix in 1/3 of sugar.
- Beat well.
- Add bananas alternately with sugar.
- Mix until smooth and creamy.
BANANA-NUT CAKE WITH CARAMEL ICING
A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.
Provided by MR. YO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g
BANANA NUT CAKE
A very old banana nut cake recipe which has been handed down through my family.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- Separate the eggs and set aside.
- Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
- Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
- To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
Nutrition Facts : Calories 457.1 calories, Carbohydrate 65.6 g, Cholesterol 64.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 199 mg, Sugar 49 g
BANANA AND NUT CAKE
"Boxed pudding and cake mixes speed up the preparation of this moist banana cake," comments Karen Ann Bland of Gove, Kansas. "It doesn't last long at our house. In fact, my family and the hired men have it finished almost before it has time to cool."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Beat in bananas. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 341 calories, Fat 14g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 399mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
QUICK BANANA NUT CAKE
Great snack cake. An Amish favorite.
Provided by BRENDA62
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch pan.
- Beat sugar and butter together in a bowl using an electric mixer until creamy and smooth; mix in milk, eggs, and vanilla extract.
- Sift flour, baking powder, baking soda, cream of tartar, and salt together in a bowl; stir flour mixture into butter mixture until just combined. Fold in bananas and walnuts. Pour batter into prepared pan.
- Bake into the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 38.2 g, Cholesterol 51.7 mg, Fat 12 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.5 g, Sodium 255.2 mg, Sugar 19.5 g
THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
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.
MA'S BANANA NUT CAKE
Make and share this Ma's Banana Nut Cake recipe from Food.com.
Provided by Chuck Steak
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Cream sugar and butter.
- Add bananas and eggs, stir well.
- Add sour cream.
- Sift flour and baking soda and add.
- Mix in nuts.
- Pour batter into either greased tube cake pan, 2 round layer cake pans or 9x13 pan.
- Bake approx.
- 1 hr.
- at 325.
- Good with chocolate or cream cheese frosting.
BANANA-NUT POUND CAKE
Make and share this Banana-Nut Pound Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
- In a bowl combine flour, baking powder and salt; set aside.
- In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
- Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
- In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
- Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
- Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.
Nutrition Facts : Calories 570.3, Fat 22.7, SaturatedFat 9.7, Cholesterol 103.2, Sodium 265.5, Carbohydrate 82.7, Fiber 2.3, Sugar 53.6, Protein 7.8
BANANA & WALNUT LOAF
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
- In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
- Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
NUTTY BANANA CAKE
Sweet, buttery frosting and a sprinkling of chopped nuts top this yummy cake that's loaded with banana and pecan flavor. Serve it with a steaming cup of coffee...or a cold glass of milk. -Marlene Saunders, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Fold in banana and pecans., Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter until light and fluffy. Beat in the milk, vanilla, salt and enough confectioners' sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with additional pecans if desired.
Nutrition Facts : Calories 608 calories, Fat 36g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 476mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA-NUT BUTTERMILK BUNDT® CAKE
This Bundt® cake has a hint of spice with a bit of crunch to the outside and a light texture on the inside and is made with buttermilk. Not overly sweet, so I prefer it without frosting. A nice replacement for banana bread, very moist. May add frosting or powdered sugar for presentation but this cake is excellent by itself.
Provided by Kathy Puskar
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
- Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 56.1 g, Cholesterol 77.6 mg, Fat 19.8 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 8.5 g, Sodium 226.3 mg, Sugar 30.8 g
BANANA WALNUT CAKE
I like to serve this cake for family birthdays. It's everyone's favorite, and you can freeze it ahead...it's tastier with age!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- Place first seven ingredients in a large bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13x9-in. baking pan. , In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350° for 45 minutes. Cool. Store well-wrapped in refrigerator.
Nutrition Facts :
BANANA NUT LAYER CAKE
"This cake is the top choice of the 'birthday child' in our family!" says Patsy Howard of Bakersfield, California.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white. Add the buttermilk, bananas and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. , For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened. , Remove from the heat; add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners' sugar. Chill. Store in refrigerator.
Nutrition Facts : Calories 436 calories, Fat 17g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 396mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
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