MOIST BANANA CAKE
This super moist banana cake is topped with a tangy cream cheese frosting for a dessert or afternoon pick-me-up that's impossible to beat. You'll never believe the secret to this amazing cake: the freezer!
Provided by Jamie
Categories Cake
Time 2h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed bananas with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
- Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour, until just combined. Stir in mashed bananas.
- Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
- While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
- Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts : Calories 493 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 slice, Sodium 323 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MOST MOIST BANANA CAKE
This banana cake will melt in your mouth. It is soft and moist but not too sweet. Whenever I have bananas going brown, I throw them in the freezer and when I get a chance, I whip up this cake - it's always a hit!
Provided by Mrsspeevs
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Beat eggs and sugar.
- Add oil and mix.
- Combine baking soda and hot water in small bowl.
- Add to eggs.
- Add remaining ingredients and mix.
- Bake at 350 for 1 hour.
Nutrition Facts : Calories 505.5, Fat 23.7, SaturatedFat 3.8, Cholesterol 63.5, Sodium 337, Carbohydrate 69.4, Fiber 1.5, Sugar 43.1, Protein 5.4
MOIST BANANA CAKE
Make and share this Moist Banana Cake recipe from Food.com.
Provided by HDMac
Categories Dessert
Time P1DT5m
Yield 1 9x13 dish
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour a 9x13 inch pan.
- In a small bowl, mix mashed bananas with lemon juice, set aside.
- In a medium bowl, mix flour, baking soda and salt.
- Set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
- Spread on cooled cake.
- You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.
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.
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.
SOUR CREAM BANANA CAKE
Make and share this Sour Cream Banana Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
- Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
- Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
- Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 370.1, Fat 16.5, SaturatedFat 7.9, Cholesterol 67.6, Sodium 246.1, Carbohydrate 52, Fiber 1.5, Sugar 30.4, Protein 5.2
LYNNIE'S SUPER MOIST BANANA CAKE
Named after my friend Lynn who gave me the recipe for this gorgeous Banana Cake. It is always so moist and I would almost say it is foolproof! Is even better topped with a Cream Cheese Icing.
Provided by Paulachops
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees.
- Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
- When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
- Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
- Top with your favourite Cream Cheese Icing when cooled.
Nutrition Facts : Calories 326.9, Fat 13.7, SaturatedFat 3, Cholesterol 47, Sodium 319.3, Carbohydrate 47.6, Fiber 1.1, Sugar 27.4, Protein 4.5
FLUFFY BANANA CAKE
This is another one of my mother's old recipes.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.
- In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.
- Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 46.9 g, Cholesterol 85.8 mg, Fat 24.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 11.7 g, Sodium 228.7 mg, Sugar 27.8 g
BANANA CAKE
Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
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.
BANANA CAKE VI
This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
Provided by Cindy Carnes
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h30m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 68.6 g, Cholesterol 79.4 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.3 g, Sodium 298.8 mg, Sugar 50 g
BANANA CAKE
Moist banana cake, easy to make and uses up overipe bananas
Provided by praslin1
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Use a food processor
- Pre heat oven to 160C / gas mark 3
- Add all ingredients and blend until well mixed
- Pour into lined loaf tin
- Bake for 1 hour
- Cool and enjoy
- If you are a nut lover, once ingredients are blended add 60g chopped walnuts and blend in to the mixture
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 275°F (135C).
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
WONDERFUL BANANA CAKE
Quick and easy flavorful banana cake. Frost with whipped cream, if desired.
Provided by Carolyn Micklas
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Prepare yellow cake mix according to package directions.
- Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
- Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 19.1 g, Cholesterol 0.4 mg, Fat 2.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 194.1 mg, Sugar 10.5 g
BEAUTIFULLY MOIST BANANA CAKE
Really nice moist banana cake which is always a hit with anybody coming round for a cup of tea, so much so, I always hide a bit....
Provided by dantheman09
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/fan
- Mash the bananas in a bowl
- In a separate bowl, put in the eggs, caster sugar and margarine
- whisk or mix for about a min
- add flour and bicarbonate of soda and mix
- and vanilla and bananas and mix
- divide into 2, 15cm round cake tins lined with grease proof paper
- Place in oven for 25 mins on middle shelf
- When cooked leave for 5 mins to cool before transfering to wire rack to cool completly
- Once cooled, mix butter, milk and icing together, once mixed add a nice thick layer to one half and a nice layer of jam to the other half and place together.
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