THE BEST BANANA CAKE I'VE EVER HAD
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
- Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
BANANA SNACK CAKE
Light, but moist banana snack cake. Enjoy plain or frost with your favourite frosting. Makes an 8x8-inch or 9-inch round cake or double for a 9x13-inch cake.
Provided by Jennifer
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Take your butter, eggs and milk out of the refrigerator to come to room temperature before starting.
- Preheat oven to 350F (regular bake/not fan assisted). *Reduce temperature by 25F for glass pans or very dark (black) baking pans.
- Prepare an 8x8-inch square cake pan or 9-inch round cake pan or springform baking pan (or 9x13-inch pan if doubling the recipe) by spraying with baking spray, cooking spray or by brushing lightly with vegetable oil. If you want to remove the entire cake from the pan easily, line the bottom of the pan with parchment paper. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium speed for 1-2 minutes. Reduce speed to medium-low and gradually add the sugar until all the sugar has been added. Break the eggs into a small bowl and beat with a fork slightly. Add eggs to the batter and beat in thoroughly. Scrape down the bowl well and remix briefly. Add mashed banana and vanilla and beat in.
- In a medium bowl, whisk dry ingredients together the flour, baking soda and salt. With mixer on medium-low, add the flour mixture to batter, alternately with the milk. (That means to add 1/3 of the flour, followed by 1/2 of the milk, the next 1/3 of the flour, the remaining milk and then the remaining flour mixture). Mix just until combined and smooth. (Do not over-mix after adding the flour).
- Pour batter into prepared pan and smooth and level the top of the batter.
- Bake at 350F 35-40 minutes (for 8x8 or 9-inch round cakes), or until a tester inserted in the centre of the cake comes out clean. (9x13 may take slightly longer. If doing a 1/2 recipe in a loaf pan, start checking earlier). Baking time will vary, depending on oven and baking pan. Check regularly after 30 minutes of baking. Avoid opening the oven door until you feel that the cake is ready to be tested. It is ready to be tested when it is slightly domed (not concave on top) and evenly golden.
- Remove cake from oven and allow to cool in the pan completely, or at least 20-25 minutes, before removing from the pan to a wire rack to cool.
- See below for some optional frosting options. If frosting, ensure that the cake is fully cooled before adding any frosting.
Nutrition Facts : Calories 403 kcal, Carbohydrate 67 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 78 mg, Sodium 341 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
BANANA CAKE WITH CREAM CHEESE FROSTING
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 18 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.
Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA SNACK CAKE WITH DELICIOUS CREAM CHEESE FROSTING
Make and share this Banana Snack Cake With Delicious Cream Cheese Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Grease and flour a 8 or 9-inch square baking dish.
- In a large bowl, beat sugar, and butter until light and fluffy.
- Add in the mashed bananas, buttermilk, vanilla and egg; mix well.
- In a small bowl sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
- Add into the creamed mixture; mix well.
- Stir in the nuts or chocolate chips.
- Spread the batter into prepared baking pan.
- Bake for 25-30 minutes, or until the cake test done, and is a golden brown.
- Cool completely before frosting.
- For frosting: In a medium bowl, combine all frosting ingredients.
- Beat until smooth and creamy.
- Spread over cooled cake.
Nutrition Facts : Calories 382.9, Fat 14.2, SaturatedFat 8.7, Cholesterol 61.3, Sodium 350.5, Carbohydrate 61.4, Fiber 1, Sugar 45.4, Protein 3.8
OLD-FASHIONED BANANA SPICE CAKE
Luxurious cake made with mashed ripe bananas and filled with creamy custard and sliced bananas. This is a great birthday cake! My dad always loved this one. Time includes refrigeration.
Provided by GABREEZY
Categories Dessert
Time 4h30m
Yield 1 8-inch 4-layer cake, 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
- Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
- Spoon into the prepared pans and smooth the tops with a rubber spatula.
- Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
- Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
- Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
- To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
Nutrition Facts : Calories 456, Fat 22.1, SaturatedFat 13.2, Cholesterol 147.4, Sodium 306.4, Carbohydrate 61.2, Fiber 1.4, Sugar 42.9, Protein 5.2
BANANA SPICE SNACK CAKE
A moist, lightly spiced snack cake that needs no frosting, but is great served warm with a scoop of vanilla ice cream.
Provided by Outta Here
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Coat a 8-inch square baking pan with nonstick cooking spray.
- In a large mixing bowl, with electric mixer, cream butter (or shortening) and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
- In a bowl, combine dry ingredients and spices.
- Mix the dry ingredients into the butter mixture until moistened. Do not overbeat.
- Pour batter into prepared pan and spread evenly.
- Bake 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
- Cool in pan on wire rack for about 20 minutes.
- Serve warm, or room temperature.
Nutrition Facts : Calories 272.9, Fat 11.2, SaturatedFat 6.8, Cholesterol 48, Sodium 282.1, Carbohydrate 40.8, Fiber 1.4, Sugar 21.5, Protein 3.5
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