Quick Banana Nut Cake Food

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BANANA NUT CAKE



Banana Nut Cake image

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

1/2 cup (4 oz.) salted butter, softened
1 cup granulated sugar
2 large eggs
2 cups mashed ripe bananas (from 5 medium [about 1 1/2 lb. total] bananas)
2 cups (about 8 1/2 oz.) all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 cup chopped toasted pecans
Vegetable shortening, for greasing pan

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



Banana Nut Cake image

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

1 1/4 cups sugar
2/3 cup oil
3 eggs
3 bananas, mashed
2 cups flour
1 teaspoon baking powder
4 teaspoons buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup chopped nuts
1/4 cup butter or 1/4 cup Butter Flavor Crisco
1/2 cup oleo
1/2 teaspoon salt
2 teaspoons vanilla
3 cups powdered sugar
1/3 cup banana, mashed

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.

OLD-FASHIONED BANANA CAKE



Old-Fashioned Banana Cake image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 18

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting, recipe follows
Walnut halves, for decorating (optional)
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

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 & WALNUT LOAF



Banana & walnut loaf image

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

100g softened butter, plus a little extra for greasing
140g caster sugar
1 beaten egg
225g plain flour
2 tsp baking powder
4 very ripe bananas
85g chopped walnuts
50ml milk

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

BANANA BREAD SNACK CAKES



Banana Bread Snack Cakes image

This banana bread snack cake doesn't need any frosting-just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch. -Denise Loewenthal, Hinckley, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 8

1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup water
1/3 cup mashed ripe bananas (about 1 small)
1/3 cup canola oil
1/2 teaspoon vanilla extract
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan., Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 259 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA NUT BREAD (CAKE)



Banana Nut Bread (Cake) image

This recipe came from my scout leader back in the 1970's and our troop made them to raise money for a long since forgotten reason. Its best to use bananas that are very ripe. *NOTE: Cooking times have been corrected.

Provided by AcadiaTwo

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 6

3/4 cup sugar
1/2 cup milk
3 cups pancake mix (complete)
1/2 cup black walnut (finely chopped)
1 egg
2 large bananas (mashed)

Steps:

  • Mix ingredients together. Receipe makes two 4"x 8" loaves.
  • Bake in 350° F oven for 45-50 minutes or until an inserted toothpick comes out clean.

QUICK BANANA SPLIT SHORTCAKE



Quick Banana Split Shortcake image

Two delicious desserts combine to create an out-of-this-world treat. I serve this banana split on a layer of tender pound cake. Yum! -Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

4 slices pound cake (1/2 inch thick) or 2 individual round sponge cakes
1 medium firm banana, sliced
2 scoops vanilla ice cream
2 tablespoons chocolate syrup

Steps:

  • Place cake slices on two dessert plates. Top each with banana and ice cream. Drizzle with chocolate syrup.

Nutrition Facts : Calories 468 calories, Fat 19g fat (11g saturated fat), Cholesterol 162mg cholesterol, Sodium 305mg sodium, Carbohydrate 70g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.

QUICK BANANA CAKE



Quick Banana Cake image

Spicy banana cake is pretty high up on our list of favorite things. The only thing that's higher is a spicy banana cake that's easy to make, too!

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

1 egg
1/2 cup milk
1/2 tsp. vanilla
1 fully ripe banana, mashed
1 pkg. (7.6 oz.) banana nut muffin mix
1 tsp. ground cinnamon
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. brown sugar
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1/4 cup toasted chopped pecans

Steps:

  • Heat oven to 350ºF.
  • Cover bottom of 8-inch round pan with parchment; spray with cooking spray.
  • Beat egg, milk and vanilla in medium bowl with whisk until blended. Stir in bananas. Add muffin mix and cinnamon; mix well. Pour into prepared pan.
  • Bake 20 min. or until toothpick inserted into center comes out clean. Cool 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Beat cream cheese and brown sugar with mixer in large bowl with mixer until blended. Blend in COOL WHIP. Spread onto top of cake; sprinkle with nuts.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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