Strawberry Banana Cream Cake Food

STRAWBERRY BANANA "ICE CREAM" RECIPE BY TASTY

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

LAYERED STRAWBERRY BANANA CAKE

Steps:

• Preheat the oven to 350°.Grease and flour 2-9" round cake pans. Placing a piece of parchment paper, cut to fit bottom of pan before greasing will help removal of cake after baking.
• Using the paddle attachment on the stand mixer, beat butter and sugar atmedium speed until mixture is light and fluffy. This should take 3-4 minutes. Stop to scrape sides of bowl frequently.
• Add eggs and egg yolks, one at a time, mixing after each until combined.
• Mix in vanilla extract.
• In separate bowl, combine flour, baking powder and salt.
• In a separate large mixing bowl, with your mixer on low, gradually alternate, adding flour mixture and egg/butter mixture along with buttermilk, starting and ending with dry mixture until all is combined.
• Divide batter between the two prepared pans.
• Bake on center rack of the preheated oven for approx. 25-35 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack, then remove from pans.
• Beat whipping cream in a small bowl until stiff peaks form. Set aside.
• Using a separate large bowl, mix cream cheese, sugar and extract untilmixture is smooth and creamy.
• Gently fold in the whipped cream mixture, then fold in the banana and 1-cupof the strawberries. Reserve the remaining strawberries for tops of cakes.
• Using an extra-large piping tip, pipe icing on top of one of the cakes. Sprinkle half of the remaining 1 cup strawberries across the layer.
• Place second layer on top and ice that one, then top with remaining strawberries. Best to chill before serving. Store any leftovers in the refrigerator.

STRAWBERRY BANANA CREPE CAKE RECIPE BY TASTY

Steps:

• In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
• In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
• In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
• In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
• Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
• Arrange slices of strawberry on top for garnish.
• Slice and serve.
• Enjoy!

STRAWBERRY BANANA CREAM CAKE

Steps:

• 1. Preheat oven to 375* Prep: Strawberries hold out 10 whole set (chill) Don't slice bananas till time to Ice cake (bananas will turn brown). Lightly grease and flour 2 - 9x1 1/2 Cake pans. Slice one layer in half to make three layers
• 2. In mixing bowl place, flour, baking powder, and salt. In mixer bowl beat shortening on medium speed for 30 seconds. Add sugar, vanilla, and beat till fluffy.
• 3. Add dry ingredients and milk alternating to beaten mixture. Beat on low speed after each addition.
• 4. Wash beaters. In small mixing bowl beat egg whites beat till stiff peaks form. Gently fold into flour mixture. Pour into cake pans. Bake in 375* oven for 20 minutes till toothpick inserted comes out clean. Cool 10 minutes on rack, remove from pans place on rack.
• 5. Icing Cake: Combine yogurt and milk with whisk mix into instant pudding stir till thickens. Stir in 2 cups of whip cream, chill while cake cools. Put remainder of whip cream into refrigerator.
• 6. Let's put it together:) Lay first layer face down on cake plate, spread pudding mixture on cake, layer 1 cup of sliced strawberries on top of pudding mixture, layer 1 cup of bananas on top of strawberries, layer 2 do same, place top layer face up on top carefully push toothpicks (5) around to hold layers together. Cover an chill 2 hours.
• 7. Frost with remaining whipped cream. OPT Place the 10 remaining Strawberries end Down on top of cake. Serve chilled

STRAWBERRY BANANA ICE CREAM

Steps:

• Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
• Put the banana chunks and strawberries in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

COCONUT-STRAWBERRY-BANANA BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and almond extract until blended. Add remaining egg; mix well.
• Place banana slices over crust; cover with cream cheese mixture. Top with strawberries, coconut and reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

FANTASTIC STRAWBERRY-BANANA TRIFLE

Steps:

• Prepare a large clear glass trifle bowl or a large glass serving bowl.
• Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
• In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
• Using a serrated knife slice the cake into thirds horizontally.
• Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
• Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
• Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
• Repeat one more time ending with the Cool Whip mixture on top.
• Top with the reserved strawberry slices in decorative fashion.
• Refrigerate until serving.

STRAWBERRY BANANA CAKE

Steps:

• Blend cake mix, milk, pudding, oil and eggs in a large bowl until moistened. Beat with a mixer for approximately 2 minutes. Fold in bananas and strawberries. Pour into a sprayed bundt pan or cake pan of your choice. Cook in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted into cake come out clean. Let cool for 10 to 12 minutes. Turn onto a plate. Add frosting.
• I made the following frosting to pour over this cake. If you use this frosting, cake will need to be refrigerated. If you want to frost the entire cake, you will need to double this recipe.

HEALTHIER SMASH CAKE FOR BABY'S FIRST BIRTHDAY

Steps:

• Pre-heat oven to 375F.
• Melt butter in the microwave on high for 15-25 seconds until fully melted. (Skip if using avocado oil)
• In a small bowl, mix together flour, oat, baking soda and ground cinnamon.
• In a large bowl, mash banana with a spatula or potato masher, add eggs and stir until incorporated.
• Add melted butter (or avocado oil) and stir together.
• Add dry ingredients, gently stir until just incorporated.
• Pour batter into two 4.5" cake pans buttered or lined with parchment paper.
• While it's hot, use a long serrated knife to cut off the domed part of the cake until it is leveled.
• Place on cooling rack until cooled. If desired, freeze according to instructions in post.
• Set butter out at room temperature.
• Bring a small pot of water to a boil.
• Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don't want to cook the eggs.
• Whisk the mixture until the temperature reaches 160F* (Note 2)
• Pour the mixture into the counter top mixer with the balloon whisk attached.
• Whip on low to start, then increase to medium.
• Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer.
• Change the whisk attachment to the paddle attachment.
• Add butter a little bit at a time while beating with the paddle attachment on medium speed. The mixture might look curdled or separated for a while but keep mixing. It will all come together.
• Add dehydrated strawberry powder. Whip until incorporated.
• Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use immediately or freeze according to instructions in post.
• If desired, make macarons according to the My Best Macaron Recipe and download the Bibi Celebration Template in the Subscriber's Only Area.
• Apply a little bit of buttercream frosting to the cake stand, gently place one of the cakes on top.
• Apply a generous layer of buttercream on top and then gently lay the second layer on top.
• Place a small amount of buttercream in a separate bowl and use an angled spatula to apply a thin layer of buttercream onto the entire cake. This "crumb coat" will hold the crumbs in place when you pipe the decorations. Using a separate bowl for this will ensure no crumbs come into contact with the frosting that will be used for piping later.
• Place it in the fridge to set.
• Transfer frosting to a piping bag fitted with a 4B Open Star piping tip.
• Pipe the stars in a horizontal fashion.
• Serve immediately or keep in fridge for up to 3 days for maximum freshness. Apply cake toppers and enjoy.

BANANA SPLIT FUNNEL CAKE

Steps:

• Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes. Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F. Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!), creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches. To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.
• Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using. Yield: 1 cup.

STRAWBERRY-BANANA ANGEL TORTE

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

STRAWBERRY FILLED BANANA CREAM CAKE

Steps:

• Preheat oven to 350 degrees F.
• For the cake Sift together flour, baking powder and salt.
• In another bowl, beat eggs until light and fluffy, then add all flavorings.
• Add sugar gradually, and continue by adding flour mixture alternately with cream, beating after each addition until just.
• smooth.
• Pour batter into two 9" greased round cake pans and bake in your preheated oven for approximately 40 minutes or until done.
• While cake is cooking, make your syrup.
• Do so by combining sugar and water in a heavy small saucepan.
• Bring mixture to a boil over moderate heat, stirring constantly until sugar is dissolved.
• Remove from heat and cool to room temperature. Stir in creme de banana.
• Once cake has finished baking, remove from oven and cool on racks.
• After they have cooled, brush cakes with syrup.
• For the filling, whip cream in large chilled bowl on low speed until soft peaks form.
• Add Grand Marnier and sugar and beat on high speed until it becomes smooth and spreadable.
• Fold in mashed strawberries.
• Spread the filling between the cake layers and add sliced banana on top of bottom layer.
• Spread remaining mixture on top and sides of cake.