Banana Ginger Cake Recipes

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GINGER BANANA BREAD



Ginger Banana Bread image

This is a very moist banana bread with lots of banana flavor. There is a bit of spice for those who like a bit of 'extra' in their banana bread. This recipe still has a big banana flavor with a scrumptious note of spice to make it really special.

Provided by David in Chicago

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
2 ⅓ cups mashed overripe bananas
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
  • Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 43.6 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 223 mg, Sugar 22.8 g

THE BEST BANANA CAKE I'VE EVER HAD



The Best Banana Cake I've Ever Had image

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

3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups (375g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature*
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

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.

SCRUMMY GINGER BANANA CAKE !



Scrummy Ginger Banana Cake ! image

The 3 of us ate half of this cake in one go! That's why I called it scrummy! Do make the lemon frosting as the contrast of lemon with the richness of banana and ginger is great! I tweaked this recipe from an Australian Women's Weekly one. Would love to hear what you think!

Provided by Tina and Dave

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 15

90 g butter
2 tablespoons golden syrup or 2 tablespoons honey
1/4 cup sugar
1/4 cup brown sugar
1 egg
2 bananas, mashed
1 1/2 cups self-rising flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 tablespoon milk
lemon frosting
1 1/2 cups powdered sugar
30 g butter (I used less)
2 tablespoons lemon juice, approx
1/4 cup diced glace ginger (optional)

Steps:

  • Grease and line a 20cm ring pan (I used an ordinary round one).
  • Cream butter, syrup and butter until fluffy and light (use an electric mixer if you have one).
  • Add egg, mix well, then add the mashed banana.
  • Sift in the dry ingredients and add the milk. Stir well.
  • Pour mix into the pan and bake for about 45 mins at 180c, 350f, gas mark 4.
  • Let it stand in the pan for about 5 mins before putting onto a wire rack to cool.
  • Spread frosting onto cold cake, and sprinkle ginger over if you fancy!
  • Lemon Frosting: Mix powdered sugar and butter with enough lemon juice to make it spreadable. Do taste it before spreading as you may want a touch more lemon!
  • Enjoy!

Nutrition Facts : Calories 3058, Fat 105.4, SaturatedFat 63.8, Cholesterol 470.1, Sodium 3829.4, Carbohydrate 516, Fiber 11.8, Sugar 321.5, Protein 29.4

STICKY BANANA GINGER CAKE



Sticky Banana Ginger Cake image

A quick and simple traybake, with a sweet banana flavour, treacly notes from the sugar and a hit from the fiery ginger. Ideal finger food with its sticky but springy texture.

Provided by Choclette @ Tin and Thyme

Categories     Afternoon Tea     Dessert     Snack

Time 55m

Number Of Ingredients 10

100 g dark muscovado sugar
100 g molasses sugar
2 large over ripe bananas
125 ml olive oil
4 eggs
200 g wholemeal spelt flour
3 tsp baking powder
½ tsp ground cinnamon (I used a drop of Holy Lama Cinnamon Spice Oil)
2 tsp ground ginger
75 g crystallised ginger - finely chopped

Steps:

  • In a large bowl, mash the banana with the two sugars.
  • Beat in the eggs, one by one, followed by the olive oil.
  • Sieve in the dry ingredients and fold in carefully.
  • Gently stir in the bits of ginger.
  • Pour into a 22.5 cm / 9"sq silicone mould or lined tin and bake at 170℃ for about 40 or until the cake is risen, golden on top and firm to the touch.
  • Leave to cool, then turn out and cut into 16 squares.

Nutrition Facts : Calories 205 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 21 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving

BANANA GINGERBREAD LOAF



Banana Gingerbread Loaf image

Deliciously spiced, easy to make Banana Gingerbread Loaf is one of my family's favourite loaf cakes. It's perfect for any time of day!

Provided by April J Harris

Categories     Dessert

Number Of Ingredients 18

2 large ripe bananas (mashed)
½ cup molasses
½ cup brown sugar (lightly packed)
½ cup buttermilk
1 egg (lightly beaten)
¼ cup mild olive oil
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda (Baking soda is also known as Bicarbonate of Soda.)
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg
For the glaze
½ cup icing sugar (Icing sugar is also known as confectioner's sugar.)
2 to 3 teaspoons water
½ teaspoon ginger

Steps:

  • Preheat the oven to 350°F (175°C).
  • Grease and flour or line a 8½ by 4½ inch (2 lb) loaf pan.
  • Peel and mash the bananas in a medium bowl.
  • Stir the molasses, sugar, buttermilk, egg and olive oil into the mashed banana. Set aside.
  • Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves and nutmeg together into a large bowl.
  • Stir in the banana mixture until thoroughly combined, but do not over-mix.
  • Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
  • Let the loaf cool in the pan for about 15 minutes and then carefully remove and cool completely on a wire rack.
  • To make the glaze:
  • Sift together the icing sugar and the ginger.
  • Gradually add the water, a bit at a time, until a creamy, drizzle-able consistency is reached.
  • Place a sheet of baking parchment or waxed paper underneath the wire rack with the cooled cake on it.
  • Drizzle the glaze over top of the cake.
  • Allow the glaze to set for at least a half hour before slicing.
  • Store your Banana Gingerbread Loaf in a sealed container at room temperature.

BANANA CAKE



Banana Cake image

This moist banana cake takes dessert to a new level. Plus, the cream cheese frosting is the best. You will enjoy this tasty cake for dessert.

Provided by Dessert on a Dime

Categories     Dessert

Time 1h

Number Of Ingredients 17

3 Large Ripe Bananas (Mashed)
3 cups Flour
1 1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/2 tsp Salt
3/4 cup Butter (softened at room temperature)
1 cup Granulated Sugar
1/2 cup Brown Sugar
3 large Eggs
1 tsp Vanilla Extract
1 1/2 cups Milk
1 1/2 Tbsp Lemon Juice
Ingredients for Cream Cheese Icing:
1 8 oz Package of Cream Cheese, softened at room temperature
1/4 cup Butter (softened at room temperature)
3-4 cups Powdered Sugar (shifted)
1 tsp Vanilla Extract

Steps:

  • Preheat the oven to 350 degrees F and spray a 9X13 baking pan with non stick cooking spray or grease and flour the pan.
  • Mix the milik and lemon juice together and set aside.
  • With a hand held mixer or stand up mixer combine the butter and both of the sugars until well combined. Add in the eggs one at a time. Then add in the vanilla extract. Mix on high spreed until the mixture is light and fluffy.
  • Then mix in the flour, baking soda and salt in a medium size bowl. Gradually add the flour mixture and milk mixture to the butter mix. Alternate adding each one in until both are fully added.
  • Gently stir in the mashed bananas.
  • Pour the mixture into the 9X13 pan.
  • Baked for 40-45 minutes until a toothpick inserted into the center comes out clean. Watch closely as baking times vary.
  • Remove the oven and place the cake on a wire rack to cool completely.
  • While the cake is cooling, create the frosting. Beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar 1 cup at a time and mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract.
  • Spread the cream cheese frosting over the cake, refrigerate for at least 30 minutes and then slice, serve and enjoy!

Nutrition Facts : Calories 593 kcal, Carbohydrate 89 g, Protein 7 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 463 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 serving

BANANA CAKE



Banana Cake image

When it comes to food that brings us utmost joy, cake has to be at the top of the list. Cake is one of those treats that everyone enjoys and can't seem to get enough of! There are numerous types of cakes, each with its own flavour and texture. And now it's time to move over the regular cakes and replace them with a banana cake for a drool-worthy and delicious twist on your snack or brunch treat. Banana cake is a luscious and tasty afternoon tea snack that may be enjoyed at any time.This snack meal, which is popular for high tea, is quick and easy to prepare. Though there have been many varieties of banana cakes, this one is the easiest to make because it uses condensed milk.If you're wondering how to make banana cake at home using condensed milk then Milkmaid, maida, butter, dahi and bananas are all you'll need to make this cake recipe. This eggless banana cake recipe is perfect for a kitty party, game night, or even a picnic with your friends and family. We are confident that everyone will enjoy this dish if you give it a shot. You can now make this simple banana cake recipe at home as a treat for your loved ones. What exactly are you waiting for? Here's how to make a banana cake at home with the Nestlé MILKMAID.

Provided by Milkmaid India

Categories     Cakes

Time 50m

Yield 12

Number Of Ingredients 8

1/2 tin - Nestlé MILKMAID
1/2 cup (75 gms) - Nestlé a+ Nourish Dahi
50 gms - Softened Butter
2 cups (200 gms) - Maida (All-purpose Flour)
1 tsp - Baking powder
1/2 tsp - Baking Soda
2 mashed - Banana
1 tsp - Vanilla essence

Steps:

  • Preheat the oven to 180º C. Grease a loaf cake pan and dust with flour and keep aside.
  • Beat together Nestlé MILKMAID and butter in a bowl till creamy. Add dahi and beat well.
  • Sieve maida, baking powder and baking soda well. Fold the maida mixture into above batter. Add the mashed bananas and vanilla essence and mix well
  • Pour into the prepared cake pan and bake in a preheated oven at 180 C for 25 –30 minutes till a toothpick inserted comes out clean.
  • Cool for 5 minutes. Remove the cake onto a serving dish. Slice and serve.
  • Do not overbeat your batter are it will result in a tough cake.
  • To avoid overcooking, check your cake after 25 minutes of baking.
  • Make sure the cake is completely cool before decorating it, or you'll end up with a melty décor.

BANANA-GINGER CAKE



Banana-Ginger Cake image

Bananas and ginger, both popular ingredients in South Pacific foods, combine to flavor a moist, tender cake that can be served warm or cooled.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 55m

Yield 9

Number Of Ingredients 13

3/4 cup sugar
1/4 cup margarine or butter, softened
3 medium bananas, mashed (1 1/2 cups)
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ginger
2 tablespoons skim milk
1/3 cup frozen light whipped topping, thawed
1/8 teaspoon ginger
Dash nutmeg

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine sugar and margarine; beat until well blended. Add bananas, vanilla and egg; mix well.
  • Add flour, baking powder, baking soda and 2 teaspoons ginger to margarine mixture; mix until moistened. Add milk; mix well. Pour into sprayed pan.
  • Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool slightly.
  • In small bowl, combine all topping ingredients; mix gently. Cut cake into squares; serve warm or cool topped with whipped topping mixture.

Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 260 mg, Sugar 23 g

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 PUDDING CAKE



Banana Pudding Cake image

I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. -Tiffany Barbee, Rocky Mount, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1 package yellow cake mix
3 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups mashed ripe bananas
1 package (12 ounces) vanilla wafers
FILLING:
1 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
WHIPPED CREAM FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
Sliced ripe bananas, optional

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 395mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

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