Banana Nut Cake With Whipped Cream Frosting Recipes

BANANA CAKE WITH CREAM CHEESE FROSTING

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.

BANANA NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Separate the eggs and set aside.
• Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
• Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
• To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

BANANA NUT CAKE

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.

BANANA CAKE

Steps:

• Mix all ingredients for cake except bananas for 2 minutes, medium speed
• Add bananas and blend well
• Bake in 2 or 3 greased & floured round cake pans, following baking recommendations on box
• I think about 25 minutes or until toothpick comes out clean. Cool on racks
• Whip whipping cream with powdered sugar and vanilla until a medium stiff peak forms.

ZUCCHINI-BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
• In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
• Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
• In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.

BANANA CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.

BANANA NUT CAKE W/ BANANA NUT FROSTING

Steps:

• 1. Cream butter and sugar, add egg yolks and mashed bananas. In separate bowl, pour boiling water over pecans and set aside. Add lemon juice to banana mixture. Sift flour and baking powder together and add to batter alternately with butter milk and soda mixture. Add pecans.
• 2. Beat egg whites with salt until stiff peaks form. Fold in egg whites.
• 3. Bake in two 9 inch layer cake pans at 300 for 35, until golden brown and done in center. Remove from oven and cool completely before spreading with fill/frosting.
• 4. Filling/Frosting-Mix butter and sugar until creamy. Add bananas, nuts and juice( may need additional confectioners sugar if you like thicker frosting). Spread between layers and on sides and top of cake.

BANANA WHIPPED CREAM CAKE

Steps:

• 1. Prepare 2 8-9 inch round cake pans with shortening and flour. Preheat oven to 375 degrees.
• 2. In a large mixing bowl, mix eggs, vanilla, and sugar. Add dry ingredients and mix well. Stir in bananas except extra banana slices.
• 3. Pour batter into prepared pans and bake at 375 for about 25 minutes until golden and a toothpick inserted in the center of pan comes out clean.
• 4. Let pans sit for 10 minutes and remove to cool completely
• 5. Whip the cream with sugar and salt until stiff peaks form. Stir in vanilla.
• 6. Frost bottom half of cake. Dip slices of banana in lemon juice and put on top of bottom half. Repeat with 2nd layer frosting the sides also.
• 7. Keep cake refrigerated.

BANANA WHIPPED CREAM FROSTING

Steps:

• Add Heavy Whipping Cream to a chilled mixing bowl.
• Turn mixer on high.
• Mix until soft peaks form.
• Add Powdered Sugar.
• Mix at high speed.
• Just before you get to stiff peaks add the Banana Pudding Mix.
• On slow speed, mix whipping cream and pudding.
• When it starts to come together, stop mixer and scrape down sides.
• Check to make sure the pudding hasn't clumped on the bottom.
• Fold mixture a couple of times with a spoon.
• Turn mixer back on for just a few revolutions.
• DO NOT OVERMIX.

BANANA CREAM CUPCAKES WITH BANANA WHIPPED CREAM

Steps:

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. In a large bowl add bananas and use a fork to finely mash. Add cake mix, eggs, oil, milk, sour cream and vanilla extract. Stir until smooth.
• 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.
• 4. Let cool.
• 5. Banana Whipped Cream: Using the whisk attachment in a stand mixer, whip whipping cream and instant pudding mix until thick. Done!
• 6. Pipe whipped cream onto cooled cupcakes and top with Nilla wafers and banana slices! Enjoy!

FLUFFY BANANA CAKE WITH BANANA FILLING

Steps:

• Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside. Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.
• In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl cream 3/4 cup butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.
• Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.
• In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.
• Bake for 23-26 minutes (about 5 minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.
• Place all the banana filling ingredients in a blender or food processor and blend until fully incorporated and smooth. If you have an immersion blender, put everything in medium saucepan and blend it in there.
• Heat banana cream filling mixture in medium saucepan over medium-low heat. Stir frequently until the mixture becomes very thick and starts to boil, about 10-15 minutes. If the filling starts to boil before it is thick enough, lower the heat more. When the filling starts to cleanly pull away from sides of pan while stirring it is done.
• Remove from heat and cool completely. I recommend chilling the filling until cold so it sticks to the cake layers and doesn't slide around. Makes 2 cups.
• Place the sugar and cornstarch in a small saucepan. Measure 1 1/2 cups of heavy cream and remove 6 tablespoons, adding it to the saucepan. Place the remaining measured cream in the refrigerator. Heat the sugar, cornstarch, and 6 tablespoons of heavy cream over medium heat, whisking constantly and bring to a boil. Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes (can refrigerate to speed up process, but stir occasionally).
• After the cornstarch mixture has cooled, beat the remaining chilled cream until tracks begin to show, about 2 minutes. Add the cornstarch mixture and continue beating until stiff peaks form, about 1 to 2 minutes more.
• Place cake layer on serving platter and pour 1/2 the banana curd filling in the middle and smooth out until it reaches the edge. Gently place 2nd layer on top and repeat. Place top layer on and smooth whipped cream all over the outside of the cake.

BANANA CREAM LAYER CAKE

Steps:

• TO MAKE THE CAKE:
• Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
• . Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
• . Add the vanilla extract, sour cream and vegetable oil and mix until well combined.
• . Add eggs and egg white in two batches, mixing until well combined.
• . Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
• . Add the mashed bananas and mix until well combined.
• . Add remaining dry ingredients and mix until well combined.
• . Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
• . Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely. TO MAKE THE PASTRY CREAM:
• p id="instruction-step-11″>10. While the cakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 1. Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
• 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 4. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15
• Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16
• Remove from heat and add butter and vanilla extract. Stir until smooth, then set in the fridge to cool completely. TO MAKE THE FROSTING:
• id="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18
• Add about half of the powdered sugar and mix until well combined. 19
• Add the banana extract, vanilla extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20
• Add the remaining powdered sugar and mix until combined. 21
• Add additional water or milk as needed to get the right frosting consistency and mix until well combined and smooth. TO BUILD THE CAKE:
• ="instruction-step-23″>20. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 21.
• lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 22. Spre
• d half of the pastry cream evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 23. Add th
• second layer of cake and repeat the dam and pastry cream filling. 24. Add th
• final layer of cake on top, then smooth out the frosting around the sides of the cake. 25. Frost
• he outside of the cake. Feel free to use my tutorial for frosting a smooth cake. 26. Finish
• ff the cake by pressing the crushed graham crackers into the sides of the cake, then top with some swirls of frosting and banana chips. I use Ateco tip 844 for the swirls. 27. Refrigera
• e cake until ready to serve. Cake is best for 2-3 days.

BANANA NUT FROSTING

Steps:

• Cream together the softened butter or margarine, and confectioners' sugar until light and fluffy. Add the banana, coconut, pecans, vanilla and mix well. Makes enough to fill and frost a 9 inch layer cake or one 9x13 inch sheet cake.

BANANA NUT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 °F.
• In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.
• In a bowl, blend together the cream cheese and butter. Gradually add the confectioner's sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
• This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.

BANANA NUT CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Heat oven to 350*.
• Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
• Measure all ingredients except frosting into large mixing bowl.
• Blend 1/2 on low speed, scaping bowl constantly.
• Beat 3 minutes on high speed scraping bowl occasionally.
• Pour batter into pan (s).
• Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
• Cool.
• Before serving frost cake with whip cream frosting, and garnish with banana slices.
• WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
• sugar.
• Fold in 1 tsp vanilla.
• Yields 2 cups.