Bananacreamangelcake Recipes

AMAZINGLY EASY BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat bananas, cream cheese, and oil together in a bowl using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add cake mix and continue beating for 3 minutes more; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

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 ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees.
• Beat egg whites until stiff but not dry.
• Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.
• In a separate bowl combine the flour, confectioner's sugar and salt. Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture.
• Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray. Bake for 1 hour, until cake is firm and lightly golden. Cool for 5 minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar.

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

MOIST BANANA CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 9x13 inch pan.
• In a small bowl, mix mashed bananas with 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 the eggs one at a time, then stir in 2 teaspoons vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
• Spread on cooled cake.
• You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.

BANANA PANCAKES THE EASY WAY

Steps:

• Preheat a griddle to medium heat.
• Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
• Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.

HEALTHY BANANA PANCAKES RECIPE BY TASTY

Steps:

• Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
• Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
• Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
• *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
• Enjoy!