BANANAS & CREAM POUND CAKE
This banana pound cake got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! -Courtney Farnon, Cartersville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping., Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping, and if desired, additional bananas.
Nutrition Facts : Calories 419 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA CREAM LAYER CAKE
This Banana Cream Layer Cake is moist, delicious and filled with homemade pastry cream. The flavors and textures are just perfect together! If you are looking for best banana cake recipe, I dare say this is it!
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 26
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.
Nutrition Facts : ServingSize 1 Slice, Calories 1081 calories, Sugar 106.5 g, Sodium 443.2 mg, Fat 55.8 g, SaturatedFat 27.1 g, TransFat 3.1 g, Carbohydrate 139.7 g, Fiber 2.2 g, Protein 9.7 g, Cholesterol 161.7 mg
BANANAS 'N' CREAM TUBE PAN CAKE
This absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. -Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
SURPRISE BANANA CAKE
This is an old Seattle recipe for a simple cake to turn overripe bananas into a delicious dessert.
Provided by tomg
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
- Cream together the butter or margarine and the sugar.
- Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.2 g, Cholesterol 25.7 mg, Fat 6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 107.7 mg, Sugar 10.9 g
SOUR CREAM BANANA CAKE
This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.
Provided by Margaret Wehling
Categories World Cuisine Recipes European Scandinavian
Yield 54
Number Of Ingredients 14
Steps:
- Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
- Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
- To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 27.7 g, Cholesterol 29.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 75.8 mg, Sugar 17.8 g
THE BEST BANANA CAKE I'VE EVER HAD
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
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.
BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS
Provided by Elizabeth Falkner
Categories Cake Milk/Cream Rum Blender Egg Fruit Nut Dessert Bake Quick & Easy Lime Banana Pecan Fall Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- For banana-caramel cream:
- Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
- Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
- Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
BANANA CREAM CAKE
Make and share this Banana Cream Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 3h20m
Yield 1 13x9-inch cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour a 13x9-inch baking pan.
- In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
- In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
- Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
- Paula's Pointers:.
- •Use very ripe bananas for best flavor.
- •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
- •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.
Nutrition Facts : Calories 474.2, Fat 21.8, SaturatedFat 14.9, Cholesterol 89.3, Sodium 402.3, Carbohydrate 65.2, Fiber 1.3, Sugar 41.3, Protein 6.2
CHOCOLATE BANANA CREAM CAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
- BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
- BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
- PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
- REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.
BANANAS AND CREAM CAKE
This is a recipe I have had around for a long time, it makes a great birthday cake, also makes one 13x9 cake
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 2 8inch cakes
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease 2 8-in round baking pans, or 1 13x9-in baking pan.
- FOR CAKE: In a small bowl, combine, flour, baking powder, baking soda, salt and nutmeg.
- In a large bowl, beat eggs well, add brown sugar and beat until thick and light.
- Stir in vanilla and bananas.
- In a small bowl, whip cream.
- Beat half of the flour mixture into the eggs.
- Continue beating at low speed until blended.
- Add whippd cream, and then remaining flour mixture.
- Fold in pecans.
- Divide batter between 2 round 8-in pans.
- Bake for 35 mins, or until cake tests done.
- Cool 10 mins, remove from pan; cool completely.
- CREAM CHEESE ICING: Combine cream cheese and butter in a mixing bowl.
- Beat until creamy.
- Add icing sugar and beat until smooth.
- Stir in vanilla.
- Fill and frost cake.
Nutrition Facts : Calories 3156.1, Fat 185.1, SaturatedFat 97.1, Cholesterol 790.8, Sodium 2754.1, Carbohydrate 332.5, Fiber 10.4, Sugar 180.8, Protein 51
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