BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 275°F (135C).
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the 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 eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
BUTTERFINGER BANANA CAKE
Banana and Nestlé Butterfinger candy add to the flavor and moistness of this delicious cake.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 1h15m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
- Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan.
- Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
- Frost cake; sprinkle with remaining chopped Butterfinger.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.9 g, Cholesterol 0.9 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 390.5 mg, Sugar 44.6 g
CREAM CHEESE PEANUT BUTTER FROSTING
Use this frosting on chocolate cake for an unbelievable treat.
Provided by Lisa Whittick
Categories Desserts Frostings and Icings
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 17 g, Cholesterol 18.9 mg, Fat 19.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 6.7 g, Sodium 170.7 mg, Sugar 13.9 g
BUTTERFINGER BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
Bowl, beaters and plate lickin' good!!! :D (Photo from the internet/bing images. Not a very good pic but was all I could find for now. I'll take a nice one the next time I make this again. But you sort of get the idea.)
Provided by Kelly Williams
Categories Cakes
Time 1h
Number Of Ingredients 16
Steps:
- 1. To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside. In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla. In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting. To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth. To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired! Soooooo good!!
BANANA CUPCAKES WITH PEANUT BUTTER CREAM CHEESE FROSTING
Unbelievably soft banana cupcakes are frosted with a creamy peanut butter cream cheese frosting that's kissed with honey, and drizzled with chocolate!
Provided by The Chunky Chef
Time 25m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- Separate eggs and place yolks in a small bowl and whites in the bottom of a stand mixer fitted with the whisk attachment.
- Turn mixer on to MED speed and whip egg whites until white and stiff peaks form. Scoop out, place in a bowl and set aside.
- Fit mixer with the paddle attachment and cream together butter and sugars until butter becomes lighter in color.
- Add in egg yolks, vanilla, and mashed bananas and mix to combine.
- Mix in flour mixture until just combined.
- Slowly mix in one third of the whipped egg whites.
- By hand, gently and carefully fold in the remaining whipped egg whites.
- If using chocolate chips, stir them in.
- Scoop batter into prepared muffin liners, filling each cup about two thirds of the way.
- Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 3 minutes, then remove to a wire rack to cool completely.
- MAKE THE FROSTING:
- In the bowl of a stand mixer, add the butter and beat until light in color.
- Add in softened cream cheese and beat until combined.
- Add in peanut butter and beat until combined.
- Add in honey, cinnamon, vanilla, and heavy cream, beat until combined.
- Add half of the powdered sugar and beat until combined.
- Repeat with remaining powdered sugar.
- If necessary, add additional heavy cream until desired frosting consistency.
- Turn mixer to MED speed and beat until light and fluffy, about 2-3 minutes.
- Scoop frosting into piping bag fitted with a decorating tip and frost as desired.
BANANA LAYER CAKE WITH FLUFFY PEANUT BUTTER FROSTING
This bakery-inspired Banana Layer Cake recipe is simple and basic, making it perfect for beginning bakers!
Provided by Chrissie
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8" round cake pans and set them aside.
- To a large bowl add the mashed bananas, the buttermilk, and the eggs, and whisk them together until they're combined. Stir in the canola oil and then the sugar.
- Add the flour, baking powder, baking soda and sea salt to a separate bowl and whisk until combined. Add the dry ingredients into the banana mixture and fold them together with a rubber spatula just until no more streaks of flour remain. Do not over-mix or you'll create too many air bubbles in your batter which causes a problem called tunnelling (if you can see long, gaping holes in your baked cake, it means you have over-mixed!).
- Divide the batter evenly between the two prepared cake pans and bake at 350 degrees Fahrenheit for about 30-35 minutes or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Let the cakes cool in their pans for about 5 minutes and then gently turn them out upside down onto wire racks to cool.
- While the cakes are cooling, begin to prepare the frosting by whipping the butter and the peanut butter on high speed until they're well combined and nice and fluffy.
- Add the powdered sugar about a cup at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl periodically so that all the powdered sugar gets into the frosting.
- Add the whole milk one tablespoon at a time, whipping well after each addition. Continue whipping until the frosting reaches a gorgeous light and fluffy texture that's perfectly spreadable. You may need to add slightly less or slightly more milk depending on what kind of butter and/or peanut butter you use, so it's a good idea to watch closely as you're whipping to ensure you create frosting with a spreadable texture.
- Once the cake has cooled, cut each layer in half horizontally using a sharp serrated knife, making sure to turn the cake layer as you cut to create layers as even as possible. If cutting cake layers freaks you out, I guarantee this cake will taste just as amazing as a two-layer cake, so feel free to skip this part altogether!
- Frost the cake, making sure to spread a nice thick, even layer of frosting between each of the layers. When making layer cakes I like to add my layers upside down so the flat end is facing upward. This creates a more even top and helps the cake stay straight.
- Frost the top and sides of the cake, creating a simple swirl pattern if you wish.
- Add the crushed peanuts to the top of the banana layer cake and press them into the frosting just slightly with your palm.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 116 g, Protein 14 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 70 mg, Sodium 532 mg, Fiber 3 g, Sugar 84 g, Calories 878 kcal
BUTTERFINGER BANANA CAKE W/ PEANUT BUTTER CREAM CHEESE FROSTING
Make and share this Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
- In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
- To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
- To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
- Makes 10 servings.
CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM CHEESE AND BUTTERFINGER FROSTING
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Categories Cake Mixer Chocolate Nut Dessert Bake Kid-Friendly Cream Cheese Peanut Birthday Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For filling:
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
- For cake:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
- For frosting:
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
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