Cake Doctor Banana Cake Recipes

CAKE MIX BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2 loaf pans or 1 large bundt pan.
• Mix all ingredients together until well blended and pour into pan(s).
• Bake for 30-35 minutes (45 minutes, approximately for the bundt pan) or until toothpick inserted in the center comes out clean.
• Remove from oven to cooling rack for 10 minutes before removing from pan.
• Cool completely on wire rack.

DOCTOR BIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Make a well in the flour mixture. Add the mashed bananas, oil, vanilla, eggs and pineapple with juice. Fold in nuts.
• Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on wire rack.

EASY BANANA CAKE

Steps:

• Preheat oven to 350 F. Grease a 13x9 baking pan.
• In a large mixing bowl, whisk together dry cake mix, cinnamon, nutmeg, baking soda and salt.
• Use milk in place of the water on the back of the cake mix box and use whole eggs instead of egg whites. Use oil as directed on box. Add milk, eggs, oil and bananas to the mixing bowl.
• NOTE: Some white cake mixes have two versions, one with egg whites and one with whole eggs. If yours has this option, use the number of eggs called for in the whole-egg version.
• Beat on low for 15-30 seconds to combine then increase speed to medium high and beat for two minutes, until well blended.
• Pour batter into prepared cake pan and bake in preheated oven for 40-45 minutes or until cake springs back when gently touched in the center. Allow it to fully cool before frosting.

BANANA CAKE

Steps:

• Preheat oven to 350F/180C. Grease a 9×13-inch pan.
• In a medium bowl sift together flour, baking powder, baking soda, cinnamon, and salt. Set it aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, sugar, and oil on medium speed for 3-4 minutes until fluffy. Scrape down the sides and the bottom of the bowl occasionally. Beat in the eggs one at a time, beating well after each addition. Add mashed bananas, buttermilk, and vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined, then add the rest of the dry ingredients and beat just until combined. Do not overmix, the less you mix, the lighter the cake will be.
• Pour batter into prepared pan and bake for 35-45 minutes until a toothpick inserted into the center of the cake comes out clean. Allow to cool to room temperature. Frost cake with cream cheese frosting.
• Store cake in the refrigerator in an airtight container for up to 5 days.

THE BEST BANANA CAKE I'VE EVER HAD

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 CAKE (WITH CAKE MIX!)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch or disposable foil pan with oil or butter.
• In a large bowl, beat together bananas and eggs with an electric mixer at medium speed until the bananas are mashed, about 1 minute.
• Reduce the mixer speed to low and pour the melted butter. Increase speed to medium and beat in the cake mix and milk until combined, about 2 minutes.
• Pour the batter into the greased pan. Bake for 30 to 40 minutes or until the cake is firm in the center.
• Let the banana cake cool completely in the pan.
• Meanwhile, prepare the frosting. In a small saucepan over medium-high heat, mix together the sugar, milk, and butter. Bring to a full boil, stirring constantly with a whisk.
• Remove from heat and mix in the powdered sugar until completely dissolved.
• Pour the frosting over the cooled cake. Let the frosting cool completely before slicing. Enjoy!
• Note: The recipe yields a thin frosting. Double it for more!

AMAZINGLY EASY BANANA CAKE RECIPE WITH CAKE MIX

Steps:

• Preheat the Oven and Prepare the Pan - Preheat the oven to 350 degrees Fahrenheit. Next grease the pan with cooking spray or shortening and then sprinkle with flour until fully covered. Pour out the excess flour and set the pan aside.
• Beat the Ingredients - In a large bowl, beat the cake mix, eggs, oil, sour cream, and mashed bananas with an electric mixer until combined. Frequently stop to scrape the sides of the bowl. Beat the mix on medium speed for two minutes.
• Bake the Cake - Pour the cake mix into the pan using a spatula. Make sure that the cake mix is evenly spread. Bake the cake for 35 minutes.
• Decorate the Cake - Allow the cake to cool completely. Carefully remove from pan and cover with cream cheese frosting. Top with chopped walnuts if desired.
• Slice the cake into 16 pieces and keep the frosted cake chilled. Cake frosted with cream cheese frosting needs to be refrigerated in order to keep it safe for eating.
• Packed with flavor and texture, this banana cake will not disappoint. Best of all, enjoy it with cream cheese frosting and walnuts. Banana lovers will rejoice when they try a slice of this cake.
• Using cake mix provides for an easy and tasty cake. Yellowcake mix is the best option to create a traditional banana cake. Ideally, you will want to use a yellow cake mix that contains a pudding mix within it.

CAKE MIX DOCTOR - BANANA PUDDING CAKE

Steps:

• Place a rack in the center of the oven and preheat oven to 350F degrees. Lightly mist a 13 by 9-inch baking pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
• Bake the cake until it is golden brown and springs back when lightly pressed with your fingers. 30 to 33 minutes. Remove the pan from the oven and place it on a wire rack to cool.
• Meanwhile, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3 to 4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices.
• To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. Cover the pudding with the whipped topping, spreading it out to the edges of the cake with the rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve at room temperature.