Elviss Banana Cake Recipes

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ELVIS'S BANANA CAKE



ELVIS'S BANANA CAKE image

This is a fast and easy cake for banana and peanut butter lovers. Using a canned frosting and boxed cake mix will make this a great Semi-homemade dessert.

Provided by JANE LOUISE

Categories     Cakes

Time 1h

Number Of Ingredients 9

2 bananas mashed
1 tablespoon banana flavoring
1 teaspoon sugar
1 yellow cake mix, prepared as directed on box
1 cup buttermilk
1 instant banana cream pudding
1 canned creamed cheese frosting
1 cup peanut butter, plain
1/2 powdered sugar

Steps:

  • 1. In bowl, mash bananas and add banana flavoring and 1t sugar. Mash altogether. set aside. In large bowl, mix the dry cake mix and dry pudding mix together. Add the ingredients listed on the back of the cake box and add 1 cup of buttermilk with them. Add the banana mixture. Beat together until well mixed. Pour in a greased 9x13 and bake in preheated 350 degree oven for 45-55 minutes, depending on oven. Meanwhile, in bowl, mix the frosting, peanut butter and 1/2 cup powdered sugar. Use a little milk if it's too dry. But, my frosting usually isn't. Depends on the peanut butter. Frost cake when cooled. Note: You can use a chocolate frosting for a peanut butter cup frosting. Goes good with banana as well.

FRIED ELVIS BANANA ON A STICK



Fried Elvis Banana on a Stick image

Elvis goes to the county fair, when his favorite flavor combination is deep-fried and served on a stick.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 9

Vegetable oil, for frying
8 slices bacon (not thick-cut)
1/3 cup creamy peanut butter
4 bananas, peeled and halved crosswise
1 1/4 cups cake flour, plus more for dredging
2 tablespoons confectioners' sugar
Pinch kosher salt
1 cup very cold seltzer
Honey, for drizzling

Steps:

  • Heat 2 inches vegetable oil to 370 degrees F in a Dutch oven over medium-high heat.
  • Meanwhile, cook the bacon in a skillet over medium-high heat until the fat is rendered but the bacon is still pliable (don't get it too crisp), 4 to 5 minutes. Drain on paper towels. Let cool.
  • Spread one side of each bacon slice with peanut butter. Wrap each slice around a banana piece, peanut butter-side facing the banana, pressing to adhere.
  • Spread some cake flour in a shallow bowl for dredging. Whisk the cake flour, confectioners' sugar and salt in a medium bowl. Whisk in the seltzer, taking care not to overmix (a few small lumps are fine).
  • Dredge half of the bananas in the flour, then dip in the batter and carefully add to the hot oil. Fry in 2 batches until crisp and golden brown, flipping halfway through, 3 to 4 minutes. Drain on paper towels and repeat with the remaining bananas. Insert skewers into the bananas. Drizzle with honey and serve immediately.

ELVIS BANANA BREAD



Elvis Banana Bread image

As a toddler, my son loved bananas, so we always had them in the house. We didn't always eat them all before they were too ripe, so we experimented beyond basic banana bread. That's how we came up with Elvis bread! -Liz Somppi, Greenfield, Wisconsin

Provided by Taste of Home

Time 1h15m

Yield 3 mini loaves (6 slices each).

Number Of Ingredients 13

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
4 medium ripe bananas, mashed
2 large eggs, room temperature
1/2 cup creamy peanut butter
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla extract
2/3 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk bananas, eggs, peanut butter, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaves and freeze. To use, thaw at room temperature or, if desired, microwave each loaf on high for 60-75 seconds or until heated through.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 266mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"



Banana Peanut Butter Cheesecake aka

This is a combinations of some of my favorite cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I work with called this cake 'restaurant quality.' I highly recommend a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate combined with 1/2 cup hot whipping cream) spread over the top! Garnish the side of the cake with toasted coconut if desired.

Provided by Roland G. Mandish

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 10h25m

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
3 tablespoons butter, melted
¾ teaspoon banana extract
3 tablespoons white sugar
1 cup peanut butter chips
¼ cup half-and-half
3 (8 ounce) packages cream cheese at room temperature
½ cup white sugar
3 eggs at room temperature
2 large ripe bananas, mashed
½ teaspoon vanilla extract
½ teaspoon banana extract
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
  • Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
  • Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
  • Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
  • Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
  • Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
  • Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 33.9 g, Cholesterol 117.6 mg, Fat 30.7 g, Fiber 0.8 g, Protein 11 g, SaturatedFat 20.7 g, Sodium 298 mg, Sugar 25.2 g

CHOCOLATE PEANUT BUTTER AND BANANA CAKE (AKA: ELVIS CAKE)



Chocolate Peanut Butter and Banana Cake (Aka: Elvis Cake) image

Elvis was famous for loving peanut butter and banana sandwiches. We were married on his birthday, so this creation is in his honor. Chocolate added for Buddha and well,... Bird's just nutty! :) Great with a tall glass of cold milk.

Provided by 2Bleu

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

8 tablespoons butter, softened
4 tablespoons creamy peanut butter
1 1/2 cups powdered sugar
1/2 mashed banana
1/2 cup creamy peanut butter
3 bananas, mashed
2 tablespoons vegetable oil
1/2 cup water (more if needed)
2 large eggs
2 tablespoons cocoa powder
1 (18 3/4 ounce) package devil's food cake mix (without pudding)
1/2 cup chopped peanuts
2 tablespoons peanuts, chopped medium fine
dried banana pieces

Steps:

  • FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
  • Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
  • CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
  • Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
  • Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.

Nutrition Facts : Calories 518.1, Fat 29.8, SaturatedFat 9.2, Cholesterol 55.6, Sodium 507.7, Carbohydrate 60.1, Fiber 3.9, Sugar 37.7, Protein 10.3

ELVIS PRESLEY CAKE



Elvis Presley Cake image

Are you lonesome tonight? This cake will have you itchin' like a bug on a fuzzy tree. Even your hound dog will like it. Thank you, thank you very much.

Provided by Sandy

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
½ cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
  • Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
  • In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
  • Spread cream cheese frosting over cake.

Nutrition Facts : Calories 337 calories, Carbohydrate 55.6 g, Cholesterol 20.4 mg, Fat 12.7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 196.6 mg, Sugar 49.4 g

FAT ELVIS CAKE



Fat Elvis Cake image

Make and share this Fat Elvis Cake recipe from Food.com.

Provided by roxy_froggy25

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 ounce) yellow cake mix
1 cup mashed banana (about 2 medium bananas)
3 egg whites
1 cup water
1 cup crunchy peanut butter, natuaral
2/3 cup powdered sugar
2 tablespoons butter, melted
1/2 cup butter, melted
2/3 cup cocoa, hersery's dark
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
1/2 cup slivered almonds (optional)

Steps:

  • Preheat oven to 350°F.
  • For the cake, put cake mix, mashed bananas, egg whites, and water in a large bowl. Beat well with a mixer for 2 minutes. grease two 9 inch cake pans, and pour batter into pans. Pour one pan more than the other, about 1 inch. Bake for 30 minutes.
  • For Filling place peanut butter, powered sugar, and butter in a small mixing bowl. Cream until the ingredients are incorporated, and set aside.
  • For frosting combine 1/2 cup butter and cococa in a medium bowl, and mix together. Alternate the powered sugar and milk by adding the powered sugar fist. Then stir in vanilla.
  • Once the cake is cool, place the thinner one on the bottom. Spread half of the peanut butter filling on top. Cut the bigger cake in half. Place one on top of the peanut butter topped cake. Trim edges of cakes with a knife if necessary. Spread the remaining peanut butter filling on top of the second layer. Place the third cake layer on the top, and trim again. Spread frosting evenly over the top and the edges of the cake. Place slivered almonds around the bottom of the cake and in the center.

Nutrition Facts : Calories 436.4, Fat 19.6, SaturatedFat 6.5, Cholesterol 20.4, Sodium 352.5, Carbohydrate 61.3, Fiber 2.7, Sugar 43.9, Protein 7

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