Lynnies Super Moist Banana Cake Recipes

LYNNIE'S SUPER MOIST BANANA CAKE

Steps:

• Preheat oven to 180 degrees.
• Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
• When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
• Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
• Top with your favourite Cream Cheese Icing when cooled.

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.

MARILYN'S MOIST BANANA CAKE & FROSTING

Steps:

• 1. CAKE: Mix dry ingredients in a large bowl.
• 2. Pour in liquids and eggs. Beat for 2 minutes. Stir in bananas and flavorings.
• 3. Pour batter into greased and floured pan(s). Bake at 350 for 30 minutes or until done. (Can be baked as a Bundt cake.)
• 4. FROSTING: Beat butter and confectioners' sugar until well blended. Mix in bananas, flavorings, and walnuts.
• 5. Frost cooled cake. (If Bundt cake, use the same ingredients to make a glaze adding nuts as decoration.
• 6. Enjoy!

MOST MOIST BANANA CAKE

Steps:

• Preheat oven to 350.
• Beat eggs and sugar.
• Add oil and mix.
• Combine baking soda and hot water in small bowl.
• Add to eggs.
• Add remaining ingredients and mix.
• Bake at 350 for 1 hour.

MOIST BANANA CAKE

Steps:

• Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed bananas with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
• Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour, until just combined. Stir in mashed bananas.
• Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
• While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
• Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.