Southern Living Marvelous Banana Cake Recipes
BANANA NUT CAKE
There's no better way to welcome fall than with a marathon baking session, and this Banana Nut Cake is one of our all-time favorite fall treats. It channels all the flavors of the season-from ripe banana to buttery toasted pecan-to create a moist loaf that can be enjoyed at any time of day, from breakfast to afternoon snack-time to dessert. Pack a slice of this sweet cake in the kids' lunchboxes or wrap up the loaf and bring it on a fall weekend picnic. With only 15 minutes of active time, this easy, homemade Banana Nut Cake makes a great homemade gift for teachers, instructors, or anyone deserving of thanks-just multiply the recipe to whip up a whole batch of loaves at once. Wrap them up in wax paper and a ribbon for a thoughtful seasonal gift. This classic banana bread would also freeze nicely to save for the holiday season.
Provided by Southern Living Editors
Categories Cakes
Time 2h25m
Yield 1 (9-in.) loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition. Add bananas; beat until smooth, about 1 minute.
- Stir together flour, baking powder, baking soda, and salt in a bowl; add to butter mixture, beating on low speed until just moistened. Stir in pecans.
- Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Cool in pan 10 minutes. Transfer cake to a wire rack; let cool completely, about 1 hour.
SOUTHERN LIVING MARVELOUS BANANA CAKE
This cake is special enough for birthdays, since I made it for my son's first! He loved banana bread (still does!!) so it seemed a natural pick. The Banana-nut frosting is unique or try your own favorite. Note: the frosting calls for both 16 ounces powdered sugar PLUS 3 cups flour.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h10m
Yield 3 layer cake
Number Of Ingredients 18
Steps:
- Cream butter; gradually add sugar, beating will at medium speed of an electric mixer.
- Add bananas; mix until smooth.
- Stir in eggs.
- Combine flour and baking soda; add to banana mixture alternately with buttermilk, beginning and ending with flour mixture (mixing after each addition).
- Stir in vanilla, bourbon (or juice) and pecans.
- Pour batter into 3 greased and floured 9 inch round cake pans.
- Bake at 350 degrees for 35 to 40 minutes; cool in pans 10 minutes and remove cake from pans.
- Cool completely on wire racks.
- Spread Banana Nut Frosting between layers and on top of cake.
- Yield: one 3 layer cake.
- Banana Nut Frosting:.
- Combine banana and lemon juice; set mixture aside.
- Cream softened butter at medium speed of an electric mixer; add powdered sugar and milk and mix well.
- Add banana mixture, beating until fluffy.
- Stir in toasted coconut and chopped pecans.
- Yield: 3 1/2 cups.
Nutrition Facts : Calories 4063.2, Fat 153.5, SaturatedFat 75.1, Cholesterol 470.3, Sodium 1770.3, Carbohydrate 653.2, Fiber 19.5, Sugar 497.1, Protein 38.1
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- Preheat oven to 325°F. Grease a 9- x- 13-inch metal cake pan with cooking spray and line the bottom with parchment paper; set aside.
- Make Cake: In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, and ginger; set aside. In a separate bowl, mash bananas until liquid and homogenous. Add eggs and vanilla to bananas, and mix until well combined; set aside. In a stand mixer, cream together butter and sugars until light and fluffy, about3 minutes. Scrape down sides of bowl, add banana mixture and mix until combined (the mixture will look split and that’s perfectly fine). Using a spatula, mix the dry ingredients into the batter by hand until no pockets of dry ingredients remain. Fold in 1 cup walnuts.
- Spread batter evenly in prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow to cool completely before inverting on a cutting board, removing parchment paper, and gently flipping over so the top of the cake is facing up.
- Make Frosting: While cake cools, cream together butter, cream cheese, and salt untilwell combined and fluffy, about 3 minutes. Add vanilla and mix on low until combined. Add half of the powdered sugar and mix on low until combined. Add remaining powdered sugar and mix on low until incorporated, increase speed to high and beat for 5 minutes.
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- Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
- Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
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- Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.
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