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
THE BEST BANANA CAKE I'VE EVER HAD
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 17
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 VI
This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
Provided by Cindy Carnes
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h30m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with 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 the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 68.6 g, Cholesterol 79.4 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.3 g, Sodium 298.8 mg, Sugar 50 g
POTLUCK BANANA CAKE
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. -Kathy Hoffman, Topton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition., Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Sprinkle with additional instant coffee, if desired.
Nutrition Facts : Calories 344 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 368mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA CAKE WITH BUTTERCREAM FROSTING
This is a super moist cake tailor-made for all the banana fans out there! The icing is divine... so you may want to double the recipe for ample sweetness!
Provided by Sandy Jones
Categories Cakes
Time 30m
Number Of Ingredients 18
Steps:
- 1. BANANA CAKE: Sift the flour, baking powder, soda, and salt together in a bowl and set aside.
- 2. Cream the shortening; gradually add sugar and continue creaming. Add beaten eggs and bananas and mix well.
- 3. Add the flour mixture alternately with the combined buttermilk and vanilla, beginning and ending with the flour.
- 4. Pour into two 9 inch layer pans that have been greased and floured. Bake at 375 for 25 to 30 minutes.
- 5. BUTTERCREAM FROSTING: Heat milk until very hot but not boiling.
- 6. Cream the butter and shortening until fluffy. Gradually add cornstarch and sugar. Beat well after each addition, then add vanilla.
- 7. Add hot milk to sugar mixture a little at a time, beating thoroughly after each addition until all the sugar dissolves and it is thick enough to spread. It's very important to add the milk a little at a time or it will cause the frosting to curdle.
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