BANANA WALNUT CAKE
I like to serve this cake for family birthdays. It's everyone's favorite, and you can freeze it ahead...it's tastier with age!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- Place first seven ingredients in a large bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13x9-in. baking pan. , In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350° for 45 minutes. Cool. Store well-wrapped in refrigerator.
Nutrition Facts :
BANANA NUT CAKE
A very old banana nut cake recipe which has been handed down through my family.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- Separate the eggs and set aside.
- Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
- Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
- To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
Nutrition Facts : Calories 457.1 calories, Carbohydrate 65.6 g, Cholesterol 64.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 199 mg, Sugar 49 g
BANANA WALNUT CAKE
Make and share this Banana Walnut Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
- Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
- Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
- Pour batter into 2 greased and floured 8-inch round or square baking pans.
- Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
- Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
- Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.
Nutrition Facts : Calories 788.4, Fat 31.1, SaturatedFat 13.7, Cholesterol 134.3, Sodium 586, Carbohydrate 121, Fiber 2.6, Sugar 87.6, Protein 10.5
SUGARLESS BANANA WALNUT CAKE
I enjoy this delicious cake with ice cream or whipped cream, but it's great all by itself. It's moist and has a refreshing banana flavor!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In bowl, beat bananas and butter until creamy. Add eggs and beat well. Combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately with water, beating well after each addition. Stir in nuts. Spoon into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until cake tests done. Cool.
Nutrition Facts : Calories 315 calories, Fat 20g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 353mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
BANANA & WALNUT LOAF
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
- In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
- Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP
A spoonful of brown sugar and a handful of oats make Bisquick® pancakes extraordinaire!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Nutrition Facts : Calories 520, Carbohydrate 86 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 35 g, TransFat 1 g
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