Banana Nut Layer Cake Recipes

BANANA CREAM LAYER CAKE

Steps:

• TO MAKE THE CAKE:
• Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
• . Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
• . Add the vanilla extract, sour cream and vegetable oil and mix until well combined.
• . Add eggs and egg white in two batches, mixing until well combined.
• . Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
• . Add the mashed bananas and mix until well combined.
• . Add remaining dry ingredients and mix until well combined.
• . Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
• . Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely. TO MAKE THE PASTRY CREAM:
• p id="instruction-step-11″>10. While the cakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 1. Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
• 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 4. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15
• Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16
• Remove from heat and add butter and vanilla extract. Stir until smooth, then set in the fridge to cool completely. TO MAKE THE FROSTING:
• id="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18
• Add about half of the powdered sugar and mix until well combined. 19
• Add the banana extract, vanilla extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20
• Add the remaining powdered sugar and mix until combined. 21
• Add additional water or milk as needed to get the right frosting consistency and mix until well combined and smooth. TO BUILD THE CAKE:
• ="instruction-step-23″>20. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 21.
• lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 22. Spre
• d half of the pastry cream evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 23. Add th
• second layer of cake and repeat the dam and pastry cream filling. 24. Add th
• final layer of cake on top, then smooth out the frosting around the sides of the cake. 25. Frost
• he outside of the cake. Feel free to use my tutorial for frosting a smooth cake. 26. Finish
• ff the cake by pressing the crushed graham crackers into the sides of the cake, then top with some swirls of frosting and banana chips. I use Ateco tip 844 for the swirls. 27. Refrigera
• e cake until ready to serve. Cake is best for 2-3 days.

BANANA NUT LAYER CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white. Add the buttermilk, bananas and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. , For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened. , Remove from the heat; add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners' sugar. Chill. Store in refrigerator.

BANANA LAYER CAKE

Steps:

• In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.

TRIPLE-LAYER BANANA CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.

BANANA LAYER CAKE WITH FLUFFY PEANUT BUTTER FROSTING

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8" round cake pans and set them aside.
• To a large bowl add the mashed bananas, the buttermilk, and the eggs, and whisk them together until they're combined. Stir in the canola oil and then the sugar.
• Add the flour, baking powder, baking soda and sea salt to a separate bowl and whisk until combined. Add the dry ingredients into the banana mixture and fold them together with a rubber spatula just until no more streaks of flour remain. Do not over-mix or you'll create too many air bubbles in your batter which causes a problem called tunnelling (if you can see long, gaping holes in your baked cake, it means you have over-mixed!).
• Divide the batter evenly between the two prepared cake pans and bake at 350 degrees Fahrenheit for about 30-35 minutes or until a toothpick inserted into the middle of one of the cakes comes out clean.
• Let the cakes cool in their pans for about 5 minutes and then gently turn them out upside down onto wire racks to cool.
• While the cakes are cooling, begin to prepare the frosting by whipping the butter and the peanut butter on high speed until they're well combined and nice and fluffy.
• Add the powdered sugar about a cup at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl periodically so that all the powdered sugar gets into the frosting.
• Add the whole milk one tablespoon at a time, whipping well after each addition. Continue whipping until the frosting reaches a gorgeous light and fluffy texture that's perfectly spreadable. You may need to add slightly less or slightly more milk depending on what kind of butter and/or peanut butter you use, so it's a good idea to watch closely as you're whipping to ensure you create frosting with a spreadable texture.
• Once the cake has cooled, cut each layer in half horizontally using a sharp serrated knife, making sure to turn the cake layer as you cut to create layers as even as possible. If cutting cake layers freaks you out, I guarantee this cake will taste just as amazing as a two-layer cake, so feel free to skip this part altogether!
• Frost the cake, making sure to spread a nice thick, even layer of frosting between each of the layers. When making layer cakes I like to add my layers upside down so the flat end is facing upward. This creates a more even top and helps the cake stay straight.
• Frost the top and sides of the cake, creating a simple swirl pattern if you wish.
• Add the crushed peanuts to the top of the banana layer cake and press them into the frosting just slightly with your palm.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

BANANA NUT CAKE

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.

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

NUTTY BANANA CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Fold in banana and pecans., Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter until light and fluffy. Beat in the milk, vanilla, salt and enough confectioners' sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with additional pecans if desired.

BANANA AND NUT CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Beat in bananas. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.

BANANA NUT LAYER CAKE

Steps:

• 1. In a mixing bowl, cream shortening and sugar; beat in egg and egg white.
• 2. Add buttermilk and bananas; mix well.
• 3. Combine flour, baking soda and salt; stir into the creamed mixture.
• 4. Add vanilla and nuts; pour into two greased and floured 9\" round baking pans.
• 5. Bake at 350 degrees for 35 minutes or until cake tests done; cool in pans 10 minutes before removing to a wire rack.
• 6. For filling, melt butter and brown sugar in a saucepan over medium heat.
• 7. In a small bowl, combine flour and salt with a small amount of milk; stir until smooth.
• 8. Add the remaining milk gradually.
• 9. Add egg yolk and mix well; stir into saucepan.
• 10. Cook and stir over medium heat until very thick, about 10 minutes; add vanilla and nuts, then cool.
• 11. Spread between cake layers; dust with confectioner\'s sugar and chill.
• 12. Store in the refrigerator.

BANANA NUT CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add to flour mixture; stir just until moistened. Fold in nuts. , Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with whipped cream and additional bananas.Freeze option: Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.

FRESH BANANA LAYER CAKE

Steps:

• Make cake layers:
• Preheat oven to 350° F. Butter and flour three 8-inch round cake pans, knocking out excess flour.
• Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together mashed banana, yogurt or buttermilk, and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix.)
• Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)
• Make frosting:
• Into a large bowl sift confectioners' sugar. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
• Assemble cake:
• Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.)

BANANA NUT LAYER CAKE

Steps:

• In a mixing bowl, sift flour, salt& baking soda together.
• In another large mixing bowl add butter or margerine& mix until creamy, soft& smooth.
• Gradually add sugar& mix until fluffy.
• Beat in the vanilla& slightly beaten egg yolks.
• Add the mashed bananas.
• Mix the tablespoon of vinegar into the 1/2 cup of milk to sour the milk.
• Add the flour& sour milk& beat real good.
• Add the nuts,& fold in the stiffly beaten egg whites.
• Grease& flour 2 cake pans,& pour the mix evenly into the 2 pans.
• Bake in pre-heated 350 degree oven 35 to 40 minutes.
• Remove from oven& place one of the layers onto a cake plate.
• Generously smear the frosting atop the first layer& then place the second layer on top of the frosted first layer.
• Generously frost the entire cake on the top& completely around the sides.