Banana Nutmeg Cream Cake Recipes

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.

BANANA CREAM CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9-inch baking pan.
• In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
• In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
• Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
• Paula's Pointers:.
• •Use very ripe bananas for best flavor.
• •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
• •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.

BANANA-NUTMEG CREAM CAKE

Steps:

• Combine the first 5 ingredients in a large mixing bowl; stir well. Add the banana, 1/3 cup buttermilk, oil, and vanilla. Beat at a low speed of an electric mixer until blended. Beat an additional minute at high speed. Add remaining 1/3 cup buttermilk and egg yolks, and beat at a high speed 1 minute or until blended.
• Beat the egg whites at high speed until foamy. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the beaten egg whites and the pecans into the banana mixture.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks.
• For frosting: Beat the whipping cream in a large mixing bowl until foamy; gradually add the powdered sugar and nutmeg, beating until soft peaks form.
• Spread 3 1/2 cups Nutmeg Whipped Cream between the layers and on top and sides of cake. Spoon remaining Nutmeg Whipped Cream into a decorating bag fitted with a large star tip; decorate cake. (Or you can just put as much whipped cream as you'd like between the layers and on top, and forget about decorating!) Cover and chill. Prep time does not include the time for cooling the cake layers before frosting.

BANANA NUT CAKE

Steps:

• Cream oil and sugar.
• Add eggs one at a time, beating after each.
• Add all other ingredients.
• Bake in 9x13 pan at 350F degrees for 30 minutes.
• ------FROSTING------.
• Mix shortning and oleo.
• Mix in 1/3 of sugar.
• Beat well.
• Add bananas alternately with sugar.
• Mix until smooth and creamy.

STRAWBERRY FILLED BANANA CREAM CAKE

Steps:

• Preheat oven to 350 degrees F.
• For the cake Sift together flour, baking powder and salt.
• In another bowl, beat eggs until light and fluffy, then add all flavorings.
• Add sugar gradually, and continue by adding flour mixture alternately with cream, beating after each addition until just.
• smooth.
• Pour batter into two 9" greased round cake pans and bake in your preheated oven for approximately 40 minutes or until done.
• While cake is cooking, make your syrup.
• Do so by combining sugar and water in a heavy small saucepan.
• Bring mixture to a boil over moderate heat, stirring constantly until sugar is dissolved.
• Remove from heat and cool to room temperature. Stir in creme de banana.
• Once cake has finished baking, remove from oven and cool on racks.
• After they have cooled, brush cakes with syrup.
• For the filling, whip cream in large chilled bowl on low speed until soft peaks form.
• Add Grand Marnier and sugar and beat on high speed until it becomes smooth and spreadable.
• Fold in mashed strawberries.
• Spread the filling between the cake layers and add sliced banana on top of bottom layer.
• Spread remaining mixture on top and sides of cake.