Bbc Good Food Banana Cake Recipes

BRILLIANT BANANA LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Butter a 2lb loaf tin and line the base and sides with baking parchment.
• Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• Cool in the tin for 10 mins, then remove to a wire rack.
• Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

BEST BANANA CAKE - EVER!

Steps:

• preheat oven to 170C
• mash bananas and combine with the sugar
• add the other ingredients and mix well
• or even easier place everthing in a food processor and whizz until mixed well.
• pour into tin lined with baking parchment, ( I use a loaf tin)
• bake for approx 45 mins until firm to the touch
• cool in the tin for approx 10 mins before transfering to cooling tray

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.

BANANA CAKE

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Butter a 20 x 13cm loaf tin and line the base with greaseproof paper.
• In a large bowl, whisk together the butter and sugar with an electric whisk until creamy. Beat in the eggs one at a time (don't worry that the mixture looks curdled). Stir in the mashed bananas, pecans, raisins and buttermilk.
• Sift the flour and bicarbonate of soda on top of the banana mixture, then fold in until evenly mixed, taking care not to overmix. Spoon into the prepared tin and level the top.
• Bake for 1 hour 15 minutes until a skewer pushed in the centre comes out almost, but not quite, dry. Remove from the oven and leave for about 10 minutes, then turn it out of the tin on to a cooling rack to cool.
• For the icing, mix the icing sugar with 2-3 tsp cold water to give a smooth, runny consistency. Using a dessertspoon, drizzle the icing in lines across the loaf.

SOUL FOOD BANANA CAKE

Steps:

• Preheat oven to 350°F.
• Generously butter a 9x5" loaf pan.or 8" round cake pan.dust with flour and shake out excess.set aside.
• Coarsely chop walnuts and toss with 2 tbls of flour.
• Sift flour, baking soda, baking powder, cinnamon and salt and set aside.
• Combine mashed bananas with orange juce, set aside.
• Combine eggs, sugar, oil, sour cream and orange peel in the bowl of a stand mixer with paddle and beat on medium-high 2-3 minutes.
• Stir in mashed banana mixture.and beat for 1 more minute.
• Add flour mixture on low speed just till combined.
• Stir in floured walnuts with wooden spoon.
• Pour into prepared pan; shake gently.
• Place on lower rack in oven.
• Bake for 50-55 minutes at 350°F.
• Cool in pan on wire rack for 10 minutes.
• Remove from pan and cool completely on rack.
• To prepare GLAZE: Combine all glaze ingredients except butter and vanilla; in a saucepan and cook on medium heat for 3-4 minutes.
• Cover pan, raise heat and boil for 3 minutes.
• Uncover, reduce heat to medium -- cook without stirring, but swirl pan until honey thickness, about 5-7 minutes.
• Remove from heat and add butter and vanilla.
• Cool completely and spread on cake.