Carries Banana Cake Recipes

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A-NUMBER-1 BANANA CAKE



A-Number-1 Banana Cake image

This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.

Provided by Kevin Ryan

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
½ cup unsalted butter
1 cup white sugar
¾ cup light brown sugar
2 eggs
4 ripe bananas, mashed
⅔ cup buttermilk
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
  • In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
  • Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 55.8 g, Cholesterol 51.9 mg, Fat 12.2 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 324.2 mg, Sugar 31.2 g

CARRIE'S BANANA CAKE



Carrie's Banana Cake image

This cake was brought to a luncheon by a coworker. It was delicious. Since then, I have been making it, people love it and it is a great, easy way to use up those overripe bananas that sneak up on you.

Provided by Kimke

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 package yellow cake mix
3 bananas
1 cup water
1/3 cup oil
2 eggs
Cool Whip (small tub)
1 package vanilla instant pudding mix
3/4 cup milk

Steps:

  • Preheat oven to 350 degrees.
  • Mix cake ingredients in blender.
  • Pour into a greased 9x13" cake pan.
  • Bake for 25-35 minutes.
  • Allow cake to cool completely.
  • Mix Cool Whip, pudding mix, and milk.
  • Spread on top of cooled cake.

THE BEST BANANA CAKE



The Best Banana Cake image

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 19

Nonstick cooking spray
6 very ripe bananas
2 1/2 cups packed dark brown sugar
2 sticks (1 cup) unsalted butter, melted
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups all-purpose flour (see Cook's Note)
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoons dulce de leche
1 1/2 tablespoons maple syrup
1 cup banana chips

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.

AUNT CARRIE'S BANANA BREAD



Aunt Carrie's Banana Bread image

This not "just another" banana bread. I've made it time and time again throughout the years. It's from an old and yellowed recipe clipping (50 plus years old) from my local newspaper that my great aunt had written her own success notes beside. My aunt was a caterer, and she writes that this banana bread was her most requested treat for her teas and luncheons.

Provided by Fauve

Categories     Breads

Time 1h5m

Yield 16 5x9 loaf

Number Of Ingredients 8

1/2 cup shortening
1 cup sugar
2 eggs
4 medium bananas
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pecans, chopped

Steps:

  • Cream shortening and sugar.
  • Add unbeaten eggs.
  • Beat well.
  • Blend in well-mashed bananas.
  • Add flour in which soda and salt have been sifted together.
  • (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
  • Pour into a greased and floured 5 x 9 inch loaf pan.
  • Bake at 350* for about 50 minutes or until done.

Nutrition Facts : Calories 220.8, Fat 9.7, SaturatedFat 2.1, Cholesterol 26.4, Sodium 233.4, Carbohydrate 31.7, Fiber 1.5, Sugar 16.3, Protein 3

CARROT & BANANA CAKE



Carrot & Banana Cake image

This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.

Provided by catxx

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 11

1 1/4 cups plain flour
1/2 cup self raising flour
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1 cup brown sugar, firmly packed
3/4 cup coarsely chopped nuts (walnuts, pecans, or hazlenuts)
3 eggs, lightly beaten
2 cups finely grated carrots
1 cup mashed banana
1 cup vegetable oil

Steps:

  • Pre-heat oven to 160C (325F).
  • Grease 24cm round springform tin, line base with baking paper.
  • Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
  • Beat eggs and oil together and add to dry ingredients, together with banana.
  • Mix well.
  • Pour mixture into prepared tin.
  • Bake for about 1 1/4 hours.
  • Cool cake in pan.

Nutrition Facts : Calories 4610.3, Fat 289, SaturatedFat 40.6, Cholesterol 634.5, Sodium 2399.7, Carbohydrate 464.5, Fiber 25.8, Sugar 246.5, Protein 63

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