Creamy Dreamy Banana Cake Recipes

CREAMY, DREAMY BANANA CAKE

Steps:

• 1. Pre heat oven to 375 degrees and spray an 8"x8" pan with cooking spray. Whisk together flour, baking powder and salt. Set aside.
• 2. In small bowl, mash bananas and combine with sour cream. Set aside.
• 3. Using an electric mixer, beat butter, oil and sugar until incorporated (2 or 3 minutes). Add eggs, egg white and vanilla. Add half the dry ingredients into the butter mixture and combine. Now add the banana/sour cream mixture into the batter and mix until incorporated. Add the rest of the dry ingredients and mix until smooth, but try not to over mix.
• 4. Pour batter into prepared pan and bake 40 to 45 minutes. Allow to cool on wire rack and prepare the frosting.
• 5. In separate bowl, with hand mixer on medium/low speed, combine neufchatel, butter and vanilla extract. Add confectioners' sugar and mix until frosting is smooth. When cake is cooled, frost that little darling and serve.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.

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.