Fresh Banana Cake Recipes

SURPRISE BANANA CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
• Cream together the butter or margarine and the sugar.
• Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.

BANANA CAKE

Steps:

• Preheat the oven to 350°F and grease a 9x13 inch pan. Set aside
• To make the cake, mash the bananas with a potato masher or the back of a fork in a medium bowl and set aside.
• In another medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together. Set aside.
• Using a stand mixer fitted with the paddle attachment of a handheld electric mixer, beat the butter on high speed until light and creamy, 1-2 minutes. Add the granulated sugar and brown sugar and beat on high speed again for -3 minutes until light and fluffy. Scrape down sides of the bowl as needed.
• Add the eggs and the vanilla and beat on high speed until combined, another 1-2 minutes. Then add bananas and beat until combined, scraping down the sides of the bowl as needed.
• Slowly add the dry ingredients into the mixture in three rounds, alternating with the sour cream until completely combined.
• Pour batter into prepared pan and bake for 43-46 minutes. Cake will be done when a toothpick inserted in the center comes out clean.
• Allow to cool completely before frosting.
• To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, 2-3 minutes. Add the vanilla and salt and beat to combine. Add the powdered sugar one cup at a time, mixing well between each addition. Stop at 3 cups and add more sugar 1/8 cup at a time until you reach desired consistency.
• Spread cream cheese on frosting cooled cake and top with extra bananas and cinnamon if desired.

BANANA CAKE VI

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

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.

WONDERFUL BANANA CAKE

Steps:

• Prepare yellow cake mix according to package directions.
• Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
• Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

FRESH BANANA LAYER CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour three 8" round cake pans, knocking out excess flour.
• Into a bowl sift together first four ingredients.
• In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
• In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
• Beat in eggs 1 at a time, beating well after each addition.
• Stir dry ingredients and banana mixtures alternately into the creamed mixture, 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 18-20 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.) Frosting: Into a large bowl, sift confectioners' sugar.
• In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
• Beat in vanilla and a pinch salt.
• Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
• Cut 2-3 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.).

MOM'S FRESH BANANA CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Puree the bananas and let sit overnight. You may use them immediately but the overnight sit ripens the bananas to perfection.
• 2. Add baking soda to the pureed banana mixture. Set aside.
• 3. Cream sugar and butter.
• 4. Add eggs one at a time.
• 5. Add flour slowly.
• 6. Add banana mixture to the creamed mixture. Mix just until incorporated. DO NOT OVERMIX.
• 7. Pour into a greased 13x9 pan.
• 8. Bake for 30 min or just until golden brown. Be careful not to over bake.
• 9. For the cream cheese frosting, blend cream cheese, milk, vanilla, and salt. Gradually add powdered sugar, beating until frosting is smooth and creamy. Check that it is of spreading consistency. If too thick add another 1 tsp of milk until it is the right consistency.
• 10. Frost the cake. Sprinkle lightly with chopped pecans.

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.)