OLD FASHIONED BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
Old Fashioned Banana Layer Cake with Cream Cheese Frosting is deliciously moist, full of cinnamon and encased in smooth, decadent cream cheese frosting!
Provided by Paula
Categories Dessert
Time 37m
Number Of Ingredients 10
Steps:
- Spray three 8-inch or 9-inch round baking pans with PAM Original Cooking Spray.
- Preheat oven to 350 degrees F.
- In a small bowl beat eggs until frothy. Add vegetable oil and whisk until well combined.
- In another large mixing bowl, combine flour, sugar, baking soda, ground cinnamon and salt.
- Add egg mixture into the flour mixture and whisk until combined. Do not over work this mixture.
- Stir in pecans, vanilla and bananas carefully.
- Evenly distribute the batter between your three cake pans.
- Bake in preheated 350-degree oven for 21 to 22 minutes or until lightly browned. Test cake with a wooden pick, when the pick comes out with no crumbs or dry crumbs the cake is done.
- Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.
Nutrition Facts : Calories 330 kcal, Carbohydrate 44 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 157 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
Mashed bananas adds more than just flavor to this cake--it also keeps the layers moist. I found this recipe on aol.com/food/ while I was surfing around. This looked very interesting and it turned out so beautifully. It tastes great too! It uses coconut which I don't like so I only ate a smidgin!
Provided by Manami
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Coat 2-(8 inch) round cake pans with cooking spray; line bottoms with wax paper.
- Coat wax paper with cooking spray.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
- Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
- Add mashed banana; beat well.
- Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
- Pour batter into prepared pans.
- Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes on wire racks; remove from pans.
- Peel off wax paper; cool completely on wire racks.
- To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
- Add powdered sugar; beat at low speed until smooth.
- Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
- Spread remaining icing over top and sides of cake.
- Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
- Cake is lovely as is!
- Store cake loosley covered in refrigerator.
- Enjoy, you have earned it.
Nutrition Facts : Calories 308.1, Fat 8.4, SaturatedFat 2.2, Cholesterol 19.1, Sodium 151.4, Carbohydrate 55, Fiber 0.9, Sugar 40.8, Protein 4.1
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 275°F (135C).
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the 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 eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
THE BEST BANANA CAKE I'VE EVER HAD
This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
- Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
BANANA CAKE WITH CREAM CHEESE FROSTING
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 18 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.
Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH BANANA LAYER CAKE
Make and share this Fresh Banana Layer Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 15
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.).
Nutrition Facts : Calories 667.7, Fat 28, SaturatedFat 17.2, Cholesterol 116.8, Sodium 445.1, Carbohydrate 100.1, Fiber 1.6, Sugar 70.3, Protein 6.4
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
I made this years ago for a birthday and immediately lost the recipe which I have been searching for ever since. I finally found it on epicurious so I am posting her for safe keeping. It must be good if I've been looking for it that long right? I didn't use cake flour when I made it and it turned out wonderful still. Prep time is approximate.
Provided by invictus
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour.
- Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl.
- Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
- Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended.
- Add eggs 1 at a time, beating to blend after each addition.
- Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition.
- Divide batter equally among prepared pans.
- Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes.
- Cool cakes in pans on racks 10 minutes.
- Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
- Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy.
- Beat in remaining 1 tablespoon vanilla and pinch of salt.
- Gradually beat in powdered sugar.
- Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
- Place 1 cake layer on platter.
- Spread 1/2 cup frosting over top.
- Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
- Place second cake layer on work surface.
- Spread 1/4 cup frosting over top.
- Place cake layer, frosting side down, atop bananas.
- Spread 1/2 cup frosting over top.
- Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
- Place third cake layer on work surface.
- Spread 1/4 cup frosting over top.
- Place cake layer, frosting side down, atop bananas.
- Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead.
- Cover and chill.
- Let stand 1 hour at room temperature before serving.).
Nutrition Facts : Calories 933.8, Fat 56.1, SaturatedFat 34.9, Cholesterol 207.1, Sodium 505.2, Carbohydrate 100.2, Fiber 2, Sugar 62.8, Protein 10.2
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
Categories Cake Mixer Cheese Dairy Fruit Dessert Bake Cream Cheese Banana Birthday Family Reunion Shower Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
- Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
- Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
- Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)
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