2 INGREDIENT HEALTHY NO BAKE BANANA CAKE
Steps:
- Line an 8 x 4 inch baking loaf pan with parchment paper.
- In a medium bowl, mash bananas with a fork or spoon until it becomes puree consistency. Stir in coconut flour until evenly mixed. Your mixture should thicken and resemble a cookie dough consistency. You can taste and adjust as needed. If you find your mixture is too wet, you can add a little extra coconut flour.
- Spread mixture into prepared baking pan, using a spatula to smooth out the surface. Wrap cake loaf pan with plastic wrap. This will prevent the bananas from oxidizing too much and turning the cake brown or gray. Place into fridge for about 1 hour to let cake firm up slightly, making it easier to slice. Cake can actually be eaten without refrigerating it but it will be easier to slice if it is refrigerated. When ready to serve, slice cake. I don't recommend slicing ahead of time because the bananas in the cake will oxidize and change the color of the cake from light yellow to a brown or gray color. I also recommend only slicing as much as you will be eating to preserve the color.
- To make frosting, whisk together cream cheese, greek yogurt and maple syrup. Taste and adjust as needed. Frosting can be added before or after the cake is refrigerated.
- Store uneaten cake and frosting in the fridge in an airtight container.
Nutrition Facts : ServingSize 1 cake bar, Calories 71 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 4 g, Sugar 6 g
A-NUMBER-1 BANANA CAKE
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
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
NO-BOWL BANANA CAKE
Finally tried this cake a few days ago after having it in a folder since 1981. It worked very well. I did not try it with the frosting since I served it as a simple snack cake to pack in lunches. I do believe I am in love with no-bowl cakes! I baked this in an 8 inch square pan and it needed the 35 minutes in my oven.
Provided by pansies
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- In an 8 or 9 inch square cake pan, with a fork mix well flour, sugar, cornstarch, baking soda, and salt.
- Add remaining cake ingredients to pan. Mix with a fork until thoroughly blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into the batter. Even out batter in the pan.
- Bake in preheated 350 F oven for 30 to 35 minutes or until a pick inserted in the centre comes out clean. Cool in pan on a wire rack. When cool spread with frosting if desired. Makes 9 servings.
- To make frosting, beat together butter and sugar until thoroughly blended. Add lemon juice; beat until smooth and of spreading consistency.
Nutrition Facts : Calories 367.1, Fat 15.7, SaturatedFat 5.6, Cholesterol 41.6, Sodium 261.7, Carbohydrate 55.2, Fiber 0.9, Sugar 36.6, Protein 2.8
FOOLPROOF, ONE BOWL BANANA CAKE
Made for those of us who often only have time to bake in the wee hours of the morning (or when we are half asleep), this super easy banana cake offers a great way to use up the , overripe bananas sitting on the top of your refrigerator, and still make something that everyone will enjoy. It can be frosted or not, but I usually don't bother; it stands on its own. Another winner from "The Makings of a Meal."
Provided by Sarah Chana
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together in a large bowl until smooth.
- Pour into a greased or sprayed 9"x13" pan.
- Bake at 350F for 30-40 minutes.
- Can be frozen for later use.
Nutrition Facts : Calories 254.2, Fat 8.6, SaturatedFat 1.9, Cholesterol 31, Sodium 277.9, Carbohydrate 41.4, Fiber 1.1, Sugar 23.2, Protein 3.5
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FLOURLESS BANANA CAKE | THE RECIPE CRITIC
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Reviews 4Category Dessert, SnackCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper -- otherwise your cake will likely not come out clean.
- In a large bowl, stir together the bananas, egg, vanilla, and coconut oil (measured when completely melted). Stir until completely combined.
- Add in the cornstarch, baking powder baking soda, cinnamon, and allspice if desired.. Stir until completely combined. (Here's where you can increase or decrease spices to personal preference -- if you are wary of too much spice add a little less and if you LOVE spice increase them.)
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4.3/5 (39)Total Time 1 hr 20 minsCategory DessertCalories 397 per serving
- In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
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- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Add the bananas to a large mixing bowl. Using a fork or masher, mash the bananas well. Whisk in the oil, yoghurt, sugar, eggs, bananas and vanilla extract until well combined.
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