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.
THE BEST BANANA CAKE
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
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.
SHEET PAN BANANA CAKE
This sheet pan Banana Cake is the best combination of a cake, banana bread, and chocolate chip cookies all rolled into one! Great for breakfast, brunch, or dessert with a glass of milk or cup of coffee.
Provided by Amy
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Coat a 17x11 baking sheet with nonstick cooking spray.
- In a large bowl, beat the butter and both sugars together until combined and creamy. Add in the vanilla, eggs, and mashed banana; combine until fully incorporated.
- Beat in the flour, baking soda, and salt until just combined. Mix in 1 cup of the chocolate chips.
- Spread batter evenly onto the prepared baking sheet; sprinkle with the remaining 1/4 cup chocolate chips.
- Bake for 18-22 minutes until golden brown and a tester in the center comes out with just a few moist crumbs.
- (If you find the top of the cake is browning too quickly in the oven, loosely tent it with aluminum foil.)
- Let cool and cut into squares.
Nutrition Facts : Calories 274 kcal, Carbohydrate 36 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 155 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BANANA-PECAN SHEET CAKE
A dear friend of mine gave me this recipe, and I make it often, especially for potlucks. Sometimes I make it ahead, freeze the cake and then frost it before the party. -Merrill Powers, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray., In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled)., In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans., Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans.
Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 240mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
SHEET PAN HEALTHY BANANA CAKE RECIPE
This Sheet Pan Healthy Banana Cake tastes like a moist and delicious banana bread. It's so easy to make and feeds a crowd.
Provided by Elyse Ellis
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl mash bananas
- Add honey, applesauce, eggs and vanilla and mix until well combined.
- Add baking soda, salt, cinnamon, nutmeg and flour and stir until well combined.
- Fold in 1/2 cup of chocolate chips.
- Spray a 13 x 18 inch baking sheet with nonstick cooking spray and spread batter evenly inside.
- Sprinkle remaining 1/2 cup chocolate chips on top of cake.
- Bake for 20-25 minutes, or until the top is golden brown and the middle of the cake is set up.
Nutrition Facts : Calories 157 kcal, Carbohydrate 28 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 124 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
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