Sugar Dusted Banana Cake Recipes

BANANA CAKE

Steps:

• Preheat oven to 350ºF and prepare two 8" cake pans with cake goop or other cake release.
• Combine together flour, baking soda, baking powder, cinnamon and salt and set aside.
• Combine together buttermilk, thawed banana (drain off the excess liquid), oil and vanilla. Whisk and set aside.
• Place softened butter in the bowl of a stand mixer with the paddle attachment and cream until smooth. Sprinkle in brown and white sugar and whip on medium until light and fluffy.
• Add in your eggs one at a time, waiting for them to be combined before adding the next.
• Add in 1/3 of your flour mixture and then 1/3 of your liquid. Alternate two more times and mix until just combined.
• Pour into your prepared cake pans and bake for 35-40 minutes until a toothpick comes out cleanly. Let cool fully before frosting.
• Place softened butter in the bowl of your stand mixer with paddle attachment and cream on low until smooth
• Place softened cream cheese in the bowl with butter in small chunks and cream on low until smooth and combined
• Add in sifted powdered sugar one cup at a time until combined
• Add your orange extract and salt. Combine until smooth and creamy.

BANANA CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt; set aside. In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and 3/4 cup cold water; mix to combine. Add to flour mixture, and whisk batter until smooth.
• In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). Pour into a 10-inch angel-food cake pan with legs. Bake until a toothpick inserted into center of cake comes out clean, about 55 minutes. Invert pan onto legs over counter; let cool completely. Reinvert pan, and run a thin metal spatula around edge to release onto platter. Dust with confectioners' sugar. Serve.

SUGAR-FREE BANANA BREAD

Steps:

• Grown ups: Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
• Children: Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the 'wet' banana mixture into the 'dry' flour mixture and combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Younger children can also beat the egg with a fork and mash the banana with a potato masher.
• Grown ups: Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.
• Children: Drizzle with agave syrup if using.