Wisley Cafes Banana Cake Recipes

THE BEST BANANA CAKE I'VE EVER HAD

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.

WISLEY CAFE'S BANANA CAKE

Steps:

• Pre-heat the oven to 180/gas4. Butter a 900g loaf tin and line bottom and sides with non-stick baking parchment.
• Peel and mash bananas. Put the sugar into a mixing bowl and cream together until light and fluffy. Stir in bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finaly stir in the oil.
• Pur into loaf tin and bake for 40-45 mins until well risen and golden brown and skewer inserted in the middle comes out clen. Leave in tin for 10 mins and then turn out on to a wire rack to cool completely.
• When cool make frosting by creaming everything together. This makes enough to fill and decorate top.

THE BEST BANANA CAKE

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.

A-NUMBER-1 BANANA CAKE

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.

WISLEY CAFE'S BANANA CAKE

Steps:

• Preheat the oven to 180°C/gas mark 4. Butter a 900g loaf tin and line the bottom and sides with non-stick baking parchment. Peel and mash the bananas. Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Stir in the bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finally, stir in the oil. Pour into the loaf tin and bake for 40-45 minutes until well risen and golden brown and a skewer inserted in the middle comes out clean. Leave in the tin for 10 minutes then turn out on to a wire rack to cool completely

TAQUERIA VICTORIA'S BANANA CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 10-inch bundt pan; set aside.
• Place sugar in a large mixing bowl, in the order listed, stir in eggs, butter, baking soda, sour cream and bananas.
• Add and stir in flour 1 cup at a time until just mixed.
• Spoon batter into the prepared pan and bake 45 minutes or until a toothpick inserted near the center comes out clean.
• Cool cake in pan for 30 minutes on a wire rack. Remove from pan and cool completely.
• Sprinkle cake with powdered sugar, if desired.

MOLLY CAKE

Steps:

• Pre-heat oven to 170oC/Gas Mark 3 and line 2 loaf tins with baking parchment (this will make two flattish cakes, for a full-sized cake use just one tin).
• Put the dates and water in a pan and bring to the boil. Remove the pan from the heat and set aside.
• Sieve the plain flour, baking powder and mixed spice into a bowl. Add the wholemeal flour, mixed fruit and ground almonds. Stir to combine. Stir in the wet date mixture and the orange juice. Mix well.
• Spoon into the tin(s). Bake for 50 minutes (170C / gas mark 3) or until a skewer comes out clean. Turn out onto a wire rack and cool.
• Serve in slices with a nice cup of tea.