1 cup sugar, white
2 eggs, beaten
2 cups bananas, overripe, mashed
1/2 cup walnuts, chopped fine (optional)
2 cups flour
1/4 teaspoon salt
3/4 cup milk
1 tablespoon lemon juice
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons vanilla, pure
Preheat oven to 350 degrees.
Cream the butter, add sugar and eggs.
Mix well, add the bananas, nuts and vanilla.
Prepare the sour milk by stirring the lemon juice into the milk.
Sift the dry ingredients and add them to the banana mixture.
Mix in the sour milk gently.
Pour into a prepared 9 x 12'; pan.
Bake at 350 degrees for 1 hour (or until firm in the center).
*We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
It's also nice with vanilla or chocolate buttercream frosting.
If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.I need an easy Banana Cake recipe.?
Surprise Banana Cake
INGREDIENTS
1 cup white sugar
1/2 cup unsalted butter
2 eggs
4 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
Cream together the butter or margarine and the sugar.
Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
http://allrecipes.com/Recipe/Surprise-Ba…
http://allrecipes.com/Recipe/Banana-Cake…
A-Number-1 Banana Cake
INGREDIENTS
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, 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.
http://allrecipes.com/Recipe/A-Number-1-…
Easy Banana Cake
1/2 cup butter
1 cup sugar, white
2 eggs, beaten
2 cups bananas, overripe, mashed
1/2 cup walnuts, chopped fine (optional)
2 cups flour
1/4 teaspoon salt
3/4 cup milk
1 tablespoon lemon juice
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons vanilla, pure
Preheat oven to 350 degrees.
Cream the butter, add sugar and eggs.
Mix well, add the bananas, nuts and vanilla.
Prepare the sour milk by stirring the lemon juice into the milk.
Sift the dry ingredients and add them to the banana mixture.
Mix in the sour milk gently.
Pour into a prepared 9 x 12'; pan.
Bake at 350 degrees for 1 hour (or until firm in the center).
*We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
It's also nice with vanilla or chocolate buttercream frosting.
If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.I need an easy Banana Cake recipe.?
buy a premixed cake mix.
Banana Pound Cake (Easy)
1 pkg yellow cake mix
1 pkg. instant vanilla pudding (dry)
4 eggs
1/4 cup oil
3/4 cup water
1 cup mashed bananas
Mix well..cake mix, pudding (dry), eggs, oil, water and bananas together. Bake 1 hour in a greased and floured bundt or tube pan at 325 degrees F. Have the follwing ready to pour over the cake as soon as it comes out of the oven.
Icing:
1 cup sugar
3/4 stick margarine
1/4 cup water
Mix sugar, margarine and water in a saucepan. Bring to a boil and pour over cake while still in the pan. Leave cake in pan about 20 minutes before removing.
Hummingbird Cake
http://southernfood.about.com/od/bananac…
Serves
makes 1 cake
Preparation Time
15 Minutes
Every home needs one well-loved banana cake recipe and this one is pretty easy to make, as it is a “melt and mix” recipe. That means there’s no creaming the butter and sugar, making the cake’s preparation very easy for novice cooks.
Ingredients
½ tsp Pam's Baking Soda
½ cup Pam's Standardised Milk
150 grams Pam's Butter, melted
¾ cup Pam's Brown Sugar
2 Pam's Farm Fresh Eggs
2 cups Pam's Self Raising Flour
1 cup mashed banana (about 3 bananas)
Method
1. Preheat the oven to 180ºC. Grease and flour a 20cm ring tin. Dissolve the baking soda in the milk.
2. Beat the butter and sugar together until creamy. Beat in the eggs.
3. Stir in the sifted flour, soda, milk and banana. Turn into a prepared cake tin.
4. Bake in the preheated oven for 40 minutes or until a cake skewer inserted comes out clean. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
Serving Ideas
Serve warm with whipped cream or yoghurt or ice when cold. Passionfruit icing is delicious with banana cake. Just use the pulp from the passionfruit with icing sugar and melted butter to make an icing of spreading consistency.
Nutritional Information (per serving; )
Energy 727 kJ (174 Kcal)
Protein 3.2g
Fat 9.4g
Carbohydrate 19.3
Nutrition Analysis Based on 15 servings
Check out this website...
http://www.recipezaar.com/recipe/getreci…
Send me a piece when your done. Ilove banana cake =)
Banana Nut Cake
Ingredients:
1/3 c margarine
1/3 c sugar substitute
2 eggs
1 tsp vanilla extract
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c banana (mashed till smooth)
1/4 c chopped walnuts
Directions:
* Mix and put in margarine, sugar, and sugar substitute together at medium speed until light and fluffy.
* Add eggs and vanilla, and mix at medium speed until creamy, scraping down the bowl before and after adding eggs and vanilla.
* Stir flour, baking powder, baking soda, and salt and walnuts. Mix at medium speed until creamy.
* Spread those evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine.
* Bake at 350 degrees for 30 to 35 minutes, or until cake pulls away from the sides of the pan
* Cool on a wire rack to room temperature. Cut four by four.
Here you go:
http://whatscookingamerica.net/PegW/Fond…
EASY BANANA CAKE
1 pkg. yellow cake mix
1 c. water
2 eggs
1 tsp. baking soda
3 to 4 bananas, mashed
Blend ingredients well with mixer and pour into greased 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes.
TOPPING:
1 envelope Dream Whip
1 1/2 c. cold milk
1 lg. pkg. vanilla instant pudding
Blend 4 to 6 minutes on high speed. Also, very good with cream cheese frosting.
Enjoy!!
Dirty Banana Cake
Banana Cake
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces butter, room temperature
1 1/3 cups sugar
4 large eggs, room temperature
3 medium really black bananas, mashed (about 1 1/4 cups)
1/2 cup buttermilk or plain yogurt
Banana Buttercream Filling
2 large egg yolks
3/4 cup confectioners' sugar
1/4 cup milk
1/3 cup mashed overripe bananas
8 ounces butter, room temperature
1 tablespoon instant espresso powder, dissolved in
2 teaspoons hot water
Coffee Frosting
1 cup sugar
1/2 cup egg whites (from 4-5 large eggs)
8 ounces cold butter, cut into tablespoons
2 tablespoons instant espresso powder, dissolved in
1 tablespoon hot water
1 teaspoon vanilla extract
chocolate-covered coffee beans, for garnish
1. Place oven rack in bottom third of oven and preheat the oven to 350F; line a 9 X 3 inch round cake pan or springform pan with wax paper and grease the paper; (If using a springform pan that doesn’t seal tightly, wrap the bottom with foil to prevent leakage).
2. Make the banana cake: Sift together the flour, baking soda, baking powder and salt; in a large bowl, cream the butter with the sugar at medium speed until smooth; add the eggs one at a time, beating for 1 minute after each addition; in a bowl, mash the bananas with the buttermilk; beat the dry ingredients into the butter at medium speed in two additions, alternating with the bananas (the batter may appear slightly curdled – that’s OK); Pour the batter into the prepared pan and smooth the top; bake in the bottom third of the oven for about 1 hour, or until it tests done; (MAKE AHEAD: The cake can be made 1 day ahead; wrap in plastic wrap and store at room temperature.).
3. Make the banana buttercream filling: In a large bowl, beat the egg yolks and confectioners’ sugar at high speed until pale and thick; meanwhile, in a medium saucepan, bring the milk and banana to a boil over medium heat, whisking occasionally; slowly whisk the hot milk into the egg yolks; pour the mixture back into the saucepan and cook over medium-low heat, stirring, until thick, about 5 minutes; do not boil; transfer the custard to a medium bowl and let cool briefly, whisking occasionally; then press a piece of plastic wrap directly on the surface of the custard and refrigerate until chilled, atleast 3 hours or overnight; Beat the butter at high speed until fluffy; Reduce the speed to low and gradually mix in the cold banana custard; beat at medium speed until fluffy, then beat in the espresso.
4. Assemble the cake: Split the cake into 3 equal layers (they will be quite thin); place one layer on a cake plate and cover with half of the banana buttercream filling; top with a second cake layer and the remaining filling; place the third cake layer on top, cover with plastic wrap, and refrigerate.
5. Make the coffee frosting: In a large, heatproof bowl, beat the sugar and egg whites until mixed; place the bowl over a large saucepan of simmering water; do not let the bowl touch the water; heat the mixture, whisking occasionally, until the sugar is dissolved, about 5 minutes; remove from the heat and beat at high speed until fluffy, about 3 minutes; Beat the meringue at medium speed until cool to the touch, about 5 minutes; Beat in the butter several pieces at a time, waiting until they are incorporated before adding more; whip the frosting until fluffy; (if the frosting appears lumpy, beat at high speed until smooth; If the mixture is soft and runny, refrigerate for 6-8 minutes, then beat again) beat in the espresso and vanilla until blended; set aside ½ cup of the frosting for decorating; spread the remaining frosting on the sides and top of the cake; with the reserved frosting, using a pastry bag fitted with a star tip, pipe 8 rosettes on the top edge of the cake; Place 1 chocolate-covered espresso bean in the center of each rosette; to serve: Slice gently with a serrated cake knife (MAKE AHEAD: the cake can be refrigerate for 1 day; let stand at room temperature for 1 hour before serving).
No comments:
Post a Comment