Best 8 Banana Torte Recipes

STRAWBERRY BANANA TORTE

Steps:

• Slice the angel food cake horizontally into 3 layers using a long serrated knife.
• Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
• Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
• Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
• Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

BANANA TORTE

Steps:

• Combine crumbs with melted butter.
• Pat into bottom of large rectangular baking dish.
• Place in fridge.
• Let stand one hour.
• Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
• Spread on top of graham crust.
• Placed sliced bananas over the top of creamed mixture.
• Then spread cool whip over bananas.
• Place in fridge, let stand at least four hours before cutting into squares and serving.

STRAWBERRY-BANANA ANGEL TORTE

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

BANANA TURTLE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
• Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
• Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
• Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

CARMEL WALNUT BANANA TORTE RECIPE - (4.5/5)

Steps:

• Place brown sugar, 1/2 cup butter, and cream in small saucepan. Cook over low heat, stirring constantly, until butter melts. Divide among three 8- to 9-inch round cake pans, turning to evenly coat bottom. Divide walnuts among pans then set pans aside. Place granulated sugar and remaining 1/2 cup butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add mashed bananas and vanilla. Continuing on Speed 2, mix about 30 seconds. Continuing on Speed 2, add eggs, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl. Combine flour, baking powder, baking soda, and salt in medium bowl. Add half of flour mixture to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk and remaining flour mixture. Gradually turn to Speed 6 and beat 30 seconds. Spread batter evenly over Topping in pans. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool in pans about 3 minutes. Invert onto wire racks and completely. Place 1 cake layer, walnut side up, on large plate. Spread with half of Filling. Arrange half of banana slices over Banana Filling. Top with second layer, walnut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, walnut side up. Top Torte with whipped cream. Store in refrigerator. Banana Filling: Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Stir about 1/4 cup hot mixture into beaten egg in separate bowl. Pour egg mixture into saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat. Stir in vanilla and butter. Cool slightly. Refrigerate 1 hour while cake cools. Per Serving: (1/2o TORTE) ABOUT 451 CAL, 7 g PRO, 65 g CARB, 19 g FAT, 58 mg CHOL, 384 mg SOD.

BANANA PUDDING TORTE

Steps:

• 1. CRUMBS: Preheat oven to 350 degrees. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7 to 12 minutes, tossing mixture lightly a few times. Cool completely before filling.
• 2. PUDDING: In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a ziploc bag and snip a small tip from the corner to pipe into glass dishes.
• 3. ASSEMBLY: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

BANANA PUDDING TORTE

Steps:

• 1. CRUMBS: Preheat oven to 350*F. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7-12 minutes or until golden brown, tossing mixture lightly a few times. Cool completely before filling.
• 2. PUDDING:In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a resealable plastic bag, snipping a small tip from a corner to pipe into glasses.
• 3. ASSEMBLY:In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

BANANA TORTE

Steps:

• 1. Have egg whites at room temp. Add cream of tarter to egg whites and beat at high speed until soft peaks form.
• 2. Mix sugars together and add gradually to egg white mixture. Beat egg mix until glossy & white (about 5 minutes) Add vanilla & Almond extracts and mix well. Remove from mixer.
• 3. Combine graham cracker crumbs and nuts. Sprinkle over beaten egg and fold in gradually (1/4 mix at time).
• 4. Grease 2 cake pans heavely with shortening, pour mix equally into both pans. Bake at 350 Degrees for 50 minutes.
• 5. Remove from pan to cool. Place a layer of bananas on top & cover with whipped cream, decorate with cherries & nuts.