Best 6 Wonderful Banana Cake Recipes

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.

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.

WONDERFUL BANANA CAKE

Steps:

• Prepare yellow cake mix according to package directions.
• Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
• Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

BANANA LOAF CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
• Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
• Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

BANANA CAKE II

Steps:

• In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
• In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
• Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

THE MOST FABULOUS BANANA CAKE

Steps:

• Preheat the oven to 180°C Butter and flour a 26cm deep ring tin.
• ut the flour, baking powder,salt, and bicarb in a food processor and whiz them to combine. Tip the mixture out into a bowl.
• Mash the bananas an measure out 1 cup of banana pulp. Scrape this into the food processor and puree it until smooth. Add the sugar and eggs, and whizz everything together for a minute. Add the butter and whizz it for a minute more, until the mixture is thick and creamy. Now, add the buttermilk and vanilla, and pulse the processor with quick on/off bursts just to mix them inches Finally, add the flour mixture and again mix it in quick bursts, scraping down the sides once or twice, so it's only just combined.
• Scoop the batter evenly into the tin and smooth it out evenly. Bake for 30-35 minutes or until a fine skewer comes out clean. (Don't be surprised if the cake doesn't rise a lot; it's rather dense.
• When it's ready, leave the cake to cool in the tin on a rack for about 7 minutes. Then, gently loosen it around the edges and invert it onto a rack to cool.
• While the cake is cooling, make the icing. In a food processor, whiz together the cream cheese and butter so they're well mixed. Add the icing sugar and vanilla and process until smooth.
• When the cake is cool, put it onto a serving plate. Split it into two layers by carefully cutting around the circumference with a long, serrated knife. Spread some icing on the bottom layer, then sandwich the two halves back together again. Spread a thick layer of icing all over the cake and smooth it as best you can with a long palette knife.
• Serve the cake right away or refrigerate it. It keeps well for up to 5 days. Either leave the top plain or decorate with toasted pecans.