Best Best Banana Cake Recipes

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 275°F (135C).
• Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed banana with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in 2 tsp vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
• For the frosting, cream the butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread on cooled cake.
• Sprinkle chopped walnuts over top of the frosting, if desired.

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.

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

BEST BANANA CAKE - EVER!

Steps:

• preheat oven to 170C
• mash bananas and combine with the sugar
• add the other ingredients and mix well
• or even easier place everthing in a food processor and whizz until mixed well.
• pour into tin lined with baking parchment, ( I use a loaf tin)
• bake for approx 45 mins until firm to the touch
• cool in the tin for approx 10 mins before transfering to cooling tray

BEST EVER BANANA, WALNUT AND CARAMEL CAKE

Steps:

• Preheat oven to 180 degrees celsius.
• Cream the butter and sugar until fluffy.
• Add vanilla essence.
• Beats eggs in one at a time.
• Mash bananas and beat into the creamy mixture.
• Sift the flour and bicarbonate of soda and add to the mixture.
• Stir in the milk and fold the mixture until all ingredients are mixed well.
• Grease a 20 cm round tin and line with baking paper.
• Pour cake mixture into tin.
• Then pour Caramel and Walnut Topping over uncooked cake and bake for about 45-60 minutes.
• Remove from oven and allow to cool for about 5 minutes before you turn it out onto a wire rack.
• Serve with a dollop of cream.
• For the CARAMEL AND WALNUT TOPPING, place butter and brown sugar in a saucepan and stir over low heat until the butter is melted and mixture is smooth.
• Add walnuts and pour over cake before placing into oven.

MARY'S BEST-EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Grease with vegetable shortening, the sides and bottom of a 9-inch by 13-inch baking pan; set aside.
• In a medium mixing bowl, thoroughly combine both types of sugar.
• Add the oil and mix well.
• Add the beaten eggs, mashed banana, and milk; mix well.
• In another medium mixing bowl, thoroughly combine with a wire whisk, the flour, baking powder, and baking soda.
• Add the flour mixture 1/2 cup at a time to the banana mixture, mixing after each flour addition just until incorporated.
• Mix in 1 teaspoon vanilla extract as the last ingredient to be added to the batter; mix well.
• Pour the batter into the prepared pan.
• Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Place cake on a wire rack to cool completely. Frost with cream cheese frosting, if desired.
• Cream Cheese Frosting Instructions: In a medium mixing bowl with an electric mixer on medium speed, beat the cream cheese and butter together. Add the powdered sugar and 1 teaspoon vanilla extract, beating until smooth. Spread frosting on cooled banana cake.

BEST BANANA PUDDING POKE CAKE - THE COUNTRY COOK

Steps:

• Prepare cake mix according to package directions for a 9x13 cake.
• Once cake comes out of the oven, allow it to cool for just a couple of minutes.
• Then, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
• In a bowl, whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
• Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
• Spread it all out and using the back of the spoon, gently push pudding down into the holes.
• Put the cake into the fridge to set and cool (about 2 hours.)
• Once your cake has completely cooled, spread on whipped topping.
• Crush the vanilla wafers. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
• Spread crushed wafers onto the top of the cake before serving.

BANANA AND CHOCOLATE MALT CAKE CONES CBC BEST RECIPES EVER

Steps:

• In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in bananas and vanilla. Whisk together flour, baking powder, baking soda, salt and cinnamon; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Scoop into ice cream cones. Set in mini muffin cups.Bake in 350 degrees F (180 degrees C) oven until cake tester inserted in centre of cake comes out clean, about 24 minutes. Let cool on rack.Chocolate Malt Icing: Meanwhile, in bowl, whisk drink mix with cocoa; stir in 1/4 cup boiling water until smooth. Let cool. Whisk in icing sugar.In separate bowl, beat butter until creamy; beat in sugar mixture. Gradually beat in chocolate until smooth and soft peaks form when beaters are lifted, about 2 minutes. Using piping bag fitted with plain tip, pipe icing onto cones. Top with sprinkles. (Make-ahead: Store in airtight container for up to 24 hours.)

BEST EVER BANANA BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour a bundt pan and set aside.
• 3. Smash the bananas and mix in the lemon juice and set aside.
• 4. Combine butter, oil and sugar and mix thoroughly, then set aside.
• 5. Add eggs one at a time and mix just until combined.
• 6. Add vanilla, salt and buttermilk. Mix well.
• 7. Add baking soda and flour. Mix gently. Then add bananas and mix gently again.
• 8. Pour the cake batter evenly into the bundt pan. Do not fill bundt pan more than 2/3 full.
• 9. Bake in oven 50-60 minutes or until toothpick comes out clean.
• 10. Immediately after removing cake from oven, put it (still in the bundt pan) into the freezer for 45-60 minutes.
• 11. Remove and frost with the cream cheese icing.

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 275°. 2. Grease and flour a 9 x 13 pan. 3. In a small bowl, mix mashed banana with the lemon juice; set aside. 4. In a medium bowl, mix flour, baking soda and salt; set aside. 5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. 6. Beat in eggs, one at a time, then stir in 2 tsp vanilla. 7. Beat in the flour mixture alternately with the buttermilk. 8. Stir in banana mixture. 9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. 11. For the frosting, cream the butter and cream cheese until smooth. 12. Beat in 1 teaspoon vanilla. 13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. 14. Spread on cooled cake. 15. Sprinkle chopped walnuts over top of the frosting, if desired.

BEST EVER BANANA CAKE

Steps:

• Puree 3 ripe bananas w/ buttermilk and vanilla.
• Cream butter, sugar, and eggs.
• Sift flour, baking soda, baking powder.
• Add banana mix and dry ingredients to butter mixture, combine well.
• Bake 40 minutes at 350°F.
• Also can be made into about 20 muffins, 9-inch two-layer cake or a loaf.

BEST EVER BANANA CAKE

Steps:

• 1. First, preheat the oven to 300ºF and grease a 9 x 13 cake pan. I always forget these steps.
• 2. Crumble: Combine all the crumble ingredients in a medium sized mixing bowl. If the bowl is too small, the ingredients slide up and out of the bowl while mixing. I use a pastry knife to mix until all the ingredients are tacky with butter. Spread this out evenly in the bottom of the cake pan. I pat it down with my hand to get it to stick together so that when I add the cake batter no holes form and no crumble floats.
• 3. Cake: I use a stand mixer instead of a hand mixer and just never turn it off through the whole process. Start by adding the butter with the mixer on low. Now start to slowly add the rest of the ingredients except the flour in the order they are listed. Let the mixer do the work of beating the eggs and mashing the bananas increasing the mixer speed to high for a minute or two. Return the mixer speed to low and slowly add the flour. Once everything is well mixed, pour the batter over the crumble and bake for 45 minutes to 1 hour. Leave cake in the pan and let it cool before frosting.
• 4. Frosting: Once the cake is in the oven you have plenty of time to clean up the mixer and make the frosting. Again, start with the butter with the mixer on low. Add the pancake syrup, maple is my favorite, and slowly add the confectioner sugar. If you have gone to far adding the confectioner sugar and the frosting becomes too stiff to spread easily, sprinkle cold water into the mix until it is manageable again. A little water goes a long way. Spread frosting on completely cooled cake.

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING RECIPE - (5/5)

Steps:

• Preheat oven to 275°. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired. Notes: This is one of, (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and this cake was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 275°. 2. 2 Grease and flour a 9 x 13 pan. 3. 3 In a small bowl, mix mashed banana with the lemon juice; set aside. 4. 4 In a medium bowl, mix flour, baking soda and salt; set aside. 5. 5 In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. 6. 6 Beat in eggs, one at a time, then stir in 2 tsp vanilla. 7. 7 Beat in the flour mixture alternately with the buttermilk. 8. 8 Stir in banana mixture. 9. 9 Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 10. 10 Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. 11. 11 For the frosting, cream the butter and cream cheese until smooth. 12. 12 Beat in 1 teaspoon vanilla. 13. 13 Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. 14. 14 Spread on cooled cake. 15. 15 Sprinkle chopped walnuts over top of the frosting, if desired.

THE BEST BANANA CAKE I'VE EVER HAD | SALLY'S BAKING ADDICTION

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. Make the cake: 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. Make the frosting: 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. Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

BEST BANANA CAKE

Steps:

• 1. Preheat oven based on cake mix directions, which is typically 350 degrees. Lightly grease 13x9 glass pan.
• 2. Mix all cake ingredients. Pour into prepared pan. Bake according to cake mix directions, typically around 30 minutes.
• 3. Blend together frosting ingredients until smooth. Spread on slightly warm or cooled cake.
• 4. Serve and enjoy! Store leftovers, if there are any, in the fridge.

THE BEST BANANA CAKE

Steps:

• Preheat oven to 350 degrees and grease and flour a jelly roll or half sheet pan.
• Cream butter, Crisco, and sugar until light in color. I use a Kitchenaid mixer. Any electric mixer will do.
• Add eggs and mix well.
• Add mashed ripe bananas and mix.
• Add vanilla, baking soda, baking powder and mix.
• Alternate additions of flour and buttermilk, ending with flour.
• Bake at 350 Degrees for 25-30 minutes and test. Mine usually take anywhere from 30-40 minutes to make sure it's completely done. May get very brown on top!
• FOR FROSTING: Cream butter, cream cheese, and whipped topping mix. Add about 1/4 cup of creamer and mix well. Add powdered sugar and mix very well. If too thick, continue to add creamer until light and fluffy like soft marshmallow.
• When cake is cooked and cooled, spread frosting evenly over top. I always add either crushed walnuts or some sort of sprinkles!