BUTTERFINGER BANANA CAKE W/ PEANUT BUTTER CREAM CHEESE FROSTING
Make and share this Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
- In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
- To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
- To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
- Makes 10 servings.
PEANUT BUTTER CREAM CHEESE FROSTING
YUM!!! This is an excellent frosting which incorporates two of my favorite things...peanut butter and cream cheese and it's also easy to make. I used it to frost a banana cake I made (recipe #50349-which is an excellent cake recipe) and it was soooo good! I found this recipe on another recipe website. I'm thinking it would also be great on chocolate cake.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 1 13x9 cake
Number Of Ingredients 5
Steps:
- Mix together cream cheese and peanut butter with mixer until smooth.
- Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
- (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
- Spread on cooled cake.
BUTTERFINGER BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
Bowl, beaters and plate lickin' good!!! :D (Photo from the internet/bing images. Not a very good pic but was all I could find for now. I'll take a nice one the next time I make this again. But you sort of get the idea.)
Provided by Kelly Williams
Categories Cakes
Time 1h
Number Of Ingredients 16
Steps:
- 1. To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside. In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla. In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting. To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth. To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired! Soooooo good!!
MARY'S BEST-EVER BANANA CAKE WITH CREAM CHEESE FROSTING
Trust me when I tell you this is one of the best banana cakes you will ever eat! One of my good friends shared this fantastic recipe with me many years ago-I hope you love the cake as much I do. (Note: To quickly ripen bananas, place in a brown paper grocery sack and tightly close top of sack. Check bananas periodically and remove from the bag when peels have turned completely black).
Provided by Lindas Kitch
Categories Dessert
Time 25m
Yield 9-12 serving(s)
Number Of Ingredients 14
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.
BANANA BUTTERFINGER CAKE
This recipe was listed on the www.recipe4living.com website as one of their top 10 Banana Cake recipes. "This elaborately sweet cake is a real treat for anyone who loves Butterfinger candy bars. The different parts can be made ahead of time for your convenience."
Provided by senseicheryl
Categories Dessert
Time 50m
Yield 2 9 inch pans
Number Of Ingredients 19
Steps:
- To make cake, position rack in top third of oven; preheat to 350 degrees.
- Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs, 1 at a time, beating well after each addition.
- Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.
- Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
- To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.).
Nutrition Facts : Calories 5015.1, Fat 300.6, SaturatedFat 179, Cholesterol 692.8, Sodium 2249.4, Carbohydrate 584.8, Fiber 44.3, Sugar 323, Protein 71
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