Best Debbys Steamed Banana Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANANA CAKE



Banana Cake image

Provided by Food Network

Categories     dessert

Time 6h

Yield 18 servings

Number Of Ingredients 19

4 pounds semisweet chocolate
4 cups sugar
4 cups boiling water
3 pounds (12 sticks) unsalted butter, cubed, at room temperature
30 eggs
3 pounds semisweet chocolate chips
1 1/2 quarts whipping cream
6 whole eggs
12 egg whites
12 egg yolks
8 ounces unsalted butter
8 ounces margarine
2 1/2 cups sugar
5 bananas, cut into small pieces
5 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 cup milk
2 teaspoons vanilla extract

Steps:

  • For the dark chocolate truffle: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with foil.
  • Grind the chocolate in a food processor. Place the ground chocolate and the sugar in a large mixing bowl. Slowly add the boiling water and stir until all the chocolate is melted. Using a whisk, incorporate the butter into the chocolate mixture well blended. Whisk in the eggs, then strain through sieve.
  • Pour the truffle mixture into the prepared pan. Bake until just set, 20 minutes. Chill for 4 hours.
  • For the chocolate mousse: Melt the chocolate and cool slightly. Whip the cream.
  • Put whole eggs and the egg yolks into a large bowl; whisk with an electric mixer to break up the yolks.
  • When the chocolate has cooled, add the whisked eggs and blend with hand mixer.
  • In a separate bowl, whip the egg whites.
  • Add one-quarter of the whipped cream to the chocolate mixture and mix with spatula, scraping the bowl until just incorporated. Add the remaining whipped cream and begin folding it in, scraping the bowl often. Halfway through, add the whipped egg whites. Fold everything together until well incorporated. Chill for 4 hours. (Makes filling for three 9-in cakes.)
  • For the banana cake: Preheat the oven to 350 degrees F.
  • Cream the butter, margarine and sugar with an electric mixer until very light and fluffy. Mix in the bananas. Slowly add the eggs, mixing until incorporated. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Add the vanilla.
  • Fill two 9-inch cake pans halfway up with batter. Bake until the cake is set but still shiny on top, 20 minutes. Let cool.
  • To assemble the cake: Place the first layer of banana cake, top-side up, on a cake board. Add 2 large scoops (about 2 cups) of mousse and spread with a spatula. Take the truffle out of the pan, keeping the foil still on, and invert onto the mousse; remove the foil. Place 2 more large scoops of mousse onto the truffle and spread with a spatula. Invert the second banana cake onto the mousse.

UPSIDEDOWN HAZELNUT BANANA CAKE



Upsidedown Hazelnut Banana Cake image

One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 2 cups

Number Of Ingredients 15

1/3 pound hazelnuts
1 cup sugar
8 tablespoons unsalted butter (1 stick)
2 eggs
1 cup sour cream
2 teaspoons vanilla extract
1/2 cup banana puree, from 1 or 2 bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Hazelnut schmear, recipe follows
Whole bananas
3/4 cup butter
1/2 pound dark brown sugar
1/2 cup chopped toasted hazelnuts

Steps:

  • Preheat the oven to 375 degrees F. Butter the cake pan.
  • Toast the nuts and let them cool completely.
  • In a food processor, grind the nuts with the sugar until very fine.
  • Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
  • To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
  • Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
  • Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.

MONKEY TAIL BANANA CAKE



Monkey Tail Banana Cake image

Provided by Food Network

Categories     dessert

Time 2h8m

Yield 12 servings

Number Of Ingredients 17

3/4 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
3 large eggs
6 medium-size ripe bananas, mashed
1 (16-ounce) container sour cream
2 teaspoons pure vanilla extract
4 1/2 cups all-purpose flour
1 tablespoon baking soda
Salt
1 cup chopped pecans, optional
1 cup mini semisweet chocolate chips
1 (13-ounce) container chocolate-hazelnut spread (recommended: Nutella)
1 (8-ounce) block cream cheese, softened
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
2 cups heavy whipping cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
  • In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
  • Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
  • For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
  • To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting.
  • Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.

STEAMED BANANA CAKE



Steamed Banana Cake image

Found this online, and its really the easiest, fastest cake ever! Tastes good too! Plus there's practically no clean up- just one bowl needed for mixing and steaming. Definitely worth making when you have an overripe banana :)

Provided by chuah_lijun1

Categories     Breads

Time 25m

Yield 1 small cake, 4 serving(s)

Number Of Ingredients 7

1 banana
1 egg (can substitute 50 ml milk or water)
1/4 cup icing sugar (I used 1/8 cup packed sucanat)
1 teaspoon oil (I used extra virgin olive oil)
2 teaspoons water
100 g plain flour (used whole wheat pastry flour)
2 teaspoons baking powder

Steps:

  • First you start boiling water for steaming. I used a wok, but really any pot should work fine.
  • In one small mixing bowl, mash banana.
  • Add the rest of the ingredients, mix together well.
  • Steam 20 minutes (make sure the water is boiling and giving off lots of steam before putting bowl in).
  • Do not open steamer by the way. Resist the temptation. It will smell great while steaming.
  • EAT!

Nutrition Facts : Calories 198.7, Fat 2.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 200.1, Carbohydrate 38.7, Fiber 1.6, Sugar 11.1, Protein 5.1

STEAMED MOIST BANANA CAKE RECIPE - (3.9/5)



Steamed Moist Banana Cake Recipe - (3.9/5) image

Provided by vlacer

Number Of Ingredients 8

4 eggs
170 grm ( 3/4 cup)sugar
170 grm (3/4 cup) melted butter or vegetable oil (or mixture of butter and vegetable oil)
300 grm bananas (weighed without skin) or 2-3 super big bananas
250 grm (2 cups) flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

Steps:

  • Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter in a pot and set aside to cool. Mash the bananas with a fork in a bowl and set aside. Using cake-mixer, beat eggs and sugar until thick and pale yellow. Add in melted butter/oil, mix well using a spatula. Add in mashed bananas, mix well using a spatula. Finally fold in sifted flour mixture using a spatula. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake. Lined the base of the cake pan with baking paper and greased both the base and the sides with baking spray/oil. Pour the cake butter into a lined and greased 8-inch round cake pan and steam at high heat for 45-50 minutes.

Related Topics