Best Fiesta Banana Cake Recipes

FIESTA BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Soften shortening in large mixing bowl.
• Sift flour, baking powder, baking soda, salt and sugar together.
• Add dry ingredients to softened shortening.
• Add 1/4°C sour milk and mashed bananas to all ingredients and mix until flour is dampened. Beat for 2 minutes at low speed of mixer.
• Add eggs, vanilla and remaining milk. Add nuts and beat 1 minute longer.
• Pour into two greased and floured 8 inch round cake pans or one 13x9x2 inch pan. Bake for 35-40 minutes.

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.

FABULOUS FIESTA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; lightly flour. In medium bowl, mix flour, 1/2 cup cocoa, the baking soda and salt; set aside.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in 1 tablespoon liqueur and 1/2 teaspoon vanilla. Beat flour mixture and sour cream alternately into sugar mixture on low speed just until combined. Stir in boiling water until blended. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In food processor, place chocolate chips; cover and process until finely ground. In 1-quart saucepan, heat 1/3 cup of the 1 1/3 cups whipping cream and the granulated sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of bowl. Add 1/2 cup liqueur, the oil and 1 tablespoon vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature.
• In chilled large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
• In another chilled large bowl, beat all frosting ingredients except chocolate leaves with electric mixer on high speed until stiff.
• Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread with one-third of the mousse. Repeat with remaining layers. Frost side and top of cake with frosting. Garnish with chocolate leaves. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store in refrigerator.