Best Fresh Banana Cake Recipes

FRESH APPLE-BANANA CAKE

Steps:

• Put apples and bananas in bowl.
• Add sugar, oil, eggs and vanilla.
• Add flour, soda, cinnamon, nuts and raisins.
• mix well.
• Bake in greased and floured 9x13" at 350 for 1 hour.

FRESH BANANA LAYER CAKE

Steps:

• Make cake layers:
• Preheat oven to 350° F. Butter and flour three 8-inch round cake pans, knocking out excess flour.
• Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together mashed banana, yogurt or buttermilk, and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix.)
• Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)
• Make frosting:
• Into a large bowl sift confectioners' sugar. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
• Assemble cake:
• Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.)

MOM'S FRESH BANANA CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Puree the bananas and let sit overnight. You may use them immediately but the overnight sit ripens the bananas to perfection.
• 2. Add baking soda to the pureed banana mixture. Set aside.
• 3. Cream sugar and butter.
• 4. Add eggs one at a time.
• 5. Add flour slowly.
• 6. Add banana mixture to the creamed mixture. Mix just until incorporated. DO NOT OVERMIX.
• 7. Pour into a greased 13x9 pan.
• 8. Bake for 30 min or just until golden brown. Be careful not to over bake.
• 9. For the cream cheese frosting, blend cream cheese, milk, vanilla, and salt. Gradually add powdered sugar, beating until frosting is smooth and creamy. Check that it is of spreading consistency. If too thick add another 1 tsp of milk until it is the right consistency.
• 10. Frost the cake. Sprinkle lightly with chopped pecans.

FRESH BANANA LAYER CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour three 8" round cake pans, knocking out excess flour.
• Into a bowl sift together first four ingredients.
• In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
• In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
• Beat in eggs 1 at a time, beating well after each addition.
• Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix)
• Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean.
• Cool layers in pans on racks 10 minutes.
• Run a thin knife around edges of pans and invert layers onto racks to cool completely.
• (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners' sugar.
• In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
• Beat in vanilla and a pinch salt.
• Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
• Cut 2-3 firm-ripe bananas diagonally into thin slices.
• Put a cake layer on a serving plate and spread with a thin coating of frosting.
• Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer.
• Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary.
• Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.
• (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).

FRESH BANANA LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 F. Grease & flour two 8-inch layer cake pans. Line with parchment paper circles. Cream butter & sugar together until light & fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add mashed bananas, mix throughly. Sift dry ingredients and add to butter & egg mixture. Stir in flour & mix well. Add buttermilk & vanilla. Mix for 1 minute. Pour batter in to pans. Bake for 25-30 minutes. Remove from oven & cool on wire rack for 10 minutes. Remove from pans & cool for at least 2 hours. When cooled, place one layer on a serving plate & frost with cream cheese frosting. Arrange banana slices over frosting; cover with second cake layer & finish frosting sides & top of cake. Cover sides of cake with chopped nuts & dust top of cake with confections sugar. Cream Cheese Frosting: Cream together cream cheese & butter in mixing bowl. Slowly sift in confectioners sugar & beat unitl smooth & fluffy. Stir in vanilla.

FRESH BANANA BUNDT CAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES. SPRAY "BAKERS JOY" ONTO A 8 CUP BUNDT PAN.
• 2. CREAM THE SHORTENING AND SLOWLY ADD SUGAR AND BEAT UNTIL LIGHT. MIX THE FLOUR, BAKING SODA AND SALT, ADD TO FIRST MIXTURE AND BLEND. SLOWLY ADD THE SOUR CREAM AND BEAT UNTIL WELL BLENDED. SPREAD IN THE PAN AND BAKE FOR ABOUT 45 MINUTES.
• 3. COOL IN THE PAN 5 MINUTES BEFORE INVERTING ON RACK
• 4. ICING: 2 ½ CUP POWDERED SUGAR 4 TSP HOT WATER 1 TSP RUM
• 5. PUT HOT WATER IN A BOWL AND BEAT IN THE CONFECTIONER'S SUGAR UNTIL THE FROSTING IS THICK ENOUGH TO SPREAD. ADD RUM. CONTINUE BEATING A FEW MINUTES UNTIL CREAMY.

FRESH BANANA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Spray Baker's Joy onto an 8-cup Bundt pan. CAKE: Cream the butter slowly adding the sugar and beat until light. Add the banana, eggs, and vanilla and beat well. Mix the flour, baking soda, and salt, add to the first mixture and blend. Slowly add the sour cream and beat until well blended. Spread in the pan and bake for about 45 minutes. Cool in the pan 5 minutes before inverting on rack. ICING: Put hot water in a small bowl and beat in the confectioner's sugar until the frosting is thick enough to spread. Add rum. Continue beating a few minutes until creamy.

FRESH BANANA CAKE

Steps:

• Preheat 350. Butter and flour pan. Cream butter and slowly add sugar; beat until light. Add banana, eggs and vanilla; beat well. Mix flour, baking soda, and salt and beat well with first mix. Slowly add sour cream; beat well. Spread in pan and bake 45 minutes until toothpick inserted clean. Cool in pan 5 minutes before placing on rack. Split cake. Fill with filling and frost with frosting.