Best Moist Banana Spice Snack Cake With Cream Cheese Icing Recipes

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• 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.
• 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.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• 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.
• 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 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.

MOIST BANANA SPICE SNACK CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 13-inch x 9-inch baking pan.
• In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
• In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy, about 1 - 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the sour cream and the bananas.
• Pour in the flour mixture, a little bit at a time, beating continuously until well-incorporated.
• Spread batter into the prepared pan.
• Bake for about 25 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool completely.
• To make the frosting, fit a stand mixer with the beater attachment or use a large bowl and an electric hand mixer. On medium speed, beat together the cream cheese and butter until smooth. Turn the mixer to low and gradually add the powdered sugar. Once all the powdered sugar has been added, increase the speed to medium and beat for another 30 seconds. Add the vanilla and pinch salt; beat for another minute or so until smooth. Add a little milk (a couple of teaspoons at a time) if the frosting seems too stiff to spread.
• Spread frosting onto completely cooled cake. Cut into 12 pieces and serve. Cover and store leftover cake in the refrigerator; it keeps well (and keeps getting better) for 3 - 4 days.

BANANA SNACK CAKE WITH DELICIOUS CREAM CHEESE FROSTING

Steps:

• Set oven to 350 degrees.
• Grease and flour a 8 or 9-inch square baking dish.
• In a large bowl, beat sugar, and butter until light and fluffy.
• Add in the mashed bananas, buttermilk, vanilla and egg; mix well.
• In a small bowl sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
• Add into the creamed mixture; mix well.
• Stir in the nuts or chocolate chips.
• Spread the batter into prepared baking pan.
• Bake for 25-30 minutes, or until the cake test done, and is a golden brown.
• Cool completely before frosting.
• For frosting: In a medium bowl, combine all frosting ingredients.
• Beat until smooth and creamy.
• Spread over cooled cake.

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.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.