OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
OLD-FASHIONED BANANA SPICE CAKE
Luxurious cake made with mashed ripe bananas and filled with creamy custard and sliced bananas. This is a great birthday cake! My dad always loved this one. Time includes refrigeration.
Provided by GABREEZY
Categories Dessert
Time 4h30m
Yield 1 8-inch 4-layer cake, 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
- Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
- Spoon into the prepared pans and smooth the tops with a rubber spatula.
- Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
- Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
- Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
- To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
Nutrition Facts : Calories 456, Fat 22.1, SaturatedFat 13.2, Cholesterol 147.4, Sodium 306.4, Carbohydrate 61.2, Fiber 1.4, Sugar 42.9, Protein 5.2
OLD-FASHIONED BANANA CAKE
Banana cake is a typical standby for many home bakers, but Jacqueline Kudron jazzes up her version with crushed pineapple and maraschino cherries. "Is there any way to lighten it up without losing the great taste and moist texture?" she asks from Dracut, Massachusetts. See the recipe for Makeover Old-Fashioned Banana Cake to find out how we answered Jacqueline's question.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, oil and vanilla. Beat into dry ingredients just until combined (batter will be thick). Stir in pineapple. Fold in the bananas, cherries and walnuts. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 475 calories, Fat 27g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 255mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA CAKE AND OLD FASHIONED ICING
If you like bananas, you will simply fall for this cake. Better then muffins of bread recipes. Always a hit at the holidays and takes on 45 minutes from start to finish. * note* use the butter, not margarine.
Provided by WyomingMoonDust
Categories Dessert
Time 50m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cream sour cream, sugar, butter, vanilla and eggs. Add bananas baking soda and flour. Bake in a moderate oven *350 degrees* in a prepared 9x13 pan. Baking time varies. 45 minutes should be way more then enough. Mine takes 40 minutes and five to toss together.
- Icing: as cake is baking bring orange juice and butter to room temperature. add powdered sugar in a mixer. Until its at desired consistency.
OLD FASHIONED BANANA PUDDING CAKE
Takes about an hour fifteen minutes from start too finish. But definitely worth the time. I use this cake recipe for very special family events. It seems like a lot of work but it is easy and the presentation is great. My friends just rave about the presentation and the taste reminds you of grandma's banana pudding at Sunday...
Provided by Barbara Mayo
Categories Puddings
Time 1h20m
Number Of Ingredients 28
Steps:
- 1. Preheat oven to 350 degrees. Cover 2 9inch round cake pans with cake release and set aside.
- 2. Using medium bowl, mix egg yolks and 1/4cup milk.In large bowl, with mixer add the dry ingredients (flour, sugar, baking powder and salt) and mix on low until blended. Add egg yolk milk mixture and continue on low speed until the dry ingredients are moist. Add butter and ¾ cup of milk bring mixer speed to medium and beat for about 2 -3 minutes. Scrape down the sides of the bowl.
- 3. Divide batter in half and pour into each cake pan. The pan should be half full. Drop each cake pan gently on top of stove to settle batter. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
- 4. Start custard while cake is baking. Scald heavy cream and half and half with vanilla bean and seeds mix well when done remove bean. Combine sugar and flour mixture in large bowl over double boiler over boiling water; add vanilla bean crame mixture and whisk to incorporate. Cook stirring constantly until mixture starts to thicken. Cover and cook 15 minutes. Add egg yolks and cook 2-4 more minutes stirring constantly then remove from heat place plastic wrap over bowl and place in refrigerator for at least 30 minutes or until custsard is cool and solid. I make my costard the night before.
- 5. Place Banana liquer simple syrup ingredents in small saucepan on medium high heat. When mixture comes to boil turn heat to low and let syrup reduce down to 1/2. Set aside to cool. Use to brush each cake layer before stacking cake. You may have some syrup left over. (I use it to make a banana milkshake with 3 scoops of vanilla ice cream)
- 6. Slice bananas and place in bowl add banana liquer and toss set aside
- 7. When cakes are done place on a wire rack to cool, for 10 minutes. Then invert the cakes onto a rack. Reinvert cakes so that tops are right side up. Cool completely before assembly about 15 minutes. Slice each cake in half using serrated knife all the way thru the center to make 4 layers of cake. Baste each cake layer with banana liqueur simple syrup.
- 8. To assemble cake, place 1 cake layer on cake board. Use 2/3of pudding to top first layer. Then cover with banana slices. Add second layer and top with pudding and bananas continue until you end with last cake layer on top. Place cake in refrigerator for at least 15 minutes.
- 9. Place egg whites in clean bowl of mixer and begin to beat. As soft peaks form add cornstarch followed by sugar one tablespoon at a time until incorporated and egg whites are at stiff peak stage.
- 10. Place cake on cake pedestal and you are ready to ice. Ice cake with meringue and you are ready to torch. I use a propane torch to cook my meringue. Start torch and begin slowly to cook meringue till totally golden brown. Wow what a feeling torching a cake!
MAKEOVER OLD-FASHIONED BANANA CAKE
When Jacqueline Kudron of Dracut, Massachusetts asked the Light & Tasty team to revamp her banana cake, we couldn't wait to give it a try. Luckily, this version is 171 calories lighter than Jacqueline's original and has 63% less fat. Best of all, the taste and moist texture of her specialty remains.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, egg whites, applesauce, oil and vanilla. Beat into dry ingredients just until combined. Stir in pineapple. Fold in the bananas, cherries and walnuts. , Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add the batter. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 304 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 258mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED BANANA CAKE [1]
Yield 16 Servings
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine the first six ingredients. In a small bowl, combine the eggs, oil and vanilla. Beat into dry ingredients just until combined (batter will be thick). Stir in pineapple. Fold in the bananas, cherries and walnuts. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
OLD-FASHIONED BANANA CAKE
This recipe came from the Pet Good Cook's Collection. With the butter cream frosting, the old-fashioned taste of this moist, rich cake is hard to beat!
Provided by Denise in da Kitchen
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Mix evaporated milk with vinegar and add to dry ingredients alternately with shortening and bananas.
- Beat for 2 minutes at medium speed.
- Add eggs and beat an additional 2 minutes at medium speed.
- Pour into pans and bake for 30 to 35 minutes or until toothpick comes out clean when inserted in center.
- Cool 10 minutes.
- Remove from pan and cool completeely on wire rack.
- BUTTER CREAM FROSTING:.
- In a small bowl, beat butter, evaporated milk and vanilla.
- Gradually beat in powdered sugar and continue to beat until frosting is smooth and of spreading consistency.
Nutrition Facts : Calories 566, Fat 21.9, SaturatedFat 8.9, Cholesterol 78.2, Sodium 453.9, Carbohydrate 88.9, Fiber 1, Sugar 66.9, Protein 5.4
OLD-FASHIONED BANANA CAKE RECIPE - (4.1/5)
Provided by Katecooks
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan. In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth. In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely. Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. Yield: frosting for one 9-inch cake. Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
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