CHOCOLATE BANANA CREAM CAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
- BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
- BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
- PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
- REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.
BANANA CAKE V
Very moist cake; great as a snack! Use bananas that are starting to turn black.
Provided by Cristin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
- In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well. Stir in vanilla extract.
- Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 39.4 g, Cholesterol 53.4 mg, Fat 9.7 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 174.1 mg, Sugar 23.3 g
BANANA CREAM CHEESECAKE
Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. -Margie Snodgrass, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Nutrition Facts : Calories 436 calories, Fat 24g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 405mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
MAUI BANANA CREAM TUBE CAKE
This cake was created for Reds Espresso Gallery of San Diego, in the Maui test kitchen on Puunoa! It was first made with bananas from the back yard...yummy!
Provided by Savoy Rouge
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg; fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan.
- Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner's sugar before serving.
Nutrition Facts : Calories 300 calories, Carbohydrate 46.1 g, Cholesterol 45 mg, Fat 11.2 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 303.7 mg, Sugar 26.9 g
BANANA CREAM CAKE
Make and share this Banana Cream Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 3h20m
Yield 1 13x9-inch cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour a 13x9-inch baking pan.
- In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
- In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
- Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
- Paula's Pointers:.
- •Use very ripe bananas for best flavor.
- •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
- •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.
Nutrition Facts : Calories 474.2, Fat 21.8, SaturatedFat 14.9, Cholesterol 89.3, Sodium 402.3, Carbohydrate 65.2, Fiber 1.3, Sugar 41.3, Protein 6.2
CINNAMON BANANA CREAM CAKE
This is a very moist banana cake with a hint of cinnamon. You family and guests will love this simple and sophisticated dessert! Dust the cake with cinnamon for decoration.
Provided by librachic17
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
- Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56 g, Cholesterol 48.1 mg, Fat 13.4 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 534.8 mg, Sugar 13 g
CHOCOLATE BANANA CREAM CAKE
My inspiration for this cake came from my desire to create a dessert combining my father's love for cake, my mother's love for chocolate and my love for bananas. It's divine! -Susie Pattison, Dublin, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well., In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate until chilled., In a small bowl, beat frosting until light and fluffy. Place bananas in a small bowl; toss with lemon juice., Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in the refrigerator.
Nutrition Facts : Calories 490 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 459mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 2g fiber), Protein 4g protein.
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
BANANAS 'N' CREAM TUBE PAN CAKE
This absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. -Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 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 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
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