Eileens Birthday Banana Cake With Buttercream Frosting Recipes

Steps:

• 1. BANANA CAKE: Sift the flour, baking powder, soda, and salt together in a bowl and set aside.
• 2. Cream the shortening; gradually add sugar and continue creaming. Add beaten eggs and bananas and mix well.
• 3. Add the flour mixture alternately with the combined buttermilk and vanilla, beginning and ending with the flour.
• 4. Pour into two 9 inch layer pans that have been greased and floured. Bake at 375 for 25 to 30 minutes.
• 5. BUTTERCREAM FROSTING: Heat milk until very hot but not boiling.
• 6. Cream the butter and shortening until fluffy. Gradually add cornstarch and sugar. Beat well after each addition, then add vanilla.
• 7. Add hot milk to sugar mixture a little at a time, beating thoroughly after each addition until all the sugar dissolves and it is thick enough to spread. It's very important to add the milk a little at a time or it will cause the frosting to curdle.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.

Steps:

• Preheat oven to 350 degrees. Grease & flour two 8-or 9-inch round cake pans, and line the bottoms with parchment.
• Cream the butter in large bowl with electric mixer on medium speed. Gradually add the sugar, 1/4 cup at a time, beating until pale & fluffy. Blend in vanilla. Add eggs one at a time, beating well after each addition.
• In another bowl,sift the flour with the baking powder,soda & salt.
• In a another small bowl, combine mashed bananas & buttermilk.
• To the creamed mixture add in the following order, beating on low speed after each addition just until blended: A third of the flour mixture,half the banana mixture,half the remaining flour mixture,the remaining banana mixture,then the remaining flour mixture.
• Spoon batter into pans. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before inverting onto wire racks. Cool before frosting.

Steps:

• For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
• Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
• Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
• Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
• For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
• Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

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.