Triple Yum Banana Cake Recipes

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

Steps:

• Blend shortening and dry ingredients in a large mixing bowl.
• Adding bananas and half of the buttermilk, mix until moistened; beat two minutes on medium speed.
• Add the rest of the buttermilk and the eggs, beating two more minutes.
• Pour into cake pan and bake at 350F until done (approx. 30 minutes).
• Cool 10 minutes in pan, then remove from pan to complete cooling.

Steps:

• 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 the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.

Steps:

• Preheat oven to 300°.
• Grease and dust cake pans with flour.
• Combine bananas with lemon juice in a small bowl; set aside.
• In another bowl, mix flour, baking soda and salt.
• In a large mixing bowl or kitchen mixer bowl, cream butter and sugar. Add eggs one at a time and the liqueur.
• Slowly add flour alternating with the buttermilk. Stir in bananas.
• 3 layers; 2 cups of batter per pan - 2 layers; 3 cups of batter per pan - or you can use bundt pan or 9 x 13 cake pan. Check cake with knife to determine when it is done at about 25 minutes (my three layers were done in 25 minutes but if you are making two layers your time will most likely increase).
• Meanwhile make the frosting: Cream butter and cream cheese and add vanilla. Add confectioners sugar a little at a time and mix at high speed until smooth.
• Cool completely then frost.
• Place chopped pecans around side of cake to hide imperfections in layers or add to top.
• Cover and place in refrigerator. Can be eaten right away. Best served the next day.

Steps:

• Preheat oven to 350 degrees.
• Sift dry ingredients together, set aside.
• Cream shortening and sugar.
• Add eggs and buttermilk to sugar mixture.
• Combine dry ingredients into wet.
• When incorporated, stir in mashed banana.
• Pour batter into a greased, floured tube pan (angel food cake pan).
• Bake 45-50 minutes, or until a toothpick inserted in center of cake comes out clean.
• Cool slightly, run knife around edges of pan to loosen cake, remove cake from pan.
• Finish cooling cake on a wire rack.
• Slice into wedges.

Steps:

• Cream brown sugar and 1 cup butter. Add eggs 1 at a time, beat well.
• Add mashed bananas, flour, salt, baking soda and 1 cup sour cream.
• Add vanilla and nuts last.
• Pour batter into 3 9" pans or a 13x9" pan. Bake in a preheated 350 degree oven until cake tests done with a tooth pick, about 30-40 minutes for the rounds or 40-50 minutes for the 13x9.
• To make Frosting: mix 1/2 cup butter, 4 cups confectioners sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoons vanilla and beat until fluffy.