Time 50m Yield 12-15 servings. Number Of Ingredients 9 Steps:
In a large bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , In a large saucepan, add butter and water. Cook over medium heat until butter is melted; stir until combined and set aside. , In a large bowl, combine 4 cups confectioners’ sugar and cocoa. Add the butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.
Time 1h50m Yield 15 Number Of Ingredients 17 Steps:
Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside. In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour. Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.
Time 1h30m Yield 16 servings. Number Of Ingredients 18 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.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Cake: Preheat oven to 350 degree. Grease and flour a 9x13 pan. Cream margarine and sugar, add eggs and beat until fluffy. Add bananas. Mix dry ingredients in a separate bowl. Add buttermilk, then add dry ingredients. Beat on low speed until combined, then on high speed for 3 minutes. Pour into pan. Bake 45 - 50 minutes. Cool. Frosting: While cake is baking, mix sugar and cocoa in 2-qt saucepan. Stir in milk, margarine and corn syrup. Heat to boiling, stirring often. Boil for 3 minutes, stirring often. Cool. Stir in vanilla and sugar. Frost cake.
Time 1h45m Yield 8 servings Number Of Ingredients 17 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.
Time 45m Yield 1 9inch cake Number Of Ingredients 14 Steps:
Preheat the oven to 350°F. Butter a 9-inch springform pan (or heart-shaped pan.) Cream 1/2 cup butter until light. Gradually beat in the granulated sugar. Add the eggs one at a time and beat after each addition. Beat in 1 teaspoon vanilla and the mashed bananas. Sift or mix together the dry ingredients and add to the batter alternately with the sour cream. Spoon the batter into the prepared pan evenly and bake for 30 to 40 minutes or until the cake springs back when gently pressed in the centre. Cool for 10 minutes and invert. Cool on a wire rack. For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in the top of a double boiler. Cook until smooth and cool slightly. Beat in the icing sugar and 1 teaspoon vanilla. Place the bowl over a larger bowl of ice and water and stir until the icing is spreadable. Ice the cake and decorate as you wish. The CKFM Cookbook.
More about “banana cake with fudge frosting recipes”
Time 1h40m Yield 14 Number Of Ingredients 15 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®). Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes. Mix in cocoa powder and vanilla. Add confectioners’ sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes. Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.
