Time 1h Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Beat in bananas. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar if desired.
Time 1h10m Yield 16 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add to flour mixture; stir just until moistened. Fold in nuts. , Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners’ sugar and serve with whipped cream and additional bananas.Freeze option: Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.
Time 1h25m Yield 8 servings Number Of Ingredients 18 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.
Number Of Ingredients 13 Steps:
Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
Time 45m Yield 1 13x9 cake, 12 serving(s) Number Of Ingredients 16 Steps:
Cream oil and sugar. Add eggs one at a time, beating after each. Add all other ingredients. Bake in 9x13 pan at 350F degrees for 30 minutes. ——FROSTING——. Mix shortning and oleo. Mix in 1/3 of sugar. Beat well. Add bananas alternately with sugar. Mix until smooth and creamy.
Time 3h Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Separate the eggs and set aside. Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans. To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners’ sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
Time 2h35m Yield 16 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F; grease and flour 3 9-inch round cake pans; set pans aside. Prepare banana nut cake: In large bowl, stir together flour, sugar, baking soda, cinnamon and salt. Add eggs and oil, and stir just until dry ingredients are moistened; do not beat. Stir in bananas, pecans and vanilla. Divide batter equally among prepared pans. Bake cake 25-28 minutes or until toothpick inserted in center of layers comes out clean. Cool layers in pans on wire racks 10 minutes. With small metal spatula or knife, loosen layers from sides of pans; invert onto racks to cool completely, about 1 hour. While layers are cooling, prepare cream cheese frosting: In medium bowl, with mixer on medium speed, blend together cream cheese and butter. Gradually beat in sifted confectioners’ sugar, increase speed to medium-high; beat until frosting is light and fluffy, then beat in vanilla. Reserve pecans to sprinkle on frosted cake or, if you like, stir into frosting. Fill and frost cake, using about 1/2 cup frosting between each layer.
Time 2h25m Yield 24 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Grease bottom and sides of 1 (13x9-inch) pan or 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan(s). Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool round cakes 10 minutes before removing from pans to cooling racks. Cool completely, about 1 hour. In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time. Frost 13x9-inch cake, or fill and frost round cake layers with frosting.
