Time 45m Number Of Ingredients 26 Steps:
TO MAKE THE CAKE: Grease three 8 inch round cake pans and preheat oven to 350°F (176°C). . Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes. . Add the vanilla extract, sour cream and vegetable oil and mix until well combined. . Add eggs and egg white in two batches, mixing until well combined. . Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined. . Add the mashed bananas and mix until well combined. . Add remaining dry ingredients and mix until well combined. . Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs. . Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely. TO MAKE THE PASTRY CREAM: p id=“instruction-step-11″>10. While the cakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
- Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks too quickly and get scrambled eggs. 15 Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16 Remove from heat and add butter and vanilla extract. Stir until smooth, then set in the fridge to cool completely. TO MAKE THE FROSTING: id=“instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18 Add about half of the powdered sugar and mix until well combined. 19 Add the banana extract, vanilla extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20 Add the remaining powdered sugar and mix until combined. 21 Add additional water or milk as needed to get the right frosting consistency and mix until well combined and smooth. TO BUILD THE CAKE: =“instruction-step-23″>20. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 21. lace the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall. 22. Spre d half of the pastry cream evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it’s all even. 23. Add th second layer of cake and repeat the dam and pastry cream filling. 24. Add th final layer of cake on top, then smooth out the frosting around the sides of the cake. 25. Frost he outside of the cake. Feel free to use my tutorial for frosting a smooth cake. 26. Finish ff the cake by pressing the crushed graham crackers into the sides of the cake, then top with some swirls of frosting and banana chips. I use Ateco tip 844 for the swirls. 27. Refrigera e cake until ready to serve. Cake is best for 2-3 days.
Time 40m Yield 6 servings. Number Of Ingredients 17 Steps:
In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 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 frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners’ sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners’ sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.
Time 45m Yield 14 servings. Number Of Ingredients 16 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.
Time 2h Yield 12 to 16 servings Number Of Ingredients 19 Steps:
Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper. Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl. While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool. In a large bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed. At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.) Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely. To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months. In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread). Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.
Time 1h55m Yield 12 Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined. In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling. In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners’ sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable. Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.
Time 50m Yield 8-10 serving(s) Number Of Ingredients 16 Steps:
Preheat the oven to 350°F Grease 2 - 9 inch round cake pans and line the bottom of each with a disk of wax paper (see recipe #452719). Sift the flour with the baking powder and salt. In a large mixing bowl, cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the lemon zest. In a small bowl mix the mashed bananas with the vanilla and milk. Add the banana mixture and the dry ingredients to the butter mixture alternately in 2 or 3 batches and stir until just blended. Fold in the nuts. Divide the batter between the cake pans and spread it out evenly. Bake until a cake tester inserted in the centre comes out clean, 30-35 minutes. Let stand 5 minutes before unmolding onto a wire rack. Peel off the wax paper. For the frosting, cream the butter until smooth, then gradually beat in the sugar. Stir in the lemon zest and enough juice to make a spreadable consistency. Set one of the cake layers on a serving plate. Cover with about one third of the frosting. Top with the second cake layer. Spread the remaining frosting evenly over the top & sides of cake.
Time 45m Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350F. Butter and flour three 8” round cake pans, knocking out excess flour. Into a bowl sift together first four ingredients. In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla. In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix) Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners’ sugar. In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy. Beat in vanilla and a pinch salt. Beat in confectioners’ sugar, a little at a time, and beat frosting until smooth. Cut 2-3 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).
Time 40m Yield Serves 8 Number Of Ingredients 0 Steps:
Preheat oven to 180C/fan Mash the bananas in a bowl In a separate bowl, put in the eggs, caster sugar and margarine whisk or mix for about a min add flour and bicarbonate of soda and mix and vanilla and bananas and mix divide into 2, 15cm round cake tins lined with grease proof paper Place in oven for 25 mins on middle shelf When cooked leave for 5 mins to cool before transfering to wire rack to cool completly Once cooled, mix butter, milk and icing together, once mixed add a nice thick layer to one half and a nice layer of jam to the other half and place together.
Yield Serves 8 to 10 Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely. Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well. Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve.
Yield Makes 1 cake Number Of Ingredients 17 Steps:
Make cake layers: Preheat oven to 350° F. Butter and flour three 8-inch round cake pans, knocking out excess flour. Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together mashed banana, yogurt or buttermilk, and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix.) Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Make frosting: Into a large bowl sift confectioners’ sugar. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners’ sugar, a little at a time, and beat frosting until smooth. Assemble cake: Cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.)
