Recipes for "banana cake"

Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9x13-inch pan.

Make cake: Mix mashed bananas with lemon juice in a small bowl.

Mix flour, baking soda, and salt in a medium bowl.

Cream sugar and butter in a large bowl until light and fluffy, 3 to 4 minutes.

Beat in eggs one at a time, then stir in vanilla.

Beat in flour mixture alternately with buttermilk. Stir in banana mixture.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.

Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.

Spread frosting on cooled cake.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Make cake: In a large bowl, beat sugar, butter, eggs, and vanilla until creamy.

In another bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet ingredients. Add mashed bananas and sour milk and mix until combined. Pour into the prepared pan.

Bake in the preheated oven for 25 to 40 minutes. Remove from the oven and let cool to room temperature.

Meanwhile, make frosting. Mix frosting and mashed banana together until well combined. Spread over cooled cake. Sprinkle with confectioners' sugar.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.

Whisk together flour, baking soda, and salt in a small bowl; set aside.

Cream white sugar, brown sugar, and butter in a large bowl until light and fluffy. Beat in eggs, one at a time. Mix in mashed bananas. Add flour mixture alternately with buttermilk, mixing well after each addition. Stir in chopped walnuts. Pour batter into the prepared pans.

Bake in the preheated oven until cake springs back when gently pressed, about 30 minutes.

Remove cake layers from the oven and place them on a damp tea towel to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

Cream butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs and beat well. Dissolve soda in sour cream and add it to butter mixture; beat well. Mix in mashed bananas; add cake flour and mix until just incorporated. Stir in vanilla extract. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Prepare yellow cake mix according to package directions.

Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.

Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch dish.

Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add bananas, flour, walnuts, eggs, baking soda, vanilla, and salt; mix thoroughly.

Pour batter into the prepared dish.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean.

Cool completely, then frost as desired.

Preheat the oven to 350 degrees F (175 degrees C). Grease three (9-inch) round cake pans.

Beat together brown sugar and 1 cup butter in a large bowl until creamy and smooth. Add eggs one at a time, mixing well after each addition. Beat in mashed bananas and 1 cup sour cream. Stir in flour, baking soda, and salt until well combined. Mix in nuts and 2 teaspoons vanilla until incorporated.

Bake in the preheated oven until a toothpick inserted into the centers of cakes comes out clean, 30 to 40 minutes. Allow cakes layers to cool completely on wired racks.

Meanwhile, beat confectioners' sugar, remaining 1/2 cup butter, and remaining 1/4 cup sour cream in a large bowl until well combined. Add remaining 1 teaspoon vanilla and beat until frosting is fluffy.

Layer cooled cake layers with frosting.

Preheat oven to 350 degrees F (180 degrees C).

Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.

Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.

Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.

To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.

Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan with non-stick cooking spray.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.

Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.

Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.

In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.

Combine flour, sugar, and baking powder in a bowl. Combine banana, milk, oil, and vanilla extract in a microwave-safe bowl; stir in flour mixture until batter is smooth.

Microwave until cake is cooked through, about 2 minutes. Cool slightly; spread chocolate-hazelnut spread on top.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.

In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.

Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.

Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!

1. Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.

2. Place the shredded zucchini in a clean towel, then squeeze out any excess water.

3. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Stir in the zucchini. Fold in the chocolate. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until the center is just set. Remove and let cool for at least 30 minutes before frosting.

4. To make the frosting, dissolve the instant coffee in 1 tablespoon hot water. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar, coffee, and vanilla. Beat until the frosting is light and fluffy, 2 to 4 minutes more.

5. Spread the frosting over cake. Slice, snack, and enjoy!

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line with parchment paper.

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the coconut flakes. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until center is just set. Remove and let cool for at least 30 minutes before frosting.

3. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

3. Spread the frosting over cake. Slice, snack, and enjoy!

1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. Line a baking sheet with parchment paper and place the whole bananas on the baking sheet. Transfer to the oven and roast for 20-25 minutes or until the tops of the bananas are blackened on the outside. Remove from the oven and let cool. Once cool enough to handle, remove the peel, and mash the bananas.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the oil, yogurt, eggs, sugar, brown sugar, vanilla, and lemon juice. Beat in the bananas, mixing until combined. Add the flour, baking soda, baking powder, and salt and mix until just combined. Stir in the shredded coconut.

4. Pour the batter among the 3 cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

6. Place one cake layer on a serving plate or cake stand. Spread with frosting. Repeat with the remaining 2 cake layers. Frost the cake sides. Serve or store in the fridge for up to 2 days. Bring to room temp. before serving.

Preheat oven to 350 degrees.

In a large bowl, sift the flour, powder, soda, salt (and flax, if using).

In a smaller bowl, combine sugar, maple syrup, banana puree, oil, water, and egg.

Add wet ingredients to dry ingredients. Pour into a greased 9×9 baking dish. Bake for 20-24 minutes or until knife inserted comes out mostly clean.

For the frosting, whisk peanut butter with sugar and water until smooth and fluffy. Add more peanut butter or water to achieve the desired consistency. Frost the cooled cake and serve immediately.

Preheat oven to 350°F.

Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.

In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which in turn will give the cookies their lift and rise.

Pour the banana mixture into the butter mixture.

Sometimes the banana/butter mixture curdles because the bananas are high in moisture, which will make the creamed butter "break." Carry on; once you add the flour mixture, the batter will be cohesive and bake up just right.

Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.

Fold pecans or chocolate chips (if using) into the batter.

Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.

Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.

Did you enjoy this recipe? Let us know with a rating and review!

Place the oven rack in the middle of the oven.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

Simply Recipes / Michelle Becker

In a mixer, beat together butter and the sugars. Add eggs one at a time and beat.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Add vanilla and bananas and beat until just mixed in.

Simply Recipes / Michelle Becker

Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Spread batter evenly in a greased 10x15-inch baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water.Spread the frosting evenly over the cake and slice to serve.

Did you love the recipe? Leave us some stars below!

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Combine crushed vanilla wafers and melted margarine. Pat into the bottom of a 9x13-inch pan.

Beat cream cheese and confectioners' sugar together until light and fluffy; spread on top of vanilla wafer crust. Spoon crushed pineapple over cream cheese layer, then layer sliced bananas over pineapple. Cover with whipped topping and sprinkle with chopped walnuts and maraschino cherries.

Chill for at least 4 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in the preheated oven until a skewer inserted into the cake comes out clean, about 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the glaze: Combine confectioners' sugar, milk and vanilla in a small bowl. Whisk until smooth and a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

Mash bananas in a large bowl. Add flour, sugar, butter, egg, vanilla, baking soda, and baking powder; mix until well combined. Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, 50 to 60 minutes.