Banana Nog Cake Recipes

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OLD-FASHIONED BANANA CAKE

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 18



Old-Fashioned Banana Cake image

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.

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting, recipe follows
Walnut halves, for decorating (optional)
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

THE BEST BANANA CAKE

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 19



The Best Banana Cake image

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.

Nonstick cooking spray
6 very ripe bananas
2 1/2 cups packed dark brown sugar
2 sticks (1 cup) unsalted butter, melted
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups all-purpose flour (see Cook's Note)
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoons dulce de leche
1 1/2 tablespoons maple syrup
1 cup banana chips

BANANA NUT CAKE

I'm a pastor's wife, and it's so good to have something to serve when friends drop in unexpectedly. Because this banana nut cake can be frozen and also keeps well in the refrigerator, I try to have one on hand-just in case. -Gloria Barkley, Wilmington, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 14



Banana Nut Cake image

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.

Nutrition Facts : Calories 468 calories, Fat 26g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 268mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 large eggs, room temperature
2 cups mashed ripe bananas (3 to 4 medium)
1-1/3 cups canola oil
1 can (8 ounces) crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped walnuts
Optional toppings: Confectioners' sugar and whipped cream

BANANA NOG

During my family's annual cookie exchange, we ran out of our beloved eggnog...much to everyone's horror! So into the kitchen I went to create this cool, creamy treat. -Jennae LeFebvre, Aurora, Illinois

Provided by Taste of Home

Time 20m

Yield 11 servings (about 2 quarts).

Number Of Ingredients 9



Banana Nog image

Steps:

  • In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon., Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving., Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.

Nutrition Facts :

3 cups milk, divided
3 cups half-and-half cream, divided
3 egg yolks
3/4 cup sugar
3 large ripe bananas
1/2 cup light rum
1/3 cup creme de cacao
1-1/2 teaspoons vanilla extract
Whipped cream and baking cocoa, optional

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