Banana-Fudge Ripple Cake

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Brown sugar -- firmly packed
     1/2  cup           Sugar
     1/4  cup           Vegetable oil
   1      cup           Ripe banana -- mashed
   2                    Eggs
   3      cups          All-purpose flour
   1 1/2  teaspoons     Baking soda
     1/2  cup           Skim milk
   1      tablespoon    Skim milk
   2      teaspoons     Vanilla extract
     1/3  cup           Chocolate-flavored syrup
   2      tablespoons   Unsweetened cocoa
                        Vegetable cooking spray
                        GLAZE-
     1/2  cup           Sifted powdered sugar
   1      tablespoon    Skim milk
   1      tablespoon    Unsweetened cocoa

    Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
Add banana; beat well. Add eggs,
1 at a time, beating after each addition.
Combine flour and soda; add to sugar mixture alternately with milk,
beginning and ending with flour mixture. Mix after each addition. Stir
in vanilla.    Reserve 1-1/2 cups batter, and set aside.   
Combine 1 cup batter, syrup and cocoa; stir well.
Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
Spoon chocolate batter over batter in pan.
Pour reserved light-colored batter over chocolate batter.
Bake at 350~ for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
Combine powdered sugar, milk and cocoa; stir well. Drizzle over cake.

                            Banana Fudge Cake

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes                            Desserts
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      C             Whole-Wheat Flour
   1      C             All-Purpose Flour -- Unbleached
     1/2  C             Cocoa Powder
   1 1/2  C             Sugar
   2      Tsp           Baking Soda
     1/4  Tsp           Salt -- Optional
   1 1/2  C             Banana -- Very Ripe, Mash,
                        -- About 3 Lg
     1/2  C             Buttermilk -- Nonfat
   2                    Egg Whites
   1 1/2  Tsp           Vanilla Extract
                        Glaze:
   1 1/2  C             Confectioner's Sugar
   1      Tbsp          Cocoa Powder -- Plus
   1 1/2  Tsp           Cocoa Powder
   3      Tbsp          Skim Milk
   1      Tsp           Vanilla Extract
     1/4  C             Chopped Walnuts -- Plus
   2      Tbsp          Chopped Walnuts -- Optional

Combine the flours, cocoa, sugar, baking soda, and salt, if desired, and
stir to mix well.  Add the banana, buttermilk, egg whites ,and vanilla
extract, and stir to mix well.

Coat a 9 x 13" pan with nonstick cooking spray.  Spread the batter evenly in
the pan.  Bake at 350 deg F for about 35 min., or just until a wooden
toothpick inserted in the center of the cake comes out clean.  Cool the cake
to room temp.

To make the glaze, combine the glaze ingredients in a small bowl.  If using
a microwa e oven, microwave the glaze, uncovered, at high power for 35
seconds, or until runny.  If using a conventional stove top, transfer the
glaze to a small saucepan and place over medium heat for 30 seconds,
stirring constantly.  Drizzle the glaze over the cake, and let harden before
cutting into squares and serving.

               Banana Layer Cake with Cream Cheese Frosting

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
                Sweets

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          mashed bananas -- about 4
     1/4  cup           milk
   1      cup           shortening
   2      teaspoons     vanilla
   2      cups          sugar
   4                    eggs -- unbeaten
   4 1/2  cups          all-purpose flour -- sifted
   4      teaspoons     baking powder
   1      teaspoon      salt
                        FROSTING
     1/2  cup           butter
   8      ounces        cream cheese
   1      teaspoon      vanilla
   2 1/4  cups          sugar
                        milk -- optional

Combine bananas and milk.
Cream together shortening and vanilla; gradually add sugar,
beating until light and fluffy. 
Add eggs, one at a time, beating well, mix until light and fluffy.
Sift together flour, baking powder, and salt. 
Add alternately with bananas and milk to creamed mixture, beating some after each addition.
Three 9" pans, greased.  Bake: 350F for 30-35 min.

Cream Cream Frosting:
Combine butter, cream cheese, and vanilla.
Cream well.
Gradually add powdered sugar (sift if lumpy), beating well.
If mixture is too thick to spread, add a small amount of milk.

                   - - - - - - - - - - - - - - - - - -

NOTES : Very sweet yet light and fluffy.  A great hit at the old complex parties!

                     Banana-Sour Cream Streussel Cake

Recipe By     :  THE DESSERT SHOW  SHOW# DS3255
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Streusel:
   1      Cup           firmly packed dark brown sugar
     1/3  Cup           all-purpose flour
     1/3  Cup           quick-cooking oats
   1      Cup           chopped toasted pecans
   1      Cup           flaked toasted coconut
     1/3  Cup           butter -- melted
                        Cake:
   4                    eggs
   1      Cup           sour cream
   2      Cups          thinly sliced ripe bananas
   1      Teaspoon      rum extract
   1      Box           yellow cake mix -- (18.5 ounce)

      Preheat oven to 350 degree F. Grease and flour 10 inch tube pan.   
Streusel: Mix together brown sugar, flour, oats, pecans and coconut.
Toss together well. Add butter. Mix until crumbly. Set aside.   

Cake: Mix together eggs, sour cream, bananas and rum extract in large mixing bowl.
Using an electric mixer, beat until smooth. Add in cake mix.
Beat 2 minutes or until well mixed. Pour about 2 cups batter into cake pan.
Sprinkle 1/3 streusel over batter. Repeat twice with batter and streusel.
Bake 55 minutes or til toothpick inserted into center comes out clean. C
ool upright in pan about 10 minutes. Turn out of pan. Invert onto cake place.
(Streusel crumbs will not be on top.) 

             Blue Ribbon Banana Cake with Creamy Nut Filling

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Fruit
                Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Shortening
   1 1/2  cups          Sugar
   2                    Eggs
   1      cup           Mashed bananas
   1      pinch         Salt
   2      cups          Sifted flour
   1      teaspoon      Baking soda
   1      teaspoon      Baking powder
     1/2  cup           Buttermilk
   1      teaspoon      Vanilla
     1/2  cup           Chopped pecans
   1      cup           Shredded coconut
     1/2  cup           Brown sugar -- optional
                        Nut Filling---
     1/2  cup           Sugar
   2      tablespoons   Flour
     1/2  cup           Cream
   2      tablespoons   Butter
     1/2  cup           Chopped pecans
     1/4  teaspoon      Salt
   1      teaspoon      Vanilla -- --White Snow Frostin
   1                    Egg white
     1/4  cup           Shortening
     1/4  cup           Butter
     1/2  teaspoon      Coconut extract
     1/2  teaspoon      Vanilla extract

Cream together shortening and sugar until fluffy.
Add eggs. Beat 2 minutes at medium speed. Add bananas. Beat 2 minutes.
Sift together dry ingredients, add to creamed mixture along with butter-
milk and vanilla. Starting with flour. Beat 2 minutes. Stir in nuts.
Turn into 2 greased and floured 9" round layer cake pans.
Sprinkle 1/2 cup coconut on each layer. For coffee cake sprinkle with 1/3 cup brown sugar.
Bake in moderate, 350 to 375 degree oven, for 25 to 30 minutes. Cool.

For Creamy Nut Filling: Combine ingredients in heavy saucepan.
Cook until thickened. Add pecans, salt and vanilla. Cool.

For White Snow Frosting: Cream together egg white, shortening, butter,
coconut extract and vanilla. Gradually add powdered sugar, beating till light and fluffy.

             Blue Ribbon Banana Cake with Creamy Nut Filling

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Fruit
                Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Shortening
   1 1/2  cups          Sugar
   2                    Eggs
   1      cup           Mashed bananas
   1      pinch         Salt
   2      cups          Sifted flour
   1      teaspoon      Baking soda
   1      teaspoon      Baking powder
     1/2  cup           Buttermilk
   1      teaspoon      Vanilla
     1/2  cup           Chopped pecans
   1      cup           Shredded coconut
     1/2  cup           Brown sugar -- optional
                        Nut Filling---
     1/2  cup           Sugar
   2      tablespoons   Flour
     1/2  cup           Cream
   2      tablespoons   Butter
     1/2  cup           Chopped pecans
     1/4  teaspoon      Salt
   1      teaspoon      Vanilla -- --White Snow Frostin
   1                    Egg white
     1/4  cup           Shortening
     1/4  cup           Butter
     1/2  teaspoon      Coconut extract
     1/2  teaspoon      Vanilla extract

Cream together shortening and sugar until fluffy.
Add eggs. Beat 2 minutes at medium speed. Add bananas. Beat 2 minutes.
Sift together dry ingredients, add to creamed mixture along with butter-
milk and vanilla. Starting with flour. Beat 2 minutes. Stir in nuts.
Turn into 2 greased and floured 9" round layer cake pans.
Sprinkle 1/2 cup coconut on each layer. For coffee cake sprinkle with 1/3 cup brown sugar.
Bake in moderate, 350 to 375 degree oven, for 25 to 30 minutes. Cool.

For Creamy Nut Filling: Combine ingredients in heavy saucepan.
Cook until thickened. Add pecans, salt and vanilla. Cool.

For White Snow Frosting: Cream together egg white, shortening, butter,
coconut extract and vanilla. Gradually add powdered sugar, beating till light and fluffy.

            Columbian Fresh Banana Cake with Sea Foam Frosting

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----BANANA CAKE-----
   1      package       Yellow Cake Mix (18.5 Oz) *
     1/8  teaspoon      Baking Soda
   2                    Eggs
     3/4  cup           Coca-Cola
   1      cup           Mashed Ripe Bananas
   2      teaspoons     Lemon Juice
     1/3  cup           Finely Chopped Nuts
                        -----SEA FOAM FROSTING-----
   2      large         Egg Whites
   1 1/2  cups          Light Brown Sugar -- Packed
     1/8  teaspoon      Cream Of Tartar **
     1/3  cup           Coca-Cola
   1      teaspoon      Vanilla Extract
   1      dash          Salt

* Do notuse a cake mix that has pudding or which requires oil.
** You may substitute 1 tablespoon of corn syrup.

TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda and eggs.
Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter.
Blend ingredients just until moistened, then beat at high speed of an
electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas
with the lemon juice;add to the batter.
Add the chopped nuts to the batter and beat for 1 minute at medium speed.
Turn the batter into a well greased, lightly floured 9" X 13" X 2" baking disk.
Bake in a preheated 350 F oven for about 40 minutes or until the cake tests done. 
Cool on a rack for 15 minutes, remove cake from pan and turn right
side up on a rack to finish cooling.

TO MAKE SEA FOAM FROSTING: In the top of a double boiler,
combine all of the ingredients, except the vanilla extract.
Beat for 1 minute at high speed with an electric mixer.
Place over boiling water
(the water should not touch the bottom of the top half of the double boiler).
Beat on high speed for about 7 minutes until the frosting forms peaks
when the mixer is raised. Remove from boiling water
(for the smoothest frosting, empty into a large bowl).
Add the vanilla extract and continue beating on high speed until thick
enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.

                   Pineapple-Banana Nut Cake

Recipe By     :
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          flour
     3/4  teaspoon      baking soda
     1/2  teaspoon      cinnamon
   1      cup           sugar
     1/2  teaspoon      salt
     3/4  cup           oil
     3/4  cup           crushed pineapple in juice
   2                    eggs -- beaten
   1      cup           bananas -- diced
     3/4  teaspoon      vanilla
     1/2  cup           pecans -- chopped

Grease 9 inch square baking dish. In bowl sift together flour and  baking soda.
Add cinnamon, sugar and salt. Make a well in the center 
of the flour mixture and add the oil, pineapple, eggs, bananas and  vanilla.
Stir to blend, but do not use a mixer. Fold the pecans into  the batter.
Pour the batter into the prepared pan. Bake in 350° for  30 minutes. 



             
 

                          Roundabout Banana Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          All-purpose flour
     3/4  cup           Sugar
     3/4  teaspoon      Baking powder
     1/2  teaspoon      Salt
     1/4  teaspoon      Baking soda
   2                    Eggs -- beaten
   2      medium        Bananas -- mashed
     1/3  cup           Cooking oil
     1/4  cup           Milk
     1/2  teaspoon      Vanilla
     1/2  cup           Chocolate chips

In a mixing bowl stir together flour, sugar, baking powder,
salt and baking soda. Make a well in the center.

In another bowl combine beaten eggs, mashed bananas,
cooking oil, milk, and vanilla. Add all at once to the flour mixture,
stirring till well- mixed.
Stir in chocolate chips.
Spoon the batter into a greased and floured 5 1/2 or 6 cup ring mold (bundt pan).
Bake in a 350 degree oven about 35 minutes or
till a wooden toothpick inserted between center and edge comes out clean.
Cool in ring mold on a wire rack 10 minutes. Remove; cool completely.

                          U Drop Inn Banana Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  C             Butter
   1 1/2  C             Sugar
   3      Lg            Eggs
   2      C             Flour
   2      Tsp           Baking Powder
     3/4  Tsp           Soda
     1/2  Tsp           Salt
     1/4  C             Buttermilk
   1      tsp           Vanilla
   1      C             Mashed Bananas
                        -----Caramel Icing-----
     1/4  C             Butter
     1/2  C             Brown Sugar
     1/8  C             Milk
     1/2  tsp           Vanilla
   1      C             Powdered Sugar
          pinch         Salt

Cream together the butter and sugar until light and fluffy. Beat eggs
lightly and add to creamed mixture, blending well.
Sift together dry ingredients and add alternately with buttermilk and
vanilla, beginning and ending with flour. Fold in bananas and stir to
blend. Pour batter into two greased 8-inch cake pans or one 9 x 13 baking
pan. Bake for 35 to 40 mins in a preheated 350 F oven. Frost with Caramel
Icing.
For the icing, melt the butter in saucepan and add brown sugar. Cook over
low heat, stirring constantly, for 2 mins. Add milk and allow to come to a
boil. Immediately remove from heat and allow to cool before adding
vanilla, sugar, and salt. Beat well and frost cake.

Banana Cake with Caramel Cheese Frosting 2 c All-purpose flour 1 ts Baking soda Pinch salt 1/2 c (1 stick) unsalted butter, softened 1 c Granulated sugar 2 lg Eggs 1 c Mashed, ripe banana (about 3 bananas) 1/4 c Sour cream 1 ts Pure vanilla extract 1/2 c Chopped pecans Caramel Glaze 1/4 c Packed brown sugar 1/4 c Sweetened condensed milk 2 tb Unsalted butter 1 c Confectioners' sugar 1 ts Pure vanilla extract Frosting 3 oz Cream cheese, softened 6 tb Unsalted butter, softened 1 tb Sour cream 1 tb Pure maple syrup 1 ts Pure vanilla extract 3 To 3 1/2 cups confectioners sugar Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack. For caramel glaze: Combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake. For frosting: Beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over Caramel Glaze.

Banana Cake with Peanut Butter Frosting

Cake:
2 cups sugar
3/4 cup butter flavor Crisco
3 eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour
1/2 cup sour milk
1 1/2 cups mashed bananas, about 3 large
2 teaspoons vanilla

Beat all ingredients together about 3 minutes with electric mixer. Put it in a greased and floured 9 x 12 pan and bake at 350F for 30 to 35 minutes or until knife inserted in middle comes out clean.

Frosting:
3 cups confectioners sugar
1/2 cup peanut butter
dash vanilla
just enough milk to make spreading consistency

Beat all ingredients together and frost cake.

Banana Macadamia Cake

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/4 cup chopped unsalted macadamia nuts
1/4 cup margarine
1 cup sugar
1/4 cup applesauce
4 egg whites
1 cup mashed bananas
3/4 cup nonfat plain yogurt
1/3 cup amaretto liquor
1/2 teaspoon almond extract

Frosting

3 ounces light cream cheese
3/4 cup confectioners sugar
1 teaspoon amaretto
1/2 teaspoon grated orange peel

Preheat oven to 350F. Spray a 9 by 13 by 2 inch pan with non stick spray.

Sift together flour, baking powder, baking soda, cinnamon, allspice and nuts and toss to coat. Cream margarine with sugar. Add applesauce and beat in egg whites until well beaten. Add bananas, yogurt, amaretto and almond extract, mix until well combined. Stir dry mixture into wet ingredients until all ingredients are moistened.

Pour batter into prepared pan and bake 30 to 35 minutes or until cake tester comes out clean from center. Cool on wire rack. For Frosting: Beat cream cheese until soft and fluffy. Add the remaining ingredients and beat until mixed.

Banana Rum Fudge Cake 1 box Pillsbury Plus dark chocolate cake mix 1 C. (2 or 3 medium) mashed bananas 1/2 C. water 1/4 C. dark rum 3 eggs 1 oz. semisweet chocolate 1/2 C. walnuts Preheat oven to 350ºF. Grease and flour a 13 x 9-inch cake pan. Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely. Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving. Makes 12 servings. Frosting: 1 (3 3/4 oz.) pkg. instant banana pudding and pie filling 1 C. cold milk 1 T. rum 1 (8 oz.) carton frozen whipped topping, thawed In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping. Decorate with candied red or green cherries or anything you might desire.

Fresh Banana Layer Cake

For Cake Layers:
2 1/4 cups cake flour - sift before measurin
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed bananas - about 2 ripe
1/4 cup yogurt
1 teaspoon vanilla
1/2 cup butter - softened
1 cup granulated sugar
2 large eggs

For Frosting:
1 pound confectioner's sugar
8 ounces cream cheese - softened
1/2 cup butter - softened
2 teaspoons vanilla
2 large bananas

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.)