Best 5 Carries Banana Cake Recipes

OLD-FASHIONED BANANA CAKE

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.

THE BEST BANANA CAKE

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.

BANANA CAKE

Steps:

• Preheat the oven to 350°F and grease a 9x13 inch pan. Set aside
• To make the cake, mash the bananas with a potato masher or the back of a fork in a medium bowl and set aside.
• In another medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together. Set aside.
• Using a stand mixer fitted with the paddle attachment of a handheld electric mixer, beat the butter on high speed until light and creamy, 1-2 minutes. Add the granulated sugar and brown sugar and beat on high speed again for -3 minutes until light and fluffy. Scrape down sides of the bowl as needed.
• Add the eggs and the vanilla and beat on high speed until combined, another 1-2 minutes. Then add bananas and beat until combined, scraping down the sides of the bowl as needed.
• Slowly add the dry ingredients into the mixture in three rounds, alternating with the sour cream until completely combined.
• Pour batter into prepared pan and bake for 43-46 minutes. Cake will be done when a toothpick inserted in the center comes out clean.
• Allow to cool completely before frosting.
• To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, 2-3 minutes. Add the vanilla and salt and beat to combine. Add the powdered sugar one cup at a time, mixing well between each addition. Stop at 3 cups and add more sugar 1/8 cup at a time until you reach desired consistency.
• Spread cream cheese on frosting cooled cake and top with extra bananas and cinnamon if desired.

CARRIE'S BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix cake ingredients in blender.
• Pour into a greased 9x13" cake pan.
• Bake for 25-35 minutes.
• Allow cake to cool completely.
• Mix Cool Whip, pudding mix, and milk.
• Spread on top of cooled cake.

AUNT CARRIE'S BANANA BREAD

Steps:

• Cream shortening and sugar.
• Add unbeaten eggs.
• Beat well.
• Blend in well-mashed bananas.
• Add flour in which soda and salt have been sifted together.
• (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans.
• Pour into a greased and floured 5 x 9 inch loaf pan.
• Bake at 350* for about 50 minutes or until done.