Banana Cake Help!!!

Baking By 4BIDDENSWEETS Updated 29 Mar 2015 , 2:24am by astronot

4BIDDENSWEETS Posted 29 Mar 2015 , 12:00am
post #1 of 4

Does anyone have a tried and true and fantastic banana cake recipe they are will to share?  I have tried and tested so many and they all taste like banana bread and that is sooooo not what I am looking for. 

i want to make a banana cream pie cake!


thank you!

3 replies
didavista Posted 29 Mar 2015 , 1:17am
post #2 of 4

1 cup sugar

1 cup mashed really ripe bananas ( I used 3)
1/2 cup oil

2 eggs
1 cup flour

1 tsp.baking powder
1/2 tsp. Baking soda

1/2 tsp. Cinnamon

1/4 tsp. Salt
1/2 cup chopped walnuts


Beat sugar,bananas, oil and eggs until blended. Then mix in dry ingredients until blended. Add nuts. Bake at 350.


I love this recipe!!! It is a small recipe that is easily doubled, however I have not had good success with large pans or trying to make  a full two inch deep layer.
 




Laetia Posted 29 Mar 2015 , 2:16am
post #3 of 4

This recipe was shared by MBalaska last summer. This cake is very very good!

You can read the thread in the link. The recipe is in post #7. There is also some comments about it.


Ingredients:

Serves: 16

Yield:

Yield1.0

1

 

Yield

  •  

    9x13 pan

    Update
 

9x13 pan

Units: US | Metric

Directions:

  1. 1
    Preheat oven to 275°.
  2. 2
    Grease and flour a 9 x 13 pan.
  3. 3
    In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. 4
    In a medium bowl, mix flour, baking soda and salt; set aside.
  5. 5
    In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. 6
    Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. 7
    Beat in the flour mixture alternately with the buttermilk.
  8. 8
    Stir in banana mixture.
  9. 9
    Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. 10
    Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist

Read more at http://www.cakecentral.com/forum/t/778778/best-ever-banana-pudding-cake-recipe#zF5v4sRxW2jWP2jA.99

astronot Posted 29 Mar 2015 , 2:24am
post #4 of 4

Use ripped bananas the skin have to be black. If you put them in the refrigerator like for 2 to 3 days they will turn black.  They are going to be very soggy and messy but they are going to be flavorful since the natural sugars of the banana are mega concentrated. 


Check this recipe 

http://www.oprah.com/food/Christina-Tosis-Banana-Cake



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