I have a client that wants a banana cake with whipped cream frosting. I am going to use my banana bread recipe for the cake but am not sure about the frosting. I am guessing that if I use normal whipping cream I need to add something to it - the other factor is that we live in Florida - any help would be appreciated.
Thanks.
I made a banana split cake once and the frosting recipe was simply cool whip and a small box of instant banana pudding. It was really good, but I'm not sure how it would hold up in the heat. If you're inside, I wouldn't think it would be a problem.
Samantha
I have a recipe for Bannan Icing it is as follows
2 cups confectioners sugar
1/8 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon vanilla
Bananas (about 2 whatever makes 1/2 cup)
puree bananas into 1/2 cup banana pulp. Sift sugar and stir into banana pruee. Add lemon juice, vanilla extract and beat until mixture forms peaks.
Good luck
I've never tried this recipe, but it seems like it should work really well to decorate with.
Stabilized Whipped Cream Icing
1/2 pint (1 cup) heavy whipping cream
2 TBSP confectioner's sugar
2 TBSP Piping Gel
1/2 tsp clear vanilla extract
Combine whipping cream and sugar in bowl. Whip to soft peak stage. Add piping gel and vanilla and continue to whip until stiff peaks form. Do not overbeat. Yields 1 1/2-2 cups.
HTH
Here are a couple of Banana Cake recipes I have been wanting to try, Although without nuts for my family...
Banana Crunch Cake
Source: Pillsbury Best Desserts
Submitted by: Bonnie Brooks (contest winner in 1973)
1/2 C All-purpose Flour
1 C Coconut
1 C Rolled Oats
3/4 C Firmly packed brown sugar
1/2 C Chopped pecans
1/2 C Margarine or butter
1 1/2 C (2 Large) Sliced very ripe bananas
1/2 C Sour Cream
4 Eggs
1 Pkg Yellow Cake mix with pudding
1. Heat oven to 350 F. Grease and flour 10" tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.
2. In large bowl, combine Bananas, sourcream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut misture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
3. Bake at 350 F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled
High Altitude (above 3500 feet): Add 3 T flour to dry cake mix. Bake at 375 F for 45 to 55 min.
Nutrition per serving:
Serving size: 1/16th of recipe
Calories 360
Calories from Fat 140
Total Fat 16g
Saturated Fat 5g
Cholesterol 55mg
Sodium 300mg
Dietary Fiber 2g
Dietary exhange: 1 1/2 startch, 2 fruit, 3 Fat OR 3 1/2 Carbohydrate, 3 Fat
Ok, i'll do a new post for the next recipe...
Leily
OK I cheated on this one, I found it on BH&G website.
http://www.bhg.com/recipe/print/printFullpage.jhtml?recipeId=R035720&adCategory=
I haven't made it but my grandma has and the family loved it.
I didn't know if these would help or not or if you were set on using the banana bread recipe.
HTH
Leily
aligotmatt,
I tried the whipped cream icing and it decorated well except, I have hot hands and it started to melt in the bag. I had to throw the batch away and start with a new batch.
BUT back in February I had less practice and wasn't very fast. Since then I feel I've been able to pick up my speed with each new cake.
My mom's recipe for really good banana cake and caramel frosting:
1 Yellow cake mix (not the pudding kind)
1/2 C. brown sugar
1 tsp cinnemon
3 mashed ripe banana (about a cup)
1 C. water
1/2 C. oil
3 eggs
1 cap banana flavoring (optional)
Mix all together. Bake at 350 for 35-40 minutes in greased and floured pan.
Caramel Frosting
1 stick real butter
1 C. brown sugar
1/4 C. milk
2 C. powdered sugar
1 tsp vanilla
Heat butter and brown sugar in saucepan until boiling, about 2 minutes. Add milk and return to boiling. Remove from heat. Add pwd. sugar and vanilla, and stir til thick and smooth. Use while frosting is warn or it will harden. To reheat, return pan to low heat and stir until frosting softens.
I know that's not the frosting you want, but had to add it because it is SOOO good on this cake!
Nutrition per serving:
Serving size: 1/16th of recipe
Calories 360
Calories from Fat 140
Total Fat 16g
Saturated Fat 5g
Cholesterol 55mg
Sodium 300mg
Dietary Fiber 2g
Dietary exhange: 1 1/2 startch, 2 fruit, 3 Fat OR 3 1/2 Carbohydrate, 3 Fat
awwwwww.....geeee......groan.........
did ya have to tell me that!?!?!?!? 
it somehow "spoil" what looks to be an absolutely scrumptous cake!
<<<<death to calories!>>>
<<<on a calorie strike -- refuses to recognize their existence>>>
<<<diet is nothing but "die" spelled w/ a "t">>>
<<<we all die --- so, I'll die happy! now gimme that cake and chocolate!>>>
awwwwww.....geeee......groan.........
did ya have to tell me that!?!?!?!?
it somehow "spoil" what looks to be an absolutely scrumptous cake!
<<<<death to calories!>>>
<<<on a calorie strike -- refuses to recognize their existence>>>
<<<diet is nothing but "die" spelled w/ a "t">>>
<<<we all die --- so, I'll die happy! now gimme that cake and chocolate!>>>
LOL,, didnt' you notice I put it in small print... so those of us who didn't want to see it wouldn't be able to read it it is so small!
Take those glasses off and you won't have to worry about it 
There are other frostings that are also called Whipped Cream Frostings:
WHIPPED CREAM FROSTING [cooked]
1 c. milk
2 tbsp. cornstarch
1/2 c. butter
1/2 c. vegetable shortening
1 c. confectioners sugar
1 tsp. vanilla
Blend milk and cornstarch in small saucepan. Cook and stir over low heat until thickened. Chill thoroughly. Cream butter, shortening, and sugar. Beat in chilled paste and vanilla. Beat at high speed until mixture resembles whipped cream. Mixture will frost and fill a 9 inch layer cake.
WHIPPED CREAM FROSTING [uncooked]
1/4 c. butter
1/2 c. softened shortening
1 c. granulated sugar
3 tbsp. flour
2/3 c. milk
Mix butter and shortening. Gradually add sugar. Add flour and beat at high speed. Turn to low and add milk; gradually turn up speed higher and beat until fluffy.
Thanks for all the help and yummy recipes. I am a little worried about the whipped cream frosting - I am almost to the point that I don't want to do this cake simply because I am not sure how the frosting is going to hold up. What about the Costco frosting - any one know if it is similar to whipped cream frosting?
Hi!
I have a YUMMY banana cake recipe that I got from my Whimsical Bakehouse Book. We all loved it. That was my 4th of July cake. PM me if you want it.
Doug, didn't even think about cool whip - probably a good alternative I am guessing it isn't much different to work with than regular buttercream frosting, right?
very soft, more like stabalized whipped cream but can pipe...will look similar in texture, shape-holding ability as the frosting that Wally-mart uses on it's cakes. (this was suggested to me orignally by one of their decorators)
it works
(i've even add chocolate syrup to it (powder won't blend all that well unless first mixed into the syrup) to get a faux mousse.
Thanks for the help Doug - cool whip it is - this cake does not require much decorating - the client is going to add their own decorations to it so just basic frosting and then a quick border - I will be glad when it is done, this is the first cake I have made that I am not excited about doing - oh well.........
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