Hi lovelies,

Does anyone have a tried and tested recipe for a banana cake please? I did an internet search but there are SO many recipes out there....

Please share if you have a good one. Also, if you have any good filling recipes to go with it?

Thanks all.

hi, I've already tried this recipe and my kids love them. I hope you like it too, and tell me your feedback or comments if ever your going to try this recipe .

1/2 c butter
3/4 c sugar
2 eggs
4 over ripe banana
2 c all purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 c choc. chips/walnuts (optional)

Preheat oven to 350F. Grease loaf pans. Cream together the butter and sugar until light and fluffy.
Add eggs and banana, blend until banana are thoroughly mashed.
Sift the flour,salt,and baking soda into a separate bowl and stir in the cinnamon. Add the dry ingredients to the banana mixture and blend until just mixed. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes.

Thankyou Mylene! I'll let you know!

There's also one (I love) in the Cake Bible... I'll post it later if you're interested! It's nice because it's very cake-y textured (my grandma makes a banana loaf that's yummy, but not really right for decorating... Roses's banana cake is just perfect with some chocolate buttercream!)

I tried this one a few weeks ago and it was absolutely delish! I paired it with the French Custard filling that they recommend in their book...but I frosted it in chocolate ganache. Talk about yummy! My kids even ate it up...and I haven't been able to get them to eat bananas lately, either...so I was happy with that...lol


Whimsical Bakehouse Banana Cake

Grease two 9X3 inch round pans. Preheat the oven to 350 degrees F. Have all ingredients at room temperature.

In the bowl of an electric mixer, beat at high speed until light and fluffy:

8 ounces (2 sticks) softened unsalted butter
1 1/2 cups brown sugar, firmly packed
1/2 cup granulated sugar

Add and beat well:
3 large eggs

Add:
2 cups mashed banana (about 3 large bananas)

The batter might look curdled; don't worry.
On a piece of wax paper, sift together:

3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt

Mix the dry ingredients into the butter and egg mixture at low speed just until combined.

Pour 3 cups of the batter into one prepared pan and the remaining batter into the second pan. Bake the less full pan for 20-25 minutes and the fuller pan for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15-20 minutes before turning them out of their pans.

Yield: 8 cups of batter


Whimsical Bakehouse French Custard

This is pretty much pastry cream and whipped cream folded together.


In a saucepan, bring to a boil:

1 cup milk
1/4 vanilla bean (OR 3/4 teaspoon pure vanilla extract added AFTER pastry cream is removed from heat)

In a bowl of an electric mixer, on medium speed, beat until light and fluffy:

3 large egg yolks
1/3 cup sugar
pinch of salt

Add and mix to combine:

2 tablespoons cornstarch

Remove the vanilla bean from the milk, then slowly beat the hot milk into the yolk mixture. Return the mixture to the saucepan. Return to a boil over medium-low heat, stirring constantly. Boil for 1 minute on low heat, stirring constantly. ***If using vanilla extract: remove the saucepan from the heat at this point, and stir in the vanilla.

Pour the pastry cream into a stainless steel bowl and place over a bowl of ice water. Stir frequently until chilled. The cream will thicken as it cools. Alternately, cover the cream with plastic and refrigerate until cold. (that's what I do...just lay the plastic wrap over the surface so it doesn't form a 'skin' and put it in the fridge)

In the bowl of an electric mixer, whip until stiff:

1 1 /2 cups heavy cream
2 tablespoons confectioner's sugar

Gently fold the chilled pastry cream into the whipped cream.

Yield: 4 1/2 cups


I know the custard recipe sounds like a lot of work...but it's really not and it isn't that hard either, just sounds like it is. If you have all of your ingredients pre-measured & ready to go, it comes together rather quickly, actually. And I usually whip the cream beforehand, so it's ready to go when the pastry cream is chilled. This recipe is so worth it!!

I LOVE this one from Paula Deen. It's so moist and delicious! Everyone loved it! Also, I don't make scratch cakes very often so I was a bit leary on trying it, but it came out perfect!

Banana Nut Cake With Cream Cheese Frosting

Cake:
Butter, for greasing pans
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

Cake:
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting:
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
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The Whimsical Bakehouse recipe got rave reviews for me.

Thanks for your recipes lovelies.... I want to try them all!
Yes please MelC- can you please post your recipe too? Thanks hun!

Beany - Just wondering if you've had a chance to try out a banana cake yet? Which did you try & how'd it come out?

OMG I forgot about this thread! I used a variation of Mylenes recipe.

Im so sorry for forgetting to say thanks.please dont think that Im ungrateful!

* I omitted the choc chips.
* I added 1 teaspoon of vanilla because I love vanilla in everything!
* I used 1 cup of self raising flour and 1 cup of wholemeal flour instead of 2 cups of all-purpose flour. I couldnt find any all purpose flour in my supermarket. Maybe its called something else here in Australia?

I made a lemon almond frosting and everything was so yummy!

Thanks ladies, for all of your help. I should have taken a photo. It was a yummy cake. RIP yummy.....

We have a wonderful one.. will dig it out and get it to you

Thanks dky! I look forward to it.

I submitted it but I can't find it, I don't think it worked so here it is:

125grams softened unsalted butter
1 & 1/2 cups sugar
2 eggs
1 cup mashed banana
few drops vanilla
250grams plain flour
1 teaspoon bicarbonate soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup buttermilk OR 1/2 cup milk with 1 teaspoon lemon juice.

Butter and flour a 20cm square or round tin, then line base with baking paper. Preheat oven to 180degrees centigrade.
Cream butter and sugar until pale and fluffy.
Beat in eggs, banana and vanilla.
Sift dry ingredients and add to mixture, alternating with the milk.
Spoon into tin and bake for 45 mins or until cake tests clean.
Cool cake in its tin on a wire rack for a few minutes before turning out.
Cool completely before cutting or storing in an airtinght container.

If not decorating then add this topping prior to baking.
Combine 3 tablesppons coarsely chopped walnuts, 3 tablespoons self raising flour, 1 & 1/2 teaspoons ground cinnamon, 100gr softened butter and 3 tablespoons brown sugar. Scatter over the uncooked banana cake and bake as above.

Enjoy.... we always receive lots of compliments when we make this...

Cordon Rose Banana Cake (The Cake Bible)

2 lg ripe bananas (1 cup)
1/2 cup sour cream
2 lg eggs
2 tsp lemon zest
1-1/2 tsp vanilla
2c sifted cake flour
3/4c+2tsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
10 tbsp unsalted butter (softened)

preheat oven to 350 F
grease, parchment bottom , grease & flour one 9" round pan

in food pro, process bananas & sour cream until smooth... add eggs, lemon zest, & vanoilla... process just until mixed

in lg mixing bowl, combine dry ingredients & mix on low for 30 seconds... add butter & half of the banan mix... mix on low speed until dry ing. are moistened... increase to med speed & blend for 90 seconds

scrape down sides of bowl... add remaining banana mix in 2 batches, beating 20 seconds after each addition... scrape sides

put batter in prepared pan... smooth & bake 30-40 minutes


top with... nothing (it's great alone!), lemon IMBC, chocolate IMBC (my fave) Nutella (just watch out for nut allergies!), or any of the other suggestions above! Sour cream or cream cheese frostings would be really good!

don't skip the lemon zest ... it's subtle, but really makes a difference!

Hi Beany,

All-purpose flour is plain flour here in Australia.

Karen

Thanks so much ladies! Much appreciated.

Karen52, thanks for that little explanation.....now I'll know for next time!

Cheers.