How can i make Banana Cake?

Answer 1

Banana Cake Made Simple !!

1 1/2 cups sugar
1/2 cup softened butter
2 large eggs
4 tablespoons milk
3 ripe crushed bananas
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon vanilla
1 cup nuts (optional)

1. Preheat the oven to 350 degrees.
2. Put the sugar, butter, eggs, milk, bananas, baking soda and flour together in a big mixing bowl.
3. Now get out a beater and mix on low until the batter is clear of flour residue.
4. Add the vanilla and the nuts (optional) last.
5. Mix again until the batter is evenly mixed.
6. Pour the batter into an ungreased 9 x 13 pan.
7. Bake for 25-30 minutes until golden brown or it passes the toothpick test!

Answer 2

A-Number-1 Banana Cake

Original recipe yield: 2 - 8 inch round layers.
Prep Time:
30 Minutes
Cook Time:
30 Minutes
Ready In:
1 Hour
Servings:
12 (change)
INGREDIENTS:
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Answer 3

This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.

It will make 2 - 8 inch round layers.
Serves approx 12

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Answer 4

Banana cake recipe below, you can replace with non organic ingredidents. Happy cooking



Ingredients

250g (8oz) organic white self-raising flour
1/4 of an organic nutmeg, ground (a challenge to find, but it does exist, honest!)
1 teaspoon organic cinnamon (also can be a challenge to find)
125g (4 oz) organic butter
125g (4 oz) organic caster sugar
grated rind of an organic lemon
2 organic free range eggs
3 medium Fairtrade bananas, mashed with a fork (it is better if they are a bit old and squashy)
handful of organic sultanas
6 heaped tablespoons organic set honey
1 whole firm fairtrade banana (optional)



Method

Heat oven to 180°C/Gas Mark 4.
Sieve the flour, nutmeg and cinnamon into a bowl, and rub in the margarine. Using a wooden spoon, fold in the sugar, eggs, lemon rind, sultanas, mashed bananas and honey.
Pour half of the mixture in the tin, drop in the whole firm banana and add the rest of the mixture.
Bake for 1¼ to 1½ hours or until a skewer pushed into the cake comes out clean (avoid pushing into the whole banana!).
Leave to cool in the tin for ten minutes before turning out onto a rack to cool. Slice, spread with organic butter, eat.

Answer 5

FRESH BANANA LAYER CAKE
For cake layers
2 1/4 cups sifted cake flour (not self-rising; sift before measuring)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup plain yogurt or well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs

For frosting
1 pound confectioners' sugar (about 3 3/4 cups)
8 ounces cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
2 teaspoons vanilla

2 to 3 large firm-ripe 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.)