I am wanting to make a banana cake. Is there an easy recipe for banana cake?

Answer 1

Ingredients
½ tsp Baking Soda
½ cup Standardised Milk
150 grams Butter, melted
¾ cup Brown Sugar
2 Farm Fresh Eggs
2 cups Self Raising Flour
1 cup mashed banana (about 3 bananas)

Method
1. Preheat the oven to 180ºC. Grease and flour a 20cm ring tin. Dissolve the baking soda in the milk.

2. Beat the butter and sugar together until creamy. Beat in the eggs.

3. Stir in the sifted flour, soda, milk and banana. Turn into a prepared cake tin.

4. Bake in the preheated oven for 40 minutes or until a cake skewer inserted comes out clean. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.

Answer 2

They dont come easier than this

Banana Cake ( for non-bakers )

8oz Self raising flour
4oz Butter ( soft )
4 Mashed bananas
2oz Brown sugar
4 tbsp Golden syrup
4 Eggs, beaten

Whup everything together well and put in a buttered loaf tin. Bake at 180c for 50-55 mins. It is moist, tasty and ridiculously easy to do.

Answer 3

Easy Chocolate Banana Cake

INGREDIENTS

1 (18.25 ounce) packages white cake mix
1/3 cup and 1 teaspoon vegetable oil
4-1/4 eggs
1/2 pound sour cream
1/2 cup and 1 teaspoon unsweetened cocoa powder
1/2 cup and 1 teaspoon semisweet chocolate chips
1 banana, peeled and mashed

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.

Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!

i love this cake..

Answer 4

Banana Cream Layered Cake
Recipe courtesy Emeril Lagasse, 1999
Show: Emeril Live
Episode: Emeril's Big Bam Blast
For the pastry cream:
15 large egg yolks
2 1/4 cups cornstarch
10 cups heavy cream
6 cups sugar
3 vanilla beans, split and scraped

For the cake:
1 cup milk
8 tablespoons plus 8 teaspoons butter
32 eggs
8 cups plus 8 tablespoons sugar
4 cups flour
4 teaspoons baking powder
4 teaspoons salt
4 teaspoons vanilla

To finish:
6 pounds bananas, peeled and cut crosswise into 1/2-inch slices
10 egg whites
1 cup sugar

For the pastry: In a large mixing bowl, combine the egg yolks, 1 1/2 cups sugar, cornstarch and 4 cups of the heavy cream. Whisk to blend. Set aside. Combine the remaining 6 cups of cream, 4 1/2cups of the sugar, and the vanilla in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break, don't be alarmed. Pour the mixture into a large bowl. Press a piece of plastic wrap over the surface of the pastry cream to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer with a wire whip. Beat at medium speed to combine the mixture. If the mixture will not combine, warm another cup of heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

For the cake: Preheat the oven to 350 degrees F. In a small saucepan, heat 1 cup of the milk and 8 tablespoons of the butter together. Using an electric mixer with a wire whip, combine the 32 eggs and 8 cups of sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running, slowly add the heated milk. In a mixing bowl, sift 4 cups flour, 4 teaspoons baking powder and 4 teaspoons salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease 4 (1/2-sheet) pans with 8 teaspoons of the butter. Sprinkle each with 2 tablespoons of sugar. Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, and then flip onto a wire rack.

To assemble: Spread 1/2 cup of the custard over one cake. Arrange 1/3 of the banana slices, crowding them close together, over the custard. Place a second cake on top of the bananas. Next, spread 2 cups of the custard over the cake. Arrange another third of the banana slices over the custard. Top with another cake. Spread another 2 cups of the custard over the cake. Arrange the remaining third of bananas over the custard. Top with the remaining cake. Cover with plastic wrap and chill for at least 4 hours.

To finish: Whip the egg whites and sugar, in two batches, to stiff peaks. Remove the cake from the refrigerator and discard the plastic wrap. Spread the whipped egg whites evenly over the sides and top of the cake. Using a small blowtorch, torch the



(kinda long, but it sould work)

Answer 5

Banana Cake Recipe with Banana Frosting

2 1/2 cups cake flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups mashed bananas (about 3 medium bananas, ripe)
PREPARATION:
Grease two 9-inch layer cake pans and line with waxed paper, or grease and flour a 13x9x2-inch baking pan. Grease waxed paper.
Sift together the flour, baking powder, soda, salt, and spices. In a large mixing bowl cream butter and sugar until light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
Add sifted dry ingredients alternately with mashed bananas, beginning and ending with dry ingredients. Beat well after each addition. Pour batter into prepared pans; bake at 375° for 20 to 25 minutes, or until cake springs back when touched lightly with finger. Cool in pans for about 10 minutes (13x9x2-inch size may be left in the pan) - remove to racks and remove waxed paper. Cool thoroughly before frosting.

Buttercream Banana Frosting

1/4 cup butter
1/8 teaspoon salt
1/2 cup mashed banana
1/4 teaspoon white vinegar
3 1/2 cups sifted confectioners; sugar
chopped pecans, toasted, for topping, optional*

Cream butter with salt. Combine mashed banana and vinegar. Add banana mixture to butter mixture alternately with confectioners' sugar. Beat until frosting is fluffy. Garnish top and/or sides of cake with chopped toasted pecans, if desired.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Answer 6

well i never heard of a banana cake before? where did you hear that?

Answer 7

http://southernfood.about.com/od/bananacakerecipes/Banana_Cake_Recipes_and_Cupcakes.htm

try that maybe- copy n paste it into the web browser