BANANA LAYER CAKE RECIPES

Name: Easy Cake-Mix Banana Bread
Prep time: 15 min
Total time: 3 h 25 min
Yield: 24
Ingredients: 1 box Betty Crocker™ cake mix (choose cake mix flavor from recipe variations below); 1/3 cup oil; 3 eggs; 1 1/2 cups mashed bananas (3 to 4 medium); Additional ingredients as required for variations below

EASY CAKE-MIX BANANA BREAD RECIPE - BETTYCROCKER.COM

Easy Cake-Mix Banana Bread Recipe - BettyCrocker.com image

Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.

Provided by Betty Crocker Kitchens

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ cake mix (choose cake mix flavor from recipe variations below)
1/3 cup oil
3 eggs
1 1/2 cups mashed bananas (3 to 4 medium)
Additional ingredients as required for variations below

Steps:

Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
Select your favorite banana bread recipe variation from those below.
In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.

Nutrition Facts : Calories 210 , CarbohydrateContent 38 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 320 mg, SugarContent 21 g, TransFatContent 0 g

BANANA RECIPES - BBC GOOD FOOD

Banana recipes - BBC Good Food image

This potassium-rich fruit can be used in sweet and savoury dishes - we have ideas for over-ripe bananas, too.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

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EASY CAKE-MIX BANANA BREAD RECIPE - BETTYCROCKER.COM

Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 210 per serving

Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.

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Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

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