BANANA SPLIT CAKE NO EGGS RECIPES

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BANANA CAKE | CAKES | RECIPES | DOVES FARM



Banana Cake | Cakes | Recipes | Doves Farm image

Transform those over ripe bananas into this great loaf cake and bake a family favourite. This cake will keep well for several days when stored in a tin or wrapped in kitchen foil. For the original everyday version of this popular cake see our Wholemeal Banana Bread recipe here.

Number Of Ingredients 7

200 g butter
200 g soft brown sugar
1 tsp vanilla extract
3 eggs
200 g Doves Farm Organic Self Raising White Flour
2 ripe bananas
butter, for tin

Steps:

  • Pre-heat the oven. Rub some of the butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Chop the butter into small cubes. Put the butter cubes and sugar into a mixing bowl and beat until pale and creamy. Beat in the vanilla extract. Break the eggs into the bowl, one a time, beating well between each. Add half the flour to the bowl and beat well. Mash the bananas, add these to the bowl and beat again. Add the remaining flour to the bowl and mix it in. Tip the mixture into the prepared tin and smooth the top. Bake for 55–60 minutes. Leave the cake to cool in the tin for 20 minutes then turn it out onto a wire rack to cool.

BANANA CAKE RECIPE | SOUTHERN LIVING



Banana Cake Recipe | Southern Living image

The best banana cakes are those that are well spiced and frosted with a heavy layer of cream cheese frosting. Our ratio of cinnamon, ginger, and vanilla to banana imbues each bite with the most balanced and decadent mix of flavors. A step up from a traditional banana bread, this is very much a cake—depending on the butter-sugar mixture forming the batter's base and shaped in an easy-to-slice rectangle. The incorporation of cornstarch into the dry ingredients helps to make the crumb airy and velvety-soft while also preventing the cake from becoming too liquid from the moisture in the bananas. We also use a full teaspoon of salt to match the sweetness of the cake and enhance the delicate flavors in the cake. Lastly, we use a classic cream cheese frosting from soft cream cheese, butter, salt, vanilla, and powdered sugar. Once the powdered sugar is incorporated, beat the frosting for 5 minutes to make for a lightened airy frosting, ideal for creating a solid half-inch layer that's easy to swirl on top. Decorate the perimeter of frosting with walnuts to nod to the walnut pieces inside the cake, and prepare to serve your new favorite banana recipe. 

Provided by Micah A Leal

Total Time 1 hours 30 minutes

Number Of Ingredients 19

2 1/4 cups all-purpose flour
1/4 cup cornstarch
1 1/2 tablespoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
5 ripe bananas
4 eggs
2 teaspoons vanilla
1 1/2 sticks butter, room temperature
1 cup brown sugar
3/4 cup granulated sugar
1 1/4 cups roughly chopped walnuts, divided (optional)
1 (8 oz.) pckg. cream cheese, room temperature
1 stick unsalted butter, room temperature
1/4 teaspoon kosher salt
teaspoon 1/2
3 cups powdered sugar

Steps:

  • Preheat oven to 325°F. Grease a 9- x- 13-inch metal cake pan with cooking spray and line the bottom with parchment paper; set aside.
  • Make Cake: In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, and ginger; set aside. In a separate bowl, mash bananas until liquid and homogenous. Add eggs and vanilla to bananas, and mix until well combined; set aside. In a stand mixer, cream together butter and sugars until light and fluffy, about3 minutes. Scrape down sides of bowl, add banana mixture and mix until combined (the mixture will look split and that's perfectly fine). Using a spatula, mix the dry ingredients into the batter by hand until no pockets of dry ingredients remain. Fold in 1 cup walnuts.
  • Spread batter evenly in prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow to cool completely before inverting on a cutting board, removing parchment paper, and gently flipping over so the top of the cake is facing up.
  • Make Frosting: While cake cools, cream together butter, cream cheese, and salt untilwell combined and fluffy, about 3 minutes. Add vanilla and mix on low until combined. Add half of the powdered sugar and mix on low until combined. Add remaining powdered sugar and mix on low until incorporated, increase speed to high and beat for 5 minutes.
  • Spread the frosting evenly over the cake, using a spatula or spoon to make decorative swooshes. Use remaining walnuts to line theperimeter of the cake.

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