Banana Cake Recipe???


I love a Carrot cake one that is chocked full of nuts and raisins and carrots this recipe I do have. But I am looking for a recipe that is similar to a carrot cake but using banana instead. Does anyone have such a recipe? I was also wondering since I have a great carrot cake recipe if I could just subtitute banana and coconut in place of the carrot in this recipe any feedback on this idea would be wonderful.

badge posted by: annee on March 07, 2012 at 12:46 am in General discussions
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reply by: Mike Nolan on March 07, 2012 at 1:01 am
Mike Nolan

You might have to play with it a bit to compensate for the moisture in the bananas. Oh, the sacrifices we make!

Would a banana bread recipe be a good starting point?

I just made the banana walnut bread in the KAF whole grains book this evening, substituting toasted sliced almonds for the walnuts. Yum!

reply by: frick on March 08, 2012 at 7:56 pm

Sometime ago I made a banana cake that was awesomely delicious but I'm not truly sure which recipe I used. It may be this one, from the Silver Palate, which I would trust to be good. I have had very good results from any recipe from those books. Here goes:

Banana Cake, 2 nine-inch layers, oven temp. 350F

1/2 pound sweet butter (I always use salted butter)
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas
1 3/4 cups unbleached AP flour
1/2 tsp salt
2/3 tsp baking soda
5 tbsp. buttermilk
1 tsp. vanilla extract

Cream Cheese Frosting, recipe below
1 1/2 - 2 firm bananas, sliced, for layering on frosting
1 1/2 cups chopped walnuts (for sides of cake)
Conf. sugar for dusting top of cake

Do you need mixing instructions? They are standard: cream butter & sugar, add eggs one at a time, then bananas mixing thoroughly. Sift dry ingrd. together and add to previous mixture until well incorporated. Add buttermilk and vanilla. Pour into two greased and floured 9-inch pans. Bake 25-30 minutes.

Cool in pans 10 minutes. Unmold and cool on rack 2 hours. (This seems longer than I think necessary). Frost one layer with Cream Cheese Frosting and top with layer of sliced bananas. Top with second cake layer. Frost top and sided with remaining Frosting. Press chopped walnuts on sides. Dust top of cake with conf. sugar.

Cream Cheese Frosting

8 ounces cream cheese, at room temp
6 tbsp butter, at room temp
3 cups conf sugar (sift this after measuring))
1 tsp vanilla
juice of 1/2 lemon (optional)

reply by: --jej on March 08, 2012 at 10:48 pm

Hi annee,

Started an answer about 4 hours ago... Dinner intervened!! But onward...

First I want to say, I love Silver Palate recipes, have the book, and would certainly look at that recipe from frick. Then too, I've been thinking of Mike Nolan's suggestion of possibly starting with a banana bread recipe, and experimenting with it. Had you posted your thoughts two to three weeks ago, I'd have been going full tilt with 'experimentation with you,' because I must have had at least five ripe-and-ready bananas!!

I have a banana cake recipe that I've used for years, from a little homemakers 'community cookbook' from my very rural home county in central Wisconsin. Can't say it has all the carrot cake 'extras' in it, but I can still hear the excitement of some neighbors later on when they enjoyed it. So, I'll probably start there, as my recipe is very similar to the one above, from frick. And I really cannot see any reason why banana cake, like the bread, shouldn't love the inclusion of at least some of those walnuts. (My DH is now off all nuts, but my taste buds are revved up!! lol) My carrot cake recipe, also from the Silver Palate (!!), calls for crushed pineapple and coconut in addition to the nuts; I'll have to think about them. Think I'll also get out my banana bread recipe and do a little comparing there, as well.

...And all of this makes me think of a banana oatmeal cookie recipe I've made over the years... I ran short of bananas years ago, so poured in and leveled the cup with applesauce, and I've never looked back. The 'new version' of those cookies is so moist, with a lovely, subtle taste; we like them immensely. The point I'm making here is that sometimes we never get beyond the original recipe unless forced to do so.

Well, you've really peaked my interest in whipping up a 'gussied up' banana cake! So I'm going to search out a few over-ripe bananas on my next foray out. I even have a little pineapple in the fridge -- leftover from ... a carrot cake, so may even sneak a little in for moistness, etc., and see what happens. I have a neighbor who loves to taste-test!! More later...

reply by: annee on March 09, 2012 at 12:48 am

Thanks so much for the replies I think I am going to try the Silver Palate recipe because, I need it for Saturday so can't chance a flop but also am really excited to try to mess around with my carrot cake recipe by adding some coconut and bananas and nuts in place of the carrots. Glad I have peaked your interest PJ let me know how your adventure turns out.

reply by: frick on March 10, 2012 at 5:49 pm

annee, let us know how that cake comes out.