Barb

Becky
Windsor, CA

Becky

Preheat oven to 350°. Grease & flour a 10" Bundt pan; set aside.
Place sugar in a large mixing bowl. In the order listed, stir in eggs, butter, baking soda, sour cream & bananas. Stir in flour, 1 cup at a time until just mixed.
Spoon batter into the prepared pan & bake 45 minutes or until a toothpick inserted near the center comes ut clean. Cool cake in pan for 30 minutes on a wire rack. Remove from pan & cool completely. Sprinkle top w/powdered sugar.~~

Unfortunately they don't seem to have it on their website, so I'll dig it out at home and post it later. I actually wrote it out long hand in my blank cookbook -- it's that good!

I am KICKING myself for tossing all my old Penzey's catalogues. All the great recipes! Now they sell them for $5.00 a pop!

Banana Cake

2/3 cup shortening
2 1/2 cup sifted cake flour
1 2/3 cup sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 Cup mashed, ripe bananas
2/3 cup buttermilk
2 eggs
2/3 cup chopped pecans
1 teaspoon vanilla

Stir shortening to soften. Sift in dry ingredients. Add bananas and vanilla with 1/2 of buttermilk; mix until flour is moist. Beat 2 minutes. Add remaining buttermilk and eggs. Beat 2 minutes. Stir in nuts. Bake at 350° for 35 minutes in two 9-inch cake pans. Cool 10 minutes. Remove from pans, cool completely. Fill and top with the following:

3/4 cup evaporated milk
3/4 cup sugar
2 egg yolks
3 tablespoon butter
3/4 cup chopped pecans
1/4 cup mashed bananas
1 teaspoon vanilla

In a saucepan combine sugar, milk, yolks and butter. Cook over medium heat about 10 to 14 minutes until thickened; stirring constantly. Add nuts, bananas and vanilla. Cool to spreading consistency; stirring occasionally.

Marilyn

Old Fashioned Banana Cake

1/2 cup cooking oil
1 1/2 cups sugar
2 eggs
2 cups mashed bananas
1/2 tsp. baking soda
1/4 cup milk plus 1 tsp. vinegar (mixed together)
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped nuts (optional)
Grease and flour two 8-inch round or square cake pans.

Mix cooking oil and sugar until well blended; add eggs and bananas. Beat well.

Add soda to milk and vinegar mixture. Combine flour, baking powder and salt, then add to banana batter alternately with milk and vinegar mixture. Add chopped nuts (optional) and mix well.

Pour into cake pans and bake at 325F for 25 to 30 minutes or until golden brown. The recipe card includes the following note: "May be frosted with a banana frosting or eaten plain -- it is delicious either way."

Note: The recipe doesn't include instructions for greasing/flouring the pans, but I'm sure it is a good idea to do that. My husband made this in a 9" square glass dish.

Jen

This is from Taste of Home and it is also excellent:
Banana Snack Cake
1/2c shortening
3/4c packed brown sugar
1/2c granulated sugar
2 eggs
1c mashed ripe bananas
1 tsp vanilla extract
2c all purpose flour or whole wheat flour
1 tsp baking soda
1 tsp salt
1/2c buttermilk
1/2c chopped nuts
Frosting:
1/2c packed brown sugar
1/4c butter or marg.
6T milk
2 1/2-3c powdered sugar
In a mixing bowl cream shortening and sugars. Add eggs, one at a time, beating well after each. Beat in bananas and vanilla. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk. Stir in nuts. Pour into a greased 9x13" pan and bake at 350° for 25-30 minutes or til tests done. Cool on wire rack.
Frosting:`
Combine brown sugar, butter and milk in a small saucepan and bring to a boil over medium heat. Boil for 2 minutes and remove from heat; cool to lukewarm and gradually beat in powdered sugar til it reaches spreading consistency.
Frost cooled cake.
We really enjoy this one.
RL`

Ginger

Banana Nut Cake With Cream Cheese Frosting Recipe
courtesy Paula Deen
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 45 minutes
Cook Time: 28 minutes
Yield: 18 to 20 servings
User Rating:

Cake:
Butter, for greasing pans
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Cook's Note: This recipe is not formulated for a wedding cake, but for a normal size everyone can use. Increase as needed if you are making tiered or extra large cakes.

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.
Cake:
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

Frosting:
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

Banana Sheet Cake

two sticks oleo
one half cup water
two cups sugar
one quarter cup sour milk
one cup mashed bananas
two eggs
two cups flour
one teaspoon baking soda
one half teaspoon salt
Bring oleo and water to a boil. Remove from heat and add sugar, then rest of ingredients. Pour into a 12x18 cookie sheet. Bake at 400 degrees for 20 minutes. Frost immediately (or you can wait a while). FROSTING: Beat one quarter cup oleo & one pound of powdered sugar. Add, one third cup of mashed bananas, one teaspoon vanilla, & one half cup chopped nuts. Spread over hot or warm cake. Enjoy!

As a test Ardie Larson's cake was shipped wrapped in bubble wrap from Albany, Oregon to Dallas, Texas where relatives shipped it right back to the "Oregonian's" test kitchen in Portland. It arrived intact and delicious. The frosting is dense enough to be nearly indestructible but you can moisten a knife and re-do it if it gets smudged. (This cake has been shipped as far as Japan with good results.) The liqueur is critical to the keeping qualities of the cake.

I made the cake using toasted pecans. The creme de banana I added to the batter rather than sprinkling over.

* Exported from MasterCook *

Drop-Kick Ship Anywhere Cake with Easy Fantasy Fudge Frosting

Recipe By : Ardie Larson
Serving Size : 24
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
2 1/4 cups granulated sugar
3 eggs -- separated
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 cups mashed ripe bananas
6 tablespoons buttermilk
1 cup chopped pecans or walnuts
1/2 cup creme de banana or brandy

Easy Fantasy Fudge Frosting

Grease three 9-inch round cake pans and line them with wax paper. ("For mailing, I prefer a square or oblong pan. I use all the batter in two 7-by-11-inch pans," Larsen says.)

Preheat oven to 350°.

Cream butter and sugar until light and fluffy. Beat egg yolks; add them to the butter mixture and mix well.

Sift together cake flour and soda; set aside. Mix mashed bananas and buttermilk.

To butter mixture, alternately add the dry ingredients and buttermilk mixture, beating well after each addition, beginning and ending with the dry ingredients. Stir in the chopped nuts.

Beat egg whites until they hold a peak; gently fold them into the batter. Divide batter among the prepared pans. Bake about 25 minutes if using 9-inch square pans, about 35 minutes if using the 7-by-11-inch. Test for doneness. Cool 10 minutes.

Sprinkle each layer with creme de banana, using total of 1/2 cup. Remove from pans; cool layers compeletely and frost.

Allow iced cake to air dry until icing is completely set; overnight is best if mailing.

Description:
from "The Oregonian" contributed by Ardie Larsen of Albany


* Exported from MasterCook *

Easy Fantasy Fudge Frosting

Categories : Frostings & Fillings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Parkay Margarine
3 cups granulated sugar
2/3 cup evaporated milk
1 12-ounce package Baker's Semi-Sweet real chocolate chips
1 7-ounce jar Kraft Marshmallow Creme
1 teaspoon vanilla

Mix margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to full boil, stirring constantly.

Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° (soft-ball stage), stirring constantly to prevent scorching. Remove from heat.

Gradually stir in chips until melted. Add marshmallow creme and vanilla; mix well.

Thin icing, if necessary, with one or two tablespoons hot water or coffee.

(These are the brands Ardie prefers.)

Carol

coronabarb, who used to just read all your wonderful recipes until I became a member and can play for REAL now, LOL!

Zori

BANANA SPICE CAKE Yield: 12 servings
Bananas, pecans and currants give rich flavor to this recipe.
Baking 1 hrs. 20 min.
3/4 cup currants or raisins
1/4 cup orange-flavored liqueur or orange juice
1 1/4 cups sugar
1 cup LAND O LAKES® Butter, melted*
2 eggs
2 teaspoons freshly grated orange peel
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 medium bananas, peeled, chopped 1/2-inch
3/4 cup chopped pecans
Topping Ingredients:
Vanilla ice cream, if desired
Caramel sauce, if desired
Instructions:
Heat oven to 325°F. Combine currants and orange liqueur in small bowl; let soak 30 minutes.
Drain well. Set aside.
Combine sugar, butter, eggs, orange peel and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking soda, cinnamon, salt, nutmeg and cloves. Beat until well mixed.
Stir in soaked currants, bananas and pecans by hand.
Spoon into greased and floured 9-inch springform pan.
Bake for 80 to 90 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove sides of pan. Cool completely. (Cake may dip slightly in center upon cooling.)
Top each serving of cake with ice cream and drizzle with caramel sauce, if desired.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Calories: 330

Banana Cake Cockaigne Adapted from Joy of Cooking
Grease and flour 2 round cake pans (8 or 9 inch) or one 9X13 inch rectangular pan.
I usually line pans with waxed paper before I grease and flour.
Preheat oven to 350 degrees
Mash two ripe bananas, or enough to make one cup.
Add
1/4 cup plain yogurt or sour cream (fat free is OK) ot buttermilk
and 1 teaspoon vanilla
Sift together:
2 1/4 cups flour (Cake flour)
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Cream in a large mixing bowl:
1 1/2 cups sugar
1/2 cup butter
Add 2 eggs, one at a time,
Add the flour mixture, alternating with the banana puree, STIR until smooth after each addition. ( DO NOT OVER MIX...THINK MOISTEN)
Pour batter into prepared pan(s) and bake at 350 until the cake springs back when touched, about 30 to 40 minutes.
Sprinkle with powdered sugar if serving warm or frost with a chocolate frosting, mock whipped cream frosting. or a cream cheese frosting.
I make it with the Mock Whipped Cream Frosting and sprinkle the filling and top with a crushed Heath Bar.

Mock Whiipped Cream
Frosting Ingredients:
2/3 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup LAND O LAKES® Butter, softened
1/2 teaspoon vanilla
combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (4 to 6 minutes). Boil 1 minute. Remove from heat.
Cover surface with plastic food wrap; cool completely (1 hour).
Beat 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in large bowl at medium speed, scraping bowl often, until creamy.
Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake.

Banana Cake Mocha Frosting:
6c powdered sugar
1/2c cocoa
1/2c butter, softened
1/2c brewed strong coffee
Sift powdered sugar and cocoa` together. Add softened butter and mix on very low speed till incorporated. Add coffee and beat till smooth.

Here is a recipe that is moist, with a lighter crumb in my opinion.Use "PASTRY" flour, not the other flours. It really does make a difference. Bake in a 9X13 inch pan.

BANANA CAKE (per Mrs. Hill)

2&2/3 c. pastry flour
2&2/3 c. sugar
3/4 t. BP
1&1/2 t. BS
1 t. Kosher salt
3 large or 4 small VERY ripe bananas
3 large, fresh eggs (room temp)
1/2 c. buttermilk (room temp)
3/4 c. oil (Canola or other)
1&1/2 t. pure vanilla

Preheat your oven to 350 degrees

Sift together the flour, sugar, BP, BS, and salt.
In your KA mixer mash the bananas.
Mix in the eggs one at a time until each is completely incorporated.
Then mix in the buttermilk, oil and vanilla.
Then mix the dry ingredients into the batter just until thoroughly combined.

Pour into a 9X13 inch greased pan and bake for 35-40 minutes until golden brown and toothpick comes out clean.
Cool on a rack.

We use a cream cheese frosting on this delicious cake.

Good luck :)