Banana Cake with Cream Cheese Frosting [RECIPE]

Banana cake with cream cheese frosting
Use those ripened bananas to make this yummy banana cake with cream cheese frosting. (Photo by Jathan Fink, Jadeworks Entertainment)

If you’re like us, you may find that bananas always seem to ripen before we can eat them all. Since we hate to waste food, we usually wind up using those very ripe bananas to bake up a batch of Banana Nut Bread or Banana Crunch Muffins. But sometimes we just get a hankering for something sweet. That’s when this delicious Banana Cake with Cream Cheese Frosting is just what the doctor ordered. It is tall, beautiful, and super moist and the citrus zest adds just the right amount of brightness. Best part of all, you probably already have all the ingredients on hand. Enjoy!

Read more of this post

Banana-Nut Bread

Banana Bread

This banana bread is rich, flavorful and moist. You’ll love it!
(Photo by Jathan Fink, Jadeworks Entertainment)

If you’re like us, you frequently have bananas at various stages of ripeness. But usually, even the darkest bananas can be salvaged and turned into this wonderful bread! It is moist, flavorful, rich and delicious.  Read more of this post

Banana Cake

Banana Cake

Naturally sweetened with ripened fruit and a touch of brown sugar, our Banana Cake is a Sunday brunch favorite.

We’re always looking for tasty treats to feed our friends when we entertain. This sweet treat is moist and naturally sweetened with ripe bananas and a bit of dark brown sugar. It is perfect to dish up at Sunday brunch with eggs and bacon or for dessert with a scoop of ice cream after your favorite Mexican dinner.

PREP: 20 minutes
COOK: 40 minutes

INGREDIENTS

FOR THE CAKE

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup sugar
  • ½ cup butter, melted (1 stick)
  • ½ cup buttermilk, divided
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ripe bananas, mashed (about 1 cup)

FOR THE TOPPING

  • ¼ cup all-purpose flour
  • ¼ cup dark brown sugar
  • ¼ cup butter (½ stick)

DIRECTIONS

  1. Preheat the oven to 300°F. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Blend in the melted butter, mixing together until moist. Add ¼ cup of the buttermilk and combine.
  2. In a separate bowl, combine the other ¼ cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
  3. To make the topping, squeeze the flour, brown sugar and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Banana Crunch Muffins

Banana Crunch Muffins

Our Banana Crunch Muffins are jam packed with real fruit flavor. But it is our homemade granola, walnuts and coconut that give it that tempting crunchy goodness.

We always seem to have bananas hanging around in various stages of ripeness. When they’re almost blackened, but still somewhat firm, it is the perfect time to make this brunch favorite. Topped with a crunchy simple granola and packed with tasty, healthy goodies like coconut and fruit, our Banana Crunch Muffins are a portable treat perfect for the kiddies to grab on their way out the door so they still get a bit of breakfast, even if they are running a little behind schedule.

PREP: 20 minutes
COOK: 25 minutes

INGREDIENTS

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 pound unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup skim milk
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed ripe bananas (2 bananas)
  • 1 cup medium-diced ripe bananas (1 banana)
  • 1 cup small-diced walnuts
  • 1 cup simple granola
  • 1 cup sweetened shredded coconut
  • Dried banana chips, granola, or shredded coconut (optional)

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Linen 18 large muffin cups with silicone muffin cups (or paper liners if you prefer). Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas; add mixture to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
  3. Fold the diced bananas, walnuts, simple granola, and coconut into the batter. Spoon the batter into the muffin cups (or paper liners), filling each one to the top. Top each muffin with remaining granola, banana chips or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

YIELDS: 18 large muffins

© 2011 Jadeworks Entertainment

Banana Pudding

Banana Pudding

Sweet, creamy and delicious, banana pudding is a traditional Southern treat.

A traditional Southern dessert, our banana pudding gives a sweet, creamy finish to any meal.

PREP: 21 minutes
COOK: 35 minutes

INGREDIENTS
  • 3 1/2 tablespoons all-purpose flour
  • 1 1/3 cups sugar
  • Dash of salt
  • 3 large eggs, separated
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) package vanilla wafers
  • 6 medium bananas
  • 6 tablespoons sugar
  • 1 teaspoon vanilla extract
DIRECTIONS
  1. Combine first 3 ingredients in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, stirring well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.
  2. Layer one-third of wafers in a 3-quart baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice.
  3. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended.
  4. Spread meringue over custard, sealing to edge of dish. Bake at 325°F for 25 to 30 minutes or until golden.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.