Many of you would have tried to bake a banana cake at home and you might have ended up making a sunken cake. This can happen, if the oven is not hot enough while making banana cake or if the milk or other liquid content is overused. If you open the oven many times while the cake is being baked, the temperature in the oven may drop down which in turn makes the cake sunken. So, you should know when to open the oven and check the cake. Listed below are two recipes to bake banana cakes.
This recipe is one of the easiest ones to try at home.
Ingredient required for this recipe to make banana cake:
Butter - 125 grams Sugar - ¾ c Vanilla essence - 1 tsp Egg - 1 Mashed bananas - 2, ripe Self-rising flour - 1 ½ c Milk - ¼ c
Preparation: In a medium-sized saucepan, melt the sugar, vanilla and butter. Take it off from the heat. Add the mashed bananas. Stir thoroughly till the mix gets blended well. Add the egg and mix it. Stir in milk and flour. Mix it lightly. Bake it for 40 minutes at 170 degrees C and your banana cake is ready to be served.
Butter for greasing All-purpose flour - 3 c Sugar - 2 c Baking soda - 1 tsp Ground cinnamon - 1 tsp Salt - ½ tsp Vegetable oil - ¾ c Mashed ripe bananas - 4, large Chopped pecans - 1 c Vanilla extract - 1 ½ tsp For the frosting: Cream cheese - 8 oz at room temperature Butter - ½ c at room temperature Sifted confectionerâ€™s sugar - 1 lb Vanilla extract - 1 tsp Chopped pecans - ½ c
Preheat the oven to 175 degrees C. Butter 3 round cake pans of 9-inch size and keep them aside.
Cake: Stir together sugar, flour, baking soda, salt and cinnamon in a mixing bowl. Add the oil and eggs and stir till the dry ingredients get moistened. You should not beat the mixture. Stir in pecans, banana and vanilla. Among the 3 pans, divide the batter and bake it in a preheated oven for 28 minutes or till a toothpick comes out clean after inserting it into the middle of the cake. For ten minutes, cool the cake layers and then turn them out onto a wire rack. Cool completely. While the cake is getting cooled, make the frosting.
For the frosting: Blend together butter and cream cheese in a bowl. Add the confectionerâ€™s sugar gradually and beat till it is fluffy and light. Beat in vanilla. Stir in pecans. When the cake is completely cooled, put one part of the cake in a plate and spread half the filling over the top. Then place the second part on top of the filling and again spoon the remaining filling. Place the last part of the cake on top of the filling. Refrigerate the cake for 8 hours. The delicious banana cake with cream cheese frosting is ready to be served.