Showing posts with label banana cake. Show all posts
Showing posts with label banana cake. Show all posts

Thursday, May 4, 2017

Banana Cake with Maple Frosting #recipe @lucyburdette

LUCY BURDETTE: Last week, we ended up with three bunches of bananas on the counter—John bought two before he noticed that I’d come home with another. Naturally they all began to ripen at the same time. We like bananas, but not that well! Then visions of banana cake with frosting containing maple syrup came bounding into my mind. Not a bad outcome! So I went on the hunt...

The bones of the cake I borrowed from The Gunny Sack, though their icing sounded too sweet and I wanted to use real syrup, not maple flavoring. So I cut the butter and the sugar in the frosting in half.

Baking soda is a challenge for bakers and eaters who need to watch their sodium—over 1200 mg in one teaspoon. I used the no sodium kind, which simply doesn’t work as well, even when doubled. However flat the cake turned out, the taste was still delicious! Next time I might bake it in a smaller pan…or even walk on the wild side and try low sodium baking powder, which is much more successful.

Banana Cake

4 oz cream cheese, softened

½ cup butter, softened

1 tsp vanilla

1 cup sugar

½ cup brown sugar

3 eggs

1 cup mashed, ripe bananas (2 and ½ in my case)

2 cups flour

1/4 tsp salt

1 tsp baking soda, 2 if using low sodium

Maple Cream Cheese Frosting

4 oz cream cheese, softened

4 oz unsalted butter, room temperature

2 Tbsp maple syrup

1 tsp vanilla

2 cups powdered sugar


With your mixer (handheld or Kitchenaid) beat the cream cheese, butter and vanilla. Beat the sugars in, followed by the eggs and mashed bananas. Add the dry ingredients (flour, salt, and baking soda) and beat briefly.

Pour the batter into a greased pan (9 by 13 is what I used) and bake at 350 for 20-25 minutes until a toothpick comes out clean.

For the icing, beat together cream cheese and butter for 1 minute.

Add maple syrup and vanilla. Beat until smooth. Taste for maple intensity.

Add powdered sugar, 1 cup at a time, beating after each cup. Frost the cake when cool. Hey, this could work for mother's day!

oh yummy!

Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!

Wednesday, September 17, 2014

Banana chocolate cake recipe & giveaway from author @DarylWoodGerber

Banana Chocolate Cake

From Daryl aka Avery:

Giveaway today. Read on...

Last week's winner by random number:  Tracy!  Congrats!!

* * *

I had my stepson and his wife and their cute boys over for a swim day (they call me Didi) and the kids saw I had a cake on the counter under a dome. They don’t often get sugar. Special occasions only. Birthday parties and such. That’s okay by me. I have the goodies around for my coffee breaks in the morning. A writer needs fuel.

I told them it was gluten-free, and they yelled out that they didn’t care. They wanted some. Now! Their mother, a darling woman, was quite tolerant and said since there were no parties that day and they had been swimming, they earned the cake.

Now Miles, the oldest, doesn’t really like icing. But he ate every bite. What a hit. They wanted to take it home. 

Um...I didn’t let them.

By the way, they love Sparky!! And he dances now, on command. So that really makes them happy. 

Banana Chocolate Cake with Vanilla icing


4 tablespoon oil

1 cup brown sugar

2 eggs
3 ripe bananas, mashed

1 teaspoon gluten-free Vanilla
or Vanillin
2 tablespoons milk

2 tablespoons vinegar
2 cups gluten-free flour (I use sweet rice flour, potato starch and tapioca starch mix)
½ teaspoon Xanthan gum

1 teaspoon cinnamon

2 teaspoons baking soda
1 teaspoon baking powder
½ cup chocolate chips or nuts (if desired)
icing recipe below


Preheat oven to 350 degrees.

In bowl, mix oil, sugar, eggs, bananas, vanilla, milk, and vinegar.

Add in gluten-free flour, xanthan gum, cinnamon, baking soda, and baking powder.

Stir well.  If desired, add chocolate chips or nuts.

Pour into 2 8-inch cake rounds rubbed or sprayed with oil.  Bake for 25-30 minutes or until toothpick comes out clean.

Let cool 20 minutes. Remove from pans and cool completely, at least 2 hours.

Set one cake round on a cake plate. Frost with 1/2 of the icing. Place the other round (puffy side up) on top. Frost just the top of the cake with the remaining frosting.

Best if served at room temperature.



(Frosts 1 cake)

1/2 cup butter (8 tablespoons)
3 cups powdered sugar
1/3 cup milk


Mix all the ingredients until creamy using a mixer, whipping on high. (May be stored in airtight container for up to 2 weeks.)


Don't miss out on the fabulous giveaway on Facebook celebrating the "almost" launch of STIRRING THE PLOT! A bag filled with authors books, including all of our Mystery Lovers Kitchen authors, Kate Carlisle, Carolyn Hart, and so many more. Check out my Facebook page.

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And today, I'm giving away one autographed copy of, your choice, either FINAL SENTENCE or INHERIT THE WORD plus some swag. [To US entrants only] 
 Note: if you're international, you'll have your choice of a copy of the book, unsigned. 
Leave a comment and your email so I can contact you!


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Monday, March 3, 2014

Bananas Foster Upside Down Cake

Now that Mardi Gras is upon us, I'm seeing recipes for Bananas Foster everywhere. That started me thinking about where that delicious combination of bananas, brown sugar and rum could be used. There's a recipe all over the net for Bananas Foster Upside Down Cake that originated with Southern Living. They know their sweet Southern recipes! But it wasn't quite what I had in mind, so I dared to create my own. I was very pleased with the results.

The brown sugar and banana part is fairly standard, I think. I found the recipe for the original Bananas Foster at Brennan's in New Orleans here, should you feel like trying it.

I wanted to get that lively banana flavor and texture into the cake part, so I used one banana. I went back and forth about butter vs. oil, but in the end, I used a mild flavored olive oil to keep the moistness. Besides, there's half a stick of butter in the Foster part.

This is almost a dump cake. Very quick and easy to make. Just be careful when you add the batter to the pan. Use a large cooking spoon to add the batter around the outside edges first, then build toward the middle. Otherwise, the bananas might move, and you'll end up with a bald spot like I did.

I think this would be fabulous served warm for a brunch. Good for afternoon tea or snack time, too!

Krista's Bananas Foster Upside Down Cake

1 12-inch iron skillet

1/4 cup oil (mild olive oil or canola oil)
1 average size ripe banana
milk (see recipe for amount)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup sugar
1 1/3 cup flour
2 teaspoons vanilla

4 tablespoons (1/2 stick) unsalted butter
1 cup dark brown sugar
2 tablespoons rum (dark would be traditional, but I used light)
3-4 bananas

Measure the oil in a one-cup measure and pour into a mixing bowl. Using the same measuring cup, mash one banana in it with a fork. Add enough milk to fill the cup to 3/4 cup. Pour into mixing bowl and mix. Add the baking powder, baking soda, and salt and mix. Add the egg and the sugar and mix well. Add the flour 1/3 cup at a time. Finally add the vanilla and beat. It will be fairly thick.

Preheat the oven to 350.

Place the iron skillet over medium heat. Melt the butter, and add the brown sugar and the rum. Stir a few times to combine. Remove from heat.

Slice the bananas and add them to the skillet in a single layer. Use a large spoon to top the bananas with the cake batter. Start on the outside and work your way in so you won't dislodge the bananas.

Bake for 45 minutes. Remove from oven and let stand for 6 minutes. Top with a plate and flip. Replace any dislodged bananas. They're very easy to stick back on the cake.

Serve warm or cold.

Add the banana slices to the pan.

Carefully spoon on the batter and smooth.

Let rest 6 minutes before flipping onto a platter.

Add the batter around the edges first to avoid bald spots like this!


Saturday, August 29, 2009

Banana Bars

Congratulations to Kaye Barley of North Carolina, this week’s winner of our $25 gift card to Williams-Sonoma! Didn't win? Keep trying because we still have some gift certificates to give away. Leave a comment and you could be this week's winner.

Okay, you can quit laughing now. I know you have bananas that look just like these. They're
sitting on your kitchen counter and your family is beginning to make fun of you. They're asking things like -- how rotten do bananas have to be before you'll throw them out? And to prove that they're still edible, you peel one and bite into it. It's not rotten, of course, but it's soft and unappealing, but now you can't throw it out because you have to save face. The good news is that those less than desirable bananas are absolutely perfect for baking. This is a very easy recipe that makes moist banana bars that taste and smell wonderful.


1 stick unsalted butter
, softened
1 cup light brown sugar, packed
2 eggs
3 very ripe bananas
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

dash salt
1/4 teaspoon nutmeg
dash mace (optional)
1 teaspoon vanilla

Preheat the oven to 350 and grease a 9 x 9 baking pan.

Place the flour, baking soda, baking powder, salt, nutmeg, and mace in a bowl and stir with a fork to mix. Set aside.

Cream the butter with the sugar. Add one egg at a time. When well mixed, add the bananas, one at a time. Slowly add the flour mixture. Add the vanilla.

Pour into the prepared pan and spread. Bake 25 to 30 minutes, until a cake tester comes out clean. Cool in the pan on a rack.


To be perfectly honest, these are so sweet and moist that they don't need frosting. If you're in a hurry and you want to dress them up a little bit, melt some chocolate chips with a little butter and drizzle the chocolate over the top. I made a quick chocolate frosting.

1/2 square (1/2 ounce) unsweetened chocolate
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
1 tablespoon cream
3/4 cup powdered sugar

Melt the chocolate. (You can do this in the microwave in super short spurts.) Cream the butter and mix in the vanilla and the cream. Add 1/2 cup powdered sugar. When blended, add the melted chocolate. Add the remaining powdered sugar gradually, using only as much as you need to make a nice spreading consistency.

Don't forget to enter our contest! We hold a new drawing every week, so be sure to enter each week for a $25 gift certificate to Williams-Sonoma. Leave a comment to enter or, if blogger is being difficult, send an "Enter me!" e-mail with your first name and state to Good luck!