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Full Online Book HomeLearning KitchenFruit - Banana Cake
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Fruit - Banana Cake Post by :nickdmt Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2419

Click below to download : Fruit - Banana Cake (Format : PDF)

Fruit - Banana Cake

2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 1 /2 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 eggs beaten
1 cup mashed banana
1/2 cup buttermilk

Mix and sift flour, baking powder, baking soda and salt.

Cream butter and sugar until light. Beat in vanilla, lemon extract and eggs. Add flour alternately with buttermilk. Pour into 2 greased and floured 9-inch cake pans. Bake at 325ºF. about 30 minutes or until it tests done.

Note: If you wanted to flavor it with chocolate I think about 1/3 cup cocoa could be subbed for an equal amount of flour.

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Fruit - Banana -  Banana Cake Roll Fruit - Banana - Banana Cake Roll

Fruit - Banana -  Banana Cake Roll
Cake:3 eggs 2/3 c. sugar 2 small bananas Sift together and Add: 1 c. flour 1/2 t. baking powder 1/2 t. soda 1/4 t. salt Filling:8 oz. cream cheese 3T milk 1 T. vanilla 1/4 c. sugar Beat eggs, sugar and bananas until fluffy. Sift together flour, baking powder, soda and salt; add to banana mixture.Line jellyroll pan with parchment or waxed paper and grease sides of pan. Spread mixture out evenly and bake at 375 for 12-14 mins. Sprinkle powdered sugar over and roll up to cool.While cake is cooling, whip together the filling. Spread filling on cake

Fruit - Banana Butterfinger Cake Fruit - Banana Butterfinger Cake

Fruit - Banana Butterfinger Cake
Cake: 2 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/8 cup (1 stick) unsalted butter, room temperature 1 1/2 cups sugar 3 large eggs 1 tablespoon dark rum 1 teaspoon vanilla extract 3/4 cup sour cream 1 teaspoon baking soda 2 cups mashed ripe bananas (about 5) 1 1/2 cups chopped Butterfinger bars (about 6 oz) Glaze: 2/3 cup whipping cream 7 tablespoons unsalted butter, cut into large pieces 1 tablespoon light corn syrup 14 oz. semisweet chocolate, chopped 2 teaspoons dark rum 1 teaspoon vanilla extract 1 3/4 cups chopped Butterfinger bars (about 7.5 oz.)