How To make Louisiana Banana Cake
2 C. sifted Swans Down cake
flour 1 Tsp. baking powder
1 Tsp. salt
1 1/2 C. sugar
1/2 C. shortening
sour milk or buttermilk* 1 Tsp. vanilla
1 C. mashed ripe bananas (3 or
4 bananas)
1/2 C. coarsely chopped nuts
2 eggs -- unbeaten
Coconut Topping: 1/4 C. butter or margarine
3/4 C. firmly packed brown
sugar 1 1/2 Tbsp. milk
3/4 coarsely cut coconut
*With butter or margarine, use 1/2 cup minus 2 table- spoons sour milk or buttermilk. With vegetable or any other shortening, use 1/2 cup sour milk or buttermilk. Have shortening at room temperature. Grease bottom of 13 x 9-inch pan. Preheat oven to 375 degrees. Measure into sifter, cake flour, baking powder, salt and sugar. Measure shortening into mixing bowl. Stir shortening just to soften. Stir in dry ingredients; add 1/4 cup milk and the mashed bananas and mix until all flour is dampened, then beat for 2 minutes on low speed. Add eggs, nut and remaining milk; beat for 1 minute. Pour into pan, bake for 30 to 35 minutes. (See Coconut Top- ping.)
Coconut Topping: Cream butter or margarine and brown sugar together. Add milk and beat until smooth; add coconut. Let cake stand in pan for 5 minutes. Slice 3 or 4 bananas diagonally in 1/4-inch slices. Arrange bananas in four lengthwise rows on cake. Spread hot cake with coconut topping. Place under broiler for 3 minutes or until sugar is bubbly and coconut is brown. Serve warm.
How To make Louisiana Banana Cake's Videos
Louisiana Crunch Cake, easy, delicious, simple to make
Cake:
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups butter, softened
2 cups granulated sugar
4 eggs, room temperature
1 tsp coconut extract
1/2 tsp vanilla extract
3/4 cup milk
Glaze:
1 1/2 cups powdered sugar
3-4 Tbsp milk
1/4 cup toasted coconut (optional)
1/2 tsp coconut extract (optional)
Preheat oven to 325°. Combine flour, baking powder, salt, set aside. Cream sugar and butter together in mixer fitted with paddle attachment. You can use a hand mixer also. Add eggs, one at a time mixing after each. Add extracts. Add flour and milk, alternating between the two, beginning with flour, ending with flour. Pour into a greased and floured tube pan. Bake 60-65 minutes or until toothpick insert comes out clean. Remove from oven, cool in pan 15 minutes then turn out onto baking rack to cool. When cooled, transfer to cake plate. Stir together Glaze ingredients. Add coconut extract if desired. Drizzle over cake. Sprinkle with toasted coconut if you want.
Entenmanns Banana Crunch Cake Review
Entenmanns Banana Crunch Cake Review
Not ya Mommas Banana Pudding Recipe
Check out this version of bread pudding with step by step instructions. This will be your next go to dessert and wow your guest or family
How To Make Banana Nut Bread - The BEST Banana Bread Recipe!
Learn how to make the BEST banana nut bread there is! Super moist and loaded with freezer ripened bananas and walnuts. No dense and dry banana bread here! Don't forget to save some slices of this for banana bread french toast on Sunday morning. ;-)
What you'll need:
3 medium bananas
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup chopped English walnuts or nuts of your choice (pecans, black walnuts, almonds, macadamia's, etc)
Let bananas ripen on the counter until speckled and then freeze for 1-2 days. Take out to thaw 4-6 hours before you want to make the bread. Cut off the ends and squeeze banana and juices from peel into a bowl and mash with a fork.
In a large bowl, cream together butter and sugar. Add in eggs and vanilla and mix well. In a separate bowl, combine flour, soda and salt. Add dry ingredient mixture to wet mixture and mix well. Add in banana puree and sour cream and mix well and finally mix in nuts. Pour batter into a greased 9 by 5 loaf pan and bake in a 325*F preheated oven for 60-75 minutes or until a toothpick or knife inserted into the center comes out clean. Let cool for 10 minutes in the pan and then turn out. Slice and serve or store in an air tight container for 5-6 days. Makes 1 loaf. Enjoy!!
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Louisiana Crunch Cake
Louisiana Crunch Cake, amazingly delicious Want to try it? Quick Easy and Delicious. Cakes and cupcakes all month. non-video recipes are posted Tuesday and video recipes on Friday
check the blog for the list of Ingredients.
Recipe:
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