Banana Sheet Cake Recipe

Banana Sheet Cake Recipe

This is a sweet dessert that you can share with lovely ones.

Source: http://www.simplyrecipes.com

Banana Sheet Cake Recipe

Prep time: 20 minutes
Cook time: 20 minutes

Here's a tip, leave the cream cheese and butter for the frosting out while you make the cake, that way they will be softened by the time the cake is cooled and ready to frost. This cake is on the sweet side (it is a cake after all). If you are trying to cut sugars, you may want to experiment dropping the sugar in the cake mixture by a half cup and cutting the amount of frosting in half.

Ingredients for cake:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup white granulated sugar

1/2 cup brown sugar

2 eggs

The scraped insides of one vanilla bean, or 1 teaspoon of vanilla extract

1 cup of mashed ripe bananas (2 large or 3 medium bananas)

1/2 cup full fat sour cream

Ingredients for frosting:

6 ounces cream cheese, room temp

4 Tbsp (1/4 cup) unsalted butter, room temp

2 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

Method

1 Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

2 Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.

3 Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.

4 Spread batter evenly in a greased 10x15 baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting.

5 To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water. Spread the frosting evenly over the cake and slice to serve.

Yield: Makes 30 pieces.

Thank you and Bon Appetite!Alex

If you like Chicken Recipes you can try this interesting and delicious recipe here Chicken Breast Tikka Masala Recipe

Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

A pumpkin pie with not one but three kinds of chocolate!

Source: http://www.closetcooking.com

Triple Chocolate Pumpkin Pie

Servings: makes 1 pie, 6-9 servings

Prep Time: 20 minutes
Cook Time: 1 hours 10 minutes
Total Time: 1 hours 30 minutes

Ingredients

• 2 cups graham cracker crumbs (about 16 crackers)
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
• 4 tablespoons unsalted butter, cut into small pieces
• 1 can (15 ounce) solid-pack pumpkin
• 1 can (12 ounce) evaporated milk
• 3/4 cup packed light-brown sugar
• 3 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons coarse salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 ounce milk chocolate, melted
• whipped cream, optional

Directions

1. Mix the graham cracker crumbs, butter, sugars, salt, cinnamon and ginger, press the mixture into the bottom of a 9 inch pie plate and bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes.
2. Sprinkle the bittersweet chocolate over bottom of crust, return to oven until it melts and spread it in a thin layer over the bottom of the crust.
3. Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
4. Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
5. Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
6. Pour the mixture into the pie plate and bake in a preheated 325F oven until the center is set but still jiggly, about 50-60 minutes.
7. Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.

Recipe Source: is www.closetcooking.com
Thank you and Bon Appetite.

Alex

Banana-Chocolate Cake

Banana - Chocolate Chip Cake with Peanut Butter Frosting Recipe

Source: http://www.epicurious.com
Recipe from Bon Appétit

Banana chocolate cake is a delightful dessert that combines the flavors of ripe bananas and chocolate in a moist and delicious cake. While it is challenging to pinpoint the exact origin of this specific cake recipe, it draws inspiration from the long-standing traditions of banana bread and chocolate cake.
Banana bread, a popular baked good made with mashed bananas, has been enjoyed for many years in various cultures. Its origins can be traced back to the United States, particularly during the Great Depression era when resourceful bakers looked for ways to use overripe bananas. The addition of chocolate to banana bread likely occurred as a variation or adaptation of the classic recipe.
Chocolate cake, on the other hand, has a rich history that dates back centuries. Chocolate itself has been enjoyed for thousands of years, originating from Mesoamerican civilizations like the Mayans and Aztecs. As chocolate became more accessible and widely used in baking, chocolate cake emerged as a popular dessert in Europe and eventually spread worldwide.
The combination of bananas and chocolate likely came about through experimentation and creativity in the kitchen. The natural sweetness and moist texture of bananas complement the rich and indulgent flavor of chocolate, making them a perfect pairing.
Banana chocolate cake recipes can be found in various cookbooks, online recipe websites, and passed down through generations in family kitchens. Over time, different variations and adaptations of the recipe have emerged, incorporating additional ingredients like nuts, cocoa powder, or chocolate chips to enhance the flavor and texture of the cake.

yield: Makes 16 servings

This cake is perfect for beginners—it's moist, forgiving, and easy. If creamy peanut butter is our favorite for the decadent frosting.

Ingredients for the recipe:

Cake:

• Nonstick vegetable oil spray
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons kosher salt
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups mashed very ripe bananas
• 1 cup sour cream
• 1 10-ounce bag mini chocolate chips

Frosting:

• 2 cups creamy peanut butter
• 1 1/2 cups powdered sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 teaspoons vanilla extract
• Chocolate chips, mini chocolate chips, and chocolate kisses

Special equipment: Two 8x8x2" cake pans

Directions:

For cake:
Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.

For frosting:
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.
Place 1 cake on a platter. Spread 1 1/4 cups frosting over.
Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

The nutritional values for banana chocolate cake

The nutritional values for banana chocolate cake can vary based on the specific recipe and ingredients used. However, I can provide you with a general estimate of the nutritional values for a typical slice (around 1/12th of a standard 9-inch cake) of banana chocolate cake:
Calories: Approximately 300-400 calories
Fat: Around 15-20 grams
Carbohydrates: Approximately 40-50 grams
Protein: Approximately 4-6 grams
Sugar: Varies depending on the recipe, but it can range from 20-40 grams or more, depending on the amount of added sugar and chocolate used.
It's important to note that these values are approximate and can vary based on the specific ingredients and proportions used in the recipe. Additionally, the serving size may vary depending on the size and thickness of the cake slices.

Thank you and Bon Appetite!Alex

Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes with Caramel Cream Cheese Frosting Recipe

This is a very tasty pancake. You will discover this for sure after you will make the recipe with the ingredients and instructions below.


Author: Kevin on www.closetcooking.com

Source:http://www.closetcooking.com

Pumpkin Cinnamon Roll Pancakes

Serve those pumpkin pancakes with a swirl of cinnamon cooked right into them served topped with a caramel cream cheese 'frosting'.

Prep Time: 10 min
Cook Time: 30 min
Yield: makes 4 medium pancakes or 2 servings

Ingredients:

• 1/3 cup salted butter, melted
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1 egg
• 1 cup of milk
• 1/2 cup pumpkin puree
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• 1/4 cup caramel sauce
• 1/4 cup Parmesan cheese
• 1/4 cup cream cheese

Directions:

1. Mix the butter, brown sugar, and cinnamon, place them in the corner of a small plastic bag and set aside.
2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger in a large bowl.
3. Mix the egg, milk, pumpkin puree, butter, and brown sugar in another bowl.
4. Mix the dry ingredients into the wet ingredients.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/3 cup of the mixture into the pan.
7. Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
8. Heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
9. Mix the caramel sauce and cream cheese, give them 15-25 seconds in the microwave, and drizzle over the pancakes.

Thank you and Bon Appetite! Alex