I found this banana cake recipe on Facebook. I kept seeing a recipe video of this delicious looking banana cake in my feed. It comes from Spend with Pennies. I just had to make it and share my thoughts on this delicious cake with you. Over at Spend with Pennies Holly has her recipe for this cake with a homemade cream cheese frosting. I took the shortcut and used canned frosting so if you want her frosting recipe, hop on over there to get that.

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My Favorite Banana Cake Recipe

I love almost all things banana. This banana cake recipe from Spend with Pennies is soft, moist, and deliciously filled with banana flavor.

Course Dessert

Cuisine American

Keyword banana, cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling Time 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 slices

Author Holly-Spend with Pennies

Ingredients

• 2 1/2 TBS lemon juice divided
• 1 1/2 cups milk
• 1 1/3 cups mashed bananas
• 2/3 cup butter
• 1/2 cup brown sugar
• 1 cup granulated white sugar
• 3 large eggs
• 1 tsp vanilla
• 3 cups flour
• 1/2 TBS baking soda
• 1/4 tsp salt

Instructions

• Preheat oven to 350°.
• Grease and flour a 9x13" pan.
  
• Place 1 1/2 tablespoons of lemon juice in a 2 cup measuring cup. Fill to 1 1/2 cups with milk. Set aside.
  
• Mix together mashed banana with 1 tablespoon lemon juice and set aside.
  
• In a large bowl, beat together butter, brown sugar, granulated sugar until combined.
  
• Add in eggs one at a time.
  
• Add in vanilla.
  
• Mix on high until light and fluffy (almost the texture of frosting).
  
• In a medium bowl combine the flour, baking soda, and salt.
  
• Alternate adding the flour mixture and the milk to the egg mixture stirring just until combines, don't over mix.
  
• Fold in bananas.
  
• Pour into prepared pan.
  
• Put in oven. Reduce heat to 300°. Bake 60-70 minutes, until toothpick inserted in center comes out clean.
  
• Remove from oven and place directly into freezer for 45 minutes to make the cake extra moist.
  
• Cool completely before frosting.
  

Notes

Because ovens vary start checking your cake for doneness at 55 minutes.

I thoroughly enjoyed this cake and I can’t wait to make it again. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post My Favorite Banana Cake Recipe appeared first on The Mom Maven.

About the All-In-One Guide to Cake Decorating

This comprehensive and accessible guide to cake decorating teaches all of the techniques and tricks that aspiring sugarcrafters need to create stunning and impressive cakes. Everyone will think these amazing cakes came from the best bakery in town! First Steps in Cake Decorating reveals dozens of expert cake decorating ideas that are simple to achieve yet look stunning. All the most popular methods of icing and decoration are covered, including buttercream, sugarpaste, chocolate, marzipan and flower paste. Detailed, easy-to-follow instructions explain the basics of preparing and using different types of icing, illustrated with step-by-step color photographs. There is a delicious array of fantastic cakes here to suit adults and children alike. Beginners will pick up the basics fast, and even experienced cake decorators will find inspirational new ideas.

Mom Maven’s Thoughts

This book is well written and beautifully illustrated, it is just too advanced for my skill set. My skills didn’t take me past chapter 2-Shaping, Filling, and Simple Icings, but thanks to this book I did try some new-to-me techniques. While my cake isn’t beautiful, I tried and I know some of the mistakes I made and what I need to work on in the future. This book will stay on my shelf until I get to take some cake decorating classes. It is a wonderful reference and instruction manual for those who are further along in their cake decorating journey.

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Peanut Butter Cup Cake Recipe

This easy Peanut Butter Cup cake recipe combines the flavors of chocolate and peanut butter with a yellow cake for a delightful dessert.

Course Dessert

Cuisine American

Prep Time 55 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 slices

Author Cindy Schultz

Ingredients

Cake

• 1 Box of Yellow Cake Mix I used Duncan Hines
• eggs water, and oil as listed on the box

Filling

• 1 cup smooth peanut butter
• 2 cups confectioner's sugar divided
• 1 TBS vanilla extract
• 3/4 cup heavy cream divided

Icing (from The All-In-One Guide to Cake Decorating)

• 4 squares semi-sweet chocolate
• 1/4 cup unsalted butter
• 1 egg beaten, 1 1/2 cups confectioner's sugar

Instructions

Cake

• Bake the cake according to the directions on the package.
• Make 2 8" round cakes.
• Cool cakes in pans on cooling rack for 15 minutes.
• Remove cakes from pans and place on cooling rack, allow to cool completely. (At least 45 minutes)

Filling

• In a large bowl mix together the peanut butter and 1 cup of confectioner's sugar.
• Add in the second cup of confectioner's sugar, it will become crumbly.
• Add in the vanilla and 1/4 cup of the heavy cream.
• Once that is fully incorporated and another 1/4 cup of heavy cream. Mix until smooth.
• Slowly add in the remaining heavy cream until it becomes the consistency you want it to be.
• If your cake isn't flat on top, carefully slice off the domes portion so that your layers will stack evenly.
• Use a turntable and a long, sharp knife to cut each cake into two even layers
• Place the bottom layer in the center of the plate or cake board.
• Cover that layer with a layer of the peanut butter filling.
• Repeat the layering process, making sure your layers are even, until all four cakes are layered and there is peanut butter between the layers. DO NOT put peanut butter on the top layer.

Icing

• Place the chocolate and butter in a heatproof bowl set over a saucepan of hot water. Stir occasionally with a wooden spoon until melted.
• Add the egg and beat until smooth. Remove the bowl from the saucepan. Stir in the confectioner's sugar and beat until smooth and glossy.
• Pour immediately over the cake for a smooth finish. You may need to use a knife or the back of a spoon to help coat the sides with the icing.

I brought this cake to church on Wednesday evening to share with the 3rd-5th grade girls I teach. Since we only had 6 girls in class that night there was a lot of leftover cake. I sliced it up and handed pieces to friends as they walked by. Everyone loved this delicious Peanut Butter Cup cake. It is light and not too sweet because we used a yellow cake as the base. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Orange Pound Cake

This Orange Pound Cake recipe is easy to make, if you have a stand mixer, and a tasty addition to any summertime celebration.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 12 servings

Author Cindy Schultz

Ingredients

Cake

• 3/4 cup butter softened (3 sticks)
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 1/2 tsp salt
• 1 TBS orange zest chopped fine
• 3/4 cup Orange Crush soda
• orange food coloring or red and yellow food coloring

Glaze

• 3 cups confectioner's sugar
• 1/4 cup Orange Crush soda
• 1 TBS orange juice just juice the orange you zested
• 1 tsp orange zest finely chopped

Instructions

Cake

• Preheat oven to 325°.
• Grease 12 cup bundt pan with shortening and set aside.
• In a stand mixer, cream together butter and sugar for 8-10 minutes.
• Add in eggs 1 at a time, beating in between.
• Add in flour, salt, orange zest while beating.
• Add in food coloring. I used red and yellow liquid food coloring and followed the proportions on the box, it was 14:1 yellow to red. My cake came out much lighter than I thought it would. You might want to double the food coloring.
• Remove from stand mixer and gently fold in the orange soda.
• Pour the batter into the prepared bundt pan, do not fill more than 2/3 full because this cake rises a lot due to the carbonation.
• Bake for 1 hour to 1 hour 15 minutes, until toothpick comes out clean.
• Remove from oven. Cool in pan 20 minutes.
• Turn out onto wire rack and allow to finish cooling.

Glaze

• In a small bowl combine all of the glaze ingredients, whisk until thick. You can add more liquid or confectioner's sugar until you reach desired consistency.
• Drizzle over the cake.

This cake was the first time I needed to use the zester I got for Christmas a few years ago. My zester gives me long strings of zest so I just chopped it up fine before adding to the recipe. Also, somehow I missed adding the orange juice to my shopping list. As I was preparing to head to the store mid-baking, my husband said, “Just juice the orange you zested.” Duh! I just wasn’t thinking things through at that point.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Orange Pound Cake Recipe appeared first on The Mom Maven.

This cake can be whipped up in minutes, if you have the ingredients on hand. Make sure you add them to your pre-4th of July shopping list and you will be all set. The printable recipe is down below, I have some step-by-step pictures to simplify things for you.

How to make a Tunnel Cake

1. Place a metal mixing bowl and your metal beaters in the freezer.
2. Wash the fruit and quarter the strawberries using a paring knife.

3. Using a bread knife, slice off the top 1″ of the cake and set aside.

4. using a paring knife carefully cut a tunnel for the fruit. Be careful not to cut through the bottom or sides of the cake.

Cut the tunnel with a paring knife

5. Place the strawberries and blueberries in the tunnel. Fill it up as much as you can.

Fill the tunnel with the fruit.

6. Set the cake aside and make the frosting. Get the chilled bowl and beaters out of the freezer.

7. Pour the whipping cream and vanilla into the chilled bowl and whip until stiff peaks form (2-5 minutes). Set aside.

8. In a large mixing bowl place the softened cream cheese and the confectioners sugar. Mix on medium until smooth and creamy (1-2 minutes).

9. Gently fold the whipped cream into the cream cheese mixture until combined.

10. Spread a layer of frosting on the bottom of the top part of the cake to act as glue. Re-assemble the cake. Now frost the rest of the cake. Decorate with remaining fruit and refrigerate, at least 1 hour before serving.

Note: This frosting starts to melt if it is out of the fridge for about 2 hours so plan accordingly.

Oh my! This Simple Patriotic Dessert looks delish! #recipe
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Printable Tunnel Cake Recipe

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Patriotic Dessert - Fruit Tunnel Cake

Make this simple Patriotic dessert, a fruit tunnel cake, for your next holiday picnic.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 -12 slices

Author Cindy Schultz

Ingredients

Cake

• 1-10 " store bought angel food cake

Fruit Filling

• ½ cup strawberries
• ½ cup blueberries

Frosting

• 2 cups heavy whipping cream
• ½ teaspoon vanilla extract
• 1-8 oz brick cream cheese softened
• ⅓ cup confectioners sugar

Instructions

• Place a metal mixing bowl and your metal beaters in the freezer.
• Wash the fruit and quarter the strawberries using a paring knife.
• Using a bread knife, slice off the top 1" of the cake and set aside.
• Using a paring knife carefully cut a tunnel for the fruit. Be careful not to cut through the bottom or sides of the cake.
• Place the strawberries and blueberries in the tunnel. Fill it up as much as you can.
• Set the cake aside and make the frosting. Get the chilled bowl and beaters out of the freezer.
• Pour the whipping cream and vanilla into the chilled bowl and whip until stiff peaks form (2-5 minutes). Set aside.
• In a large mixing bowl place the softened cream cheese and the confectioners sugar. Mix on medium until smooth and creamy (1-2 minutes).
• Gently fold the whipped cream into the cream cheese mixture until combined.
• Spread a layer of frosting on the bottom of the top part of the cake to act as glue. Re-assemble the cake. Now frost the rest of the cake. Decorate with remaining fruit and refrigerate, at least 1 hour before serving.
• This frosting starts to melt if it is out of the fridge for about 2 hours so plan accordingly.

Notes

This frosting starts to melt if it is out of the fridge for about 2 hours so plan accordingly.

That is what I call a simple patriotic dessert! I hope you enjoy all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Patriotic Dessert – Fruit Tunnel Cake appeared first on The Mom Maven.