Best Banana Torte Recipes

STRAWBERRY BANANA TORTE

Steps:

• Slice the angel food cake horizontally into 3 layers using a long serrated knife.
• Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
• Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
• Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
• Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

BANANA TORTE

Steps:

• Combine crumbs with melted butter.
• Pat into bottom of large rectangular baking dish.
• Place in fridge.
• Let stand one hour.
• Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
• Spread on top of graham crust.
• Placed sliced bananas over the top of creamed mixture.
• Then spread cool whip over bananas.
• Place in fridge, let stand at least four hours before cutting into squares and serving.

STRAWBERRY-BANANA ANGEL TORTE

Steps:

• Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.

BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE

Steps:

• For crust:
• Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
• For Ice Cream:
• Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
• Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
• For sauce:
• Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
• Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.

BANANA PECAN TORTE

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, for 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. , For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator.

BANANA TURTLE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
• Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
• Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
• Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

BANANA PECAN TORTE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 F. Grease and flour three 9-in. round cake pans, tapping out the excess flour. In a bowl, whisk together the first 3 dry ingredients; set aside. Toast pecans; set aside to cool. Mash bananas and measure out 2 cups; set aside. In a large mixing bowl, cream softened butter and sugar until light and fluffy , about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the bananas and vanilla. Add the flour mixture alternately with the buttermilk, beginning and ending with flour mixture. Stir in 3/4 cup of the pecans. Divide evenly into prepared pans. Bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before inverting onto wire racks to cool completely. For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread only between layers and over top of cake. Sprinkle with the remaining 1/4 cup of pecans. See other recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com

CARMEL WALNUT BANANA TORTE RECIPE - (4.5/5)

Steps:

• Place brown sugar, 1/2 cup butter, and cream in small saucepan. Cook over low heat, stirring constantly, until butter melts. Divide among three 8- to 9-inch round cake pans, turning to evenly coat bottom. Divide walnuts among pans then set pans aside. Place granulated sugar and remaining 1/2 cup butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add mashed bananas and vanilla. Continuing on Speed 2, mix about 30 seconds. Continuing on Speed 2, add eggs, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl. Combine flour, baking powder, baking soda, and salt in medium bowl. Add half of flour mixture to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk and remaining flour mixture. Gradually turn to Speed 6 and beat 30 seconds. Spread batter evenly over Topping in pans. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool in pans about 3 minutes. Invert onto wire racks and completely. Place 1 cake layer, walnut side up, on large plate. Spread with half of Filling. Arrange half of banana slices over Banana Filling. Top with second layer, walnut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, walnut side up. Top Torte with whipped cream. Store in refrigerator. Banana Filling: Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Stir about 1/4 cup hot mixture into beaten egg in separate bowl. Pour egg mixture into saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat. Stir in vanilla and butter. Cool slightly. Refrigerate 1 hour while cake cools. Per Serving: (1/2o TORTE) ABOUT 451 CAL, 7 g PRO, 65 g CARB, 19 g FAT, 58 mg CHOL, 384 mg SOD.

BANANA NUT BREAD TORTE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10" cake pan. In a mixer bowl cream butter and sugar. Add eggs and vanilla. Slowly add flour, salt and baking soda until combined. Mix in bananas, sour cream and nuts. The mixer with break apart the bananas. Pour batter into cake pan and bake for 60-70 minutes or until inserted knife is removed clean. Cool slightly before removing from pan. When cool remove to wire rack to cool completely. To prepare icing. In a large mixing bowl with paddle attachment beat cream cheese until smooth; add vanilla. Slowly add powdered sugar one cup at a time to prevent fly away sugar. Mix on high approximately 4 minutes until icing is light and fluffy. Slice cooled cake into three equal portions horizontally. Place bottom layer on cake plate, spread layer with 1 cup of icing. Repeat with second and third layer. Finish icing the outside of your cake. Decorate the border with shells or attractive pattern. Press toasted chopped walnuts around the sides to cover. Refrigerate to set about 30 minutes before serving.

BANANA PUDDING TORTE

Steps:

• 1. CRUMBS: Preheat oven to 350 degrees. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7 to 12 minutes, tossing mixture lightly a few times. Cool completely before filling.
• 2. PUDDING: In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a ziploc bag and snip a small tip from the corner to pipe into glass dishes.
• 3. ASSEMBLY: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

BANANA PUDDING TORTE

Steps:

• 1. CRUMBS: Preheat oven to 350*F. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7-12 minutes or until golden brown, tossing mixture lightly a few times. Cool completely before filling.
• 2. PUDDING:In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a resealable plastic bag, snipping a small tip from a corner to pipe into glasses.
• 3. ASSEMBLY:In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

BANANA TURTLE TORTE

Steps:

• * CARAMEL Combine sugar and water in heavy medium saucepan, stir over low heat until sugar dissolves. Increase heat and bring to boil. Cook without stirring until caramel is deep amber color, brushing down any crystals that form on sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat; carefully add cream. (mixture will bubble vigorously)Return to low heat and whisk until smooth. Add butter and salt and whisk until smooth. Cool to room temperature. (can be made 3 days ahead. cover and chill. Before using, warm over low heat until just pourable). CAKE Preheat oven to 350F. Butter three 9" diameter cake pans with 1 1/2" high sides. Line bottoms of pans with parchment or waxed paper; butter paper. Combine chocolate and butter in heavy large saucepan. * Stir over low heat until melted. Cool. Whisk in eggs and sugar. Stir in flour, vanilla, and salt. Divide batter among prepared pans and spread evenly. Sprinkle 3/4 cup pecans atop each. Bake cakes about 15 minutes. Cool in pans on rack. Turn out layers and remove waxed paper. (can be prepared 1 day ahead. Store airtight).Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer pecan side up on platter. Drizzle 1/4 cup caramel over. Cover with layer of bananas. Spread 1 cup whipped cream over bananas. Drizzle 3 tablespoons caramel over cream. Repeat. Top with remaining cake layer. Drizzle 1/4 cup caramel over cake. Transfer remaining whipped cream to pastry bag fitted with large star tip. Pipe resettes of cream around top edge of torte. Garnish with bananas. Sprinkle with pecans. can be made 4 hours ahead. chill). Rewarm remaining caramel. Serve Torte with caramel.

BANANA PECAN TORTE

Steps:

• 1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
• 2. Combine the dry ingredients; add to creamed mixture alternately with buttermilk.
• 3. Stir in pecans.
• 4. Pour into 3 greased and floured 9" round baking pans. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• 5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• 6. For the frosting, beat cream cheese, butter and sugar in a mixing bowl. Add vanilla. Spread between layers and top of cake. Sprinkle with pecans

CHOCOLATE-COVERED BANANA TURTLE TORTE

Steps:

• Line 8-inch round pan with plastic wrap; set aside. Beat cream cheese and ice cream topping in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
• Spoon 3/4 cup cream cheese mixture into prepared pan; spread to within 1 inch of edge. Cover with 10 cookies, top sides down and overlapping cookies as necessary to form even layer. Repeat layers 4 times. Refrigerate 2 hours.
• Invert dessert onto serving plate just before serving. Remove plastic wrap. Spoon remaining COOL WHIP into medium microwaveable bowl; stir in semi-sweet chocolate. Microwave on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread over dessert.
• Slice banana. Use to garnish dessert along with the nuts.

CARAMEL WALNUT BANANA TORTE

Steps:

• TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
• Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
• CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
• Add banana and vanilla, mix thoroughly.
• Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
• Combine flour, baking powder, baking soda, and salt in small bowl.
• Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
• Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
• Spread batter evenly over nut mixture in pans.
• BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
• Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
• FILLING: Combine sugar, flour and salt in medium saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Beat the egg in a separate bowl.
• Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
• Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
• Remove from heat and stir in vanilla and margarine. Cool slightly.
• Refrigerate 1 hour or more until cake is cool and ready to assemble.
• ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
• Spread with half of filling. Arrange about half of banana slices over filling.
• Top with second layer, nut side up. Spread with remaining filling and banana slices.
• Top with remaining cake layer, nut side up.
• Top with whipped cream just before serving.
• Store in refrigerator.

BANANA SPLIT TORTE RECIPE - (4/5)

Steps:

• see above

BANANA SPLIT TORTE

Steps:

• 1. Line pan with vanilla wafers and then make layers with the bananas, pineapple, pudding and whipped topping. Sprinkle with chopped nuts and cherries. This is quick and easy to make. You can determine the number served by altering the quantities accordingly.

BANANA TORTE

Steps:

• Line a jellyroll pan with wax paper.
• Bake chocolate cake as per box instructions.
• When cool, remove cake from pan.
• Cut cake in two, do not cut through wax paper.
• Whip some cream, or thaw frozen whipped topping, tinting pale yellow if desired.
• Put approximately a one inch layer of whipped cream on one half of cake.
• Slice bananas and place in whipped cream.
• Flip other half of cake on top of first layer.
• Apply whipped cream and bananas.
• Garnish with maraschino cherries if desired.
• Store in refrigerator.
• Best if refrigerated before serving.

BANANA SPLIT TORTE

Steps:

• Mix first 3 ingredients. Press in 9x13 pan. Chill 15 min. Beat next 3 ingredients for 10 min. Spread on crust. Layer on strawberries. Layer on bananas. Layer on pineapple. Cover with Cool Whip. Sprinkle with Walnuts and cherries.

BANANA TORTE

Steps:

• Combine dry ingredients in saucepan. Gradually stir in milks. Over medium heat, bring to boil, stirring constantly. Let boil one minute. Beat egg yolk in small bowl and stir in a small amount of hot mixture. Pour into pan and bring to a boil. Remove from heat and stir in vanilla. Let cool, stirring often.Set aside. Pour half the pudding in large glass bowl. Slice one banana and arrange over pudding, Spread 1/2 whipped cream over bananas then sprinkle with 1/2 cookies. Repeat layers.