Strawberry-Orange-Banana Upside-Down Cake

The cake batter for this dessert contains mashed banana, and the topper (which is baked on the bottom) has chopped strawberries and mandarin oranges in a brown sugar-butter syrup.

 

Ingredients:
6 Tbsp. butter
1/2 cup packed brown sugar
1 small can mandarin oranges (drain and save 1/4 cup syrup)
1 quart (4 cups) strawberries, hulled and chopped
2 eggs
1 stick butter (1/2 cup), (softened)
2 ripe medium bananas (mashed)
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 cup granulated sugar
2 cups flour
Method

Preheat oven at 350 degrees. Melt the 6 Tbsp. butter in a 9x13x2-inch baking pan in the preheating oven. Remove from oven when melted. Add the 1/4 cup reserved syrup from the mandarin oranges; mix in brown sugar. Add strawberries and mandarin oranges. Set aside. In mixing bowl beat eggs until fluffy, mix in bananas and the 1 stick softened butter. At low speed add baking soda, baking powder, vanilla, sugar, and then flour. Spread this mixture over the fruit in the pan. Bake at 350 degrees for 40-45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 5 minutes; carefully turn cake out onto serving platter.

Banana Cheesecake Bars Recipe

Ingredients
Bottom
4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) chocolate devil's food cake mix

Topping
2 (8-ounce) packages cream cheese, at room temperature
2 eggs, at room temperature
1 cup mashed ripe banana (about 1/2 pound or 2 large bananas)
1 cup powdered sugar
1 tsp vanilla extract
Powdered sugar for dusting

Instructions
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil.

For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press into bottom of a 9 x 13-inch baking pan.

For the Topping:
Place cream cheese, banana, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Add eggs one at a time, beating only until incorporated. Spread cream cheese batter evenly over bottom chocolate layer.

Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares. Just prior to serving, dust with powdered sugar.

Recipe from: Peggy Trowbridge, Home Cooking Guide

Banana Cake with Cinnamon Glaze Recipe

This wonderfully moist banana cake is so easy to whip up, you'll want to make it often. The nuts are optional. If you're not crazy about cinnamon, feel free to omit it from the glaze.
INGREDIENTS:
1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp pure vanilla extract
Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 Tbsp milk or cream
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts.
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Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size