Banana cake recipe

Ora in town

Thu, Jun 25 2020, 2:44 pm

I just tried a nice one.

It's sponge cake, reversed with bananas and chocolate icing:

Sponge cake:
3 egg whites to snow with
90g sugar then add
3 yolks, and, by hand:
75 g flour with a bit of baking powder

Line a round fruit baking pan with baking paper
cut 1-2 bananas in slices
Put the slices on the baking paper
pour the batter on top.

Bake 10-15 minutes at 180°C in preheated oven.

Reverse once cooled.
Chocolate icing: either take storebought fudge frosting, melt, pour on top
or
100g dark chocolate, molten in a bit of water
2spoons icing sugar
75g margarine or 50g coco fat
2 yolks (add once you took the pan from the fire, it should not be too hot)

Last edited by Ora in town on Thu, Jun 25 2020, 2:53 pm; edited 1 time in total

Cheiny

Thu, Jun 25 2020, 2:50 pm

I have a great EASY banana bread recipe and you make it sweeter by making a glaze with some powdered sugar mixed with a few drops of orange juice. My family goes nuts over it.

2 EGGS
1/2 CUP OIL
1/4 CUP SUGAR
1. TSP. VANILLA
1/4 CUP ORANGE JUICE

2-3 RIPE BANANAS, MASHED
2 CUPS FLOUR
1/2 TSP. BAKING POWDER
3/4 TSP. BAKING SODA

Mix first 5 ingredients. Add remaining ingredients and mix well. Pour into 2 small greased loaf pans (I use a 9” round). Bake at 350 approx. 45 minutes.
When cool, spread glaze made with a few drops OJ mixed with powdered sugar, over top.

Amarante

Thu, Jun 25 2020, 3:07 pm

I made this recently and it was delicious. It’s very easy

Chocolate Chip Banana Bread With Peanut Crumble

This was a nice variation on a classic. I freeze overripe bananas and then use for baking. Like most quick breads, it was very easy to make.

Makes one 9-by-5-inch loaf

Nonstick cooking spray, for greasing the pan
½ cup lightly salted roasted peanuts, finely chopped
2 teaspoons extra-virgin olive oil
⅔ cup plus 2 tablespoons granulated sugar
1 teaspoon kosher salt, plus more
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ¾ cups mashed very overripe bananas
½ cup vegetable oil or other neutral-flavored oil
1 teaspoon pure vanilla extract
⅔ cup mini chocolate chips or very finely chopped bittersweet chocolate

Heat the oven to 325 degrees. Lightly coat a 9-by-5-inch loaf pan with nonstick cooking spray, line the bottom and two long sides with parchment with overhang on the long sides, then spray the parchment.

Combine the peanuts, olive oil, 2 tablespoons sugar and a pinch of salt in a small bowl. Mix well and reserve.

Whisk the flour, baking powder, baking soda and remaining 1 teaspoon salt in a medium bowl. Whisk the bananas and remaining ⅔ cup sugar in a large bowl until the bananas are completely broken down. Add the vegetable oil and vanilla and whisk until fully incorporated. Add the flour mixture and fold gently with the whisk until no traces of flour remain. Using a silicone spatula, fold in the chocolate chips until evenly distributed.

Scrape the batter into the prepared pan and smooth the top. Sprinkle the peanut mixture evenly on top and press into the batter so that the nuts are immersed halfway.

Bake until a skewer inserted in the center comes out clean, about 1 ½ hours. Cool completely in the pan on a rack. Use the overhanging parchment to lift the loaf out of the pan, then discard the parchment.

Make Ahead:

The banana bread can be tightly wrapped in plastic wrap and kept at room temperature for up to 5 days or in the freezer for up to 3 months. Thaw before serving.