Baking Diary – Log 19 – 01.02.2014
It has been ages since my last post, AGES.
There was no excuse for my sudden stop and long pause from blogging.
I just know that I meant to come back, now.
So, please take care of me, you will see me more around here, hopefully a lot more, from this date on. 🙂
To softly welcome myself to the world of blogging (once again as they always say third time the charm, eh? :D), I want to share a quite successful recipe that I learned and adapted recently from a talented pastry chef. A recipe so quick and easy, yet super tasty, it suits well for any occasion, please welcome: Rose’s Version of Banana Cake.
Excited yet? Me too.
- For 3 loaves of 19x6x7cm (~400g/loaf)
- Difficult level: (Super) Easy
Wet mixture (1)
- 270g, ~ 3 (very)-ripe-with-lots-of-dark-spots bananas (the riper, the better)
- 200g brown sugar
- 3 eggs
- 50g olive oil (coconut oil is second best, other oils are ok too)
- 1 tsp. pure vanilla extract
- ½ tsp. salt
Dry mixture (2)
- 270g all-purpose flour (Or replacing 30g of flour with 50g coconut flakes)
- 2g baking soda (~ ½ tsp.)
- 2g baking powder (~ ½ tsp.)
- 180g, ~2 bananas (ripe but not to the point of mushy)
- 30g almond slices
Step 1: Preheat the oven to 175 degree Celsius. Prepare three loaf pans by greasing them with butter then dusting with flour.
Step 2: Combine all wet ingredients in (1).
Blend it very well until the bananas are mushy and bruised, with a hand blender or countertop blender (you can also use hand mixer but it might take more time).
Step 3: Combine and sift all dry ingredients in (2). If using coconut flakes, gently fold it into the sifted flour. REMEMBER to sift! This is quite very important step. 😉 Why, you ask? It is because this recipe contain very little fat% and using banana as substitute to create moisture. However, banana behaves differently from butter, one of which it does not handle flour lumps very well. If you don’t sift flour, there is very high chance that you end up with big lumps of white, dry flour in your final cakes.
Step 4: Add the sifted dry mix into the blended wet mix gradually in 3 additions.
Mix until JUST combined after each time (meaning dry mix are just absorbed into the wet mix, they might still be a little lumpy though). Over-mixing will cause denseness to your banana cake, so be careful with this! 🙂
Step 5: Divide the batter halfway into each pan. Lay at the center long pieces of banana. Then fill the pan up to 2/3 of its capacity. If you don’t like having center filling, just fill the batter up to 2/3 of the pans right away.
Step 6: (also optional) slice more bananas to arrange on top of the batter, then finally sprinkle LOTS of almond slices, yummy! (I ran out of almond slices the time I made this, but it sure is delicious. Meet the world craziest almond fan! 🙂
Step 7: Bake in preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean.
Step 8: Wait for the cakes to cool down a bit for 10 minutes. Then flip them out of the pans, onto the cooling rack. They will be quite soft just coming out, but don’t worry, as long as they did not stick to the pan or refuse to come out of it, they are done!
What if it refuses to come out? It can mean two things:
1) We did not prepare our pans well enough à use a thin knife to separate the cake from the pan, then flip it over to the cooling rack while tapping the pan’s bottom.
2) We did not bake the bottom well enough à return it to the oven, now heating only the under rack for 5-10 more minutes, cover the top with aluminum foil to prevent drying and over-browning. After, try removing the pan one more time.
They will come out less pretty than they should have, but something is better than nothing, right?
Step 9: Let it cool completely, for 30-45 minutes. Then slice them up realll nice. And enjoy! I like mine with a cup of warm milk. ❤
That is that for my comeback. I hope you enjoy my long writing and the recipe, as always.
Until next time,