sandi-in-hawaii
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RECIPE: REc:
- Thread starter sandi-in-hawaii
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RECIPE:
sandi-in-hawaii
Well-known member
REC: Banana Cake (or cupcakes)
I made this cake as cupcakes in my silicone, heart shaped muffin pans. The muffins are pretty small, and I got 26 cupcakes out of the recipe. I baked it at 325º convect, for 20 minutes.
For the buttermilk, I also subbed a mixture of imitation sour cream thinned with a little soy milk.
I ate one right out of the oven, and it was wonderful! Light and banana-y, and sweet enough not to need any frosting.
Only thing was that the cupcakes rose pretty high while it was baking, but it shrunk down pretty small after I took it out of the oven. (Is that a leavening problem?) Oh well, I still loved the texture of the cupcake, so it was okay.
Banana Cake
from Rosie's All-Butter Fresh Cream Sugar Packed No-Holds-Barred Baking Book
2 1/4 cups (8 oz.) sifted cake flour
5 tablespoons (1 1/2 oz) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk, at room temp
3/4 cup (8 oz) mashed banana
10 tablespoons (5 oz) unsalted butter, at room temp
6 tablespoons vegetable oil
3/4 cup (5 1/2 oz)lightly packed light brown sugar
3/4 cup (5 1/4 oz) granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temp
Preheat oven to 350ºF. Grease a 9"x13" pan lightly with butter or vegetable oil.
Sift both flours, baking soda, and salt together in a small bowl and set aside.
In another bowl, stir the buttermilk into the mashed banana and set aside.
Cream the butter, oil, both sugars and vanilla in an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
Add the eggs, one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the sides of the bowl after each addition.
Add one-third of the dry ingredients to the mixer on low speed, and mix about 8 seconds. Scrape the bowl down, then add half the banana mixture, mixing about 10 seconds.
Add the rest of the dry ingredients and the rest of the banana mixture and mix for 10 seconds. Scrape the bowl and stir the batter several times by hand to mix thoroughly.
Pour the batter into the prepared pan. Bake on the center oven rack until the top is golden, springs back to the touch, and a tester inserted in the center comes out dry, about 30-35 minutes. Place the cake on a rack to cool completely.
I made this cake as cupcakes in my silicone, heart shaped muffin pans. The muffins are pretty small, and I got 26 cupcakes out of the recipe. I baked it at 325º convect, for 20 minutes.
For the buttermilk, I also subbed a mixture of imitation sour cream thinned with a little soy milk.
I ate one right out of the oven, and it was wonderful! Light and banana-y, and sweet enough not to need any frosting.
Only thing was that the cupcakes rose pretty high while it was baking, but it shrunk down pretty small after I took it out of the oven. (Is that a leavening problem?) Oh well, I still loved the texture of the cupcake, so it was okay.
Banana Cake
from Rosie's All-Butter Fresh Cream Sugar Packed No-Holds-Barred Baking Book
2 1/4 cups (8 oz.) sifted cake flour
5 tablespoons (1 1/2 oz) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk, at room temp
3/4 cup (8 oz) mashed banana
10 tablespoons (5 oz) unsalted butter, at room temp
6 tablespoons vegetable oil
3/4 cup (5 1/2 oz)lightly packed light brown sugar
3/4 cup (5 1/4 oz) granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temp
Preheat oven to 350ºF. Grease a 9"x13" pan lightly with butter or vegetable oil.
Sift both flours, baking soda, and salt together in a small bowl and set aside.
In another bowl, stir the buttermilk into the mashed banana and set aside.
Cream the butter, oil, both sugars and vanilla in an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
Add the eggs, one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the sides of the bowl after each addition.
Add one-third of the dry ingredients to the mixer on low speed, and mix about 8 seconds. Scrape the bowl down, then add half the banana mixture, mixing about 10 seconds.
Add the rest of the dry ingredients and the rest of the banana mixture and mix for 10 seconds. Scrape the bowl and stir the batter several times by hand to mix thoroughly.
Pour the batter into the prepared pan. Bake on the center oven rack until the top is golden, springs back to the touch, and a tester inserted in the center comes out dry, about 30-35 minutes. Place the cake on a rack to cool completely.
sandi-in-hawaii
Well-known member
hmmm, having a little trouble here smileys/smile.gif