To make the glaze, combine the glaze ingredients: powdered sugar, milk, and vanilla extract.Pour the dry ingredients into the wet ingredients and add milk.In another bowl, whisk together the dry cake ingredients: flour, baking powder, and salt until combined.If over-mixed, this will turn into a thick paste. Keep the mixture as large crumbles, do not over-mix. Stir in the melted butter, then gently mix the flour using a fork. Add in the wet cake ingredients: melted butter, white sugar, eggs, and vanilla extract. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. In a seperate bowl, mash bananas until smooth.Mix together with a pastry cutter or a fork to form a crumbly topping. Combine the crumb topping ingredients: cubed cold butter, flour, brown sugar, and cinnamon in a small bowl.If you’d like to make a vegan version, just swap the butter for vegan butter, the eggs for vegan vanilla yogurt, and milk for soy/almond milk.įor More Recipes Using Bananas, Check Out:.To make the glaze, combine 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract.Let cool for a few minutes before adding the glaze.Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.Pour the remaining cake batter over the top, followed by the remaining crumb topping. Sprinkle the top with a little less than half of the crumb mixture. Pour half of the cake batter into the prepared baking pan.Pour the dry ingredients into the wet ingredients and add 1 cup milk.In another bowl, whisk together the dry cake ingredients: 2 cups flour, 1 tbsp baking powder, and 1 tsp salt until combined.Add in the wet cake ingredients: 8 tbsp (1 stick) melted butter, 1 3/4 cup white sugar, 2 eggs, and 1 tsp vanilla extract. In a separate bowl, mash 4 bananas until smooth.Combine the crumb topping ingredients: 8 tbsp (1 stick) cubed cold butter, 1 cup flour, 1 cup brown sugar, and 1 tsp cinnamon in a small bowl.Spray 9 x 13 pan with non-stick spray and set aside. I want you to know right away that it will be a keeper! So thank you for hanging in there with me and being patient while I work on mastering the art of enticing you with my pictures! I don’t want my readers to look at a picture of mine and wonder if it will taste as good as I say it does. But trying to convey the key tastes of food in pictures is not easy! I wish I was better at it I want my readers to know how good something will taste by just looking at the pictures. It’s a lot harder than it looks! I’ve been practicing for a while now and learning things along the way, but it seems like it’s a skill that is slowly developed versus mastering it over night. These are some of my favorite banana recipes, loved by my family, friends, and readers around the world.This moist and delicious banana cake has a sweet cinnamon sugar layer complete with a crumbly topping and icing drizzle!įood styling is a pain point for me. If you like baking with bananas, you've come to the right place. ![]() Thaw on the kitchen counter for 1-2 hours before serving. Then cut into individual slices, wrap tightly in foil, and store in freezer bags. After the cake has cooled completely, flash freeze the cake in the pan for 1-2 hours.Reheat this bananas foster cake in the microwave for 20-30 seconds.Let come to room temperature before serving. Store the cake in an airtight container in the fridge for up to 2 days.Cake batter - You can either substitute 1 teaspoon of rum extract for the rum in the cake batter, or leave it out. The cake itself is moist and fluffy, full of banana flavor, with a gooey cinnamon swirl and lots of crumbly streusel topping.If you want to add some rum flavor to the sauce, replace the rum with 3 tablespoon water (45ml) and 1 tablespoon (15ml) rum extract. Add the eggs, one at a time, mixing well after each addition. Therefore, replace the rum 1:1 with water for the sauce. In a large mixing bowl, beat the peanut butter, oil, and sugar together until well combined. Topping - This bananas foster upside down cake is made with rum, but you can also make it without rum.To prevent leaking of the syrup while baking, tightly wrap the outside of the springform pan in aluminum foil, just as you would when preparing a cheesecake to bake in a water bath. ![]() The bananas you use for the top shouldn't be covered in black dots and shouldn't smell fermented (like alcohol) as that would compromise the flavor of this dessert. For the halved bananas on top of the cake, however, I recommend barely ripe bananas. I recommend very ripe bananas for the cake batter because they add extra flavor and sweetness to the cake.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |