Banana Cake Recipe. Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter and flour, or spray with a non stick vegetable/flour spray, a 9 inch (23 cm) round cake pan. In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until blended and smooth. Add the eggs and process until combined.
In the bowl of your electric mixer, with the paddle attachment, (or with an electric hand mixer) combine the sugar, flour, baking powder, baking soda, salt, and ground cinnamon. Add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened. Remove from oven and let cool on a wire rack for about 10 minutes before removing the cake from the pan.
Chocolate Fudge Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water (or in the microwave). Makes one - 9 inch (23 cm) cake. View comments on this recipe on YouTube References: CAKE À LA BANANE AUX PÉPITES DE CHOCOLAT - KAOKA. Banana cake | Munch Ministry. Ingredients 225g flour 170g butter 170g castor sugar (adjust/lessen according to pref and sweetness of banana) 2 eggs 50ml milk 3 large bananas, mashed 1tsp bicarbonate of soda 1tsp vanilla essence (optional) Pinch of salt (optional) Methods 1tsp baking powder 1.
Sift together flour, baking powder and bicarbonate of soda, set aside. 2. Cream butter and sugar till pale and creamy 3. Add in eggs one at a time, beat well before adding another 4. Add in milk, bananas and vanilla essence, mix well 5. Recipe submitted By Serene Tan a member of Munich Ministry Ingredients 225g flour 170g butter 170g castor sugar (adjust/lessen according to pref and sweetness of banana) 2 eggs 50ml milk 3 large bananas, mashed 1tsp baking powder 1tsp bicarbonate of soda 1tsp vanilla essence (optional) Pinch of salt (optional) Methods 1. Moelleux aux épices et sirop d’érable | Sortez vos Tabliers ! Je suis super contente de participer pour la première fois à un tour en cuisine, c’est par ici que ça se passe. Je trouve l’idée originale et sympathique, elle nous permet de découvrir de nouveaux blogs, de nouvelles recettes, bref, une belle aventure de partage, d’échange et de gourmandise. Pour mon premier tour, je devais aller choisir une recette chez Marcia.
J’ai été séduite par son moelleux, et je dois avouer qu’à la maison, on a adooooré!!! Un gâteau léger, parfumé, que je vais faire et refaire plus d’une fois durant cet hiver. Merci Marcia, ici en Bourgogne, ça va nous changer de notre traditionnel et gouteux pain d’épices que l’on affectionne aussi tout particulièrement… C’est Virginie qui va aller choisir une recette chez moi, alors pour découvrir son choix et ses impressions, on la retrouve là. Je vous livre la recette et vous me raconterez la suite… j’attends vos commentaires. Ingrédients Recette Séparez les blancs des jaunes d’œufs. Walnut Maple Cake. Every year at this time we hear about the annual harvesting of maple syrup. Beginning in late February and lasting through early April, maple trees in the region of Vermont and Quebec are tapped for the gooey sap that will be boiled down to become maple syrup. Production dates back centuries, believed to have been initiated by Native Americans.
It should be noted that pancake syrup is not maple syrup. The differences are significant. Maple syrup is a natural product and the highest quality can only come from the evaporation of pure maple sap. In the U.S., Grade A Light Amber Fancy is the lightest syrup and is what comes first in the tapping process. This Walnut Maple Cake is made with butter and the subtle flavor of brown sugar, cinnamon and nutmeg. Bench notes:- You'll need 1 cup or about 4 oz of walnuts for the cake and the topping.- To toast walnuts, place them in a single layer on a baking sheet at 350 degrees for about 10 minutes. Walnut Maple CakeServes 9 - 12 Walnut Maple Glaze. 1 family. friendly food. » Easy maple nuts’ cake and challenging friends.
I have a friend whom I love dearly. There were times when I wondered how we became friends, and stayed friends, because we are just so… different. I’m a planner, she’s spontaneous. I’m formal, she’s casual. I’m kinda strict, she’s more laid-back. I remember details, she doesn’t care much about that stuff. I love to bake, she doesn’t.
When I teach a baking class, she talks about play dates. I’m a drill sergeant, she’s… What’s the opposite of drill sergeant? There’s more, but you got the picture, no?! These differences used to drive me nuts. It’s been about 4 years since we first met. Looking back, I realize how much influence this friendship had/has on me. It wasn’t easy, I struggled, (I still do), and I can be a little stubborn, but I do like a challenge (Isn’t that a nicer way to put it than saying “stubborn”?) I have loosened up a bit. I relaxed a bit. I don’t feel like I need to be perfect with everyone, everywhere, all the time anymore. We spent some time at her house this past week. 1. 2.
Moelleux au citron. Moelleux au citron Venez vous régaler avec ce délicieux moelleux au citron. Ce gâteau est FABULEUX ! Il est très léger et fera le bonheur des amateurs de citron ! D’ailleurs beaucoup ne s’y sont pas trompés. Vous pouvez aussi retrouver cette merveille chez Claire d’Epicuria, et chez Marie Laure d’Ôdélices bien sûr ! A essayer avec d’autres agrumes, il doit être excellent aussi ! Pour 6 personnes : 4 œufs130 g de sucre (2/3 tasse)80 g de beurre ou de margarine (6 cuillères à table)120 g de farine (1 tasse)1 sachet de levure chimique (1 cuillère à table de poudre à pâte)jus et zeste d’un citron non traité, ou arôme de citron (j’en ai mis 2 + leurs zestes, on est fans chez nous) Séparez les blancs des jaunes d’œufs.
Dans une jatte, battez les jaunes avec le sucre et le citron jusqu’à ce que le mélange blanchisse. Ajoutez le beurre fondu, la farine et la levure. Battez les blancs en neige avec une pincée de sel et incorporez-les délicatement à la préparation. Moelleux au citron – Pique nique.