Posts Tagged Bananas

Chocolate Banana cake

img_7702img_7712Chocolate Banana Cake

100g butter, melted
150g caster sugar
175g self-raising flour
1/4 tsp bicarbonate of soda
1/4 baking powder
4 tbsp cocoa powder
100g chocolate chips
180g very ripe bananas
3 large eggs, separate 2
50g full cream milk (liquid)

For the topping:
100g milk chocolate
50g whipping cream
some chopped roasted walnuts

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Method:

Heat oven to 160C.  Grease and line bottom a 9 x 5″ loaf pan with baking paper (allow it to hang over top of tin).
1. Mix together sugar, flour, leaveners, cocoa powder and chocolate chips in a large bowl.
2. Mash the bananas in another large bowl and stir in the whole egg + the 2 yolks, melted butter and milk. Once combined set aside.
3. Beat the egg whites until stiff. Set aside.
4. Add banana mixture into the flour mixture and stir until just incorporated.
5. Add 1/3 of the meringue and mix with a spatula to lighten before adding the remaining meringue. Mix gently until fully incorporated then transfer into prepared baking pan.
6. Bake in preheated oven for 70-75 minutes or until a skewer inserted comes out clean.
7. Allow to cool in the pan on a wire rack.

While cooling, prepare the ganache. Heat up 50g of whipping cream and pour over 120g of chocolate chunks, wait few minutes then stir until smooth. Cool slightly then apply to the cooled cake. Chill until ganache is set before slicing and serve.

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Banana Gula Melaka Sponge Cake

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Banana Gula Melaka Sponge Cake

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana (mashed)
70g gula melaka syrup – boil 50g of gula melaka with 50g of water and reduce to about 70g
100g coconut oil
5 yolks (from eggs with average weight of 75g with shell)
1/2 salt

5 whites
1/2 tsp cream of tartar
100g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if top is browning too fast.

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Banana Chiffon in Muffin Cups

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Banana Chiffon in Muffin Cups (Adapted from Enne Ty’s recipe)
Makes 12 large muffin cups

280g banana purée
5 egg yolks (65g eggs)
50 g oil
30g caster sugar
150 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
60 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Method:

Sift all dry ingredients and place in the bowl.
In a large mixing bowl, place banana puree, oil, sugar and egg yolks and stir until combined. Add in the flour mixture and mix with a handwhisk until fully incorporated.

Whip up meringue to firm peaks and add into the yolk batter in 3 portions. Divide equally into 12 large muffins cups and use steam bake method to bake at 160C for 40-50 minutes.

Remove from oven and immediately tap each cups on the table to minimize shrinkage.

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Banana Pandan Chiffon

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Banana Pandan Chiffon

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana
70g pandan juice
100g corn oil
5 yolks
1/2 salt

6 whites
1/2 tsp cream of tartar
120g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Blend banana with pandan juice and then measure out 150g.

In a large bowl put in corn oil, yolks, banana/pandan mixture and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until soft peak. The meringue is ready when ribbon forms and remains on top.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if it’s browning too fast.

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Banana Chiffon Cake (cooked dough)

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Recipe Credit goes to Enne Ty

Banana chiffon cake ( cook dough method )

Ingredients:

220g banana purée
5 egg yolks (65g eggs)
60 g oil
140 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
85 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Utensil used: 20cm Tube Pan

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Method:

  1. Sift all dry ingredients and place in the bowl.
  2. Heat oil to 70C (estimation is fine) and add in the flour. Remove from heat and stir until combined.
  3. Add in banana purée and yolks and mix till well incorporated. Set aside.
  4. Whisk egg white to firm peaks.
  5. Add meringue in 3 portions into the yolk batter and pour into prepared pan.
  6. Bake in the preheated oven at 160 C for about 70-80 mins. or until cooked.
  7. Remove from oven and immediately invert it to cool completely before unmolding.

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Banana Streusel Muffins

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img_1767Banana Streusel Muffins

Ingredients
190g all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

2 large bananas, mashed
150g castor sugar
1 egg, lightly beaten
75g butter, melted

50g brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

IMG_1755.JPGDirections:

Preheat oven to 180C. Line with muffin pan with muffin paper cups.
1. In a small bowl, prepare the streusel by mixing together the brown sugar, 2 tablespoons flour and cinnamon. Rub the tablespoon of butter until mixture resembles coarse crumbs. Keep in fridge until needed.
2. Sift flour, baking soda, baking powder and salt into a large mixing bowl.
3. In another bowl, place mashed bananas, sugar, egg and melted butter.
4. Pour the banana mixture into the flour mixture and gently stir with a spatula until just until combined. Do not over mix or you will end up with tough muffins! Spoon batter into prepared muffin cups up to 90% full. Sprinkle the prepared streusel over muffins.
5.Bake in preheated oven for 18-20 minutes, until a skewer inserted into centre of a muffin comes out clean.
6. Remove from the muffin pans to cool on rack. Best to enjoy these muffins while still warm.

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Golden Banana Sponge Cake

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Golden Banana Sponge Cake

Ingredients:-

6 eggs yolks – I used free range chicken eggs which are about 65g each
70g corn oil
100g plain flour
Pinch of salt
100g pureed banana – 1 large banana pureed with 2 tablespoon water then measure out weight needed
2 tablespoon greek yoghurt

6 eggs whites
100g sugar

Line the base of an 8″ round pan and grease the sides.

IMG_7748.jpgMethod:

1. Put oil and yolks in a large mixing bowl and hand whisk until combined. Add banana puree and yoghurt and mix until well blended before adding the flour. Mix until just combine and smooth. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 160C for 70 minutes. Remove water bath and put back to bake in lower temperature of 100C for 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.

 

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