Recipe of Speedy Moist and Rich! Caramel Banana Cake
Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, How to Make Any-night-of-the-week Moist and Rich! Caramel Banana Cake. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Moist and Rich! Caramel Banana Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist and Rich! Caramel Banana Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Moist and Rich! Caramel Banana Cake is used two 18 cm / 7-inch loaf pans. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Moist and Rich! Caramel Banana Cake using 14 ingredients and 13 steps. Here is how you cook it.
How to make a moist and rich pound cake with caramel banana. Topping, chocolate chips and nuts, give accent to the cake. It tastes good either at room temperature or chilled. All you need to do is mix ingredients in a bowl after you make the caramel banana, it's an easy and simple recipe, so you should try it.
Ingredients and spices that need to be Take to make Moist and Rich! Caramel Banana Cake:
- 200 g (7 oz) unsalted butter, room temperature
- 150 g (5.3 oz) cane sugar
- 3 eggs, room temperature
- 160 g (5.6 oz) cake flour or all-purpose flour
- 40 g (1.4 oz) ground almonds
- 6 g (1 and 1/2 tsp) baking powder
- 3 bananas (around 300g / 10.6 oz peeled weight)
- 100 g (3.5 oz) granulated sugar for caramel
- 30 g (1 oz) chocolate chips
- 40 g (1.4 oz) mixed nuts, chopped roughly
- 5 drops vanilla oil
- Baking temperature and time
- Preheating; 200℃ / 392 F
- 170 ℃ / 338 F for 50-55 minutes
Instructions to make Moist and Rich! Caramel Banana Cake
- My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/xWCbWXm2WNY
- ★For Caramel Banana
Slice bananas to 5mm / 0.2 inches thick.
Put granulated sugar in a small pot and heat over medium heat. Move the pot sometimes to dissolve evenly when it begins to dissolve.
- After almost dissolved, use a whisk to stir well until golden brown.
When the bubbles appear and the color becomes dark a little, turn off the heat immediately, and add the banana slices. Please be careful not to burn it too much.
Cook over medium-low heat for about 3 minutes with stirring occasionally.
- Transfer to a bowl and cool it well. When you add it to the cake batter, it will dissolve the cake batter if it's hot, so let it cool until room temperature or less.
Please use ice or a fridge to cool if the room temperature is high.
- ★For Cake Batter
Brush the loaf pans with butter, sprinkle with bread flour, and knock off the excess flour. Let the pans in a fridge.
Roughly chop the nuts. Preheat an oven to 200℃ / 392 F.
- Cream unsalted butter until soft and smooth, like mayonnaise. Add cane sugar in 3 parts, and mix well each time.
- Use an electric hand mixer to beat on low speed for 3 minutes until whitish.
Add eggs one by one, and beat until smooth thoroughly each addition. (Please use eggs at room temperature to prevent the batter from separating.)
- Add vanilla oil and beat to mix. Add ground almonds and use a spatula to mix until smooth while crushing lumps.
- Sift flour and baking powder over the mixture. Fold it until you don’t see almost any flour left. Add the well-chilled caramel banana, and fold it 20 times.
- Put it into the loaf pans and flatten. Top with chocolate chips and nuts and press lightly.
Lower the oven to 170 ℃ / 338 F and bake for 50-55 minutes until dark golden brown.
- Immediately after baking the cake, lightly drop the pan on the work surface to prevent shrinking. Cool it as it is for 15-20 minutes. Then gently remove the cake from the pan.
- Double-wrap it with plastic wrap while it's warm. The cake is soft, so touch it carefully. Let it sit for 4 hours or more at room temperature. It's all done.
- Store in the fridge when cool. If it is chilled for a while, the cake will harden, so if you want to soften it again, warm it a little.
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