Traditional recipes

Banana cake

Banana cake

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Rub the yolks with 5 tablespoons of sugar. Over them add the boiled and cooled milk, vanilla essence and flour and boil on a steam base until it thickens, then the cream thus obtained is left to cool.

Meanwhile, put the gelatin over 200 ml of cold water and leave it there for 10 minutes.

Rub the egg whites with a pinch of salt until they froth. Add 7 tablespoons of sugar and mix until meringue.

Melt the gelatin in a steam bath and pour over the cream together with the egg whites and mix. It's getting cold.

When the cream has cooled, place the foil in a 20x30 cm tray and assemble the cake as follows: bananas, cream, bananas, biscuits, cream, biscuits.

Leave to cool until the cream hardens, then remove from the pan and garnish with whipped cream.

How to make a banana mousse or a banana cream for the cake?

I hydrated the gelatin sheets in plenty of cold water. If you use granules then put 25 g of gelatin soaked in 250 ml of cold water. The gelatin should be left to hydrate for at least 10 minutes, preferably 15 minutes.

I prepared a steam bath (bain Marie): that is, I chose a metal bowl that would fit on the mouth of a saucepan or pot in which a little water boils (over low heat). In the cold metal bowl (not yet put on the steam bath) I mixed the whole eggs with the sugar, salt, vanilla and cold milk.

I placed the metal bowl over the pot in which the water boiled and stirred constantly. The temperature of the cream must reach 75 C (I checked with the thermometer) - that is, to reach the safe temperature of the eggs. This temperature ensures that salmonella is destroyed. But we don't go through it because the protein starts to coagulate and our eggs turn into papara! I took down the bowl of cream from the steam bath and put the well-hydrated gelatin squeezed from the water (if it's sheets) and completely if it's granules (they absorbed the cold water around). I mixed well with the whisk and left the cream to cool until it reached 28-30 C (check with the thermometer). I occasionally mixed in it.

I beat 500 ml of natural cream for whipped cream (unsweetened). It must be very cold from the refrigerator. It should not be beaten "stick" but only three quarters… to be a little creamy. I did not sweeten it because the cream base is already sweet and sugar also comes from caramelized bananas.

I processed with the blender the other bananas (500 g) which should be as ripe and fragrant as possible. From the very beginning, I put a teaspoon of freshly squeezed lemon juice on them to prevent the oxidation (blackening) of the bananas.

I immediately mixed the banana puree in the cooled cream base. Then I started to add 2-3 tablespoons of whipped cream to the whipped cream. At first I homogenized with the target then I went to the spatula. The idea is not to crush the cream but to incorporate it with light movements from top to bottom.

Be careful, from now on the cream starts to coagulate from the cold cream that activates the gelatin! We need to move fast with the cake assembly.

How to make a cake with banana mousse, caramel, cream and egg white with coconut & # 8211 Caribbean Cake?

I chose a tray with the right size on which I placed an adjustable metal ring (it may be the one in which you baked the top but it will have to be raised with a circle of baking paper placed double because it is not high enough). On the bottom I put the first sheet of coconut egg whites (I usually put down the part that was up in shape and hold for the surface the base of the countertop which is straight and with well-defined edges). You can sprinkle this countertop with 25 ml of banana or coconut liqueur. I put the whole amount of well-cooled caramelized bananas on the counter. Then I poured all the banana mousse cream. I sprinkled the chocolate cubes with coconut & # 8211 they will stop on the surface but some of them will sink into the cream.

I put the form in the fridge for 30 minutes to set a little cream. Then I took it out and placed the second sheet of countertop on top. I sprayed this one with 25 ml of liqueur.

I pulled a plastic food foil over the form and put this cake with banana mousse in the fridge for 8-10 hours (overnight).

How to assemble the cake

Now it's time to assemble the cake.

After emptying the inside, we syrup it, then we place the banana halves well sprinkled with lemon juice, thus preventing the oxidation of the bananas.

Cover with cream and decorate with the leftovers.

Cover the cake with cling film and put it in the fridge for a few hours or even overnight. I leave it overnight because the flavors blend better, the top becomes moist and the cream has a perfect consistency. Enjoy!

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Bananas or bananas and caramel Banoffi cake: the original recipe

There are cakes that have gained popularity over the years. This is what happens to what is known as Coffee cake, a delicious and sweet cake that comes directly from England and consists mainly of a bananas and caramel cakes.

Its origin dates back to 1971, when the original recipe for this cake dates back. It was developed at the time by a chef who worked in the Hungry Monk pub (named Ian Dowding) and its owner (Nigel Mackenzie) in Jevington, East Sussex.

In fact, in 1974, the recipe was originally published inThe deeper secrets of the hungry monk, and decades later it was recovered and reproduced in the kitchen editionIn the sky with the Hungry Monk.

Little by little, she became known until she became famous, to the point where she was christened Banoffee, which could mean something similarblenging of bananas and caramel, as once Cookies in your recipe. Although it is true that the original name I found at that time in the pub menu was indeed banoffi.

Its preparation, as you will see in the entire current recipe, is extremely simple. So much so that it is very likely that you will do it more than once. Of course, the recipe we propose is the original.

Banana cake

If you like bananas, it's worth a try, it's a fragrant, sweet-sour cake.

For the countertop:

  • 100g chocolate
  • 20gr butter
  • 4 eggs
  • 125g. sugar
  • 4 tablespoons hot water
  • 1 pinch of salt
  • 100g flour
  • 50g starch
  • 0.5 teaspoon baking powder

For the cream:

  • 3 bananas
  • 5 tablespoons sugar
  • 3 tablespoons lemon juice
  • 10g gelatin or 6 sheets
  • 500g whipped cream

For decoration:

  • 250ml banana nectar
  • 2 tablespoons lemon juice
  • 1 gelatin sachet to put on top (colorless, for 250 ml of liquid)
  • 2-3 bananas

The chocolate is broken into pieces and melted in a water bath, along with the butter. (Maybe I've written to you before when I melt chocolate. I put water in a kettle to boil and when it boils I stop the fire. I put the chocolate together with the butter in a bag and dip them in hot water. I leave them until it melts chocolate then break at one corner the bag and pour melted chocolate).

Separate the egg whites from the yolks and yolks. Beat the egg whites until stiff.

Mix the yolks with separate sugar, warm water and salt. Then add the melted chocolate to the yolk mixture.

Mix the flour with starch and baking powder and add them gradually, alternating with the beaten egg whites in the egg yolk mixture. I had to use a wooden spatula to mix lightly but I used the whole mixer.

Pour into a 24 cm mold and bake in a preheated oven at 175 ° C for 25-30 minutes. let the countertop cool and cut in half.

We go to the cream, we mix the bananas together with the sugar and the lemon juice. If you want sweeter you can add 1 tablespoon of sugar. Put the gelatin soaked in 2 tablespoons of cold water then dissolve it in 4-5 tablespoons of hot water. We put it so warm in the banana puree.

I mix the sour cream well. I used natural whipped cream with 32% fat to which I added 2 tablespoons of sugar. If you use whipped cream that already contains sugar, do not add sugar.

Add the banana puree to the whipped cream and mix well. The result is a delicious cream.

For the syrup and the glaze I used banana nectar (330ml) which I diluted with water up to 500ml.

We put half of the countertop on the plate where we want to serve the cake, then around it a metal ring (baked), we syrup the countertop with the nectar diluted with water, we put half the cream, and the countertop, we syrup and we put the rest of cream. Put the cake in the fridge for 5 hours or overnight then take it out, take the metal ring and decorate it.

Cut the bananas into slices and place them on the cake (I also put a kiwi) and grease them with lemon juice so they don't oxidize.

Prepare the gelatin according to the instructions on the envelope (with 250ml nectar mixed with water), let it cool a bit and then put it little by little with a spoon starting with the middle of the cake.

Let it cool for another 20 minutes and then serve.

The recipe is taken from

I would recommend dressing the cake in whipped cream because the edges look about & # 8222golase & # 8221 (in this case you still need 250ml of whipped cream) or you can spread it with honey and chocolate wallpaper, almond flakes.

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  • 2 1/2 cups
  • flour flour (sieve before measurement)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons
  • ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon tangerine
  • 1/2 cup butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 cup butter
  • 1/8 teaspoon salt
  • 1/2 cup bananas
  • 1/4 teaspoon white vinegar
  • 3 1/2 cups baked sugar
  1. Grease two cake pans with a 9-inch layer and line with wax paper or parchment paper, or grease and make a 13-by-9-by-2-inch baking tray. Grease the wax paper.
  2. Mix flour, baking powder, soda, 1/2 teaspoon salt and spices. In a large cream mixture, 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beat well after each addition. Drunk in vanilla.
  1. Add dry ingredients alternately sifted with fluffy bananas, starting and ending with dry ingredients. Beat well after each addition.
  2. Pour into the prepared dough and bake at 375 ° for 20 to 25 minutes or until the cake returns when it is lightly touched with the finger.
  3. Cool in the pan for about 10 minutes (13x9x2-inch size can be left in the pan) - remove from the shelves and remove the wax paper.
  4. Cool well before freezing.


  1. Grow 1/4 cup butter with 1/8 teaspoon salt.
  2. Combine half a cup of bananas and sweet vinegar.
  3. Add the banana mixture to the butter mixture alternately with the confectionery sugar.
  4. Beat until the icing is fluffy.
  5. Remove the tip and / or sides of the cake with the chopped roasted pecans, if desired.

* To fry nuts, spread in a single layer on a baking sheet. Toast in a 350 ° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in a black pan over medium heat, stirring until golden brown and flavor.

Lightning cake with bananas

In a medium bowl, combine the homemade pudding with the cream, mix well and set aside.

Put a layer of biscuits on the bottom of a tray. Surely you will need to break a few to fit properly, do not worry if they overlap.

Pour half of the pudding cream over the biscuits and place half of the sliced ​​bananas.

Then another layer of biscuits and the rest of the pudding and banana cream.

Put the last layer of biscuits on top.

In a small bowl, rub the icing ingredients until you get a smooth and creamy result. Slowly pour the icing over the last layer of biscuits.

  • If you don't like cinnamon glaze, you can make a cocoa one, simply by replacing the 2 teaspoons of cinnamon with 2-3 cocoa.

Refrigerate the dessert for at least 4 hours. You can even leave it overnight.

You can keep the cake for a maximum of 3 days since you put it in the fridge for the first time.

Chocolate cake with bananas & # 8211 a perfect dessert, ready in 20 minutes!

Fancy a tender, light and very tasty dessert, but don't have enough time to prepare it? Today, dear lover of delicious dishes, we present you a wonderful recipe for cake without baking, which does not require much time and effort for the preparation process, but it is very fine and delicious. You will need only 20 minutes to prepare a tender and incredibly tasty dessert. Prepare and amaze your dear family with appetizing delicacies, which will please everyone!


& # 8211 100 g biscuits (for base)

& # 8211 50 g soft butter (for base)

& # 8211 60 g cocoa powder or 1 dark chocolate

Note: see Measurement of ingredients


1. Dissolve the gelatin in a bowl of water and allow it to swell.

2. Prepare the base for the cake: crush the biscuits using the blender. Combine the crushed biscuits with the soft butter. Mix the ingredients well.

3. Take a removable form and spread the prepared base from the biscuit mixture. Even out the layer. Refrigerate for a short time so that the countertop hardens.

4. Prepare the cream: pour the milk into a deeper saucepan, add gelatin, sugar and cocoa powder or crushed chocolate. Mix the composition and put the pan on the fire. Heat the ingredients in the pan, stirring constantly, until it dissolves completely, but in no case do NOT bring the composition to a boil. Stop the fire.

5. Place the pan on the work surface and add the cream. Beat the ingredients using the mixer.

6. Peel the bananas and cut them in half lengthwise. Remove the cake pan from the fridge and arrange the bananas. Then spread and spread the prepared cream over the bananas.

7. Refrigerate the cake for 3-4 hours. Take the dessert out of the fridge and carefully remove the form. Transfer the cake to a serving platter and decorate to taste & # 8211 with grated chocolate or coconut flakes. Serve the appetizing dessert with the greatest pleasure, with a cup of coffee.

Raw-vegan cake with bananas and nuts

I don't really have them with cooking sweets. I love to eat them but I prefer someone else to make them. The situation is starting to change a bit since the dandelion. As the sweets from the trade are not an acceptable option for Ania, on Saint Anne's Day, the girl's day, I found the perfect moment to put my intentions into practice.

Surfing the net among chefs of all kinds, I found this raw-vegan cake recipe, ultra simple, fast and healthy.

I discovered coconut oil and read about its benefits. It is also excellent for cooking because its composition remains unchanged at high temperatures. It has a solid texture, rather like butter, becoming liquid at temperatures above 24 degrees C.

-80 grams of ground almonds

-160 g soft dates, without seeds

-4 tablespoons melted coconut oil

For the chocolate sauce:

-4 tablespoons melted coconut oil

Mix all the ingredients for the top in a blender until they become the consistency of a paste. Press well with a spoon on the bottom of a form with a diameter of 20 centimeters and put in the refrigerator to harden the worktop.

Mix all the ingredients for the cream in a blender, pour over the counter and put in the freezer for a few hours.

Remove the cake half an hour before serving.

Mix the ingredients for the chocolate sauce well and pour over the cake. Kept in the fridge in funny shapes, this sauce turns into a delicious and healthy homemade chocolate.

When you come across such recipes, you can't help but love raw vegans.

To quote Ania, this cake is definitely "good-bye"! It is recommended to "collide" a slice of cool cake on a sweet and sunny September afternoon!

Video: Banana feat. Shaggy DJ FLe - Minisiren Remix Official Music Video. Conkarah (May 2022).