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Home Dish Moist and Rich! Caramel Banana Cake

Moist and Rich! Caramel Banana Cake

Name: How to cook Moist and Rich! Caramel Banana Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: used two 18 cm / 7-inch loaf pans
Cuisine: Us

Introduce

Chef :

Fumie's Recipe

Moist and Rich! Caramel Banana Cake

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.

Ingredient

Food ration :

used two 18 cm / 7-inch loaf pans

200 g (7 oz)

unsalted butter, room temperature

150 g (5.3 oz)

cane sugar

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

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

170

℃ / 338 F for 50-55 minutes

Cooking instructions

* Step 1

My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/xWCbWXm2WNY

* Step 2

★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.

* Step 3

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.

* Step 4

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.

* Step 5

★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.

* Step 6

Cream unsalted butter until soft and smooth, like mayonnaise. Add cane sugar in 3 parts, and mix well each time.

* Step 7

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.)

* Step 8

Add vanilla oil and beat to mix. Add ground almonds and use a spatula to mix until smooth while crushing lumps.

* Step 9

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.

* Step 10

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.

* Step 11

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.

* Step 12

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.