Saturday, March 12, 2011

Banana Cake (Updated version 3.0)

the frozen raspberries make my cake look sickly.

I'm always coming back to this recipe, because it can be a breakfast bread, a snack, or even a dessert when paired with vanilla ice cream. It's also flexible and forgiving, which means I can experiment and it usually turns out pretty well. I don't think I've ever followed this recipe to the T. It's always evolving and changing. I'm beginning to find combinations that I truly enjoy.

One of my favorite spins was when I added cream cheese filling. Omg, it was divine. Scrumptions. It was perfect. I made it on a Saturday afternoon before I went off to visit my boo. I stayed over at his place and decided that I would take photos on Sunday when I returned home. I returned home to a clear kitchen table. Yes. My lovely JSB and papa devoured the cake, all 3/4ths of it.

This new rendition wasn't loved by my fellow family members as much. I'm unsure of the reason, but my boo and I enjoyed it immensely. I gave him nearly half of the cake. He loved it especially the oomph from the chocolate chips. To me, this version reflects my growth in the kitchen. I'm adding new textures and elevating flavors compared to previous versions. The cinnamon sugar topping gives the cake a nice crunch when you bite into it and the addition of brown sugar and brown butter adds a subtle complexity to the flavor. Hell, I'm even putting more effort into plating, but I don't think my creative eye is working very well as shown in the photos. I'm trying here!

Man, that frozen raspberry is distracting. >.>

Chocolate Chip Cinnamon Banana Cake
Updated from this recipe

3 TBSP of butter
1/4 cup of brown sugar, packed
2 TBSP cinnamon apple sauce
1 tsp of cinnamon
1 egg
dash of milk
2 1/2 bananas, mashed
1 tsp vanilla
3/4 cup flour
scant 1/4 cup of wheat germ
scant 1/4 cup of flax seed
scant 3/4 cup of rolled oats
1 tsp of baking soda
1/4 tsp of salt
a hand full of chocolate chips

1 1/2 TBSP of turbinado sugar
1/2 tsp of cinnamon (yes, I LOVE my cinnamon)

  1. Preheat oven to 350°F.
  2. Heat butter in skillet over medium heat. Swirl the butter occasionally. Wait until the butter turns into a brown shade with a nutty aroma, then turn off the heat.
  3. Add butter to brown sugar. Mix. Add the applesauce, cinnamon, and egg to the mixture. Mix well.
  4. Stir in milk, bananas, and vanilla. Combine.
  5. Add in the rest of the ingredients: flour, wheat germ, flax seed, rolled oats, baking soda, and salt. Mix. 
  6. Gently fold chocolate chips into mixture.
  7. Grease and flour an 8 inch pie/cake pan. Pour mixture in. For topping, combine sugar and cinnamon and evenly distribute it on the surface.
  8. Bake for 20 to 30 minutes or until toothpick comes out clean when the cake is poked.
My attempt at plating with banana ice cream to accompany the cake. Not that pretty, but the ice cream was delish.

Banana Ice Cream

1 frozen banana, slices
1/4 tsp of cinnamon

  1. Prior to freezing the banana, cut it into slices. 
  2. Put banana and cinnamon in food processor. Start the processor and eventually the banana will reach an ice cream consistency.

Options for flavoring: chocolate shavings, peanut butter, Nutella...the possibilities are endless!

No comments:

Post a Comment


Related Posts with Thumbnails