Take a bite from this simple and satisfying...
BANANA Yogurt n Spice loaf cake.
From as far as I can remember, I used to love coming home to the aroma of...
Mom's amazingly aromatic and tasty banana cake.
Mom's amazingly aromatic and tasty banana cake.
As I got older and of course more reasonable with desserts...
I knew something had to change.
I did realize that this classic had to somehow be turned around...
or else my body would make me regret it.
or else my body would make me regret it.
Therefore, with some patient tweaking...
I've finally found the right balance
between flavour and nutrition.
Sorry Mom...times have changed ;0)
Try this lightly revised version...
of a very memorable...
Banana cake by Mom
yields about 10-12 slices
INGREDIENTS:
(American measures)
WET:
. 3 xLarge eggs
. 1-1/4 cups granulated sugar
. 1 tsp. pure Vanilla extract
. 2/3 cups vegetable oil (grape seed preferred)
. 2 cups very ripe bananas, mashed
(about 4 v.large bananas...Or (6 small-med. bananas)
DRY:
. 1-3/4 cups A.P. flour
. 1/2 tsp. sea salt
. 1 tsp. baking soda
. 2 tsps. baking powder
(American measures)
WET:
. 3 xLarge eggs
. 1-1/4 cups granulated sugar
. 1 tsp. pure Vanilla extract
. 2/3 cups vegetable oil (grape seed preferred)
. 2 cups very ripe bananas, mashed
(about 4 v.large bananas...Or (6 small-med. bananas)
DRY:
. 1-3/4 cups A.P. flour
. 1/2 tsp. sea salt
. 1 tsp. baking soda
. 2 tsps. baking powder
optional ADD-INS:
. Up to 1/2 cup worth (85g): dried cranberries, raisins, chopped apricots, figs or candied ginger.
. And / Or 1/2 cup worth (40g): sliced almonds, shredded coconut
PREPARATION:
. Pre-heat the oven to 375F.
. Position the oven rack in the center of the oven.
. Metal loaf pan size: 5 x 12 inches
. Pan should be well oiled.
. Up to 1/2 cup worth (85g): dried cranberries, raisins, chopped apricots, figs or candied ginger.
. And / Or 1/2 cup worth (40g): sliced almonds, shredded coconut
PREPARATION:
. Pre-heat the oven to 375F.
. Position the oven rack in the center of the oven.
. Metal loaf pan size: 5 x 12 inches
. Pan should be well oiled.
Also, for easy cake pull-out: add one piece of parchment paper covering 2 sides only.
1. In a large bowl, beat the eggs with an electric beater for about a minute. Gradually beat in the sugar and continue beating until fluffy. Now, beat in the vanilla, oil and mashed bananas for about 1 more minute.
2. In a medium bowl, mix all the DRY ingredients.
3. Gradually add in this mix while beating on LOW-MED speed and scraping the sides of the bowl in between. Do not over mix.
4. Optional: Mix your preferred 'add-ins' ...up to the required quantity. Mix until incorporated.
5. Pour the cake batter into the prepared cake pan.
6. BAKE for about 60-65 minutes if using a light colored pan or until a toothpick comes out clean.
7. Transfer the cake pan to a rack to cool at least 1 hour before turning it out.
. Note: if you don't think that you'll be devouring this cake in the next few days...this cake freezes very well.
***
Every morsel also promises to be tasty and healthier in this cake as well.
Banana Yogurt n Spice loaf cake
yields about 8-10 slices
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INGREDIENTS:
(American / Metric measures)
Part-1:. 1-1/2 cups (250g) A.P. flour
. 1 tsp. (5ml) baking soda
. 1 tsp. (5ml) baking powder
. 1/4 tsp. (1.25ml) ground cinnamon
. 1/4 tsp. (1.25ml) ground cardamom
. 1/8 tsp. (0.5 ml) ground nutmeg
. 1/8 tsp. (0.5 ml) ground cloves
Part-2:
. 2 cups (500ml) very ripe bananas, mashed
(about 4 v.large bananas...Or (6 small-med. bananas)
. 2/3 cup (170ml) 'Greek-style' yogurt (strained* of its water) or 1/3 cup (85ml) ‘Ricotta’ cheese
. 1/2 cup (110g) granulated sugar
. 1 Tbsp. (15ml) vegetable oil (grape seed preferred)
. 1 tsp. (5ml) pure Vanilla extract
. 1 xLarge egg
Optional ADD-INS:
. Up to 1/2 cup worth (85g): dried cranberries, raisins, chopped apricots, figs or candied ginger.
. And / Or 1/2 cup worth (40g): sliced almonds, shredded coconut
* For the strained yogurt: place the required yogurt...about 2/3 cup into a cheesecloth or coffee filter through a sieve and let it drain out its water content before using. This usually takes about 30 minutes.
PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4
. Position the oven rack in the center of the oven.
. Loaf pan size: 5-1/2 x 9 inch (13cm x 23cm)
. Pan should be well oiled.
Also, for easy cake pull-out: add one piece of parchment paper covering 2 sides only.
. Pre-heat the oven to 350F/180C/Gas4
. Position the oven rack in the center of the oven.
. Loaf pan size: 5-1/2 x 9 inch (13cm x 23cm)
. Pan should be well oiled.
Also, for easy cake pull-out: add one piece of parchment paper covering 2 sides only.
1. In a medium bowl...place all ingredients from [part-1]...set aside.
2. In a medium-large bowl...mix all ingredients from [part-2]3. Take the dry mix and slowly blend them into the wet mixture. Do not over mix.
4. Optional: Mix your preferred 'add-ins' ...up to the required quantity. Mix until incorporated.
5. Pour the mix into the prepared cake pan.
6. BAKE for about 50-55 minutes or until a skewer or toothpick comes out clean.
7. Let it cool at least 15 minutes before turning it out and placing it on a cooling rack.
IF you don't think that you'll be devouring this cake in the next few days...this cake freezes very well.
***
UPDATE: lately I tried the following recipe from Martha Stewart with a few tweaks of my own. It has now become my favourite. I also added a Gluten-free and less fat version that turned out wonderful.
Chocolate Walnut Sour Cream
BANANA bread
yields 1 x (5-1/2 x 9 inch) loaf cake
1. In a medium bowl, mash the bananas and add the sour cream and vanilla. Set aside.
2. In another medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a larger bowl, cream together the butter
and sugar until light and fluffy.
4. Add the eggs, and beat to incorporate.
5. Add the banana-sour cream mix to combine.
6. Add the flour mix and beat until combined. Do not over-mix.
7. With a spatula, mix in the chocolate and walnuts.
8. Pour the cake batter into the prepared pan.
9. BAKE for about 60 minutes or until a cake tester inserted into the center of the cake comes out clean. When removed from the oven, let the cake rest about 10 minutes, then turn it out onto a rack to cool. Can be eaten within the next half hour. Freezes very well.
Notes: If wanting to make regular MUFFINS, cut back the baking time by about 15 minutes.
Variation - Gluten free and less fat:
. 1/2 cup vegetable oil (grape seed preferred)
. 3/4 cup coconut palm sugar
. 2 large eggs (room temp.)
. 1 cup very ripe bananas (3 medium bananas)
. 1/2 cup plain 'Greek-style' Yogurt (room temp.)
. 1 tsp. apple cider vinegar
. 1 tsp. pure vanilla extract
. 1/2 cup Chickpea flour
. 1/2 cup Buckwheat flour
. 1/2 cup Arrowroot flour (or Tapioca starch)
. 1 tsp. baking soda
. 1 tsp. sea salt
. PLUS the chocolate and walnuts mentioned or replace with raisins (soaked and drained) and chopped, roasted nuts. BAKE for less time 45-50 min.
BANANA bread
yields 1 x (5-1/2 x 9 inch) loaf cake
INGREDIENTS:
(American measures)
. 1/2 cup unsalted butter, (room temp.)
. 1/2 cup granulated sugar
. 2 xLarge eggs (room temp.)
. 1 cup very ripe bananas (3 small-medium bananas)
. 1/2 cup sour cream (room temp.)
. 1 tsp. pure Vanilla extract
. 1-1/2 cups All-Purpose flour
. 1 tsp. baking soda
. 1 tsp. sea salt
. 1/2 cup walnuts, coarsely chopped
. 1/2 cup semi-sweet chocolate, coarsely chopped
(American measures)
. 1/2 cup unsalted butter, (room temp.)
. 1/2 cup granulated sugar
. 2 xLarge eggs (room temp.)
. 1 cup very ripe bananas (3 small-medium bananas)
. 1/2 cup sour cream (room temp.)
. 1 tsp. pure Vanilla extract
. 1-1/2 cups All-Purpose flour
. 1 tsp. baking soda
. 1 tsp. sea salt
. 1/2 cup walnuts, coarsely chopped
. 1/2 cup semi-sweet chocolate, coarsely chopped
PREPARATION:
. Preheat oven to 350F. Oven rack: center position.
. Grease the 5 x 9 inch loaf pan and place just one
piece of parchment lining with slight flaps for later
extracting cake from the pan. Set aside.
. Grease the 5 x 9 inch loaf pan and place just one
piece of parchment lining with slight flaps for later
extracting cake from the pan. Set aside.
1. In a medium bowl, mash the bananas and add the sour cream and vanilla. Set aside.
2. In another medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a larger bowl, cream together the butter
and sugar until light and fluffy.
4. Add the eggs, and beat to incorporate.
5. Add the banana-sour cream mix to combine.
6. Add the flour mix and beat until combined. Do not over-mix.
7. With a spatula, mix in the chocolate and walnuts.
8. Pour the cake batter into the prepared pan.
9. BAKE for about 60 minutes or until a cake tester inserted into the center of the cake comes out clean. When removed from the oven, let the cake rest about 10 minutes, then turn it out onto a rack to cool. Can be eaten within the next half hour. Freezes very well.
Notes: If wanting to make regular MUFFINS, cut back the baking time by about 15 minutes.
Variation - Gluten free and less fat:
. 1/2 cup vegetable oil (grape seed preferred)
. 3/4 cup coconut palm sugar
. 2 large eggs (room temp.)
. 1 cup very ripe bananas (3 medium bananas)
. 1/2 cup plain 'Greek-style' Yogurt (room temp.)
. 1 tsp. apple cider vinegar
. 1 tsp. pure vanilla extract
. 1/2 cup Chickpea flour
. 1/2 cup Buckwheat flour
. 1/2 cup Arrowroot flour (or Tapioca starch)
. 1 tsp. baking soda
. 1 tsp. sea salt
. PLUS the chocolate and walnuts mentioned or replace with raisins (soaked and drained) and chopped, roasted nuts. BAKE for less time 45-50 min.
I had a few bananas that looked like
they couldn't take it anymore.
So, I took them out of their misery...
and started baking.
and started baking.
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
- BANANA CHOCOLATE candied Ginger Muffins
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