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Banana-Coconut Cake

I saw these mini-loaf pans and thought they’re cute. They’re also good for making cakes to give away. They came in a pack of 5.

I recently used them for a banana-coconut cake which is really Dorie Greenspan’s Lots-of-Ways Banana Cake. The full recipe made exactly five mini-cakes and I gave three of them away including one to my friend, Sue, for her birthday.

This banana cake is moist with chewy coconut shreds. It’s great as a snack or after-school snack for kids and also good for breakfast with tea for mommy! I didn’t frost these cakes but I’m sure they’ll be fantastic with a cream cheese frosting.

Lots-of-Ways Banana Cake
(Adapated from Baking: From my Home to Yours)


2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar (or granulated sugar)
1/2 cup sugar
2 large eggs, preferably at room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons dark rum
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1/2 cup canned unsweetened coconut milk, regular (stir well before measuring)
1 cup sweetened shredded coconut, preferably toasted

Center a rack in the oven and preheat the oven to 350 degrees F. Butter 5 mini loaf pans, dust the insides with flour and tap out the excess. Put the pans on a baking sheet.

Whisk the flour, baking soda, salt and nutmeg together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. Lower the speed and add the bananas – the batter will curdle, but that’s fine; it will come together as you add the remaining ingredients. Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in 3 portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated. Switch to a rubber spatula and gently stir in the coconut. Divide the batter evenly between the pans. Bake for about 30 minutes, or until the cakes are a deep golden brown. They should start to pull away from the sides of the pans and a thin knife inserted into their centers will come out clean. Transfer the cakes to a cooling rack and cool for 5 minutes, then unmold and invert onto another rack to cool to room temperature right side up.

For the original recipe, along with the ways to play around, click here.

 
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Posted by on September 5, 2011 in Baking, Food

 

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Banana-Nut Bread

I made another recipe from the Williams-Sonoma cookbook. This time it’s Banana-Nut Bread made with 3 very ripe bananas – one from my fridge and two from my neighbour’s freezer. 🙂 It’s the first time I’ve used frozen bananas and I must say, when they’re defrosted and peeled, they look highly unappealing! Thankfully, the flavour remains the same. This banana bread is soft but not cake-like and it makes a very good snack.

Banana-Nut Bread
Adapted from The Williams-Sonoma Cookbook

6 Tbsp unsalted butter, at room temperature
1 cup sugar (I used 3/4 cup)
3 very ripe bananas, coarsely mashed
3 large eggs, lightly beaten
1/2 cup buttermilk (made it myself with whole milk and lemon juice)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg (I used 1/2 tsp)
1/2 tsp salt
3/4 cup coarsely chopped walnuts (or pecans or hazelnuts)

Preheat oven to 350F. Grease and lightly flour a 9-by-5 inch loaf pan. In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the mashed bananas and eggs and beat until smooth. Add the buttermilk and beat on low speed until just combined.

In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the dry ingredients to the banana mixture and beat until just combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

Pour the batter into the prepared pan. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the pan sides, 55 – 60 minutes. A cake tester inserted into the centre should come out clean.

Let rest in the pan for 5 minutes, then turn out onto a wire rack and let cool completely.

 
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Posted by on May 31, 2011 in Baking, Food

 

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