Move, bread: this cake is your new favorite banana cooking. The bananas with almost black peels that are on the verge of the Viziano will have the best flavor.
Banana cake with peanut butter glaze
Create 1 (17ulation x12 directly) cake
- 3rd cups (406 grams) Flour for all uses
- 2 spoons (10 grams) Powder cast
- 1 teaspoon (6 grams) Kosher salt
- 1 teaspoon (2 grams) Cinnamon on the ground
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- 2 cups (400 grams) granulated sugar
- ¾ cup (168 grams) Neutral oil
- 3 large eggs (150 grams), ambient temperature
- 2 cups (480 grams) Crushed very mature banana (about 4 big bananas)
- 1 teaspoon (4 grams) Vanilla extract
- ½ cup (120 grams) whole Greek yogurt, at room temperature
- Icing of peanut butter (follows the recipe)
- Gasket: chopped roasted peanuts
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Preheat the oven to 350 ° F (180 ° C). Spray a baking tray circled by 17ulationx12a2 overall with oven spray with flour.
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In a large bowl, beat the flour, baking powder, salt, cinnamon and baking soda.
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In another large bowl, beat sugar and oil together until they are read and soft, from 2 to 4 minutes. Add the eggs, one at a time, beat until it is well combined after each addition. Add bananas and vanilla, slamming until it is well combined.
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Gradually add the mixture of flour to the sugar mixture alternately with the yogurt, starting and ending with the flour mixture, slamming until it is well combined after each addition. Distribute the batter in the prepared pan.
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Cook until a wooden pick inserted in the center comes out clean, from 20 to 30 minutes. Pour immediately and spread the peanut butter glaze on the hot cake. Garnish with peanuts, if desired. Leave to cool completely in a pan on a wire rack before serving. Keep in a hermetic container for a maximum of 3 days.
Peanut butter glaze
Fa 1 range cups
- ¾ cup (165 grams) lightly light brown sugar firmly
- ¼ cup (60 grams) heavy whipping cream
- 2 spoons (28 grams) Non -salty butter
- 2 spoons (42 grams) Honey
- ½ teaspoon (1.5 grams) Kosher salt
- ¾ cup plus 2 tablespoons (224 grams) peanut butter
- 1 teaspoon (4 grams) Vanilla extract
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In a small saucepan, bring brown sugar, cream, butter, honey and salt boiling over medium heat, frequently banging until the sugar melts. Cook, beat from time to time, until an instant reading thermometer records 230 ° F (110 ° C), about 1 minute. Reduce low heat; Add the peanut butter in three additions, slamming until they combine after each addition. Bang in vanilla. Use immediately.
