Using the tropical flavor and the soft consistency of the crushed banana, this Banofaffe cake boasts an incredibly soft and tender crumb. A knowly covered by each ounce of golden brown golden glaze, the cake therefore receives a show finish with irresistibly sweet and sticky caramelized bananas.
Banaffee cake
Makes a 1 (9 inches) cake
- 3 cups (375 grams) Flour for all uses
- 1½ cups (300 grams) granulated sugar
- ¾ cup (165 grams) dark brown sugar firmly
- 2 spoons (10 grams) Powder cast
- 1 teaspoon (3 grams) Kosher salt
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ½ teaspoon (1 gram) Cinnamon on the ground
- 2 cups (460 grams) Crushed banana (about 4 big bananas)
- 1½ cups (360 grams) whole lacticel, room temperature
- ½ cup (112 grams) vegetable oil
- 4 large eggs (200 grams), ambient temperature
- 2 spoons (8 grams) Vanilla extract
- Golden butter glaze (follows the recipe)
- Caramelized bananas (follows the recipe)
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Preheat the oven to 350 ° F (180 ° C). Spray the round pans with 2 (9 inches) with oven spray with flour. Reflects pans with parchment paper.
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In a large bowl, beat the flour, sugars, baking powder, salt, baking soda and cinnamon.
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In an average bowl, beat the crushed banana, lacticello, oil, eggs and vanilla together together. Add the Banana mixture to the mixture of flour and whip until it is combined. Divide the batter between the prepared pans (about 3½ cups or 1,000 grams each).
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Cook until a wooden pick inserted in the center comes out clean, from 40 to 45 minutes. Leave the pans to cool for 10 minutes. Remove from the pans and let it cool completely on a wire rack.
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Layers of cooled cake at the level, if desired. Place 1 layer of cake on a serving plate. Distribute 2 cups (415 grams) pink butter glaze above, spreading at the edges with an offset spatula. Top with remaining cake layer. Distribute the pink pink butter glaze on top and the sides of the cake as desired, creating a light edge along the upper edge of the cake. Refrigerate for at least 1 hour.
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When ready to serve, the upper cake with caramelized bananas. Refrigerate in an airtight container for a maximum of 3 days.
Golden butter glaze
It makes about 6 cups
- 3 cups (681 grams) non -salted butter, softened and divided
- 1½ spoons (6 grams) Vanilla extract*
- 1 teaspoon (3 grams) Kosher salt
- 7½ cups (900 grams) Sugar of the pastry chefs
- 3 spoons (45 grams) Heavy whipping cream
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In an average saucepan, melt 2 cups (454 grams) butter over medium heat. Cook, mixing occasionally, until the butter becomes a golden brown color and has an almost rich smell of nuts, about 10 minutes. Remove from the heat and pour into a shallow dish or a circled pan. Refrigerate for 15-20 minutes; Cut into squares and leave to rest at room temperature until it softens.
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In the bowl of a support mixer equipped with a palette attack, beat the remaining butter from 1 cup (227 grams) at medium speed until smooth, about 1 minute. Add brown butter, vanilla and salt; Beat at medium speed until you read and soft, from 2 to 4 minutes. With the low -speed mixer, gradually add the pastry sugar, beating until they combine and stop to scrape the sides of the bowl. Bang in cream. Use immediately.
*We used pure rodelle vanilla extract.
Caramelized bananas
It makes about 1 and a half cups
- 3 spoons (42 grams) Non -salty butter
- ¼ cup (55 grams) lightly light brown sugar firmly
- 3 medium bananas (354 grams), cut into slices of ¼ inch thickness
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1. In an average pan, dissolve the butter over medium heat. Add the brown sugar, mixing until combined. Cook, mixing frequently, until the sugar melts. Turn off the heat and add bananas. Mix gently until they are coated and the bananas are covered. Transfer to a heat -resistant container and let it cool completely.
