Feeds:
Posts
Comments

Posts Tagged ‘banana’

I usually really like the desserts I bake.  Sometimes I love them.  And then, every once and a while, I make something new that automatically climbs to my list of top desserts.  If this cake isn’t one of those, it sure is close.  And without a doubt, I WILL be making the ganache again, and soon!

When I saw this recipe, I knew I had to try it.  Coffee and banana together?  That was a flavor combination I had yet to try but was very intrigued.  I’ll tell you right now, I was not disappointed!  Make this Banana Cake with Mocha Ganache and you will not be either.

fully iced 1

This recipe is time consuming, but not very difficult if you have some baking experience.  I actually thought the ganache was much easier than the last time I made one (that could be because I was relaxed and not rushed, though).

This banana cake is worth trying, even if you already have a favorite go-to recipe.  The flavors are a little different with a richness from the coffee and the delicious scent of cinnamon.  This is what you need:

banana cake ingred

Pre-heat the oven to 350 degrees

Spray your cake pans with non-stick cooking spray and line the bottoms with parchment paper

baking pans for ban cake

You then need to sift your dry ingredients; I don’t have a sifter, so I improvised!

fake sifter 2

This worked out perfectly- goes to show you that you don’t need fancy tools to make delicious desserts

fake sifter

Sift all of your dry ingredients together

flour into sift

Flour, baking soda, baking powder, cinnamon and salt

dry ingred in sift

Then whisk the dry ingredients together and set aside

Next up, cream together the butter and sugar

butter sugar 1

Do it for a few minutes, until the mixture is light and fluffy

butter sugar 2

Then add the coffee grinds and vanilla

coffee and vanilla added

I’m telling you, this makes an excellent addition to the banana cake

coffee and vanilla mixed

Add in your eggs, one at a time

adding egg

Then add in the half the dry ingredients, banana, and sour cream, mixing between each addition

mashed ban

adding ban

Mix in the remaining dry ingredients just until combined; don’t overbeat

batter

Divide batter evenly between two 8 or 9-inch cake pans

batter in pans

Bake for ~30 minutes, or until lightly browned and a knife comes out clean

cake baked

Meanwhile, your ganache is made up of 3 simple ingredients:

ganache ingred

You can get started on this while your cake is in the oven

chopping chocolate

Chop up the chocolate, coarsely, and prepare extra-strong coffee

chopped choc

Slice up your butter and set aside

cut butter

Now set up your double boiler; bring water to a simmer

simmering water

Place heat-proof bowl over the pot

double broiler

Pour the coffee over your chocolate

coffee over ganache

Continuously stir until chocolate is melted and smooth

cooking ganache 1

Remove bowl from heat and whisk in the butter

cooking ganache 3

Your ganache will get very creamy

cooking ganache 4

Then allow ganache to cool, stirring occasionally

cooking ganache 2

You know it is ready when the mixture gets nice and thick

cooking ganache 5

Time to put together your cake!

Run a knife along the edges of each layer to loosen cake from the pans

knife around cake

Take your serving platter and put it over your bottom layer

plate over cake pan

Hold pan and platter together as you turn over the pan; the cake layer should come right out

cake on plate 1

Remove parchment paper; notice that the bottom of the cake is nice and flat which will work nicely for layering

cake on plate 2

icing 1st layer 1

Use a large spatula to spread the ganache

icing 1st layer 2

Cover the entire layer

icing 1st layer 3

Use the same methodology to flip your top layer onto a separate plate

flip layer 2

flip layer 2 2

flip layer 2 3

This way you will have the top layer right-side-up on the cake

flip layer 2 4

To ice the rest of the cake, pour generous amounts of ganache on top and then spread

icing 2nd layer 1

Be careful not to spread to thin, this will keep you from collecting crumbs on the outside of your frosting

icing 2nd layer 2

icing 2nd layer 3

Use up all the ganache, because you can never have too much frosting on a cake

empty icing bowl

Run the spatula gently around the sides of the cake to smooth out the edges

fully iced 2

Store cake at room temperature for up to three days

cake sliced 2 cake slice

Banana Cake with Mocha Ganache

Recipe from La Mia Vita Dolce, and originally from David Lebovitz

Serves 12-16

Ingredients:

Banana Cake

2 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

1 teaspoon vanilla

1 tablespoon instant coffee grinds

2 large eggs

6 tablespoons sour cream (I used reduced fat)

2 cups mashed ripe bananas (~5 medium bananas)

Ganache

10 ounces semi-sweet baking chocolate

1/2 cup extra-strong brewed coffee

10 tablespoons unsalted butter, softened

Directions:

Banana Cake

Pre-heat the oven to 350 degrees

Spray your cake pans with non-stick cooking spray and line the bottoms with parchment paper

Sift dry ingredients (flour, baking soda, baking powder, cinnamon and salt)

Then whisk the dry ingredients together and set aside

Cream together the butter and sugar for a few minutes, until the mixture is light and fluffy

Then add the coffee grinds and vanilla and mix

Add in your eggs, one at a time

Then add in the half the dry ingredients, banana, and sour cream, mixing between each addition

Mix in the remaining dry ingredients at low speed, just until combined; don’t overbeat

Divide batter evenly between two 8 or 9-inch cake pans

Bake for ~30 minutes, or until lightly browned and a knife comes out clean

Ganache

Make ganache while cake is in oven

Chop up the chocolate, coarsely, and prepare extra-strong coffee

Slice up your butter and set aside

Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat

Place heat-proof bowl of chocolate over the pot

Pour the coffee over your chocolate

Continuously stir until chocolate is melted and smooth

Remove bowl from heat and whisk in the butter until creamy

Then allow ganache to cool, stirring occasionally

Ganache is ready when the mixture gets nice and thick

Build Your Cake

Run a knife along the edges of each layer to loosen cake from the pans

Take your serving platter and put it over your bottom cake layer

Hold pan and platter together as you turn over the pan; the cake layer should come right out

Remove parchment paper from cake

Put just under a cup of ganache onto the cake layer

Use a large spatula to spread the ganache, covering the entire layer

Use the same methodology to flip your top layer onto a separate plate

Then place layer gently over frosted cake

To ice the rest of the cake, pour generous amounts of ganache on top and then spread

Run the spatula gently around the sides and top of the cake to smooth out the edges

Store cake at room temperature for up to three days

Do you have any new favorite recipes?

Read Full Post »

My family takes holidays very seriously, and by seriously, I mean we make sure there is enough food to have a week’s worth of leftovers and one dessert for every two people.  Here is a teaser of our Yom Kippur… not to worry, there are recipes to come!

Can you spot Matt’s banana bread?

table 1table 2

My favorite blintz bake with a new twist

blintz bake done 1

My Aunt Sherry’s kugel

kugel

Desserts!

dessert table 1

Check out Bakerella’s Pillow Cookies

dessert table 2

The Original Baker’s famous 3-layer cake

3 layer cake 4

It really is THAT good

3 layer cake 5

Fall Trifle

top of trifle

We juggle food?

Baking team:-)

mom and me 2 mom and me 1

What does your family do for holidays?  What are some foods that you ALWAYS have for these occasions?

Read Full Post »

matt tasting banana

I like bananas…

Last week we were going to my godparents house for dinner and Lauren said she would make banana bread. She was feeling a little under the weather, so I said I would do it.

I basically did Lauren’s Upside Down Banana Bread Recipe without the caramelized bananas plus chocolate chips (my favorite).  I didn’t think the caramelized bananas would travel well, so I dropped that part of the recipe.  Here is a link to the original recipe, which I doubled to make two loaves.

Sooo, it turns out that baking is really hard.  I’m normally pretty good in the kitchen when it comes to cooking. I like to experiment with different spices and usually just improvise with whatever ingredients are available. Then there is my basic rule of thumb, “when in doubt add cheese.”

However, I discovered this is not really how baking works. You have to follow recipes and be exact.  I am bad at that. I am used to just throwing a little bit of this and a little bit of that into whatever I’m making and see how it comes out!

First step, “raisin bran…” What?! Raisin Bran?! The first obstacle was reading Lauren’s handwriting. It actually said “mash bananas,” Lauren got a pretty good laugh out of that one. I’m glad she was there to answer all my questions.

I combined the dry ingredients in the mixing bowl and then did the wet ingredients in a different bowl. I mashed the bananas, added sugar, eggs, oil, applesauce and vanilla and mixed it all together. I poured the wet ingredients on top of the dry ingredients, flipped the switch on the mix master and done!

I definitely made that seem much easier than it was. It took me like 15 minutes to mash the bananas together, was a wooden spoon the right tool to use? Probably not. I switched to a fork and that didn’t help much. Can anyone help tell me what I should use next time?

Here are a few pictures to document the experience.

matt studying recipe

Following Lauren’s advice – reading through the whole recipe before doing anything.  If I could only decipher her handwriting…

all ingredients

What you’ll need…

dry ingred

Mix the dry ingredients

mixing banana

I can make chicken parm, roast a turkey or braise a brisket, but I seemed to be having trouble mashing bananas!

mixing wet

Add all the wet ingredients and mix.  Apparently sugar is a wet ingredient?

mixing all ingred

Put them on top of the dry ingredients and whisk

batter with chips

To finish it off, I reverted to my brand new baking rule of thumb, “when in doubt, add chocolate chips.” I added almost a whole bag. Lauren thought this was funny, but I like chocolate chips!  No need to measure, that’s just how I roll…

in oven

Bake at 350 for ~35 minutes, I had to ask Lauren to check if they were done.  Just like she asks me when the chicken is done.  Role reversal!

done

I baked them in this Williams Sonoma pan. Lauren says they are pumpkins, but I say bring it to the beach to make sand castles!

I’m going to let Lauren do the baking from now on, she definitely makes it seem easier than it is.  So, if you think baking is hard, you are NOT alone!

From now on, I will stick to what I’m really gifted at: tasting!

Matt’s Chocolate Chip Banana Bread

Ingredients:

5 medium extra ripe bananas (to make 2 cup mashed)

1 cup of sugar, separated

2 large eggs + 2 large egg whites

2 tsp vanilla

1/2 cup vegetable or canola oil

1/2 cup unsweetened applesauce

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 1/2 cups mini semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees.

Spray 2 loaf pans with cooking spray.

Combine flours, baking powder, cinnamon and salt.

Mash together bananas and sugar.

Whisk remaining wet ingredients into banana mixture (vanilla through applesauce).

Add wet ingredients to the dry and combine.

Stir in chocolate chips.

Pour batter into pans and bake for 25-30 minutes or until knife comes out clean.

Allow to cool in pan before removing.

Slice and enjoy!

Read Full Post »

Older Posts »