Banana Cake

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  • April 8, 2013 12:04 am at 12:04 am #608893
    Torah613Torah
    Participant

    Here is a recipe for the delicious banana cake I made today, in between homework, YWN, and various crises:

    2 cups white flour

    1.5 tspn baking powder

    0.5 tspn salt

    .66 cup oil (instead of .66 cup shortening)

    1.3 cup sugar (instead of 1.5 cups)

    2 eggs

    0.5 cup orange juice (instead of dry milk)

    2 bananas, squished by clean and dry hands (officially 1 cup of mashed bananas, but what else are you going to do with a brown banana?)

    Set oven to 350. Grease any pan you like that looks around the right size which is 8″. Sift flour and add baking powder, salt, and sugar. Put in egg, oil, orange juice, bananas. Mix well. Spread evenly in greased pan and bake on center rack of oven until cake pulls from sides of pan. This should take about 35 minutes but really took more like an hour. Take a piece right away before your pesky siblings eat it up. Or wait for it to cool and cut it into bars and freeze.

    April 8, 2013 12:13 am at 12:13 am #943181
    ☕ DaasYochid ☕
    Participant

    Is it macrobiotic?

    April 8, 2013 12:20 am at 12:20 am #943182
    yitayningwut
    Participant

    I’ll agree with you on the other thread if you give me some.

    April 8, 2013 12:21 am at 12:21 am #943183
    Torah613Torah
    Participant

    The Bracha is Mezonos.

    DY: Most definitely not. 🙂 I usually use at least part whole wheat flour, but we didn’t have any in the house.

    Also, those with a sweet tooth might like to use the full 2 cups of sugar in the original recipe, which is way too sweet in my opinion. 1.5 cups still tastes sweet, but 1.3 cups is borderline. Next time b”n I will keep it to 1.5 cups.

    April 8, 2013 12:40 am at 12:40 am #943185
    SaysMe
    Member

    if it took that much longer to bake, you probably overmixed it

    April 8, 2013 4:54 am at 4:54 am #943186
    OneOfMany
    Participant

    Here is a good method for mashing bananas: http://www.theyeshivaworld.com/coffeeroom/topic/post-here-to-addchange-your-subtitle/page/5#post-411852

    ^_^

    April 8, 2013 10:00 am at 10:00 am #943187
    Torah613Torah
    Participant

    Yitay: LOL. If you can figure out where it is, there’s about 1/3 of the cake left as of 6:00 Monday morning.

    Saysme: It’s certainly possible.

    OOM: Great idea! Thanks.

    April 8, 2013 2:08 pm at 2:08 pm #943188
    rebdoniel
    Member

    How would this work with potato starch? (thinking ahead to Pesach 5774).

    April 8, 2013 3:12 pm at 3:12 pm #943189
    tzaddiq
    Member

    i like banana cake with nuts in it, or chocolate chips. can those be added (or do you commend adding any) to this recipe?

    April 8, 2013 3:16 pm at 3:16 pm #943190
    MDG
    Participant

    An easy way to mash bananas it to peel them and freeze them. When they thaw, they are mush. This method takes some forethought. I do this when they are on sale at the fruit market because they are a little overripe. I get a large bunch and (peel and) freeze in a 1 gallon bag.

    April 8, 2013 3:38 pm at 3:38 pm #943191
    Imaofthree
    Participant

    What is .66 cup of oil? thx for the recipe.

    April 8, 2013 4:38 pm at 4:38 pm #943192
    oomis
    Participant

    2/3 of a cup is equal to 66%.

    April 8, 2013 6:30 pm at 6:30 pm #943193
    Imaofthree
    Participant

    thanks!

    April 8, 2013 9:20 pm at 9:20 pm #943194
    MDG
    Participant

    I have a recipe for banana bread/cake that I have used. It uses about 3/4 cup of sugar. I sometimes use white whole wheat to make it a little healthier. I also like to use parve brown bean pellets, which are harder to come by now since Trader Joe’s are now dairy-ish. I substitute the oil with apple sauce. That reduces about 1,000 calories from the whole cake.

    April 8, 2013 9:35 pm at 9:35 pm #943195
    Torah613Torah
    Participant

    Rebdoniel: Great question. I don’t know how potato starch would affect it. This banana cake is more like a brownie cake in that it’s hard to ruin the texture. But it’s a good idea for next year.

    Tzaddiq: The original recipe did call for .25 cup chopped nuts, I personally don’t like them much (and neither does anyone else in my family) and usually leave them out.

    Chocolate chips is an interesting idea. It would make the cake sweeter.

    MDG: Do they taste the same as when they’re fresh? Many fruits and vegetables lose some flavor when frozen and thawed.

    Thanks Oomis. Imaofthree sorry. It was more fun to write it like that, but more complicated for others. 🙂

    April 8, 2013 9:36 pm at 9:36 pm #943196
    Torah613Torah
    Participant

    MDG: What are parve brown bean pellets? That sounds like something you feed a rabbit.

    April 8, 2013 9:54 pm at 9:54 pm #943197
    MDG
    Participant

    Chocolate chips. They sound so much healthier as “bean pellets”.

    Beans are healthy, right? Chocolate chips are made from cocoa beans, vanilla beans, and soy beans (soy lecithin). So they must be healthy 🙂

    I don’t notice any change in flavor when freezing the bananas.

    April 9, 2013 2:38 am at 2:38 am #943198
    Torah613Torah
    Participant

    LOL, MDG. Maybe next Sunday I’ll bake brown bean pellet cookies and see how my family likes it. 🙂

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