koko wrote:
>
> I had a bunch of ripe bananas. Not being a big fan of banana bread I
> thought I'd try and bake a banana cake. It turned out pretty good
> considering the mistake I made and the fact that I'm not much of a
> baker.
>
> One step I found interesting was to put the baking pan in the freezer
> for half an hour after painting the inside of it with butter.
> After this I went on to mashing the bananas and adding the baking soda
> and vanilla to them. Pretend you see the nuts and chocolate chips in
> the ingredients shot.
> http://i42.tinypic.com/4vso44.jpg
>
> After the sugars are creamed with the butter the eggs, mashed banana
> and cream are added. This is where I had the "Oh cr*p" moment. As I
> was making the photo montages It hit me, "Oh cr*p" I only used half a
> cup of butter and the recipe calls for one.
> http://i40.tinypic.com/141hts.jpg
>
> The flour is folded in, nuts and chocolate chips are added then poured
> into the prepared pan and put into the oven.
> http://i40.tinypic.com/2u581ns.jpg
>
> The cake is baked for 60 minutes, and the pan is turned every 20
> minutes. The trip onto the freezer for the prepared pan really works.
> The cake came out nice and clean. The only thing that stuck were a few
> chocolate chips.
> http://i43.tinypic.com/2yplmpf.jpg
>
> Turned out pretty darned good.
> http://i43.tinypic.com/2rwrpq9.jpg
>
> @@@@@ Now You're Cooking! Export Format
>
> Banana Cake with Chocolate Chips and Walnuts
>
> cakes
>
> 4 bananas; ripe
> 1 1/2 tablespoons baking soda
> 1/4 teaspoon vanilla
> 2 eggs
> 1 cup plus 1 tablespoon butter; room temperature
> 1 cup white sugar
> 1/2 cup light brown sugar
> 2/3 cup half and half
> 2 1/2 cups flour
> pinch of sea salt
> pinch of cayenne
> 1/2 cup raw walnuts
> 1/2 cup semisweet chocolate chips
>
> # 1. Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round
> cake pan, then put the pan in the freezer for 30 minutes. (The frozen
> butter prevents the batter from sticking to the pan.)
> On a cookie sheet bake the walnuts in a 350 degree oven for 20
> minutes, turning every 5 minutes or so; let cool, roughly chop, and
> set aside. (I used roasted almonds instead so skipped this step)
>
> # 2. In a bowl mash the bananas with a fork, add the baking soda and
> vanilla. Stir well and set aside. In a mixer use the whisk to cream
> together the softened butter and both sugars. Add the eggs, mashed
> bananas, half and half and whisk until blended. Mix in the flour half
> a cup at a time, being careful not to over-beat. Remove the bowl from
> the mixer. Use a rubber spatula to blend in the walnuts and chocolate
> chips. Pour the batter into the buttered cake pan; it will only fill
> the pan half-way.
>
> # 3. Bake the cake in a 350 oven for 60-70 minutes, turning the pan
> every 20 minutes so the cake cooks evenly. Test to see if the cake is
> done by inserting a wooden skewer. If the top is browning too quickly,
> lightly lay a sheet of aluminum foil over the top. When the skewer
> comes out clean, take the cake out of the oven and place it on a wire
> rack for 30 minutes. Remove the cake from the pan, putting it back on
> the wire rack to finish cooling.
>
> # 4. Just before serving dust the top with powdered sugar and shaved
> chocolate. Serve warm or at room temperature with vanilla ice cream or
> freshly whipped cream.
>
> Notes: Bitten Blog NY Times
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 06/03
I usually make banana bread with choc chips when I have over-ripe
bananas, however the last couple bunches have gone from ripe to rot
without the over-ripe stage in between
