Super Moist Banana Bread

Super moist banana bread 15

There is always a bunch of very ripe bananas sitting at every home. I make Paniyaram’s when I have one banana or banana bread if there are more. They taste really good and can be had for breakfast too. The recipe below yields very moist banana bread.

Using very ripe bananas gives the bread more flavor.

Super moist banana bread 3

Check out my other recipe for banana bread.

The ingredients below makes one loaf of banana bread.

Ingredients:

  • All purpose flour – 1 + 1/2 cup
  • Baking soda – 1 tsp
  • Salt – 1/2 tsp
  • Butter – 1/2 cup plus more for greasing the pan at room temperature
  • Sugar – 1  cup
  • Eggs – 2
  • Vanilla Extract – 1/2 tsp
  • Very ripe large bananas – 4, mashed
  • Walnut or any nuts – 1/2 cup, chopped (optional)

Method:

    • Preheat oven to 350F.
    • Grease a 9 x 5 x 3″ loaf pan.

Super moist banana bread 2

    • Sift flour, baking soda and salt together in a bowl.

Super moist banana bread 1

    • Beat butter and sugar in the bowl of an electric mixer until well combined.

Super moist banana bread 5

    • Add eggs and beat until well combined.

Super moist banana bread 6

    • Add vanilla extract and mix.

Super moist banana bread 7

    • Add the flour mixture little by little to the wet ingredients and mix until just combined.

Super moist banana bread 8

    • Mash the bananas and chop the walnuts.

Super moist banana bread 4

Super moist banana bread 10

    • Mix in the banana puree and nuts. Mix until well combined.

Super moist banana bread 11

    • Pour the batter into the greased loaf pan and bake for 1 hour and 20 minutes ( or until a cake tester comes out clean). Rotate the pan halfway as it bakes.

Super moist banana bread 12

    • Let the bread cool down in the pan for 10 minutes.

Super moist banana bread 13

    • Remove the bread from the pan and let it cool down completely on a wire rack.

Super moist banana bread 14

Advertisements

Black Forest Cake

Black forest cake 1

I was searching for a good black forest cake to make for our wedding anniversary. There were many recipes online. But decided to stick with Brown eyed baker’s recipe.

Instead of using regular whipped cream frosting recipe, I used a stabilized whipped cream. Stabilized whipped cream holds its shape very well while frosting the cake and they don’t melt like regular whipped cream frosting.

I used canned cherries for the filling.

Black forest cake 2

I did not have Kirsch. So I used the cherry liquid from the can and added a tbsp of  Southern Comfort to it.

For a non-alcoholic version use the cherry liquid in the can.

Here is the breakdown of how I baked and assembled the cake:

  • Day 1 : I baked the cake. Cling wrapped them and refrigerated the cake.
  • Day 2 : I mixed the frosting and assembled the cake.

Ingredients for cake:

  • Sugar – 2 cups
  • All purpose flour – 1 + 3/4 cups
  • Cocoa powder – 3/4 cup
  • Baking powder – 1 + 1/2 tsp
  • Baking soda – 1 + 1/2 tsp
  • Salt – 1 tsp
  • Egg – 2
  • Whole milk – 1 cup
  • Vegetable oil – 1/2 cup, I used Canola oil
  • Vanilla extract – 2 tsp
  • Boiling water – 1 cup
  • Cherries – 15 oz can
  • Kirsch or  cherry juice – 1/4 cup
  • Maraschino cherries – for decorating the cake
  • Chocolate shavings – for decorating the cake

Ingredients for Stabilized Whipped Cream frosting:

  • Unflavored gelatin – 1 + 1/2 tsp
  • Cold water – 3 tbsps
  • Heavy cream – 1 + 1/2 cups
  • Confectioners sugar – 1/2 cup
  • Vanilla extract – 2 tsp

Method for baking cake:

  • Preheat oven to 350F.
  • Prepare two 9 inch cake pan by brushing them with butter. Place a circular piece of parchment paper in the bottom of the pan and brush  it with  butter. Sprinkle with flour and tap out the excess flour.
  • Whisk the dry ingredients together using a stand mixer.
  • Add eggs, vanilla, milk and oil. Beat on medium speed for 2 minutes.
  • Beat in the boiling water slowly with the mixer on low speed. The batter will become watery.
  • Divide batter between the two prepared cake pans and bake for 30 minutes (until a cake tester comes out clean); rotate pan in between as it bakes.
  • Let the cake cool down on a wire rack for 10 minutes.
  • Remove cake from pan and let it cool down completely on a wire rack.

Method for soaking the cherries:

  • Let the maraschino cherries sit on a paper towel to remove the syrup from it.
  • Drain the canned cherries but reserve the juice.
  • In a bowl, stir the canned cherries and Kirsch/cherry juice. Set it aside.

Method for stabilized whipped cream frosting:

  • In a small saucepan, combine gelatin and cold water. Let it stand until thick.
  • Place over low heat. Stir continuously until the gelatin dissolves.
  • Remove from heat and let it cool down just a bit.
  • Whip the cream with confectioners sugar until slightly thick.
  • Slowly whip in the gelatin.
  • Whip on high speed until stiff peaks form.( 1- 2 minutes)
  • Whip in vanilla extract.
  • Refrigerate until use.

Assembling the cake:

    • Level the tops of the cakes.
    • Apply little cream to the center of the cake platter and place the first layer on the platter. The cream will help the cake stay in place.
    • Place the soaked cherries on the cake.

Black forest cake 3

  • Spoon some of the cherry liquid or Kirsch on the cake.(use the liquid you used to soak the cherries in).
  • Spread whipped cream frosting on top of the cherries.
  • Place the second cake layer and spoon some of the cherry liquid or Kirsch on the cake.(use the liquid you used to soak the cherries in).
  • Frost the entire cake.
  • Use chocolate shavings to decorate the sides of the cake.
  • I used a 1M tip to pipe the frosting on top of the cake.
  • Decorate the cake with Maraschino cherries.
  • Refrigerate the cake until use.  You can serve the cake cold.

Black forest cake 4

Hot Fudge Pudding Cake

Hot fudge pudding cake 1

This recipe was sent to me by my friend Dalila. Been sitting in my inbox for a long time.
You can mix all the ingredients and let it bake before you start having dinner and it will be ready for dessert time. Serve the cake with a scoop of ice cream.
Ingredients:
  • Sugar – 1 +1/2 cup, divide
  • All purpose flour – 1 cup
  • Cocoa powder – 7 tbsps, divided
  • Baking powder – 2 tsp
  • Salt – 1/4 tsp
  • Milk – 1/2 cup
  • Butter – 1/3 cup, melted
  • Vanilla extract – 1 + 1/2 tsp
  • Light brown sugar – 1/2 cup, packed
  • Hot water – 1+ 1/4 cups

 

Method:

  • Preheat oven to 350 degree F.
  • In bowl, stir together 3/4 c. granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.
  • Stir in milk, butter, and vanilla; beat until smooth.
  • Pour batter into 8- or 9- inch square baking pan.
  • Stir together remaining 1/2 c. granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
  • Pour hot water over top; do not stir.
  • Bake 35 to 40 minutes or until center is almost set.

Hot fudge pudding cake 2

 

  • Let stand 15 min; spoon into dessert dishes, spooning sauce from bottom of pan over top.
  • Garnish with whipped topping or vanilla ice cream, if desired.

 

Minion cake

Minion cake

I would like to showcase my minion cake in my blog. The cake was assembled using  7 layer of cake: 2 layers chocolate cake+ 2 layers of vanilla cake+ 3 layers of white cake. I used Swiss meringue frosting to frost the entire cake. Used Twinkies for hands. Goggles made of aluminum foil and  googly eyes.

It was lots of work, but totally worth it for my princess.

Banana Bread

Banana Bread

I purchased a bag of ripe bananas from a local grocery store. There was a recipe for banana bread on the bag. I tried it and the recipe is a keeper. The bread has a cake like texture.

If you have just one banana at home, try making Paniyaram.

The ingredients below makes one loaf of banana bread.

Ingredients:

  • Sugar – 3/4 cup
  • Butter – 8 tbsps, plus more for the pan at room temperature
  • Eggs – 2
  • Baking soda – 1 tsp
  • Salt – 1/2 tsp
  • All purpose flour – 1 cup, plus more for the pan
  • Whole wheat flour – 1 cup, I used chapathi flour
  • Very ripe large bananas – 3, mashed
  • Walnut or any nuts – 1/2 cup, chopped
  • Vanilla Extract – 1 tsp

Method:

  • Preheat oven to 350F.
  • Grease a 9 x 5 x 3″ loaf pan with butter.
  • Dust the pan with flour and tap out the excess flour
  • Sift all-purpose flour, wheat flour, baking soda and salt together in a bowl.
  • Beat butter and sugar in the bowl of an electric mixer until creamy.
  • Add eggs and beat until well combined.
  • Add vanilla extract and mix.
  • Add the flour mixture little by little to the wet ingredients and mix until just combined.
  • Add the mashed bananas and chopped nuts. Mix until well combined.
  • Pour the batter into the greased loaf pan and bake for 1 hour and 15 minutes, rotate the pan half way through baking (or until a cake tester comes out clean).
  • Let the bread cool down in the pan for 10 minutes.
  • Remove the bread from the pan and let it cool down completely on a wire rack.

Molten Mocha Cake

Molten Mocha Cake 2

This is a warm chocolate cake recipe. Chocolate flows out of the cake when the cake is cut. Perfect serving size to satisfy chocolate craving. Instant coffee powder and chocolate goes hand in hand in this warm gooey chocolate dessert. There is nothing complicated in this recipe. Surprise your valentine with this chocolate dessert that can be served with vanilla ice-cream. Can be served with fresh strawberry too. Make any day a special one with this wonderful cake.

I used nestle instant coffee. Since they are granular, I added the coffee powder to the chocolate and butter mixture and melted them together. Even if they don’t melt completely, don’t worry. They will melt when the cake is baked.

The ingredients below yields 2 molten mocha cakes.

Ingredients:

  • Unsalted butter – 2 tbsps, plus more for coating the ramekins
  • Confectioner’s sugar – 1/3 cup, plus more for dusting the ramekins
  • Semi sweet chocolate chips – 2 oz
  • Instant coffee powder – 1 tsp
  • Egg – 1
  • Egg yolk – 1
  • Salt – a pinch
  • All-purpose flour – 3 tbsps

Method:

  • Preheat oven to 400F.
  • Butter two 6oz ramekins.
  • Dust the ramekins with confectioner’s sugar and tap out the excess.
  • Place butter, chocolate and coffee powder in a microwave safe bowl and microwave in 20 seconds increments , stirring after each, until the mixture has melted. Do not worry if the coffee powder has not melted.
  • Let the mixture cool down a bit.
  • In another bowl, whisk together egg, egg yolk, sugar and salt until well combined.
  • Add the chocolate mixture to the egg mixture and whisk until well combined.
  • Add flour and mix until just combined.
  • Pour the batter into the ramekins and bake for 12 minutes. Rotate the ramekins in between.
  • The cake is ready when a toothpick inserted 1/2 inch from the edge of the ramekins comes out clean. The center will be wet.
  • Let the ramekins cool down on a wire rack for 10 minutes.
  • Run a toothpick around the edges of the ramekins to loosen the cake.
  • Invert the ramekins onto a plate and serve immediately.

Molten Mocha Cake 1

Versatile Vanilla Cake

Vanilla Cake 1

I have made this cake twice so far. This was my daughters first smash cake. The taste was so good, I had to try it again.

As far as the frosting goes, I wanted to try a frosting that was not too sweet and easy to work with. The adults enjoyed this frosting and asked for second servings. I don’t think this frosting will end up in the trash unlike many sugary frosting.

The ingredients below makes two 8 inch or two 9 inch cake.

Ingredients for cake:

  • Unsalted butter – 1 cup, at room temperature
  • All purpose flour – 2 + 1/2 cups
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1 tsp
  • Sugar – 1 + 1/2 cups
  • Whole Egg – 2
  • Egg yolks – 3
  • Vanilla extract – 2 tsp
  • Buttermilk – 1 cup

Method:

  • Preheat oven to 350F.
  • Butter cake pan and line the bottom of the pan with parchment paper.
  • Butter the parchment paper.
  • Sprinkle the entire pan with flour and tap out the excess flour.
  • In a bowl, whisk flour, baking powder, baking soda and salt.
  • In the bowl of an electric mixer, beat butter and sugar until light and fluffy.
  • Add egg and egg yolk one at a time and beat after each addition.
  • Beat in vanilla.
  • Alternately beat in flour mixture and buttermilk. Mix just until combined.
  • Divide batter between pans and smooth the tops.
  • Bake for 32 to 35 minutes until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10 minutes.
  • Loosen the edges and invert the cake onto a wire rack and let it cool down completely.

Makes 6 cups of frosting.

Ingredients for Swiss Meringue Buttercream:

  • Unsalted butter – 1 lb (4 sticks) at room temperature
  • Sugar – 1 + 1/2 cups
  • Egg whites – 6
  • Vanilla extract – 1 tsp

Method:

  • Mix butter until fluffy. Transfer to a bowl and set it aside.
  • In a double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes.
  • Transfer to a clean bowl of an electric mixer, beat on high until fluffy and cooled about 10 minutes.
  • Reduce mixer to medium-low; add 1/4 cup of butter at a time, beating after each addition.
  • Mix in vanilla.
  • Beat on low-speed for 3 to 5 minutes.
  • Notes:
  • The frosting can stay at room temperature if using on the same day.
  • Can be stored in refrigerator up to 3 days in an airtight container. Bring it to room temperature and beat until smooth.

Vanilla Cake 2

Assembling the cake:

  • Pipe little frosting on the cake base and place the cake on it. Make sure that the cake is centered on the base.
  • Frost the top of the cake.
  • Place the second cake on top of it and crumb coat the cake.
  • Crumb coating – coat the entire cake( the top and the sides)  with very little frosting. A crumb coat is a baker’s trick for sealing in the moisture of a cake, and for making frosting the cake easier. It is a thinned layer of frosting applied to the cake, as it is almost cool, or just cooled.  This layer is allowed to set in the refrigerator  before the cake is frosted and decorated. It seals in any crumbs so they don’t show up later when the cake is frosted.
  • The frosting with hold the crumbs of the cake and give you a neat working area.
  • Refrigerate cake for half an hour.
  • Now frost the entire cake as desired.