Banana cake (3)


butter 180 grams
sugar 2 cups
eggs 3 pieces
vanilla sugar 1 h. a spoon
flour 3 cups
baking soda 2 hours. spoons
salt 1/4 hours. spoons
yogurt 1/2 cup
lemon juice 2 hours. spoons
bananas 3 pieces
butter 35 grams
Bananas 2 pieces
powdered sugar 2 cups
milk 2 Art. spoons
vanilla sugar 1 h. a spoon


Cooking method:

banana cake

If your family loves bananas, I suggest you prepare for them dessert -. Banana cake
. A tender, moist, flavorful and delicious
I had 3 unsuccessful attempts to prepare the banana cake,
it is I was not raised, it was hard as a rock,
All the same, but I realized my mistakes and eventually achieved a good result.

Banana cake, not all turns out, I will reveal to you 5 Secrets to its baking.
1. All foods should be at room temperature !!!
2.Banany must be ripe.
And not to wait for this process, put them on a night in the freezer.
3.Protsess whisking and mixing.
Dry food should be well connected to each other,
otherwise the cake will turn out the curve, ie
where the soda gets there anymore cake will rise and more.
Butter and sugar have to beat until fluffy and creamy.
The eggs are added one at a time beating well after each addition.
4.Temperatura baking pan with the addition of bananas should not be high,
but that is a large baking time 1 -. 1:30
Check pie possible after 1 hour of baking.
5. To order the cake was moist, and has retained all its flavors, place it immediately as the lay out of the oven in the freezer.

We will need:

Stak.250 ml.

180 g of butter
2 1/8 stack. Sugar (the minimum possible)
3 eggs
2 hours. L. Vanilla extract or vanilla.
3 stack. Flour
2 h. L. Soda
1/4 hours. L. Salt
1 1/2 stack. Low-fat yogurt or yogurt.
2 hours. L. Lemon juice
3 pcs. Puree very ripe bananas (See photos below).
In the picture you can see which bananas are best used for banana cake.
I use very ripe, overripe bananas.
Before use, bananas pre-frozen in the freezer compartment.
After defrosting they are so black, almost flowing, and easily introduced into the dough.
thawed bananas are just a couple of hours at room temperature -. quickly
correct banana main key to success in baking banana cakes correct!
Banana itself is very viscous fruit and not so well with the test.
Try to stick to all recommendations pastries you have always been successful.


’35 butter, melted
2 ripe bananas, mashed
2 Stack. Powdered sugar (depending on desired consistency),
2 tbsp. l. milk
1 tsp vanilla
Mix all ingredients together and pour the finished cake.

Preheat oven to 135 degrees C.
Grease with oil and sprinkle with flour the form of 22×33 cm.
In a medium bowl, mix flour, baking soda, and salt. Takeout.
The mixer whip the butter with sugar until fluffy and creamy.
One by one, add the eggs beating well after each, then add 2 teaspoons vanilla.
Add flour alternately with sour milk.
*** (Banana puree quickly turns black, so cook it before the addition.)
While blended egg mixture to the flour bananas turn into a puree, add lemon juice and mix well.
turn off the mixer.
Pour the puree banana mixture into the flour and mix well.
Pour batter into prepared pan.
Bake in preheated oven for 1 hour (in my oven pie was baked for 1 hour and 30 min.),
or until a toothpick inserted in the center of the cake comes out clean.
Open the oven can be after 1 hour of baking.
Remove from the oven and immediately place it in the freezer for 45 minutes.
I usually put under the form of kitchen tack.
This will make the cake very moist.
The cooled cake sprinkle icing and leave at room temperature for about an additional 1 hour.

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