This recipe is a great foundation for our Banana Split Bombe dessert. To ensure your bananas are soft and ripe, and to give your cake the best flavor and texture, follow these instructions. Preheat your oven to 350 degrees and prepare a 9-inch cake pan. Cut parchment paper to fit, butter and flour the parchment paper. In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and a pinch of cloves. In a small bowl, mash together very ripe bananas, buttermilk, and vanilla. Using a mixer, beat butter and brown sugar until smooth. Add egg and mix well. Reduce speed to low and add flour mixture and banana mixture alternately in two additions. Stir in chopped banana. Pour batter into pan and smooth with a spatula. Bake until golden and a tester inserted in the center comes out clean, about 20 minutes. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around the edge of the pan and invert cake onto rack. Remove parchment paper and let cool completely.
27.04.2023 @ 05:20
This recipe is a great foundation for our Banana Split Bombe dessert. To ensure your bananas are soft and ripe, and to give your cake the best flavor and texture, follow these instructions. Preheat your oven to 350 degrees and prepare a 9-inch cake pan. Cut parchment paper to fit, butter and flour the parchment paper. In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and a pinch of cloves. In a small bowl, mash together very ripe bananas, buttermilk, and vanilla. Using a mixer, beat butter and brown sugar until smooth. Add egg and mix well. Reduce speed to low and add flour mixture and banana mixture alternately in two additions. Stir in chopped banana. Pour batter into pan and smooth with a spatula. Bake until golden and a tester inserted in the center comes out clean, about 20 minutes. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around the edge of the pan and invert cake onto rack. Remove parchment paper and let cool completely.