Showing posts with label banana cake. Show all posts
Showing posts with label banana cake. Show all posts

Wednesday, September 17, 2014

Banana chocolate cake recipe & giveaway from author @DarylWoodGerber

Banana Chocolate Cake



From Daryl aka Avery:

Giveaway today. Read on...

Last week's winner by random number:  Tracy!  Congrats!!

* * *

I had my stepson and his wife and their cute boys over for a swim day (they call me Didi) and the kids saw I had a cake on the counter under a dome. They don’t often get sugar. Special occasions only. Birthday parties and such. That’s okay by me. I have the goodies around for my coffee breaks in the morning. A writer needs fuel.

I told them it was gluten-free, and they yelled out that they didn’t care. They wanted some. Now! Their mother, a darling woman, was quite tolerant and said since there were no parties that day and they had been swimming, they earned the cake.

Now Miles, the oldest, doesn’t really like icing. But he ate every bite. What a hit. They wanted to take it home. 

Um...I didn’t let them.

By the way, they love Sparky!! And he dances now, on command. So that really makes them happy. 

Gluten-Free
Banana Chocolate Cake with Vanilla icing

Ingredients:

4 tablespoon oil

1 cup brown sugar

2 eggs
3 ripe bananas, mashed

1 teaspoon gluten-free Vanilla
or Vanillin
2 tablespoons milk

2 tablespoons vinegar
2 cups gluten-free flour (I use sweet rice flour, potato starch and tapioca starch mix)
½ teaspoon Xanthan gum

1 teaspoon cinnamon

2 teaspoons baking soda
1 teaspoon baking powder
½ cup chocolate chips or nuts (if desired)
icing recipe below

Directions:

Preheat oven to 350 degrees.

In bowl, mix oil, sugar, eggs, bananas, vanilla, milk, and vinegar.

Add in gluten-free flour, xanthan gum, cinnamon, baking soda, and baking powder.

Stir well.  If desired, add chocolate chips or nuts.

Pour into 2 8-inch cake rounds rubbed or sprayed with oil.  Bake for 25-30 minutes or until toothpick comes out clean.




Let cool 20 minutes. Remove from pans and cool completely, at least 2 hours.




Set one cake round on a cake plate. Frost with 1/2 of the icing. Place the other round (puffy side up) on top. Frost just the top of the cake with the remaining frosting.




Best if served at room temperature.



ICING RECIPE

Ingredients:

(Frosts 1 cake)

1/2 cup butter (8 tablespoons)
3 cups powdered sugar
1/3 cup milk

Directions:

Mix all the ingredients until creamy using a mixer, whipping on high. (May be stored in airtight container for up to 2 weeks.)



***
Giveaways!

Don't miss out on the fabulous giveaway on Facebook celebrating the "almost" launch of STIRRING THE PLOT! A bag filled with authors books, including all of our Mystery Lovers Kitchen authors, Kate Carlisle, Carolyn Hart, and so many more. Check out my Facebook page.



Friend Daryl on Facebook

Also, if you haven't signed up for my newsletter, here's a sneak preview of the launch prize I'm giving out to one lucky winner. I'll also be giving out sets of the first two books in the 
Cookbook Nook mysteries. Are you signed up?


Sign up for the mailing list 

And today, I'm giving away one autographed copy of, your choice, either FINAL SENTENCE or INHERIT THE WORD plus some swag. [To US entrants only] 
 Note: if you're international, you'll have your choice of a copy of the book, unsigned. 
Leave a comment and your email so I can contact you!

******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 






Monday, March 3, 2014

Bananas Foster Upside Down Cake



Now that Mardi Gras is upon us, I'm seeing recipes for Bananas Foster everywhere. That started me thinking about where that delicious combination of bananas, brown sugar and rum could be used. There's a recipe all over the net for Bananas Foster Upside Down Cake that originated with Southern Living. They know their sweet Southern recipes! But it wasn't quite what I had in mind, so I dared to create my own. I was very pleased with the results.

The brown sugar and banana part is fairly standard, I think. I found the recipe for the original Bananas Foster at Brennan's in New Orleans here, should you feel like trying it.


I wanted to get that lively banana flavor and texture into the cake part, so I used one banana. I went back and forth about butter vs. oil, but in the end, I used a mild flavored olive oil to keep the moistness. Besides, there's half a stick of butter in the Foster part.


This is almost a dump cake. Very quick and easy to make. Just be careful when you add the batter to the pan. Use a large cooking spoon to add the batter around the outside edges first, then build toward the middle. Otherwise, the bananas might move, and you'll end up with a bald spot like I did.

I think this would be fabulous served warm for a brunch. Good for afternoon tea or snack time, too!


Krista's Bananas Foster Upside Down Cake


1 12-inch iron skillet

1/4 cup oil (mild olive oil or canola oil)
1 average size ripe banana
milk (see recipe for amount)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup sugar
1 1/3 cup flour
2 teaspoons vanilla

4 tablespoons (1/2 stick) unsalted butter
1 cup dark brown sugar
2 tablespoons rum (dark would be traditional, but I used light)
3-4 bananas

Measure the oil in a one-cup measure and pour into a mixing bowl. Using the same measuring cup, mash one banana in it with a fork. Add enough milk to fill the cup to 3/4 cup. Pour into mixing bowl and mix. Add the baking powder, baking soda, and salt and mix. Add the egg and the sugar and mix well. Add the flour 1/3 cup at a time. Finally add the vanilla and beat. It will be fairly thick.

Preheat the oven to 350.

Place the iron skillet over medium heat. Melt the butter, and add the brown sugar and the rum. Stir a few times to combine. Remove from heat.

Slice the bananas and add them to the skillet in a single layer. Use a large spoon to top the bananas with the cake batter. Start on the outside and work your way in so you won't dislodge the bananas.

Bake for 45 minutes. Remove from oven and let stand for 6 minutes. Top with a plate and flip. Replace any dislodged bananas. They're very easy to stick back on the cake.

Serve warm or cold.

Add the banana slices to the pan.

Carefully spoon on the batter and smooth.

Let rest 6 minutes before flipping onto a platter.

Add the batter around the edges first to avoid bald spots like this!



YUM!



Saturday, August 29, 2009

Banana Bars



Congratulations to Kaye Barley of North Carolina, this week’s winner of our $25 gift card to Williams-Sonoma! Didn't win? Keep trying because we still have some gift certificates to give away. Leave a comment and you could be this week's winner.




Okay, you can quit laughing now. I know you have bananas that look just like these. They're
sitting on your kitchen counter and your family is beginning to make fun of you. They're asking things like -- how rotten do bananas have to be before you'll throw them out? And to prove that they're still edible, you peel one and bite into it. It's not rotten, of course, but it's soft and unappealing, but now you can't throw it out because you have to save face. The good news is that those less than desirable bananas are absolutely perfect for baking. This is a very easy recipe that makes moist banana bars that taste and smell wonderful.

BANANA BARS

1 stick unsalted butter
, softened
1 cup light brown sugar, packed
2 eggs
3 very ripe bananas
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

dash salt
1/4 teaspoon nutmeg
dash mace (optional)
1 teaspoon vanilla

Preheat the oven to 350 and grease a 9 x 9 baking pan.

Place the flour, baking soda, baking powder, salt, nutmeg, and mace in a bowl and stir with a fork to mix. Set aside.

Cream the butter with the sugar. Add one egg at a time. When well mixed, add the bananas, one at a time. Slowly add the flour mixture. Add the vanilla.

Pour into the prepared pan and spread. Bake 25 to 30 minutes, until a cake tester comes out clean. Cool in the pan on a rack.


FROSTING

To be perfectly honest, these are so sweet and moist that they don't need frosting. If you're in a hurry and you want to dress them up a little bit, melt some chocolate chips with a little butter and drizzle the chocolate over the top. I made a quick chocolate frosting.

1/2 square (1/2 ounce) unsweetened chocolate
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
1 tablespoon cream
3/4 cup powdered sugar

Melt the chocolate. (You can do this in the microwave in super short spurts.) Cream the butter and mix in the vanilla and the cream. Add 1/2 cup powdered sugar. When blended, add the melted chocolate. Add the remaining powdered sugar gradually, using only as much as you need to make a nice spreading consistency.

Don't forget to enter our contest! We hold a new drawing every week, so be sure to enter each week for a $25 gift certificate to Williams-Sonoma. Leave a comment to enter or, if blogger is being difficult, send an "Enter me!" e-mail with your first name and state to MysteryLoversKitchen@gmail.com Good luck!