Text 10660, 155 rader
Skriven 2014-03-08 05:25:00 av Dave Drum (74143.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Have A Banana, Anna #1
==============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Chocolate Walnut Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
  2 1/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
    1/4 lb Unsalted butter; softened
           +=PLUS=+
      2 tb Unsalted butter; melted and
           Cooled
      1 c  Sugar; divided
      2 lg Eggs
  1 1/4 c  Mashed very ripe bananas
    2/3 c  Plain whole-milk yogurt
      1 ts Pure vanilla extract
      4 oz Bar 70%-cacao bittersweet
           Chocolate; coarse chopped
      1 c  Walnuts (3 oz); toasted,
           Cooled, coarse chopped
    1/2 ts Cinnamon
 
  A great way to use very ripe bananas, this easy-to-make cake
  incorporates everything you love about banana bread and adds
  a few more favorites-chocolate, walnuts, and cinnamon-for
  good measure. (It's also much more tender, with a light,
  moist crumb.)
  
  Preheat oven to 375øF/190øC with rack in middle.
  
  Butter a 9-inch square cake pan.
  
  Stir together flour, baking soda, and salt.
  
  Beat together softened butter and 3/4 cup sugar in a medium
  bowl with an electric mixer at medium speed until pale and
  fluffy, then beat in eggs 1 at a time until blended.
  
  Beat in bananas, yogurt, and vanilla (mixture will look
  curdled).
  
  With mixer at low speed, add flour mixture and mix until
  just incorporated.
  
  Toss together chocolate, nuts, cinnamon, melted butter, and
  remaining 1/4 cup sugar in a small bowl.
  
  Spread half of banana batter in cake pan and sprinkle with
  half of chocolate mixture. Spread remaining batter evenly
  over filling and sprinkle remaining chocolate mixture on top.
  
  Bake until cake is golden and a wooden pick inserted in
  center of cake comes out clean, 35 to 40 minutes.
  
  Cool cake in pan on a rack 30 minutes, then turn out onto
  rack and cool completely, right side up.
  
  Cooks' note: Cake can be made 2 days ahead and kept in an
  airtight container at room temperature.
  
  Ruth Cousineau
  
  Gourmet | February 2008
  
  Makes 8 servings
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel-Walnut Upsidedown Banana Cake
 Categories: Cakes, Desserts, Nuts
      Yield: 7 servings
 
MMMMM--------------------------TOPPING-------------------------------
           Nonstick spray
    1/2 c  Unsalted butter
      1 c  (packed) golden brown sugar
      3 tb Dark corn syrup
    3/4 c  Walnut halves or pieces

MMMMM----------------------------CAKE---------------------------------
  1 3/4 c  Cake flour
      1 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted butter; room temp
    1/2 c  Sugar
    1/2 c  (packed) golden brown sugar
      2 lg Eggs
      1 c  Mashed very ripe bananas
      3 tb Sour cream
      1 tb Dark rum
      1 ts Vanilla extract
           Whipped cream or vanilla ice
           Cream
 
  A new take on pineapple upside-down cake. Here, a sticky
  brown-sugar caramel drips down the sides of a super-moist
  banana cake.
  
  For topping:
  
  Spray 8-inch round cake pan with 2-inch-high sides with
  nonstick spray. Bring butter, sugar, and corn syrup to boil
  in medium saucepan, stirring constantly until butter melts.
  Boil syrup 1 minute. Stir in nuts. Spread topping in prepared
  pan. Let topping cool completely.
  
  For cake:
  
  Preheat oven to 350øF/175øC.
  
  Sift first 4 ingredients into medium bowl. Using electric
  mixer, beat butter and both sugars in large bowl until blended.
  Beat in eggs 1 at a time, then mashed bananas, sour cream,
  rum, and vanilla. Beat in dry ingredients in 2 additions
  just until combined. Spoon batter into pan.
  
  Bake cake until tester inserted into center comes out clean,
  about 55 minutes. Cool 15 minutes. Cut around cake. Place
  platter over pan. Holding pan and platter together, turn
  over. Let stand 5 minutes, then gently lift off pan. Cool
  at least 15 minutes for topping to set. Serve warm or at
  room temperature with whipped cream or vanilla ice cream.
  
  Jill O'Connor
  
  Bon Appétit | March 2008
  
  Makes 6 to 8 servings
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... If we aren't meant to eat animals, why are they made of meat? - Bumper sign


--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)