Banana and cream cake. Recipe
Today I bring you a banana and cream cake that I would call a use recipe. And the thing is that in my house the bananas undergo very rapid transformations that make them go from being green to very ripe, but so ripe that they fall apart in a matter of twenty-four hours. So I always meet the odd fiddle around the fruit bowl and who is left as the "not chosen", with the consequent passage of another day that makes it inedible by any member of the family.
Luckily there are recipes such as this one that they ask us for are very ripe bananas, almost disarmed and that they serve us to bake a magnificent breakfast or snack cake in which bananas become the absolute protagonists and those that They give texture and flavor to this cake.
IngredientsFor 8 people
- Pastry flour 300 g
- Chemical yeast 10 g
- Eggs size "L" 3
- Very ripe banana 3
- Butter at room temperature 125 g
- White sugar 200 g
- Brown sugar 50 g
- Liquid cream 180 ml
- Lemon juice (1 tablespoon) 15 ml
How to make banana and cream cakeDifficulty: Easy
- Total time 55 m
- Elaboration 15 m
- Cooking 40 m
We start by preheating the oven to 180 degrees.While in a bowl add the cream and the tablespoon of lemon juice, stir and let it rest for about ten minutes until it seems to have been cut. In the blender glass we mash the bananas until they are like a puree. We save these two things for later.
With some rods or a food processor we beat the butter> with the two types of sugars. We are adding the eggs one by one, incorporating well before adding the next. We mix the flour with the yeast and pour it over the previous mixture, stir until the ingredients are integrated and finally we add the cream and the banana puree.
Pour all the mixture into a greased crown mold and sprinkled with a little flour and bake with a fan at 170 degrees or heat up and down at 180 degrees in an intermediate height position in the oven, for about 40 minutes or until when puncturing with an oven needle we see that it comes out clean.
With what to accompany the banana and cream cake
The banana and cream cake has a moister texture than that of a classic sponge cake due to the fruit, so it is ideal to consume it in two or three days at the most. If you like banana, you will enjoy a cake with a lot of flavor and very energetic, but soft when it has sour cream, which, like buttermilk, adds a lot of juiciness to all these preparations.