Oven Roasted Banana Cake
By Chef Condra Easley, Patisserie Angelica, Santa Rosa, CA

Weighed amounts are more accurate.
*Oven roast 4 bananas ahead of time.

Servings: 8 to 12

14 oz. softened Unsalted Butter
14 oz. Sugar (2 cups)
4 large whole Eggs at room temperature
4 mashed oven Roasted Bananas
l/2 cup Buttermilk
15 oz. (3 cups) All-purpose Flour
1 tspn. Salt
1 tspn. Baking Soda
2 tspn. Ground Cinnamon

Preheat oven 350° F. Prepare 2 - 9" pans by lining them with parchment paper and lightly spraying with pan release.

Cream butter and sugar until lightened. Add eggs one at a time, scraping down after each addition. Add buttermilk and mashed bananas. The mixture will look curdled. Sift dry ingredients and add all at once to mixing bowl. Mix until incorporated. Divide into cake pans and bake for 25 - 35 minutes or until a thin bladed paring knife comes out clean. This works better than a toothpick test, since that can be deceiving.

Cool pans on a rack for 15 minutes and unmold onto rack to completely cool. Wrap and refrigerate.

Cream Cheese Icing Ingredients:
(Yield: Will ice a two-layer cake)
12 oz. softened Unsalted Butter
2 lb. 4 oz. softened Cream Cheese
12 oz. sifted Confectioner's Sugar
1 tbls. pure Vanilla Extract

With a leaf paddle, cream the butter and cream cheese together until smooth. Add the confectioner's sugar and blend. Add the vanilla and mix.

More Chef Recipes:
Chocolate Butter Ganache Heaven
Dried Fruit Chips
Fruit Leather
Oven Roasted Bannas
Oven Roasted Banana Cake
Oven Roasted Banana Baked Alaska


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |