Easy Banana Cake Recipe
Moist, soft, and tasty, this homemade Banana Cake recipe is the best I’ve ever had. Loaded with fresh banana flavor and slathered in a rich and tangy cream cheese frosting, this cake is a dessert everyone will love. You won’t believe how fluffy, moist and rich this Easy to make banana cake recipe is. This irresistible dessert is perfect for any occasion.
RECIPE:
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mix bananas with some walnuts! the famous dessert that drives the world crazy! ready in 5 minutes!
mix bananas with some walnuts! the famous dessert that drives the world crazy! ready in 5 minutes!
ingredients :
3 bananas
a half lemon juice
1/4 cup of sugar (60g)
2 tbsp of butter (30g)
1/2 cup of chopped walnuts
2 eggs
a pinch of salt
8g of vanilla sugar
1/4 cup of vegetable oil (60ml)
1/2 cup of milk (120ml)
1 and 1/2 cup of all purpose flour (160g-180g)
2 tbsp of cocoa powder (20g)
1 tbsp of baking powder (15g)
some powdered sugar for garnish
enjoy it !
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Healthier Carrot Cake Banana Bread
Delicious healthier carrot cake banana bread that tastes just like a cross between moist carrot cake and your favorite banana bread. This easy carrot cake banana bread recipe is lightened up with applesauce, dairy free milk and coconut sugar, and topped with an incredible cinnamon cream cheese frosting! RECIPE:
I Added Eggs To The Banana And Carrot, Look How Delicious it Was! Easiest Carrot Banana Cake Ever !!
WELCOME TO YUMMY
TODAY'S RECIPE IS I Added Eggs To The Banana And Carrot, Look How Delicious it Was! Easiest Carrot Banana Cake Ever !!
INGREDIENTS:
One ripe banana (big size)
1 medium size carrot
2 egg
Blend until smooth
Sugar 1/2 cup
Oil 1/4 cup
Mix well
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 2 tbsp
Vanilla 1 tsp
7 inch mould
Brush oil
Dust some flour
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on medium flame for 25-35 mins
Or bake in a preheated oven at 160c for 30-40 mins
NOTE: 1 CUP = 250 ML
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Yummy! Carrot Cake Cheesecake Bars - The Scran Line
Carrot Cake
175g - 1 cup all-purpose flour
1 tsp cinnamon
1/4 tsp baking powder
1/2 tsp salt
200g - 1 cup packed brown sugar
110g - 1/2 cup unsalted butter, melted
1 large egg
1 tbsp vanilla extract
110g - 1 cup shredded carrots (about 1-2 large carrots)
Cheesecake
250g - 8 ounces cream cheese block, room temperature
1/4 cup granulated sugar
2 egg yolks
3/4 tsp vanilla extract
1/4 tsp salt
Instructions:
Carrot Cake
Preheat your oven to 350°F / 175°C. Lightly spray an 8 x 8 inch square cake tin with oil spray and line with baking paper on both sides. Set aside.
Add the flour, cinnamon, baking powder and salt into a medium mixing bowl and use a whisk to combine. Set aside.
Add the brown sugar and melted butter into a large mixing bowl and use a whisk to combine. Add the egg and vanilla and continue whisking until mixed in and smooth. About 1 minute. Add the dry ingredients and mix using a spatula until combined. Lastly, add the grated carrot and fold through.
Cheesecake Layer
Add the cream cheese, sugar, egg yolks, vanilla extract and salt into a medium mixing bowl and use an electric hand mixer to mix until well combined and smooth.
Layering the bars
Add 3/4 of the carrot cake batter into your pre-prepared cake tin and use a spoon or spatula to spread around evenly and flat. Add all of the cheesecake mixture on top and spread around evenly. Lastly, add dollops of the remaining carrot cake batter on top. Gently tap on your workbench to even out. Bake for 25 - 30 minutes and allow to cool down completely before slicing into 3x3 bars.
Notes
Carrot Cake Cheesecake Bars can be stored in an airtight container for up to three days.
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To convert grams into US cups, please follow this link:
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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