Tag: bananas
Mochi Banana Bread,The Cho-sen One

Mochi Banana Bread,The Cho-sen One

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I think of myself as a pie person but lately, I have found myself baking cakes.  Not fancy multi-layer show-stopper cakes, simple one layer, easy to make, snacking cakes.  That grab-and-go type treat, unfussy, portable, the bar cookie of cakes.

Brooklynite pastry chef, Joy Cho, first caught my attention with her amazing Sour Cream Gem Cakes.  Made with sweet rice flour and AP flour, the cakes are tender, moist with a bit of springiness. The rice flour gives it that zing that sets them apart from traditional cakes.

The Joy of Snacking Cakes

Her Mochi Banana Bread and Sour Cream Chocolate Chip Snack Cake are a rift on her Gem Cakes.  Baked in an 8×8 pan and cut into squares, they’re the low maintenance but no less yummy cousins to Gem Cakes.

The combination of all-purpose flour and sweet rice flour once again makes them springy yet still tender and moist.  The butter and sour cream add flavor and richness.  The banana cake calls for just ONE banana.  Who doesn’t have one over-ripe banana sitting forlornly on the kitchen counter?  No more waiting for more bananas to ripen to make banana bread.   The toppings add more texture and flavor. Besides nuts and coconut, try chocolate chips or toffee bits.  Doesn’t that sound tasty?

So Berry Good

Strawberries are in season so I tweaked the Mochi Banana Bread to make Mochi Strawberry Pistachio Cake Bars.  Delicious, but I still like the banana version best.  Substitute the same volume of macerated strawberries for the banana.  Sprinkle the top with chopped pistachios.  To intensify the strawberry flavor, crush freeze-dried strawberries and add 1 tablespoon to the batter or sprinkle it on top of the finished cake.

Chip Off the Old Block

The Sour Cream Chocolate Chip Cake also has sweet rice flour and all-purpose flour giving it that trademark springy texture.   Studded with chocolate chips it definitely satisfies any chocolate cravings.  Find it here.

These cakes are in the one bowl realm of simplicity.  Combine dry ingredients in a small bowl, wet ingredients in a large bowl, add dry to wet, stir until just combined then STOP.  BadaBing-BadaBoom, done.  Pour batter into a prepared pan, sprinkle goodies on top, bake, cool, cut.  DONE.  Eatin’ cake in less than an hour.  Yep, easy-peasy.

One of these days when I am in Brooklyn I will try her desserts, on my NYC bucket list.  Until then, I hope she continues to share her creations and recipes.

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5 from 1 vote

Mochi Banana Bread

Delicious snack cake made with AP flour and Sweet Rice Flour and one banana, the perfect little treat. The Mochi flour gives the cake a hint of springiness. Delicious.
Course Cake, Dessert
Cuisine Asian-American
Keyword banana cake, Dessert, joy cho, Mochi, mochi banana bread, sweet rice, sweet rice flour
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Da Dry Stuff

  • 2/3 cup glutinous rice flour, like Mochiko (Koda Farms) 90 grams
  • 1/3 cup all-purpose flour 40 grams
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Da Wet Stuff

  • 1 medium to large banana ripe (about 110 grams peeled)
  • 1/2 cup-scant granulated sugar 90 grams
  • 1/4 cup light brown sugar 55 grams
  • 1/2 cup unsalted butter, melted and cooled 113 grams or 1 stick
  • 1/4 cup full-fat sour cream, at room temperature 60 grams
  • 1 large egg at room temperature
  • 1/2 teaspoon vanilla extract

Da Toppings

  • Chopped toasted walnuts and/or toasted coconut for topping (optional)
  • Chocolate Sprinkles

Instructions

  • Heat the oven to 350°F. Lightly grease an 8x8-inch baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.
  • In a medium bowl, whisk the rice flour, all-purpose flour, baking powder, baking soda, and salt together.
  • In a large bowl, mash the banana with a fork; some small chunks are fine. Add both sugars and whisk until combined.
  • Add the butter, sour cream, egg, and vanilla to the banana mixture and whisk until completely smooth.
  • Sift the dry ingredients over the wet ingredients, then whisk just until no flour lumps remain. Try not to overmix.
  • Pour the batter into the prepared pan and smooth the surface with a small offset spatula. Sprinkle top with chopped nuts and/or shredded coconut, or any topping you’d like. Toffee chips or chocolate chips come to mind, but that's just me 🙂
  • Bake for 25 to 27 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then transfer to a rack to cool completely before cutting into squares. This will keep for 2 to 3 days in an airtight container.

Notes

Use these to hold your parchment in place, everyone has metal clips lying around. Keeps parchment from getting in batter by clipping to top rim of baking pan.
Banana Cake with Cream Cheese Frosting (Coop-vid Up and Going Bananas)

Banana Cake with Cream Cheese Frosting (Coop-vid Up and Going Bananas)

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I bought WAY TOO many bananas on my COVID reconnaissance to the grocery store last week.  Luckily, too many bananas is a happy problem.  Eat em’, freeze em’, bake em’ in a cake.

Banana Bread was out. I had just baked a loaf of banana bread from Shauna Severs’ latest book, Midwest Made.  These overripe bad boi bananas were destined for a banana cake with CREAM CHEESE FROSTING. After all, calories don’t count during the time of COVID-19.  That’s right, zippo calories.

Let them eat CAKE

My favorite Banana Cake recipe comes from Clementine Bakery in Los Angeles. I found it on the blog site, Ipso Fatto (love, love, love). How good is it?  It’s our 2nd most favorite birthday cake, right after Wes’s Carrot Cake.  It’s really good.  Mui just made one and took it to another level by adding a layer of chocolate ganache in the middle and gorgeous sprinkles on the top. Just for little, OLD, me for my birthday.  Time to find another banana cake recipe to add to my evergrowing “all things banana” arsenal of recipes.  I went back to Ipso Fatto (she loves all things bananas as much as I do) and whaddya know, this popped up on her site.

Best Banana Cake I’ve Ever Had

Ever had?  That sounds like a challenge.  Game on. The recipe comes from Sally’s Baking Addiction.  It’s straightforward and comes together easily.  I made this late at night so no process pics. Classic cake instructions-cream the butter, add the sugars (in this case dark brown sugar-sweet and caramel-ly), eggs, and mashed bananas. Then alternate the dry ingredients with buttermilk (nice little tang).  Don’t worry if at various points the mixture looks curdled, it will come together as you add the dry ingredients.  The batter will be lumpy-looking but pourable at the end.  While it’s baking, start the best part of any cake, the frosting, in this case, my favorite, cream cheese frosting.

I used hubby’s cream cheese frosting recipe, I think it’s perfect but then again I am biased. Sally’s recipe calls for 3 cups of powdered sugar, while hubby’s calls for only 3/4 cup to 1 cup at most, plenty for my taste.  Beat the cream cheese and butter until creamy and smooth BEFORE adding the powdered sugar.  This is key, once you add the sugar, mix just until blended and to the consistency you like.  Don’t overbeat as the sugar will break down the frosting.  You’ll end up with runny, loose frosting.  Spread the frosting on the cake and then lick the spatula-perks of being the baker.  The cake is yummy at room temperature or chilled, straight out of the fridge.

Texture-wise this cake reminds me of a snack cake, springy, with a little density, and a compact crumb. You want a tall glass of cold milk to go along.  I still like the Clementine Banana Cake more, but that’s probably my personal preference.  Clementine’s cake has a looser crumb and isn’t quite as dense, perfect for a layer cake.  But both are delicious.

That’s it folks…enjoy!

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Banana Cake (Sally's Baking Addiction)

Best Banana Cake with Cream Cheese Frosting from Sallys Baking Addiction
Course Cake, Dessert
Cuisine American
Keyword Banana Cake with Cream Cheese Frosting
Prep Time 30 minutes
Cook Time 50 minutes
Servings 10

Ingredients

The Cake

    Dry Ingredients

    • 3 cups all-purpose flour (spoon & leveled) 375g
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt

    Wet Ingredients

    • 3 large ripe bananas about 1 and 1/2 cups mashed
    • 3/4 cup unsalted butter, softened to room temperature 170g
    • 1 cup granulated sugar 200g
    • 1/2 cup packed light or dark brown sugar 100g
    • 3 large eggs at room temperature
    • 2 teaspoons pure vanilla extract
    • 1-1/2 cups buttermilk, at room temperature 360ml

    Sally's Cream Cheese Frosting

    • 8 ounces full-fat block cream cheese, softened to room temperature 224g
    • 1/2 cup unsalted butter, softened to room temperature 115g
    • 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed 360g
    • 1 teaspoon pure vanilla extract
    • 1/8 teaspoon salt

    Hubby's Cream Cheese Frosting

    • 1 brick Philadelphia Cream Cheese 8 ounces
    • 1 stick salted butter 4 ounces
    • 3/4-1 cup powdered sugar
    • 2 tsp vanilla extract

    Instructions

    • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use parchment on the bottom of my pan, makes it easier to remove the cake.
    • Make the cake: Mash the bananas. I use a potato masher. Set mashed bananas aside.
    • Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
    • Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bow. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Always start and finish with the dry ingredients. Do not overmix. The batter will be slightly thick, a few lumps is OK.
    • Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so start checking at 40 minutes. Keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
    • Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
    • Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
    • Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake.
    • Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
    • Cover leftover cake tightly and store in the refrigerator for 5 days.

    Hubby's Cream Cheese Frosting

    • Beat butter to soften before adding the cream cheese, 15-30 seconds. This helps prevent lumps. Add cream cheese and beat on medium high speed until smooth, light, and creamy. Beat on high if using a handheld mixer.
    • Add vanilla and beat on medium to blend. Add powdered sugar and beat on low speed to blend in and then increase to medium speed to incorporate, at most 1 minute. Do not OVERBEAT!!! Taste the frosting, add additional 1/4 cup of sugar if you want it sweeter. If it seems a little flat, add a pinch of salt.
    • Spread on the cooled cake. For special occasions flip the cake out of the pan and frost top and sides. You may need to make a recipe and a half of frosting in that case.

    Notes

    Make Ahead Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
    Buttermilk: If you don’t have buttermilk, you can add 1 Tablespoon fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole milk is recommended) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of buttermilk.
    Cupcakes: I’ve gotten a few questions about turning this cake into cupcakes. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.
    Bundt Cake: You can bake this batter in a 10-12 cup bundt pan, but I find it’s not quite as moist when baked in the bundt shape. Bake for 50-65 minutes, give or take. Use a toothpick to determine doneness. Same oven temperature.
    Layer Cake: I use this recipe to make my banana layer cake. If you want to make a 2 layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 26-30 minutes or until a toothpick inserted in the center comes out clean.
    Best Damn Banana Bread

    Best Damn Banana Bread

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    Bananas for Bread

    Did I get your attention? Ok, it may not be the best damn banana bread recipe as there are probably millions, but it is really yummy and very easy to make!  How easy? The kids made this bread in pre-school.  They would smoosh the bananas, mash the butter and sugar together and crank the sifter, and with a little (ok, a lot) of help, stir and pour the batter into the muffin tins.  Over the years we have played with the recipe and added different nuts, chocolate chips, blueberries, dried apricots or Nutella to the batter.  It can be baked in a loaf pan or in muffin tins, your choice.  It really is simple & delicious and we have Teacher Heidi to thank for the recipe!

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    4 from 3 votes

    Best Damn Banana Bread

    Simple and delicious banana bread from my kids' pre-school days.
    Course Breads, quick breads
    Cuisine American
    Keyword Banana Bread
    Prep Time 20 minutes
    Cook Time 55 minutes

    Ingredients

    • 2 cups sugar
    • 1 cup butter
    • 6 ripe bananas mashed
    • 4 beaten eggs

    Dry Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 tsp salt
    • 2 tsp. Baking soda

    Instructions

    • Preheat oven to 350 degrees. Stir together flour, salt and baking soda and set aside.
    • Cream butter and sugar until well blended, it does not have to be light and fluffy since you want some density to your bread. Beat in eggs one at a time.
    • Add flour mixture and bananas to butter-egg batter alternating dry ingredients with bananas, begin with third of the flour mixture, then half of the banana, third of flour, the remaining half of bananas and end with remaining dry ingredients. Honestly, in a pinch, just dump it all in at once and stir well to combine completely. Should be fine.
    • For muffins, line 2-12 cup muffin tins with paper liners or butter and flour cups. Fill about 2/3 full. Bake for approximately 20 minutes or until tester comes out clean.
    • For loaf bread, use 2 buttered and floured 9x5 loaf pans and fill equally with batter. Bake 45-55 minutes or until tester comes out clean. The top of bread will be fairly dark when done. Cover top with tin foil if the bread begins to brown too much. Remove from oven and allow to cool.
    • Makes 2 loaves or 2 dozen muffins

    Notes

    Be creative! Add 1/2 cup chocolate chips to batter and/or chopped toasted pecans or fresh blueberries. For the bread in the photos, 3 heaping teaspoonfuls of Nutella were plopped and swirled into the batter before baking. Recipe can be halved.