chao$
Silver Member
- Jul 31, 2015
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What better way to start a day than dessert for breakfast? Us Americans do like our breakfast to be sweet.
Chaos Banana Walnut Cake
I've been making banana bread a long time and grabbing a piece for breakfast when I'm late and running out the door. But to me a cook is always looking to try something new. It's not that difficult to turn banana bread into banana cake. All you have to do is separate the eggs and whip the whites to soft peaks. I tried using whole wheat pastry flour but it wasn't as good as when I mix it with some AP flour. You can use any flour you want but to me a mix of flours works best. That means you also need a gram scale to keep your dry and wet ingredients consistent. No big deal but if the mix is too wet the walnuts sink to the bottom and if the mix is too dry it's difficult to fold in the whipped egg whites.
Prepare an 8'' or 9'' pan or muffin tray to start. This recipe serves 8 and will stay good in the refrigerator for 4 or 5 days. Are you still with me?
Dry ingredients
70g whole wheat pastry flour
40g unbleached AP flour
40g bleached AP flour
20g cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup chopped walnuts or raisins or chocolate chips. Whatever you have in the pantry.
Wet ingredients
3 ripe bananas
6 large eggs separated
20g oil minimum. 1 tbs is about 15g Use a healthy oil but don't try to skimp here. 2 tbs will work
50g sugar for banana mix
20g sugar for egg whites
1/4 tsp cream of tartar
Directions
Weigh out flour mix but keep the walnuts separate
Get a water bath pan ready to pour as much as 1/2 gallon of simmering water into
Separate the eggs
In a large mixing bowl, mash bananas with 50g sugar
add egg yolks one at a time until you like the consistency
stir in oil
In another clean glass or stainless steel bowl, whip egg whites for about 2 minutes then add cream of tartar
keep whipping and add sugar a little at a time until you reach soft peaks
depending on what you are using to whip the egg whites is how to decide when to preheat the oven to 375 F and get your water simmering on the stove
Sift flour mix into banana mix in 3 steps to make it easier to incorporate
this is the time to fix your batter if it's too wet or too dry but this recipe should be close
stir in walnuts
whip egg whites for a minute then fold them into batter in 3 steps
speed is important so move fast but gentle until everything is mixed but not over mixed where you lose too much air
Pour batter into prepared pan then tap it on the counter a few times to remove air pockets
place pan in water pan and add enough water to come up about 1 inch
if you bake a lot you already know how much water is needed for the bath so you don't have to be handling boiling water with your cake in the oven
Bake at 375 F for 10 minutes then turn the oven down to 325 for 40 minute
open the door for a peek to see if the cake looks ready for a toothpick test
it should be a beautiful golden brown (crack free) dome like a pound cake
you want the cake to be close enough to being done to spend the last 10 or 15 minutes baking with the oven off
this helps minimize shrinking by starting the cooling process but you don't want to turn your oven off if the toothpick is too wet
60 to 70 minutes total depending on the pan so if you use muffin trays you're on your own
Turn cake out onto a plate then turn back onto a cooling rack
let it cool for at least 20 minuets before cutting
if anyone tries this please let me know how it turned out
Chaos Banana Walnut Cake
I've been making banana bread a long time and grabbing a piece for breakfast when I'm late and running out the door. But to me a cook is always looking to try something new. It's not that difficult to turn banana bread into banana cake. All you have to do is separate the eggs and whip the whites to soft peaks. I tried using whole wheat pastry flour but it wasn't as good as when I mix it with some AP flour. You can use any flour you want but to me a mix of flours works best. That means you also need a gram scale to keep your dry and wet ingredients consistent. No big deal but if the mix is too wet the walnuts sink to the bottom and if the mix is too dry it's difficult to fold in the whipped egg whites.
Prepare an 8'' or 9'' pan or muffin tray to start. This recipe serves 8 and will stay good in the refrigerator for 4 or 5 days. Are you still with me?
Dry ingredients
70g whole wheat pastry flour
40g unbleached AP flour
40g bleached AP flour
20g cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup chopped walnuts or raisins or chocolate chips. Whatever you have in the pantry.
Wet ingredients
3 ripe bananas
6 large eggs separated
20g oil minimum. 1 tbs is about 15g Use a healthy oil but don't try to skimp here. 2 tbs will work
50g sugar for banana mix
20g sugar for egg whites
1/4 tsp cream of tartar
Directions
Weigh out flour mix but keep the walnuts separate
Get a water bath pan ready to pour as much as 1/2 gallon of simmering water into
Separate the eggs
In a large mixing bowl, mash bananas with 50g sugar
add egg yolks one at a time until you like the consistency
stir in oil
In another clean glass or stainless steel bowl, whip egg whites for about 2 minutes then add cream of tartar
keep whipping and add sugar a little at a time until you reach soft peaks
depending on what you are using to whip the egg whites is how to decide when to preheat the oven to 375 F and get your water simmering on the stove
Sift flour mix into banana mix in 3 steps to make it easier to incorporate
this is the time to fix your batter if it's too wet or too dry but this recipe should be close
stir in walnuts
whip egg whites for a minute then fold them into batter in 3 steps
speed is important so move fast but gentle until everything is mixed but not over mixed where you lose too much air
Pour batter into prepared pan then tap it on the counter a few times to remove air pockets
place pan in water pan and add enough water to come up about 1 inch
if you bake a lot you already know how much water is needed for the bath so you don't have to be handling boiling water with your cake in the oven
Bake at 375 F for 10 minutes then turn the oven down to 325 for 40 minute
open the door for a peek to see if the cake looks ready for a toothpick test
it should be a beautiful golden brown (crack free) dome like a pound cake
you want the cake to be close enough to being done to spend the last 10 or 15 minutes baking with the oven off
this helps minimize shrinking by starting the cooling process but you don't want to turn your oven off if the toothpick is too wet
60 to 70 minutes total depending on the pan so if you use muffin trays you're on your own
Turn cake out onto a plate then turn back onto a cooling rack
let it cool for at least 20 minuets before cutting
if anyone tries this please let me know how it turned out
