Monday, August 16, 2010

ÜÜÜber-moist Nani Cake

Oh bananas, they are such a versatile fruit. You can fry them, bake them, freeze them covered in chocolate, wizz them into smoothies, slice them into your cereal, mash them up into joghurt or simply eat them raw. If apples, magoes and grapies weren't around, bananas would definitely have to be my favorite fruit!

Ueber moist!
 I've posted a few banana-related recipes on Baked In Love. Why another one? Firstly, there are never too many (because nani cakes are oh so good!) and secondly, this recipe is different from any recipe I've ever tried. It involves placing the cake into the freezer directly out of the oven (when it is still steaming hot!). Apparently, this technique makes the cake turn out extremely moist. It is one of those recipes you just have to try and add to your baking journal if it turns out as magically as all the reviews say. 

Into the freezer straight out of the oven!
I'd also just like to mention, before I get into the parise of this cake, that I let at least six other people have a go (taste it, I mean). So when I say that it tasted absolutely AMAZING, MOIST and Y.U.M.M.Y, I have proof from other :).

It did turn out beautifully though. Moist and slightly fluffy, but with just the right amount of density in the texture. I loved it, I really did. The icing, perfect! Very sweet but that is exactly what you want.


This cake obviously doesn't match up to Stella's famous Banana Bread, but it is a 'cake' after all and very much recommended. Go for it if you want to try something simple and yummy.


Banana Cake Recipe:

Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened (225 gr)
1 teaspoon vanilla
3 1/2 cups confectioners’ sugar

Directions
1. Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
2. In a small bowl, mix mashed banana with the lemon juice; set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one
at a time, then stir in 2 tsp vanilla.
5.Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
6. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in
center comes out clean.
7. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very
moist.
8. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
9. Spread on cooled cake.

3 comments:

Carman said...

Oh stella my mouth is watering just thinking about how devine this cake was! A definite must try!

Being Brazen said...

That looks totally yummy.

Ps - nice blog x

Lea said...

Mausi, ich habe dein erstes Rezept umgesetzt und Martins wg liebt diesen Kuchen:) ich habe mal wieder etwas vergessen aber er ist trotzdem wunderbar geworden und wit ernähren uns heute nur davon! Denk an dich mein Schatz und mach weiter so! Ich liebe deinen bloq! Hoffe du bist gut in Brüssel angekommen! Kusskuss

 
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