Banana biscuit recipe. Video
Biscuits containing a banana turn out fragrant and moist, they perfectly absorb the cream and are ideal for making a cake out of them. The banana crust bakes quickly, and the different layers allow you to vary the taste of the product, each time you get a new cake.
Banana biscuit recipe: video
Caramel Banana Cake Recipe
Caramel banana cake consists of biscuit layers and cream. To make both, you will need caramel sauce. To make it, take: – 2 cups of cream of 22% fat; – 1 ½ cups of granulated sugar; – ½ cup of water; – ¼ cup of unsalted butter; – ½ teaspoon of fine salt.
Heat the cream in a small saucepan, not boiling. In a large, heavy saucepan over high heat, stir in the water and sugar, then stop stirring and wait until the mixture begins to turn into a deep amber syrup. At first, you will see pale yellow stripes in the syrup – this is a signal that it is time to take the pan by the handles and shake well. Wait until the caramel begins to darken and the first light smoke comes out. This means that the heating must be turned off urgently. From boiling until tender, it will take from 8 to 15 minutes. The caramel will be dark, rich in color.
Pour the cream into the syrup. Do this carefully as the sauce will bubble and steam. Whisk the sauce, add the sliced butter, salt and whisk again and cook over medium heat, stirring occasionally, for about 5 minutes. Cool it down. The caramel sauce is ready to use.
From the specified amount of ingredients, you will get about three cups of sauce. For the cake you will need two, you can store the remaining sauce in the refrigerator for a month
For banana biscuits, use: – ¾ cup softened unsalted butter; – cup granulated sugar; – ¾ cup brown cane sugar; – 3 large chicken eggs; – 3 cups of wheat flour; – 1 ½ teaspoon baking soda; – ½ teaspoon salt – 1 ½ cups milk – 2 teaspoons of vanilla extract – 1 ½ cups of banana puree (4-5 medium fruits) – 1 ½ cups of caramel sauce
Preheat oven to 160 °. Lubricate three 20-inch split molds with oil. Put softened butter in a bowl of a food processor, add white and brown sugar. Whisk into a light fluffy mixture, add eggs and knead into a thick, silky mixture. Sift the flour, baking soda and salt into a separate bowl. In the third container, beat the milk, mashed bananas, vanilla extract with a mixer. Add the resulting mixture little by little to the butter and egg mass, alternating with flour. When all the ingredients are combined, continue beating the dough until a smooth, airy mass is obtained.
Divide the dough into the finished molds. Pour ½ cup of caramel sauce into each on top and use a knife, in a spiral, to mix gently. Bake for 40 minutes. Refrigerate, then carefully use a sharp knife to go over the edges of the molds and remove the biscuits.
Prepare the cream. Take: – ½ cup unsalted butter; – ½ cup of caramel sauce; – 1 teaspoon of vanilla extract; – ¼ teaspoon of salt; – 1 ½ cup of powdered sugar.
Whisk softened butter with caramel sauce, vanilla extract and salt into a homogeneous fluffy mass, whisking in a fine stream of powder. The finished cream is smooth, homogeneous, the color of coffee with milk.
Apply 1/3 of the cream on the chilled biscuit cake, put the second cake on top, also grease it with cream and finish with the third cake, covering it with cream.
If desired, brush the cakes with apricot jam before applying the cream.
The combination of the velvety taste of chocolate and moist banana sponge cake makes this cake irresistible. For a biscuit, take: – ½ cup softened butter; – 1 ¼ cup brown sugar; – 2 chicken eggs; – 75 g of dark chocolate; – 2 cups of wheat flour; – ½ teaspoon of baking soda; – 1 teaspoon of baking powder; – ¼ a teaspoon of salt – 1 ½ cups of puréed bananas – ½ teaspoon of salt – ½ teaspoon of vanilla extract.
Melt the dark chocolate in a water bath and cool slightly. Whisk the butter and brown sugar together. Continuing to beat, add eggs one at a time, pour in the melted chocolate. Sift flour with salt, baking soda and baking powder. Add to the butter-egg mass alternately between dry ingredients, then mashed banana, add vanilla extract last. Knead to a homogeneous dough. Place it in a 20-centimeter (170-inch) split baking dish, greased and floured. Bake in an oven preheated to 35 ° for 40-XNUMX minutes. Let the baked goods cool, remove from the mold and cut in half lengthwise.
Prepare chocolate cream from: – 1 ¼ cup of milk, 3,5% fat; – 60 g of melted dark chocolate; – 3 egg yolks; – cup of granulated sugar; – 1 tablespoon of flour; – 1 ½ teaspoon of cocoa powder; – 2 tablespoons and 2 teaspoons of cornstarch; – 1 teaspoon of vanilla extract.
In a small saucepan, heat the milk over low heat. While the milk is heating, beat the egg yolks, sugar, flour, cocoa powder, and cornstarch into a smooth mixture. As soon as steam appears over the milk, add the melted chocolate to it, whisking the mixture with a whisk. Pour half of the egg milk into the egg mixture, stir, then pour the resulting mixture into the remaining milk and cook the cream, whisking, for 1-2 minutes. Remove from heat, add vanilla extract, stir and refrigerate. Layer the halves with cream and top the cake.