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Banana Cake with Sour Cream

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Reference ID: # 7a244cd0-b012-11e9-aeae-2d2cf9e95f9f

Step by step cooking

We start by kneading the dough for the biscuit. In a bowl with a mixer, beat eggs with sugar until thick foam. Then carefully with a spatula we interfere the sifted flour with baking powder or slaked soda. The dough is ready.

We turn on the oven at 180 0, cover the baking sheet or parchment form and evenly distribute the dough on the surface of the container. Leave to bake for 25-30 minutes, depending on the features of the oven. Readiness can be checked by a match or a toothpick.

Remove the finished cake, let it cool slightly, remove the parchment. When the biscuit has cooled completely, carefully cut into 2 parts with a knife.

Getting to the cream. Beat sour cream with sugar with a mixer for about 2 minutes. If you want to achieve a greater density and density of the cream, add a thickener to the resulting mixture.

Peel and slice the bananas into thin slices.

The assembly of the dessert. Put one cake on a beautiful dish or plate, coat it well with cream. Next, we place banana slices on the entire surface of the spread cake. Put the second cake on top, repeat the same steps: cream - pieces of bananas. Lubricate the sides of the cake with the rest of the cream. You can decorate as you like. For example, almond flakes or coconut flakes.

Chocolate banana cake with sour cream - the dream of chocoholics!

This dessert is not only extremely tasty, but also useful, because it is no coincidence that it is called an antidepressant natural remedy. Chocolate and bananas contained in the cake positively affect the nervous system, improve mood and give a boost of vigor. One slice of chocolate banana cake with sour cream will replace pills and sedative drops.

  • 4 eggs,
  • 2 cups sugar
  • 1 cup flour
  • 130 g butter,
  • 4 tbsp cocoa,
  • vanillin,
  • 180 ml of milk
  • 1. tsp baking powder (or 1 tsp soda to extinguish with lemon juice),
  • 600 g sour cream
  • 3 pcs. bananas.

Step-by-step cooking process

  1. Beat eggs with 1 cup sugar until thick foam.
  2. Add 100 ml of milk, 100 g of melted butter. Mix dry ingredients: 2 tbsp. cocoa, baking powder, vanillin and flour, gradually add to the egg mixture.
  3. We turn on the oven for 1800, prepare the mold, covering it with parchment, carefully pour the chocolate dough into the mold. Bake for half an hour, depending on the type of oven, you can bake for longer, about 35-40 minutes.
  4. We take out the cake, give it a little rest, rid it of parchment and leave it to cool completely. Next, cut it into 2 or 3 parts, depending on how much the dough has increased in volume during cooking. If the biscuit is very risen and turned out in the form of a “hat”, you need to cut off the top with a knife, it will be needed for cake decoration.
  5. Cook the cream, beat the sour cream with a 0.75 cup sugar. Cut bananas into thin slices.
  6. Next, make the icing, melt and heat on the stove in the pan the remaining sugar with 80 ml of milk, 30 g of butter, 2 tbsp. cocoa. When the mixture begins to thicken, set aside to cool.
  7. The assembly of the cake is similar to the previous recipe, with the exception of glaze. You can decorate with biscuit crumbs of the cut top.

Be sure to prepare one of the options for a magical treat, because it is quite simple and extremely tasty!

Thanks to this excellent recipe, we learned how to make a Banana Cake with Sour Cream.

Banana cake

For those who do not yet know how to make a banana cake, the selection below will help you decide on a suitable dessert variation. Tropical fruit can be either a cream base or its filling, or cakes. In such a delicacy, it will be appropriate to use a cream based on cream, sour cream, condensed milk, but oil soaks are less often prepared.

Chocolate Banana Cake

Chocolate lovers will especially like the chocolate-banana cake, the recipe of which is described below. For baking cakes for a specified number of components, an oiled split mold with a volume of 20 centimeters is ideal.

butter - 100 g,

granulated sugar - 300 g,

cocoa powder - 60 g,

instant coffee - 1 teaspoon,

vanillin, salt - a pinch,

canceled soda - ¾ teaspoon,

Beat eggs with salt, vanilla and a glass of sugar until fluffy.

Warm milk is added with dissolved coffee, oil.

Bulk components are mixed in.

Bake cakes from the resulting mass, placing the mold in an oven preheated to 170 degrees for 50 minutes, and cut into three layers.

They soak each sour cream whipped with sugar, add fruit slices and pour icing on top of the banana cake.

Banana Paradise Cake

Next, you will learn how to make a banana cake with a paradise name and the same taste. In this case, the base cake is made of shortbread cookies, which simplifies and speeds up the process of creating goodies, but you can bake a chocolate biscuit for this purpose.

chocolate chip cookies - 250 g,

soft oil - 150 g,

banana yogurt - 150 g,

fat cream - 400 ml,

vanilla and regular sugar - 10 and 100 g,

The cookies are ground in a blender, mixed with butter, laid out in a mold.

The banana filling for the cake is prepared from yogurt and chopped bananas and laid out on the cake.

Whipped cream with sweet crystals and vanilla cream is distributed in the next layer.

Tear the product with cocoa powder.

Curd Banana Cake

A simple banana cake made by implementing the recipe described below is not only tasty, but also useful. A slice of such a dessert will not harm the figure, as it contains a moderate amount of calories (113 kcal per 100 g) and a balanced composition.

oat flakes - 9 tbsp. spoons

yogurt - 1.5 cups,

baking powder - 10 g,

ginger, nutmeg, cinnamon and vanilla - a pinch.

Flakes are ground in a blender, mixed with spices.

Add one banana puree, honey, baking powder to the beaten eggs and warm the mixture in a water bath, stirring, without boiling.

Stir in the hot base flakes, cool it and put in the refrigerator for 6 hours.

Dough is divided into 4 parts, each is rolled out between two pieces of parchment and baked for 7 minutes in an oven warmed up to 180 degrees.

Prepare a banana cream for the cake. To do this, beat the bananas, cottage cheese, yogurt, adding honey.

Cream impregnated oat rouge.

One layer is crushed, sprinkled on the product and allowed to soak.

Banana Sponge Cake

One of the simplest solutions for making a banana cake is baking a simple biscuit and soaking it with an appropriate cream. The recommendations below can be taken as a basis for creating your own goodies, adding other fruits or berries to the filling, as well as decorating the product at your discretion.

granulated sugar - 140 g,

slaked soda - 5 g,

boiled condensed milk and cream - 250 g each,

From beaten eggs and loose components, they make dough, bake a biscuit, cool and cut into three cakes.

A banana cream for a biscuit cake is prepared by mixing whipped cream and condensed milk with grated bananas and soaked in a biscuit.

Decorate the product with banana mugs and give a little soak.

Banana Mousse Cake

Having prepared banana mousse for the cake and supplementing it with a simple base of dry crackers, you can get a surprisingly tasty dessert, which in its characteristics is not inferior to even the most intricate sweets. You can decorate it simply with caramel or glaze, sprinkled with almond petals.

dry cracker - 250 g,

fat cream - 400 ml,

Philadelphia or Mascarpone - 200 g,

caramel or chocolate icing, almonds.

Grind crackers, mix with soft butter and honey and lay in a mold.

Beat the cream with sugar and vanilla, introduce the dissolved and cooled gelatin, mashed bananas and spread them on top.

After hardening the dessert in the refrigerator, pour it with caramel or glaze, sprinkle with nuts.

Ingredients

Powdered Sugar - 250 g

Banana - 2-3 pcs. or 250 g of pulp

Butter - 1 tbsp.

Vanilla to taste

Sunflower oil - 175 ml

Chicken eggs - 2 pcs.

Wheat flour - 150 g

Wholemeal flour - 75 g

Spices and flavors to taste

Baking powder - 24 g

For cream:

Lemon Juice - to taste

Butter - 150-180 g

Powdered Sugar - 250-400 g (to taste)

Vanilla to taste

Additionally, for filling and decoration:

Lemon Juice - to taste

  • 359 kcal
  • 2 hours
  • 2 hours

Step by step recipe with photo

Bananas are known to be one of the most effective natural “antidepressants.” Bananas contain a record amount of nutrients that contribute to the production of serotonin - the so-called hormone of happiness. The use of bananas, according to scientists, is not only a sure way to defeat autumn blues, but also to prevent depression and support the body in case of chronic fatigue and constant lack of sleep.

Without noticing it myself, I often cook dishes with bananas in the autumn-winter season, when the weather makes me sad and the sun is especially acute. I have already gathered a whole selection of desserts and pastries with bananas, but this banana cake is my absolute favorite. Having prepared it once, I return to it again and again.

At first glance, this is a simple and familiar sponge cake with cream, but a little trick in the cooking process allows you to give the cake an amazing flavor and an unforgettable taste.

This cake could be called triple banana or absolutely banana, because bananas are present in each of its components. From a weightless and fluffy biscuit to a cream, a layer between the cakes and, of course, decorations. The autumn blues simply have no chance! Pamper yourself ?!

Prepare the ingredients on a list.

The number of bananas for the cake can be adjusted to your taste. I needed 5 medium-sized bananas, provided that the bananas are involved in the preparation at each stage.

250 grams of banana pulp will be needed for a biscuit (I got 2 pieces). The remaining bananas are involved as a fruit layer, decoration and cream component.

Cream for banana cake, you can use any, to your taste. I have butter cream with the addition of banana puree.

Let's start with the very “trick” that will give the cake a unique aroma and taste. We will prepare banana-caramel sauce, which will become a component of our biscuit.

For the sauce, measure 150 grams of powdered sugar and add 25 milliliters of water.

Bring to a boil over low heat and cook until the mixture turns into golden red caramel. Keep an eye on the syrup, tracking the change in its color, if necessary, shake the container slightly, but do not mix.

Meanwhile, cut the bananas into small pieces, not more than 2 centimeters.

When the caramel is ready, add banana slices, 1 tablespoon of butter and a little vanilla to the bowl.

Continue to simmer until the banana slices boil and the mixture thickens. I am always in a hurry and after a few minutes I begin to stir the sauce. In the process of stirring, slices of bananas will dissolve in caramel, and get a thick caramel-banana sauce. The consistency is somewhat reminiscent of jam or thick jam.

It does not look very good, but the aroma and taste are simply magical. I would like to abandon all further cooking, sit in the corner and eat it right away.

Chill the finished sauce before adding to the dough.

For flour, mix flour, baking powder, and soda. Add, if used, ground spices. Sift two to three times. Bran and large particles of coarse flour that will remain in the sieve, add back to the sifted mixture.

Beat 100 grams of powdered sugar, vegetable oil and eggs at room temperature until thickened and bubbles appear. I also add a few drops of flavorings - rum, vanilla and almonds.

Add banana-caramel sauce and yogurt and mix well.

Add the sifted flour mixture and mix until smooth.

Pour the dough into a greased and lined baking paper dish.

Bake in an oven preheated to 180 degrees for 50 minutes. After 15-20 minutes, when the top of the biscuit is browned, reduce the temperature to 160 degrees.

Turn off the oven and leave the biscuit in the oven for another 10-15 minutes. Then turn over and leave on a wire rack until completely cooled. I do not differ in patience and take out a biscuit on the balcony for speedy cooling.

After some time, when the biscuit has cooled outside, but still quite warm inside, cut it into 2 parts and leave it to cool completely.

For cream: Cut the banana into small pieces, add lemon juice (I have half lime juice) and chop to a puree state. It is better to take a banana slightly unripe - the cream will be more dense. Add lemon juice to taste - so that the puree is not too acidic, but also does not darken due to its lack.

Butter at room temperature, not too soft (if you touch your finger, there should not be a hole), mix with a little sugar powder (for starters, 100-150 grams). Beat until smooth for 5–7 minutes. Continuing to beat in small portions, gradually add banana puree and powdered sugar. Cool the finished cream.

Smear the cooled cake with cream, lay out a layer of bananas cut into thin slices. Apply a layer of cream on the inside of the second half of the cake and set it on top.

Lubricate the cakes and the top of the banana cake with the remaining cream.

Decorate as desired.

The banana cake is ready!

The finished cake should be allowed to brew for several hours or a night in the refrigerator, but we always break this rule and immediately eat a piece.

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