A super-quick, super-tasty banana tray bake. I am sure most of you know that dulce is Italian for ‘sweet’. I came up with this one night sitting in front of the telly half-watching TV. I thought of my old job in fashion, I thought of a famous Italian design duo and, well, then I thought up the name of this cake!
Prep time: 30 minutes Time baking in the oven: 35–45 minutes Equipment: 20cm-square cake tin, small pan, baking tray (optional), large bowl and hand-held electric whisk (or freestanding electric mixer fitted with the whisk attachment), large flat plate
STICKY TOPPING
50g butter, plus extra for greasing
50g soft light brown sugar
SPONGE
handful of pecan nuts (about 50g) (optional)
150g soft butter
175g soft light brown
4 medium eggs (at room temperature)
½ vanilla pod (or a couple of drops of vanilla extract)
100g self-raising flour
75g wholemeal flour
1 tsp baking powder
3 tsp ground ginger
1 tsp ground cinnamon
1 tbsp treacle
pinch of salt
BANANAS
2 small, firm bananas
1 tbsp Calvados (optional)
TO SERVE
fresh custard or crème anglaise or softly whipped cream or ice cream
You will need a 20cm (8in) square cake tin or equivalent tray bake tin, for example 24cm x 20cm x 5cm (9 ½ in x 8in x 2in). Preheat the oven to 180°C, (fan 160°C), 350°F, gas mark 4, with the middle shelf at the ready. Grease and line the cake tin with baking parchment and grease again.
First, make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly (the mixture will eventually solidify in the tin so make sure to spread it out now).
Next, tip the pecans (if using) onto a baking tray and toast in the oven for 5 minutes. Remove the pecan nuts from the oven once toasted and set aside to cool.
Now, make the sponge mixture. Cream together the butter and the sugar in a large bowl, by hand or with a hand-held electric whisk (or freestanding electric mixer) until it becomes a little lighter in colour. Then add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out and add (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside.
Take the bananas and slice them into 5mm (1/4 in) thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight, but of course it is fine to do them in any old order too. Pack them all in tight so they don’t move around once the cake mix goes over. Drizzle over the Calvados, if using.
Roughly chop the pecan nuts and stir them through the cake mix. Now carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or with a palette knife, levelling the top. Then pop it onto a baking tray and into the oven for about 35–45 minutes or so to cook.
After the cake has been cooking for 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom). It should come out completely clean. If there is some cakey gooeyness left on it, just pop the tin back in the oven for another 5 minutes or so.
Once the cake is cooked, remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and, holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and peel off the baking parchment to reveal your very tasty dulce and banana underneath!
Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream. My salted caramel toffee sauce also goes a treat with this (see below) or even a shop-bought one if you fancy.
Salted caramel toffee sauce This sauce will keep in the fridge for up to a week. It will thicken on cooling, but can be rewarmed easily so it’s handy to keep in the fridge for those indulgent occasions
Time from start to finish: 5 minutes MAKES 600ML (1PT)
200g (7oz) butter
175g (6oz) oft light brown sugar
3 tbsp golden syrup
175ml (6 fl oz) single cream
½-1 tsp sea salt, to taste
Place the butter, sugar and golden syrup in a medium pan on a medium heat and allow to melt for a few minutes, stirring occasionally until the sugar dissolves. Stir in the cream and allow to warm through for a minute or so. Then add enough of the salt to taste. There should be a good sweet and salty contrast.
This is delicious served warm with the dulce and banana cake (see above) or simply with ice cream.
For more from Lorraine, click below
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If you use a yellow (or even worse a green) banana in your cake not only will it not have as much flavour it will be significantly drier. It's important to make sure your bananas are well mashed. If they aren't broken down well enough less moisture is released from the fruit, effecting the texture of your cake.
Dulce de leche cake is usually a vanilla cake with a frosting and or filling that incorporates dulce de leche. This cake has a browned butter batter and the layers are enrobed in a dulce de leche frosting.
The difference in bread and cake is the type of leavening which is used. Bread uses a “Live” leavening known as yeast, while cake uses a “Chemical” based leavening known as baking powder.
Peel and mash the bananas in a separate bowl with the back of a fork, then whisk in the melted butter, sugar, eggs, yoghurt and vanilla extract. Add the flour mixture to the banana mixture and whisk until just combined. Spoon into the cake tin and bake for 40 to 50 minutes, or until an inserted skewer comes out clean.
This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet. So, it's a good idea to always stick to the recipe's instructions. But why is this such a problem?
When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.
“The difference between condensed milk and dulce de leche is the caramelization of the sugars that are both added and part of milk,” Sibley says. “Typically, condensed milk remains white and has a lighter consistency and taste than dulce de leche.
Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.
Bananas can also be a substitute for butter and oil in recipes. If using bananas for butter, replace in equal amounts. You can substitute 3/4 cup of mashed banana for 1 cup of oil in baked goods such as muffins, cakes, and bread, but you'll need to use a low-gluten flour and reduce the baking time.
You can use applesauce. Replace one banana with 1/2 cup of applesauce. Don't use more than 1 cup of applesauce, though, because the mixture will be too wet. Canned pumpkin works, also.
Long ago, bakers learned that the addition of vinegar to baked goods helped them rise and kept the baked goods fluffy and moist. Apparently, the vinegar reacts with the baking soda in a recipe to produce carbon dioxide, a gas that enhances the rise.
While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
Using too much baking soda or baking powder is one of the most frequent mistakes made by bakers. Be aware that using too much baking soda or baking powder will cause cakes to rise above their intended height, which can cause a big mess in the oven as well as a metallic, bitter taste.
When your banana bread appears dry after baking, place a coat of simple syrup on top to prevent it from going dry. You can use a simple syrup with half water and half can moisten, and it will be a dry sponge if a thin coating is added to it.
When it comes to banana bread, moisture is key, and the ratio of flour to banana makes all the difference in getting the perfect banana bread consistency. If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet.
What to do if you've used too many bananas. If you must add an extra banana into your batter, there are ways to prevent the bread from turning mushy. Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time.
If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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