Coffee And Banana Sponge Cake Food

SIMPLE BANANA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
• Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

COFFEE AND BANANA SPONGE CAKE

Steps:

• #1 Way of Making;.
• Grease and flour or line with baking paper, a square 8" cake pan.
• Heat oven to 350'C/180'F.
• Cream together the butter and sugar until light and fluffy.
• Beat in the coffee essence.
• Mix in the mashed bananas.
• Add egg and milk.
• Sift together the dry ingredients and fold into creamed mixture.
• Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.
• Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
• When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
• #2 Way of Making;.
• Sift flour and baking powder and salt into bowl of mixer.
• Add in the sugar, egg, coffee essence and mashed bananas.
• Stir the baking soda into the milk and add to bowl.
• Melt the butter and add last.
• Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin.
• Bake 35mins approx and continue as for #1.
• *For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.

CHOCOLATE & BANANA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

STICKY TOFFEE BANOFFEE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
• Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

COFFEE & SPICES SPONGE CAKE

Steps:

• Combine coffee and milk in a saucepan and bring to a boil.
• Steep over low heat for 10 minutes.
• Strain into a measuring cup. T.
• There should be 1/2 cup flavored milk.
• Keep the milk warm on low heat.
• Sift the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside until needed.
• In a large bowl, beat the eggs for two minutes at high speed until thick, then slowly add the sugar and beat for 4 to 5 minutes longer until the mixture is very light.
• Using a mixer on low speed, slowly beat in the flavored milk, just until blended.
• Now beat in the vanilla and slowly fold in the flour mixture just until blended, making sure not too overbeat.
• Lastly, fold in the melted butter, gently.
• Pour into a greased and floured 8-inch round cake pan.
• Bake in a preheated 350 degrees F oven for 20-25 minutes until cake tester inserted in center comes out clean.
• Let cake cool for 10 minutes, then turn out onto a rack to cool completely, then frost with your favorite chocolate buttercream or coffee frosting.