A Miracle Banana Cake:
Baking a cake is the hardest thing that can happen in my kitchen and for me every single time I bake a cake and it tastes good is a miracle. This Banana cake was the first cake I have baked. And it is a miracle that has never stopped from happening. It is easy to make for its ingredients are easy to find in every kitchen. Among my friends Dario loves this cake and I know another friend is waiting to examine this recipe.
Baking Time: 50 - 60 minutes
350° F and 5x9 in loaf pan
Ingredients:
3 Ripe Bananas: Tip: I have made this recipe with two or even one bananas. It still comes out perfect. So go with as much ripe banana you have ready at your kitchen.
1 ½ cups Flour
1cup White Sugar
¼ cup Canola Oil: you can use the same amount of butter instead of canola oil
1 tsp Vanilla Powder or Vanilla Sugar Powder
1tsp Baking Powder
½ tsp Baking Soda
1 Egg
Directions:
1- Preheat oven to 350° F. Use an aluminum foil to cover your loaf pan and spray your pan with canola oil nonstick spray or just grease it with a small amount of canola oil.
2- Mash the ripe bananas: I use a fork to smash the bananas. It is really easy; just put the bananas in a big plate crush them with the back of the fork.
3- Mix the bananas with the flour, baking soda and baking powder and oil. Then add the egg, vanilla and sugar. Mix well and pour into your baking dish.
4- Bake for 50 - 60 minutes. See if it is baked through. Check with a narrow stick or a toothpick.
Baking Time: 50 - 60 minutes
350° F and 5x9 in loaf pan
Ingredients:
3 Ripe Bananas: Tip: I have made this recipe with two or even one bananas. It still comes out perfect. So go with as much ripe banana you have ready at your kitchen.
1 ½ cups Flour
1cup White Sugar
¼ cup Canola Oil: you can use the same amount of butter instead of canola oil
1 tsp Vanilla Powder or Vanilla Sugar Powder
1tsp Baking Powder
½ tsp Baking Soda
1 Egg
Directions:
1- Preheat oven to 350° F. Use an aluminum foil to cover your loaf pan and spray your pan with canola oil nonstick spray or just grease it with a small amount of canola oil.
2- Mash the ripe bananas: I use a fork to smash the bananas. It is really easy; just put the bananas in a big plate crush them with the back of the fork.
3- Mix the bananas with the flour, baking soda and baking powder and oil. Then add the egg, vanilla and sugar. Mix well and pour into your baking dish.
4- Bake for 50 - 60 minutes. See if it is baked through. Check with a narrow stick or a toothpick.
12 comments:
Oh thanks a bunch dearest Tameshk!
i'll make it and bring it to NYC, and i count on you to come and taste it next week:)))
salam again Tameshk-Roja jan, here!
Well, being a biochemist, cooking is also one of my favorite things to do at home, specially with so much snow in a cold winter, that you cannot do much if you are not into skiing!
I like your "cooking" blog as well, and also your ideas. Incidentally, last week I used my leftover ripe bananas to bake some "Banana cookies" (from Elise of "simply recipes"), which turned out GREAT! I suggest you try it as well. The only alteration that I made, was using chocolate chips instead of picans.
Anyways, I've been looking for our traditional "Shirini Keshmeshi" recipe for some time now. Funny enough, neigther "Rosa Montazami", nor "Ketabe mostataabe Ashpazi" (by "Najaf Daryabandari") had it.
Also I couldn't find it on the internet. Do you happen to have a recipe for it, or even an idea about how I can find one? Well at last, maybe I can come up with some Nava-made recipe, but I like to make sure I cannot find an original recipe first.
Keep up good work in your kitchen too. :)
Jeerjeerak Joonam
I cannot wait to see you here and in New York: Come let's make the banana cake together.
Nava Joon
I am going to make your suggested Banana cookies. I truly love the taste of banana in cakes and pastries. I have a very general recipe for the Persian raisin cookies. In Iran we have always bought them from bakery shop.
Also my copy of Rosa's book has the recipe under the category of Dry-Sweets by the name of Nan-e Keshmeshi. I can email you the recipe.
Tameshk jan,
My bad! I was stubbornly looking for "shirinie keshmeshi". I just found it in my Roza's book as well. Thanks a lot.
Salam Tameshk! Tks for the comment. As I can see, you are a very accomplished cook! Compared to you, I am only an accomplished fridge cleaner! :)
Master Tameshk Jan:)
i made this banana bread today. it turned out really good. the only thing was that it turned out to be a pale yellow color (like the lemon cakes), while yous has a happy brownish color... my bananas were not super ripe, is it why?
Jeerjeerak Joonam
or The Great Master ;D
I don't think it has anything to do with the bananas. I think if you want it to be more brownish let it be in the oven for more than 50 min and check the color. Sometimes I turn the oven off but I leave the cake inside the oven; I like the outside to be a little bit crunchy!
i see, ya i even took it our before 50 minutes, it was done and was in a hurry. btw, my borther likes it alot, he says it tastes like "titop"s we had in iran!!!
i guess i put my update here, "ba ejaze ye sabkhoone":)
you can use whole wheat flour in the recipe. I've tried a mix of 50-50 white and whole flour and the outcome was good, and brownish.
Salam, Tameshk
I am interested in iranian receipes.
Firstly, please, tell me: this banana cake is a traditional iranian receipe? What is its name in farsi?
And secondly, I've read here that you have the receipe for Nan-e Keshmeshi (which I understand that is the same with Shirini Keshmeshi). Please, if it is not difficult for you, could you e-mail me this receipe?
Thank you very much.
Dora
doramaier@gmail.com
Dear Dora,
The Banana Loaf is not an Iranian recipe. I have a recipe for Shirini Keshmeshi which is easy, but it doesn't come out as good as the Shiri Keshmeshi from the store.
Best,
Tameshk
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