Http://www.grouprecipes.com/67103/banana-cake.html I Made It

http://www.grouprecipes.com/67103/banana-cake.html

JoeyJoan 10 years ago

I need to make a banana cake tomorrow. This recipe looks interesting and I was going to give it a try but a few things look wrong on this recipe. I am not a baker so looking for input here. I know I am not putting nuts in my KA. Also shouldn't I be creaming and adding liquids and dry as I go?

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NPMarie 10 years ago said:

Banana Cake
Is this the recipe Joeyjoan?

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Good4U 10 years ago said:

It looks to me in my opinion, an awful lot of sugar in this! More than half of the flour! Then more sugar in the icing on the top, but that is just me. I know I would find it far too sweet for me! Plus try not to over beat bananas as they can become gummy tasting if you do. You are quite correct mixing liquids including the banana and adding to the dry mixed ones as you go though:)

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NPMarie 10 years ago said:

bump:-)

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JoeyJoan 10 years ago said:

Yes NPMarie that is the recipe. cut the sugar how much? does the liquid to dry ratio look right? Thank you for the help Good 4U.

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Good4U 10 years ago said:

JoeyJoan, When I looked closer at the way the recipe ingredients were written. The poster wrote their ingredients out in a different way. I think they meant 1 2/3 cup of sugar meaning only 2/3 of a cup. It should be fine that way. I read it as 1 and 1/3 cups!!
Oops! sorry about that! This recipe now looks just fine to me now if you read it that way:)

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mommyluvs2cook 10 years ago said:

I read it that way too!! Now I get it....good catch Joce!! Let us know if this turns out for you JoeyJoan :)

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frankieanne 10 years ago said:

I did a Google search for this cake recipe. It calls for 1-2/3 cups of sugar.

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mommyluvs2cook 10 years ago said:

Wow!

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frankieanne 10 years ago said:

The recipe posted says it comes from a 1969 Betty Crocker cookbook but a search online stated a 1950 Betty Crocker cookbook. After the end of the war. They were happy to be able to use sugar again and, thus, lots of it! :)

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pointsevenout 10 years ago said:

Beat the sugar and butter first until light and airy.
Add the eggs and beat until light and fluffy. This will enhance the rise.
Mix the flour, powder, soda, and salt in a separate bowl.
Freeze the banana overnight and defrost before using. It will bring out the banana juice and make the cake extra yummy.
Don't grind the nuts too fine. The finer the nuts, the denser the cake.
Blend the buttermilk with the bananas.
Fold in the dry ingredients into the egg mixture in thirds alternated with the banana mixture starting and ending with the dry ingredients.
Then hand stir in the nuts until just incorporated, coated with flour to keep them suspended in the batter.
Use cake flour. It forms the least gluten which makes the cake tougher than it needs to be.
In the frosting, beat the softened cream cheese and butter until light and airy.
Add the vanilla then fold in the confectioners sugar.

The ratios look good in this recipe. Usually cakes and quick breads run about 50/50 flour to sugar ratio.

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frankieanne 10 years ago said:

Nice suggestions, pso. Very nice. :)

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pointsevenout 10 years ago said:

On starting the IMI recipe string, you need to type the name of the recipe in the headliner box.
Then when typing comments in the contents of the string you can do the copy and paste routine in the contents box to add the hot link.
The headliner box is so much easier to read when the name of the recipe is manually typed in it than using the copy and paste routine.

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JoeyJoan 10 years ago said:

Okay on the head liner box. And thank you for the tips I will use them. I freeze old bananas for baking so that step is covered.

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Good4U 10 years ago said:

Thanks Frankie, That explains quite a lot:)
Points, You are a wealth of information too:)

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JoeyJoan 10 years ago said:

In the oven should have ben in the oven hours ago but stuff happens. I went to the recipe page to get the ingredients and amounts and then came here and followed points directions.

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mommyluvs2cook 10 years ago said:

Great, can't wait to hear how it turns out! Did you use the full amount of sugar?

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JoeyJoan 10 years ago said:

1 cup. They are out and cooling and look good. I took pictures of the cake un- decorated and will take pics after decorated.

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mommyluvs2cook 10 years ago said:

Did they turn out good??

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Good4U 10 years ago said:

I hope it did turn out well for you:)

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JoeyJoan 10 years ago said:

My picture is up and so is my review. Very tasty just more like bread. Sorry about the picture not my best but I suck at cake decorating and no one will ever see those photos. ;)

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frankieanne 10 years ago said:

How was the frosting?

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pointsevenout 10 years ago said:

Did you use cake flour? And once the flour is incorporated, the more it is beaten the more likely it will be tough like bread.

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pointsevenout 10 years ago said:

So just fold in the flour mix on the low setting of your mixer until just incorporated. It's done! Unless you fold in the nuts.
Also add a link from this IMI string to the recipe page comment, so one can go back and forth between the two. It's a copy and paste job. You already know how to do that. And add the date you made the recipe on the recipe page comment.

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mommyluvs2cook 10 years ago said:

That looks good!

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Good4U 10 years ago said:

Very nice pic! It looks nice and homey and good:)

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JoeyJoan 10 years ago said:

I am sorry Frankieanne I meant to answer you the other day and got busy and forgot to get back to you. I cut back on the sugar a little maybe a cup less and I liked the out come. Sweet but not too sweet. It was easy to spread on the cake and smooth out. I will use that part of the recipe again.

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frankieanne 10 years ago said:

Thanks for the great review, JoeyJoan!

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JoeyJoan 10 years ago said:

Thank you for the complements everyone. Sorry about the slow reply not meaning to be rude. Just been busy

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NPMarie 10 years ago said:

Don't be sorry Joeyjoan! We all tend to get a little busy! Totally understandable...we are just so happy you join us here in IMI!

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mommyluvs2cook 10 years ago said:

bump

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