You've Been Making Banana Bread Wrong This Whole Time
The smell of freshly baked banana bread in your kitchen can send joy throughout your entire household and can get everyone running towards the kitchen. There’s something about its smell and the thought of tasting a freshly baked, moist slice that is so heavenly.
When it comes to baking banana bread, it’s not all about your overripe bananas and how you mix them with eggs, butter, and milk that sets it apart. Seasoned hands know when it’s time to stop mixing, how to heat the oven, and when the banana bread is ready.
Of course, even seasoned bakers can make mistakes. To sharpen your banana bread-making skills, here are common mistakes you should avoid.
#BananaBread #Baking #Tips
The time is ripe | 0:00
A pre-mash bash | 1:04
Keep it orderly | 1:36
Don't overdo it | 2:17
Good and greasy | 3:10
Give it time | 3:51
Let it cool | 4:40
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2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie!
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Banana Crunch Cake: The Irresistible Dessert You Need to Try Today!
Banana crunch cake
In this video, i'll show you how to make a moist delicious banana crunch cake!
This homemade banana crunch cake is a delicious dessert that's perfect for any occasion.
Made with high-quality banana crunch, this cake is moist, fluffy, and bursting with flavor.
The recipe is easy to follow and requires only a few simple ingredients. So stay tuned to this episode of CookingWithGerald.
To make this cake, you'll need bananas, sugar, eggs, flour, baking powder, and buttermilk. The cake is topped with a creamy frosting that's sure to satisfy your sweet tooth.
Recipe Link:
Preheat oven 350 degrees F
Ingredients:
Cake
1 1/2 cups overripe bananas mashed (for a strong banana flavor) (about 3 large bananas)
2 teaspoons lemon juice
1 1/2 cups buttermilk (or add 1 tablespoon lemon to milk to make 1 1/2 cups)
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened at room temperature (1 1/2 sticks)
2 cups white sugar or brown sugar (or a bit less)
3 eggs
2 teaspoon vanilla extract
Chocolate buttercream frosting,
1/2 cup softened butter (1 stick)
1 3/4 cup icing sugar also called confectioners' or powdered sugar
1/3 cup cocoa powder
1 teaspoon vanilla
1-2 tablespoons milk
Instructions:
Cake
Preheat oven to 275F/135C. Grease (or spray with oil) and flour a 2-8 inch pan.
PREPARE BANANAS: In a small bowl, mash bananas with a fork, mix with 2 teaspoons lemon juice and set aside.
PREPARE BUTTERMILK: Measure out the buttermilk (or milk plus lemon) in a medium bowl or measuring cup. Set aside.
PREPARE DRY INGREDIENTS: In a separate bowl, stir together flour, baking soda and salt. Set aside.
MAKE BATTER: In a large bowl, cream butter and sugar until fluffy with an electric mixer. Beat in eggs and vanilla. Alternate adding flour mixture and buttermilk a bit at a time – and beat until smooth. Stir in banana mixture. Pour batter into prepared pan.
BAKE AND FREEZE: Bake the cake for 1 hour or just until a toothpick comes out clean. As ovens vary, start checking after 55 minutes. Remove cake from oven and place it directly in the freezer, uncovered, on a tea towel for 45 minutes. This apparently makes the cake very moist – and it works!
FROSTING:
Using a food processor: Add all buttercream/frosting ingredients into the processor and process until smooth, about 2 minutes. If too dry, add a small amount of extra milk (1 tablespoon) or, if too thin, add a bit more icing sugar – until you get the consistency you want. (Alternatively, use an electric or hand mixer and a mixing bowl – beating butter first, adding icing sugar and cocoa next, then vanilla and milk.) When the cake is fully cooled, frost the cake.
Assemble the cake and serve. Enjoy!
Learn how to make easy recipes! SUBSCRIBE to my channel - It's FREE!
Don't forget to try my easy recipe for my delicious German Chocolate Cake |
While you're at it, check out my recipe for my delicious Lemon Meringue Pie
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