Did anyone go bananas for this monster cake?
In the Oven: Bananas Cake
Are you ready for another gorgeous Baked cake? This one has it all: Chocolate; Peanut Butter; and Bananas! And it will be perfect for your Memorial Day celebration.
The next posting date is Sunday, 25 May!
Bananas Cake
Yield: One 8-inch, 3-layer cake
For the Banana Cake
3 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, at room temperature, cut into 1/2 inch cubes
1/3 cup vegetable shortening
1 3/4 cups plus 1 tablespoon sugar
2 large eggs
2 teaspoons pure vanilla extract
3 large very ripe bananas, mashed (about 1 cup)
1/2 cup plus 1 tablespoon buttermilk, well shaken
For the Milk Chocolate Ganache Frosting
8 ounces good-quality bittersweet chocolate (60 to 72%), finely chopped
8 ounces good-quality milk chocolate, finely chopped
1 ½ cups heavy cream
2 tablespoons light corn syrup
12 ounces (3 sticks) unsalted butter, cool but not cold, cut into 1/2-inch cubes
For the assembly
Peanut Butter Filling (page 28)
For the Chocolate Glaze
8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
6 ounces (1 1/2 sticks) unsalted butter, softened, cut into ½-inch cubes
1 tablespoon light corn syrup
For the garnish
1/4 cup coarsely chopped salted peanuts
Make the Banana Cake
Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes (the mixture will appear to string or ribbon throughout the bowl). Add the sugar and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing for 10 to 15 seconds after each addition, until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla and bananas, and beat until incorporated. (If the mixture appears curdled, keep beating slowly until the mixture looks like it is coming back together.) Scrape down the sides and bottom of the bowl and mix again for 30 seconds. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients and mixing for 10 to 15 seconds, or until incorporated, after each addition.
Divide the batter among the prepared pans and use an offset spatula to smooth he tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.
Make the Milk Chocolate Ganache Frosting
Place both chocolates in the bowl of a standing mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture by hand until it is completely smooth. Set aside to cool to room temperature.
Returning the bowl to the standing mixer fitted with the paddle attachment, on medium speed, gradually add the butter to the chocolate mixture and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
Assemble the cake
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread half of the Peanut Butter Filling on top. Top with about 1 1/4 cups of the frosting and gently smooth it out. Add the next cake layer, trim it, fill with the remaining Peanut Butter Filling and top with another 1 1/4 cups of the frosting. Add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake.) Frost the sides and top of the cake with the remaining frosting and refrigerate for 15 minutes to firm it up.
Make the Chocolate Glaze
Place the chocolate, butter, and corn syrup in the bowl of a double boiler over medium heat. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth. Remove the bowl from the water and stir the glaze to release excess heat.
Line a rimmed baking sheet with parchment paper. Place the cake on a wire rack on the baking sheet. Slowly pour about 3/4 cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the edges in a thick stream. You should be able to control the size and length of the streams by how quickly you pour. Feel free to experiment and have no fear in playing around; this is the fun part and there is no right or wrong way. Garnish around the edge of the cake with the peanuts. Chill the entire cake for about 20 minutes, or until the glaze is set, then transfer to a cake plate. Serve at room temperature.
The cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Banana in a Blanket
Just three brave souls took on the banana in a blanket this week. Plus two rogue bakers!
Leave Your Links: Banana in a Blanket
Leave your links here for this… interesting cake!
In the Oven: Banana in a Blanket
Next up is this whimsical chocolaty cake with a banana inside!
Posting date is: Sunday, March 2nd
Banana in a Blanket
For the cake:
1/4 cup all-purpose flour
3 tablespoons dark unsweetened cocoa powder (like Valrhona)
1/4 teaspoon salt
5 large eggs, at room temperature, separated
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
2 tablespoons confectioners’ sugar, divided
For the filling and assembly
4.5 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
4 medium-size ripe bananas, peeled, divided
1 cup heavy cream
2 tablespoon granulated sugar
1/2 cup walnuts, toasted (page 000), coarsely chopped
Baked Note: Do not fear the roll cake. As long as the cake is rolled while warm, you should manage to have very few, if any, breaking problems. However, if it does tear or break, you can always piece it back together using the filling as a sort of “glue” and no one will know the difference.
Make the cake
Preheat the oven to 325 degrees F. Lightly spray a jellyroll pan (10 by 15 inches) with nonstick cooking spray and line it with parchment paper, allowing the parchment to just overhang on two sides.
Place the flour, cocoa powder, and salt on the center of a sheet of parchment paper. Sift the ingredients into a small bowl. Turn the sifted ingredients back onto the parchment paper and sift together two more times. Set aside.
In a medium bowl, whisk the egg yolks and vanilla vigorously until thick and pale yellow (almost lemon-y) in color, 1 to 2 minutes.
Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment, and sprinkle the cream of tartar over the egg whites. Beat on medium-high speed until soft peaks just begin to form, 4 to 5 minutes. Reduce the speed to medium, slowly stream in the granulated sugar, and continue beating until the whites are glossy and stiff but not dry.
Gradually fold one-third of the beaten egg whites into the yolk mixture. Fold half of the sifted flour mixture into the egg mixture and then gently fold in half of the remaining egg whites. Fold in the remaining flour mixture followed by the remaining egg whites.
Pour the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted in the center of the cake comes out clean (the cake may still appear jiggly or wobbly, but dry).
Transfer the pan to a cooling rack, cover the cake with a few damp (but not wet) paper towels, and cool for 10 minutes. Run a hot knife around the edges of the cake, remove the towels, and sift 1 tablespoon of the confectioners’ sugar over the cake. Place a very thin tea towel over the cake, then place a half-sheet pan right side up on top of the tea towel. With a quick motion, invert the cake onto the back of the pan and gently remove the parchment paper. Sift the remaining tablespoon of confectioners’ sugar over the cake. Starting with one of the short ends of the cake, roll the cake up ever so gently, using the towel to support the cake as you go (it’s almost like a lift and turn motion). Let the cake cool all rolled up in the towel.
Make the filling and assemble the cake
Place the chocolate in the bowl of a double boiler over medium heat and stir occasionally until the chocolate is 90-percent melted. Remove the bowl from the water and continue stirring until chocolate is completely melted and smooth. (Alternatively, in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-second bursts, stirring between each blast, until melted and smooth.) Set aside to cool completely.
Wrap 2 bananas in aluminum foil and place in the freezer while you prepare the whipped cream. (Note: If you want to use frozen bananas that are already in your freezer, be sure to let them thaw to a semi-frozen state before using—you want them to firm up, but you do not want them to be completely frozen.) Slice the remaining bananas into a microwave-safe bowl. Microwave the bananas on high for 30 seconds, remove from the microwave, and mash them completely. Set aside to cool.
In a large chilled metal bowl (or in the bowl of a standing mixer fitted with the whisk attachment), whisk the cream vigorously for about 1 minute. Stop and sprinkle the sugar over the cream, then continue to beat until soft peaks form.
Fold half of the whipped cream into the chocolate until almost combined, then add the remaining whipped cream and fold in until completely uniform in color. Stir in the mashed and cooled banana.
Gently remove the cake from the towel, unroll it, and place it on a sheet of parchment on a flat surface. Spread the filling in an even layer over the cake. Sprinkle the walnuts over the filling. Remove the bananas from the freezer and place them in a row at the short end of the cake, cutting to fit if they are too long. Gently roll up the cake, cover tightly in plastic wrap, and refrigerate for 1 hour. The cake can be stored, tightly covered, in the refrigerator for 2 days. Bring to room temperature before serving.
To serve, place the cake seam side down on a serving plate, cut into slices, and serve immediately.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Banana Mousse Parfaits
Lots of great parfait variations this week (plus a couple of rogue bakers!).
Leave Your Links: Banana Mousse Parfaits
Leave your links here – did you parfait, split or do something completely different?
In the Oven: Banana Mousse Parfaits
Next up is Banana Mousse Parfaits
Remember, we’re back on a bi-weekly schedule, so the posting date for this challenge is Sunday, 23 Jun.
Yield: 4 servings
For the banana mousse
1 cup cold heavy cream
1⁄4 cup cold whole or 2% milk
2 large, ripe bananas, cut into large chunks
1⁄4 cup sugar
2 teaspoons vanilla bean paste
For the Assembly
2 large fudgy brownies, chopped coarsely
2 medium bananas, sliced
1⁄2 cup granola
1⁄4 cup Simple Chocolate Syrup (page 192)
1⁄2 cup Whiskey Whipped Cream (page 86)

Make the banana mousse
In the chilled bowl of a standing mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. (Alternatively, you can hand whisk in a chilled bowl.) Set aside.
Place the milk, bananas, sugar, and vanilla bean paste in a blender and blend until smooth. Pour the mixture into a large bowl. Fold half of the whipped cream into the banana mixture, then gently fold in the remaining whipped cream. Wrap the entire bowl tightly in plastic wrap and chill for 2 hours.
Make the parfaits
Chill four large parfait cups at least 30 minutes before assembling.
Remove the chilled mousse and stir gently with a wooden spoon to loosen mixture. Sprinkle enough brownies (you might want to press them into place gently) to evenly cover the bottom of each parfait cup. Add a layer of mousse, then add a layer of banana slices to cover the mousse, then cover with a layer of granola. End with another layer of mousse and some more brownies.
Cover each cup with plastic wrap and chill for 2 more hours. To serve, drizzle each parfait with chocolate syrup and whipped cream.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Honey Banana Poppy Seed Bread
I think we have a winner!
Leave Your Links: Honey Banana Poppy Seed Bread
Links here for the Baked take on banana bread!