Go to the Recipe: This Cake Is Bananas
My god that wind it up video is priceless
So what does "warm" milk mean in this context? 50C?
Whats the protocol for a normal kitchen that has one spring form pan? Bake a layer at a time? Or use standard 9 inch rounds?
You may hate me for this comment but any thoughts on making this gluten free? I so want banana cake...
seems like I'll have to pass trying this one too since there is no video ... sigh ...
Why don"t you just watch the chocolate one, they're all mild variations on the same theme?
With the ChefSteps Banana Bread recipe there was some specific prep with the bananas and using pressure cooker, This recipe doesn't suggest there is any prep required, or even if there is an advantage of aged/brown spotted vs.'smooth yellow' or anything. I thought the sugar content changed as the fruit aged, but that the starch levels changed too but I really don't know if that is true, or not.
Does any of this impact this cake and how moist and tender the cake turns out?
We get it, you want to watch someone make it. However, my question is why? Have you ever cooked something without someone right there showing you step by step what to do? Are you really so closed minded that you refuse to try something without someone holding your hand through the process?
This particular individual made a similar comment on the red velvet cake. A ChefSteps employee recommended the same thing you just did. You can lead a horse to water, but you can't make it drink. Some people, for whatever reason, seem to need to be shown Barney style what to do, and if they don't get that, feel the need to make their close mindedness known.
Sounds delicious, looks amazing... but guys... this is a calorie BOMB. Culinary terrorism; full size. IMHO...
any sort of gluten free flour replacement will work (e.g. Cup4Cup)
They say in Step 2 you can use cake pans.
Can you make it as one whole cake instead of layers? Same with red velvet and carrot I suppose.
What do you guys think in terms of ripeness for the bananas? I know some like them beyond ripe http://luckypeach.com/recipes/banana-cream-pie/. Would ripeness affect the texture or just flavor?
I also want to know about the recommended ripeness of the bananas. Firm, green, ripe, overripe? Mashed, chopped,??
Yes, please what does warm mean? You have an audience that loves your precision measurements and techniques. Please define 'warm' here.
I'd love to see a carrot cake version of this. What do you think about just replacing the bananas for some pressure cooked caramelized carrots?
HELP! Can i use Mascarpone in place of cream cheese? it didn't come in my order :-(
Can i swap Mascarpone for cream cheese??
Will and I agree that wasn't precisely written enough, sorry to leave you hanging and I'm going to update. Just heat the milk until it simmers—you can bring it to a boil and then remove from heat also.
Hi Emily, I checked in with the kitchen and they used bright-yellow bananas with some brown spots and loved the results. This could be an area for experimentation—some people may like the flavor better when the bananas are more ripe. I updated the ingredients so it's more informative.
To a degree the ripeness of the bananas will affect the outcome and taste. If using a puree (as in the banana bread) the batter will be much heavier and carry a different flavor. As an aside, you can also use that same banana puree and use the recipe template from the flourless carrot cake (using the pressure cooked banana puree from the banana bread recipe). It's quite delicious. You'll notice this recipe and recent others are essentially templates where we get to fill in the blanks. :-)
See @Yaakovan's response. You can also bake a layer at a time (personally had to do that for an easter cake)
Ok, that makes sense to me. Thanks!
Many thanks!
Hello, This recipe is only available for users with a premium , while all are available on the mobile application for android , it seems to me it wryly user who kept paying for a premium package , while the premium recipe is for free in the application.
Videos... please! After a week of work, reading a massive recipe is not as relaxing as kicking my dogs up and watching a really cool video.
Thanks for the feedback, Alex! We hear you and while we try to vary our content/how we deliver it, we know what you mean!
Hi Sandra! Great question! We haven't tried this so you should let us know how it goes if you experiment with it! Ben notes that mascarpone is basically cream, so it will act like cream and may be a little thin, just something to keep in mind!
Hi Maggie! We checked in with the kitchen and they used bright-yellow bananas with some brown spots and loved the results. This could be an area for experimentation—some people may like the flavor better when the bananas are more ripe. We've updated the ingredients so it's more informative.
Absolutely! Feel free to experiment with ratios and presentation!
Hi Michal, that's actually a known issue we're working on fixing right now. Thanks for bearing with us!
Is there a standard ratio/percentage/weight that works using GMS? This recipe is close to a 3% use by weight, just didn't know if that was a good rule of thumb to use across the board.
I missed out all of the hot milk by mistake (making chili and a couple of batches of baby food simultaneously!). The cakes were still absolutely delicious - great texture. Having not made the cakes any other way it's hard to figure out what the impact was. Anyone have any theories?
Can I make this as a sheet cake? It seems to me if I make it as a sheet cake, and cut out layers with cake rings - I can do this faster. Your thoughts?
Can we add a syrup to soak the cake layers like in the previous two cake recipes? If so what type of alcohol would you use for this syrup?
Also what's the advantage behind omitting the soaking of the cake layer in this version of the recipe?
I really like the biscuit, how it is moist and tender. However, I find the frosting (and applied in the quantity indicated) way too sweet. There's so much sugar that it in effect overpowers the flavour of the biscuit.
So for anyone wondering I made this cake today in two versions (one with the syrup in the red velvet recipe and one without) and the one without, which is what the recipe suggests anyway, is miles ahead of the "syruped up version", mainly due to the fact that the cake mix is sweet enough as it is and the syrup just pushes it over into the edge into sickly sweet terrain!).
So morale of the story is trust the recipe and the guys at Chefsteps!
Made this last night as written, minus the GMS. It didn't achieve as fine of a crumb as in the recipe pictures, and borders on almost too moist and oily, even without the GMS. Still tasty.
Thanks Nick! Love the experimenting. Indeed, we also found this particular cake best without the syrup step.
Why no vids for Premium recipes?! I absolute love your videos
they are still there , also new
Tried this recipe last night. Taste so salty! why this banana cake needs to put 19g salt?
I suspect you committed an error at some point along the way. 19 g of salt is less than 1 percent by weight in the recipe. Salt is used to enhance the flavor of many things: cakes, cookies, ice cream, etc. The kicker is you use just enough to keep it below the "salty" threshold, but still allow it to have its affect. If it tasted salty to you, something went awry somewhere.
Hi, I am in uk at the moment is it ok to use regular flour and not the bleached one? ...
It seems like a lot of sugar, is it possible to reduce the sugar by 25% or more?
Made this for my 30th birthday last month. Possibly the best cake I've ever had.
I made it this week and I think you could do a lot less in the icing.
M.Golba
I made this cake yesterday and this cake is the best I have have made and eaten. Will be making the chocolate soon.
Try using a mild salt like Maldon salt, I've used maldon in this and the chocolate cake recipe and it's turned out great/not too salty.
Just as I mentioned after baking the Ultimate Chocolate and Red Velvet cakes, this is an extraordinary cake as well. So grateful to ChefSteps. If there is somebody out there that has a moment to spare, I have a couple of issues to which I would love to gather some support. I am looking to perfect a vanilla/white icing that is less sweet, probably meringue based/mousse tasting. I am from US and understand we often have cloyingly sweet frostings where sugar dominates or obscures the more subtle flavors.
Also, could some one post a white/yellow cake equivalent as I want badly to make yellow cake as scrumptious as the red velvet, chocolate, and banana versions. Lastly, has anyone at ChefSteps or beyond experimented with adding more GMS and what was the result? For instance, why only 11g and not 20g?
This was a great cake! I finally had a occasion to serve banana cake, and this was a huge success. Thank you! Quick question - if I wanted to keep other cakes moist - what is the % of glycerol monostearate I would use by volume? Thanks,
I made this cake and it was marvelous! Question though, if I wanted to make this a carrot cake instead of banana bread...how many carrots would I substitute for the bananas?
You could sub some liquid (milk/buttermilk or both) with fresh pressed carrot juice and replace the bananas with carrots by weight. Just a thought, I haven't tried it, but that's how I would do it.
they have a carrot cake recipe! it is amazing!
2g for every 75g of flour
ya about 3% or 2g for every 75g of flour.
I know im about 5 years late to the ballgame but mascarpone worked great in this!
