28 September 2016

Classic Banana Cake (Cake de platano)







You can give a good use to your overripe bananas and make a loaf of banana bread.
Love this bread's moist texture and how smell :)
Is the best to using up those very ripe banana in the fruit bowl.

Source : Myrecipes.com,










Ingredients

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 butter softened
2 large eggs
1 1/2 cups mashed ripe bananas
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract


Method

Preheat oven to  180°c ( 350°F)

Combine the flour,baking soda and salt,stirring with a whisk.
Place sugar and butter  in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition . Add banana, yogurt and vanilla ; beat until blended.
Add flour mixture, beat at low speed just until moist. Spoon batter into a loaf pan coated with cooking spray or oil.
Bake at 180°c (350°F) for  about 45 minutes or until a wooden stick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
Cool completely on wire rack.

Tip

If you want marble :
Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate chip batter. Drag a knife through batter to swirl.
Bake as directed.


print recipe









En español

Cake de banana














18 September 2016

Leche nevada con caramelo y almendras tostadas (Floating Island with caramel and toasted almonds)








An special dessert for a special date.
Happy Independence day !


Was a messy week but finally here Im.
Happy 18 th September to all in Chile and all these celebrate in other countries.
Feliz 18 a todos !!

Source: Express Lider recipes










Ingredients

2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
4 beaten yolks
1 teaspoon vanilla extract
4 whites eggs
1/2 cup toasted sliced almonds


Caramel

1/3 cup sugar
3 teaspoon water


Method

I a medium saucepan bring the milk, cream, 1/3 cup sugar and yolks, stir well with a hand whisk until integrate all.
Cook over low heat without boiling, until the mixture thickens slightly about 12 minutes.
Remove from heat and add vanilla. Let cool.

Divide the custard into individual cups/glasses bowls.
Refrigerate back while the remaining ingredients is prepared.

Beat the egg whites until stiff with a pinch of salt. Meanwhile preheat the oven to 140°c.
When they are firm, gradually stir in the sugar and continue to beat.
Transfer the meringue onto a sheet tray linen with parchment in 5 equal piles. Cook the egg whites in the oven about 10 minutes or until golden brown slightly.
Remove the meringues and carefully scoop meringue into the cups or glasses.

Caramel

To make the caramel place the sugar in a saucepan with the water and heat gently until dissolved. Bring to a boil and simmer until deep golden in colour.
Drizzle caramel and sprinkle some toasted almonds.


PRINT RECIPE















En español

Leche nevada con almendras y caramelo











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