No mixer banana cake with apple

resep banana cake yang mudah tanpa mixer, cukup whisk saja. diberi toping apel dan choco chips terasa lebih enak dengan crunchy apelnya.

Tekstur cake nya lembut padat dan moist, tidak spongy.
Banana cake with apple

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2 pcs loyang 22x10

sumber : ig-tintin rayner

Bahan:
360 gr tepung terigu
2 sdt Baking powder
1 sdt soda kue
6 butir telur, kocok lepas
250 gr gula halus
240 margarine, lelehkan
400 gr pisang, lumatkan
2 buah apel, potong dadu
30 gr chocochips

Metode:
1. Campur dan ayak tepung terigu, baking powder dan soda kue di baskom besar
2. Tuang kocokan telur dan gula ke dalam adonan tepung, aduk rata
3. Tuang pisang yang sudah dilumatkan serta margarin, aduk rata dengan whisker.
4. Masukkan apel potong dan choco-chips
5. Tuang ke loyang yang sudah dialasi dengan kertas roti
6. Panggang di suhu 180 degC selama kurang lebih 1 jam

[Photo Only} Crumbly Banana Cake

Saya lupa ini ngambil resep dari mana, dan juga ga saya catat resepnya karena memang kurang sreg dengan hasilnya. Hanya saja menurut saya foto-fotonya lumayan bagus jadi sayang kalau ga dipajang di blog.

Seingat saya cara pembuatan banana cake ini menggunakan metode buttercake yaitu pengocokan butter dan gula terlebih dahulu. sehingga banana cake ini memang lebih padat dan moist berbeda dengan resep banana cake ini yang lebih spongy. sengaja saya tambah crumble / strussel diatas biar gurih.

Chiffon Pisang

Nge-chiffon pisang lagi, masih dengan resep yang sama (klik disini) cuman untuk kali ini saya menuang cake nya menjadi 3 bagian, tiap 1/3 adonan dituang ke loyang, saya taburi dengan coklat bubuk. jadinya keliatan berlayer seperti dibawah ini keliatan menarik kan ya..
Selain itu tambahan taburan coklat di setiap layer ini juga menambah aroma, pisang dipadukan dengan coklat selalu cocok dan enak.
Untuk chiffon saya kali ini, sedikit underbaked kurang lama waktu ovennya sehingga masih keliatan sedikit lembab. Dikarenakan saya manggang nya kurang dari 1 jam, buru buru dikeluarkan dari oven sih, biar cepat dingin dan sempat motret sebelum gelap. Tapi kalo cake nya jadi awut-awutan karena underbaked, hasil foto jadi kurang memuaskan.. hiksss

Chiffon Pisang
Bahan
80 gr tepung terigu
4 kuning telur
15 gr gula halus
35 gr minyak sayur
45 gr susu
1/8 sdt garam
80 gr pisang barangan tanpa kulit, blender halus

4 putih telur
40 gr gula halus
1/4 sdt cream of tartar
Coklat bubuk, untuk taburan

Cara Membuat
1. Panaskan oven 170'C. Siapkan loyang chiffon uk 22cm
2. Kocok sebentar kuning telur & gula dengan menggunakan whisker saja, masukkan pisang halus, minyak dan susu cair, aduk rata, kemudian masukkan ayakan tepung dan garam. aduk rata.
2. Kocok putih telur, garam dan cream tar tar sampai berbusa, masukkan gula pasir bertahap sedikit demi sedikit sambil terus dikocok dengan kecepatan rendah hingga stiff peak
4. Masukkan 1/3 bagian kocokan putih telur ke dalam adonan terigu. Aduk perlahan hingga rata. Masukkan lagi 1/3 bagian, lakukan hingga habis. Aduk hingga adonan menyatu dengan rata.
5. Tuang 1/3 adonan ke dalam loyang chiffon, taburi dengan coklat bubuk menggunakan ayakan, kemudian tuang lagi 1/3 adonan-ratakan dan taburi dengan coklat bubuk lagi kemudian tuang sisa adonan.
6. Panggang dalam oven hingga matang sekitar 60 menit. Keluarkan dari oven, segera balikkan loyang

Banana Topo map Chiffon Cake
Ingredients
80 gr cake flour
4 egg yolks
15 gr caster sugar
35 gr vegetable oil
45 gr milk
1/8 tsp salt
80 gr pisang barangan tanpa kulit, blender halus

4 egg whites
40 gm caster sugar
1/4 tsp cream of tartar
Cocoa powder, sifted in every layer
Method
1. Preheat oven to 170'C. Prepare 18cm chiffon cake pan.
2. Mix the egg yolks with 14 grams of sugar until smooth. Add oil, milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form.
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites  then fold in the rest.
5. Transfer 1/3 of the batter into the cake mould, sift in cocoa powder then pour 1/3 of the batter and sift in cocoa powder and lastly pour the rest of the batter.
6. Bake in the preheated oven and bake for 55 to 60 minutes. Test it by an inserted needle coming out clean. 7. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould.

Black glutinous rice banana chocolate cake - Cake Pisang Ketan Hitam Coklat

I am kinda curious to black glutinous rice flour
what kind of cake texture the flour will create
so when i found some black glutinous rice flour in supermarket, i want tried using this flour to make cake asap

as i have some banana left at home, i decide to try this recipe.
This sandy texture created from black glutinous rice flour have been covered from the moist and dense texture from banana and sure taste chocolaty as well.
so i don't really taste the black glutinous rice flour, maybe i should try other recipe which black glutinous rice flour is the main star.

Black glutinous rice banana chocolate cake
Ingredients
200 gr margarine
80 gr castor sugar (original:125gr)
150 gr cavendish banana, mashed
4 large egg
75 gr cake flour
25 gr cocoa powder
100 gr black glutinous rice flour
1 tsp baking powder
Method
1. Preheat oven at 180'C. grease 10x24cm baking pan with butter, and sprinkle with some cocoa powder
2. Sieve together cake flour, black glutinous rice flou, cocoa powder and BP. set aside
3. Beat margarine and 40 gr castor sugar until light. add the egg yolk one at the time alternately with half flour mixture. mix well
4. Add in the mashed banana, mix at lower speed until well combine and fold in the remain flour mixture
5. Beat egg white and 40 gr castor sugar untill stiff peaks. Fold in egg white to step 4 mixture until well combine
6. Pour the batter into greased pan, sprinkle some sliced almond if you want and baked for 40 minutes.

Cake Pisang Coklat ketan hitam
Bahan
200 gr margarin
80 gr gula pasir halus (original:125gr)
150 gr pisang cavendish, haluskan
4 butir telur
75 gr tepung terigu protein sedang
25 gr coklat bubuk
100 gr tepung ketan hitam
1 sdt baking powder
Cara Membuat
1. Panaskan oven 180'C. Siapkan loyang tulban 20-22 cm / loyang 10 x 22cm, oles margarin dan taburi dengan sedikit coklat bubuk.
2. Campur dan ayak, tepung terigu, coklat bubuk, tepung ketan hitam dan baking powder. Sisihkan
3. Kocok margarin dan gula pasir halus hingga lembut. Tambahkan kuning telur satu persatu bergantian dengan sebagian campuran tepung. Kocok hingga rata.
4. Masukkan pisang, kocok rata dengan mixer kecepatan rendah. Tambahkan sisa tepung dan teruskan mengocok hingga rata.
5. Kocok putih telur hingga mengembang, kemudian masukkan secara bertahap ke adonan step 4 tadi. aduk sampai rata.
6. Tuang ke dalam loyang dan oven selama kurang lebih 40 menit atau hingga matang. Angkat dan biarkan hangat kemudian potong-potong sesuai selera.

Resep diadaptasi dari blog catatan-nina. Terima Kasih Bunda Nina atas resepnya :)

Light and Spongy Banana Cupcake

Good Morning :)
its banana series
I will post several cake recipe which use banana
Here is my previous cake recipe using banana
Banana Chiffon cake
Spongy banana cake

I really like the light and airy texture of this banana sponge cupcake
Like to have one or two cupcake for breakfast. Yummy
Recipe adapted from nasilemaklover site.
I do reduce the sugar amount to suit my liked and halved the recipe and i got about 7 cupcake

Banana Cupcake
Ingredients
2 large eggs
40 gr caster sugar (original 60gr)
90 gr ripe banana
80 gr cake flour
1/4 tsp Baking powder
1/8 tsp Baking soda
50g Corn oil
Method

1. Preheat oven to 160C.

2. Sieve flour, baking powder & soda together. Sieve twice & set aside.

3. Beat cold eggs, sugar and banana at max speed in a mixer till thick and stiff

4. Fold in flour & mix well. (you may use hand mixer at lowest speed to mix)

5. Add in corn oil & fold with spatula till batter is shiny & flowing.

6. Pour into cupcake liners for about 90% full. Bake for 25mins or until golden brown 

Cupcake Pisang

Bahan

2 butir telur

40 gr gula halus

90 gr pisang, haluskan

80 gr tepung terigu protein rendah

1/4 sdt Baking Powder

1/8 sdt Baking soda

50 gr minyak sayur

Cara Membuat

1. Panaskan oven di suhu 160 degC, siapkan case cupcake

2. Ayak tepung, BP dan BS menjadi satu, ayak dua kali

3. Kocok telur(yang baru keluar dari kulkas), gula dan pisang hingga kental, putih dan mengembang dengan mixer kecepatan tinggi

4. Masukkan tepung dan aduk rata, bisa juga menggunakan mixer kecepatan rendah

5. Masukkan minyak dan aduk rata dengan menggunakan spatula

6. Tuang ke dalam cupcake case hingga 90% penuh. panggang selama kurleb 25menit atau sampai kecoklatan

 

Banana Ogura Cake

Banana Ogura Cake 
20 cm round tin
Ingredients
5 egg yolks + 1 whole egg
60g corn oil
90 g mashed banana
1/4 tsp Salt
80g Cake flour
5 Egg whites
1/4 tsp Cream of tartar
80g Sugar
Some cocoa powder for topo map pattern
Method
1. Whisk egg yolks, 1 whole egg and corn oil until frothy then add banana and mix well. 
2. Sift in the flour and salt and mix again until well combined. Set aside while you prepare the meringue.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks formed.
4. Mix 1/3 of meringue with yolk batter with a handwhisk.  Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
5. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
6. Bake in a water bath for 70 minutes at 160°C. Remove from oven and unmould as soon as you can.

Recipe adapted from Jeannietay site.

Banana Ogura Cake 
loyang bulat - 20 cm
Bahan
5 kuning telur
1 butir telur
60 ml minyak sayur
100 gr pisang, haluskan
80 gr tepung terigu
1/4 sdr garam

5 putih telur
80 gr gula halus
1/4sdt cream tar2

coklat bubuk, untuk taburan
Metode
1. Kocok kuning telur + 1 butir tlur dan minyak dgn whisker sbntr saja
2. Masukkan pisang halus, aduk rata
3. Masukkan tepung & garam aduk hingga rata dgn whisker, sisihkan
4. Kocok putih telur dan cream tar2 hingga stgh mengembang tmbhkn gula. Kocok hingga hard peak
5. Campurkan adonan putih telur dngn 3 tahap ke dalam adonan kuning telur
6. Tuang ke loyang bulat 20cm (alasi dgn kertas baking olesi dgn butter sekelilingnya) oven dgn metode steam bath dgn suhu 170degc selama 60 mnt

Tokyo Banana

I like this cake, especially enjoy it while chill..
The banana cream is really good
I am my pandan roll cake sponge cake as for this recipe, kindly click here for the recipe

And for the banana cream is from ochikeron in youtube.

Tokyo Banana
Ingredients
Sponge Cake
A
60ml milk
50ml corn oil
10g sugar
pinch of salt
50g cake flour (sifted)
10g corn flour
3 eggs yolk
B
3 eggs white
35g sugar
1 tsp lemon juice
Method
1. Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
2. Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine.
3. In other bowl, beat egg white,sugar and lemon juice until soft peak form.
4. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg white with a spatula till well combine.
6. Gently pour the batter into lined baking tin (26x26cm). Smooth out to the corners with a scraper.
7. Bake in preheated oven at 180c for 20 minutes.
8. Once the cake done, transfer the cake to wire rack & invert the cake and gently remove the baking paper.Banana Custard Cream
Net 100g banana
A
1 egg
1 tbsp. corn starch
3 tbsp. granulated sugar
150ml milk
Method
1. In a bowl, mash banana with a fork then add A and mix well.
3. Strain the mixture through a sieve into a saucepan.
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag. Chill in the fridge.

For how to roll the cake and making into banana shape kindly watch  ochikeron youtube video.

Tokyo Banana
Bahan Sponge Cake
A
60ml susu
50ml minyak sayur
10g gula halus
sejumput garam
50g tepung terigu, ayak
10g tepung maizena
3 kuning telur
B
3 putih telur
35g gula halus
1 sdt air jus lemon
Cara membuat:
1. Dengan menggunakan whisker dalam satu wadah aduk jus pandan, minyak, gula dan garam hingga tercampur rata
2. masukkan tepung terigu, maizena lanjutkan aduk, kemudian masukkan kuning telur dan aduk hingga rata
3. Di wadah yang lain kocong putih telur dan air lemon hingga agak mengembang kemudian masukkan gula dan kocok hingga kaku
4. Campurkan adonan putih telur ke kuning telur dan aduk dengan teknik aduk balik sampai tercampur baik
6. Tuang adonan ke 2 buah loyang 22x22cm yang sudah dialasi kertas (tidak perlu diolesi)
7. Panggang dalam oven yang sudah dipanskan terlebih dahulu di suhu 180'C selama kurleb 15-20 menit
Custard Cream
100 gr pisang, haluskan
1 butir telur
1 sdm maizena
3 sdm gula halus
150ml susu
Campur semua bahan, aduk rata dan kemudian disaring. kemudian masak sambil terus diaduk di kompor dengan api sedang sampai adonan agak mengental. Biarkan agak dingin, kemudian masukkan ke kantong segitiga dan dinginkan di kulkas

Setelah cake matang, potong jadi 4 bagian, kemudian taruh selembar cake diatas cling wrap, beri isisan custard cream, gulung sambil dipadatkan. lalu bungkus dengan cling wrap tersebut dan simpan di dalam kulkas selama kurleb 1 jam agar bentuknya set

Spongy Banana Cake

After my first try (banana chiffon) using banana as cake ingredients, i am thinking to try using banana in different type of cake as in chiffon banana i don't really can taste the banana inside the cake.

Hmm, as i don't like heavy/dense cake texture, so banana sponge cake is my choice for second attempt.

The cake turns out really good, banana fragrant everywhere while i am baking. the cake is soft and spongy, until the next day (morning) the cake is still soft but turns out more moist.

Banana cake

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Make 10x22 cm baking pan

Ingredients
200 gr Cavendish banana (without skin)
25 ml milk
3 large egg
50 gr sugar
50 gr brown sugar
1/8 tsp salt
150 gr all purpose flour
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp vanilla
100 gram margarine, melted

Method
1. Preheat oven at 170degC, Grease the baking pan with margarine and sprinkle some flour.
2. Use food processor grind the banana till fine or you can use fork to mashed the banana, add in milk and set aside
3. Sift together flour, cornstarch, baking powder, baking soda and vanilla essence. set aside
4. Beat egg,sugar and salt with electric mixer till thick and fluffy.
5. Fold in banana mixture using spatula till well combine
6. Fold in dry ingredients mixture using spatula till well combine.
7. Fold in melted margarine, fold till homogeneous.
8. Pour into baking pan, you may place some sliced banana on top then bake at oven around 45 - 50 minutes

Banana Sponge Cake

untuk loyang uk 10x22cm

source: ricke-ordinary kitchen

Bahan
250 gram pisang cavendish, tanpa kulit
25 ml susu cair, suhu ruang
3 butir telur
50 gr gula pasir
50 gr brown sugar
1/8 sdt garam
150 gr terigu protein sedang
1 sdm maizena
1/2 sdt baking powder
1/2 sdt soda kue
1/4 sdt vanilla
100 gr margarin, lelehkan
Method
1. Panaskan oven 170degC. Olesi loyang dengan margarin dan taburi terigu tipis-tipis. Sisihkan.
2. Hancurkan pisang hingga lumat dan lembut. Campur dengan susu cair. Sisihkan.
3. Ayak terigu, maizena, vanilla, baking powder dan soda kue. Sisihkan.
4. Kocok telur, gula pasir, brown sugar dan garam hingga mengembang, putih dan kental sekali
5. Masukkan campuran pisang dan susu cair dalam 2 tahap, aduk perlahan secara merata dengan spatula.
6. Masukkan campuran tepung, aduk merata dengan teknik aduk balik.
7. Masukkan margarin leleh. Aduk merata dengan teknik aduk balik hingga adonan benar-benar homogen. 8. Tuang ke dalam loyang. Ratakan permukaannya. Hentakkan loyang dengan lembut ke meja
9. Panggang selama 45-50 menit hingga cake matang kecoklatan dan kokoh

Banana Chiffon Cake

I always want to try making cake with banana as the main ingredients. i browsing some recipe and found many recipe with banana, mostly is banana bread or banana cake which is more 'heavy' like butter cake. I think i will like it but not my family they are very picky with cake. if they dont like it who help me finish the whole pan of cake.

I continued my surfing to many food blog and find christine recipe for banana chiffon cake. I just direclty fall in love with this cake. look so pretty and yummy. Chiffon cake is my family favorite cake, because it is so soft and fluffy. I don't hesitate to try baked this banana chiffon cake. I doubled the recipe as the chiffon pan i have is 20cm (bottom) and do slightly modification, the result is big woww.. my tallest and prettiest chiffon cake ever. Love it so much..


Banana Chiffon Cake

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Source: Christine Recipe

20 cm chiffon pan

Ingredients
160 gr cake flour
7 egg yolks
30 gr caster sugar
70 gr vegetable oil
90 gr milk
1/4 tsp salt
4 ripe bananas, about 480 gr (i used 5-6 pisang barangan)

7 egg whites
80 gm caster sugar
1/2 tsp cream of tartar

Method

1. Preheat oven to 165C (330F). Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with 14 grams of sugar until smooth. Add oil, milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form. 
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites  then fold in the rest.
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased.
6. Bake in the preheated oven and bake for 55 to 60 minutes. Test it by an inserted needle coming out clean. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould.