Delicious ripe banana cake (+ recipe)
On This is a recipe that we can say that of use, when the bananas have already matured too much, they have dark bark and are very soft. These are the perfect ones to do this preparation. You can make the cake with the raw ripe banana, fried or cooked in water. I prefer the first option because it is healthier, contains little fat and retains the flavor of the ingredient.
Depending on the place they change some ingredients such as spices (cinnamon, nutmeg, star anise, clove), some put raisins, vanilla essence, other sugar, panela (piloncillo), a sandwich that is a small bar made with guava (guava) and even sweet wine. In fact, you do not need to sweeten too much, the banana with those characteristics is already quite sweet.
The cheeses can be semiblandos like the mozarella, fresh or hard cheese like the cotija cheese or the hard white cheese of our plains, with a high content of salt. I like to mix mozarella cheese and llanero cheese to give a contrast with the natural sweet that the bananas and the sandwich contain or the sugar that is added to the preparation. Actually they can do it as they want, removing or adding ingredients to taste.
The dough can be made in different ways. By hand, crushing bananas very well and adding the other ingredients, also in processor or blender. The cooking for cooking there are also options, as my mom does; using a cauldron or pan in buttered, add the mixture and then cook on the stove over moderate heat, when it gets a bit dry, it is turned over so that it is done on the other side.
I make it in the oven, so they need a refractory container that should be perfectly buttered and floured, the oven at 350ºF (175ºC) for 40 minutes. The texture is perfect, the slices can be cut very well and it is a really delicious cake. I recommend it for everyone to do it at home!
Ingredients
3 medium ripe bananas in pieces
1/2 sandwich or 2 tbsp sugar
2 eggs
3 tbsp soft butter
1 tsp baking powder
2 cdasche or cold water
4 tbsp wheat flour
1/4 pound grated mozzarella cheese
50 g milled llanero cheese
gratin cheese (optional)
Preheat the oven to 350ºF (175ºC)
In a processor, put the bananas and the sandwich (guava paste, guava) or sugar. Put the machine to work in pulses so that the bananas and the sandwich are not so crushed.
Add the other ingredients; butter, wheat flour, milk and baking powder. The eggs can now be added or beaten until they have grown at the end of the preparation, to be integrated with the spatula.
Start the processor until everything is well integrated.
Pour the mixture into a bowl and add the mozarella cheese and cotija or fresh cheese. If they like it a bit more salty, they give it more.
Stir with spatula and check flavor.
Grind and flour a refractory mold. Remove excess flour.
Add the mixture.
Give a few soft blows on the counter so that the mixture is well distributed
Put the cheese to gratinate if you wish.
Take to the oven for 40-45 minutes or until the knife comes out clean.
If you do not use the oven, it can be done perfectly in a non-stick pan on the stove. A little butter is passed over the entire surface and sides and the mixture is added. They do not need to put the cheese on top only if it is baked in the oven.
The temperature should be at the beginning medium, then half low and when turned over, lower so that the cake is cooked and does not burn. When it is compact in the bottom, put a plate on the edge of the pan and turn it over. Then slide the cake back to the pan so that it is finished cooking on the other side. It will be ready when the knife comes out clean.
You can make the cake by hand, mashing the ripe bananas, chopping the sandwich small and mixing all the other ingredients well. You can also make it in blender.