June 21, 2016
Breakfast, Desserts, Cakes,
Tube/Bundt, Fruit, Banana, Portuguese, Kid Pleaser, Baby Shower, Christmas, Entertaining, Rosh Hashanah, Oven Bake, Kosher, Non-Dairy, Vegetarian more
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"THIS IS A PORTUGUESE RECIPE FOR USING UP YOUR OVER-RIPE BANANAS FOR A GREAT BREAKFAST TREAT OR A DESSERT. I FOUND THIS ON "TIA MARIA'S BLOG" AND HERE IS THE LINK - portuguesedinerdotcom/tiamaria/banana-cake-cinniman-sugar SHE REPORTS THAT THIS RECIPE IS FROM A FAN (NAMED MARY) FROM HER BLOG, THAT SHARED HER OWN PORTUGUESE RECIPE FOR THIS TREAT. SHE HAD IT POSTED IN BOTH SPANISH AND ENGLISH, BUT I AM JUST POSTING THE ENGLISH VERSION.
NOTE: I MADE THIS RECIPE AS ORIGINALLY POSTED BY THE ABOVE, BUT NOW HAVE MADE SOME SLIGHT CHANGES (MASHING THE BANANAS AND COMBINING THE FLOUR, BAKING POWDER AND A DASH OF SEA SALT IN A BAG) BASED ON THE OUTCOME."
Beat the egg yolks, orange juice, sugar, mashed bananas and the oil in a blender or kitchenaid mixer.
Place the egg and sugar mixture into a large bowl and add the flour a little at a time mixing well.
Add the baking powder and mix well. (I mixed the baking powder with the flour in a plastic bag, and did add a large pinch of sea salt)
In a separate bowl, beat the egg whites to form stiff peaks.
Gently fold the egg whites into the batter until mixed.
Pour the batter into a greased and lightly floured bundt pan.
Make a mixture of sugar and cinnamon and sprinkle over the banana cake.
Bake in pre-heated oven at 350 degrees F. for approximately 45 minutes until golden.
Let cool slightly and remove cake. Then serve and enjoy!!
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Another winner from diner. We loved this tasty banana cake. It was perfect, crispy, crunch, soft and tender, a little dense with a lovely flavor. I made this as written, but only made half the batter. I got 4 small bundt cakes, which is just perfect for the hubby and me. Thanks for sharing my friend. Made for CQ3 - Azores.
This is a very tasty recipe. I loved how easy it was to make. It had a light delicate texture.
we really enjoyed this easy to make banana cake. I cut the recipe into 1/3 and baked them (18 minutes) in a muffin pan getting 8 muffins. The cake is very moist and a little dense. I also added some orange zest and vanilla which was nice with the banana. It's definitely on the sweet side so I might reduce the sugar a little the next time I make them. I think because of the egg whites when it bakes it gets the thin brittle crust of the cinnamon sugar when it bakes, it's really lovely tasting though it fractures when removing the muffins from the pan and I assume the same thing would happen with a bundt, maybe even more. they were still nice and moist and flavorful the next day so this would be a good make ahead treat. Made for Culinary Quest 2016 by one of the Iota Eta Pi