Banana Cake Recipe Demonstration - Joyofbaking.com
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- Опубликовано: 15 окт 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how ot make a Banana Cake with Chocolate Frosting. Banana Bread may be perfect with our morning cup of coffee, but for a delicious weekday dessert, try this moist and tender Banana Cake. While not absolutely necessary, since I love the pairing of chocolate with banana, I have frosted the Banana Cake with a smooth and creamy Chocolate Fudge Frosting.
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She should have at least 5 million subscribers. That would be the least. There's no better baking teacher than her anywhere.
I had no skill or confidence in baking until I started watching this channel. She explains everything so clearly and why she does things the way she does. Stephanie is a wonderful teacher who really knows her craft. I highly recommend her to anyone interested in baking.❤
Baked this today, turned out delicious! Soft and cinamonny with a wonderful banana flavour. Thanks Stephanie, I have become an ardent follower of your baking. You rock! ❤️
This is my go-to Banana Cake recipe. I think it's all in the technique and always turns out moist and delicious. Thanks Stephanie for your amazing recipes and congratulations on 20 years 🌷🎉🎂
Just finished baking this cake. Threw some walnuts in. Was a bit worried about this method, but the cake is BRILLIANT ! Thank you for posting another amazing recipe.
Oh my god! Stephanie, you are the best! Thank you for sharing all of your wonderful recipes with us. I made this banana cake and it was a BOMB! Absolutely delicious! So moist and so yummy. I used really good quality chocolate for the icing as in the past I have learnt any cheap chocolate makes yucky icing. Definitely worth paying more for the good chocolate. I have tried pretty much most of your recipes and they all turned out surprisingly good. Thanks again.
Yes, I would think the difference in the texture and moisture of bananas would affect the cake. Cracks can also be caused by the batter being over mixed or the oven temperature being too hot.
Dear Stephanie,
This banana cake recipe turned out so moist and flavorful, I loved it! Also this method of mixing is so unusual, didn't expect it to turn out so soft. Thanks for sharing this wonderful method.
Radhika it’s called the reverse creaming method. www.cooksillustrated.com/articles/1272-what-s-the-difference-between-creaming-and-reverse-creaming
Hi Stephanie! This recipe never fails. Made this again as it's the best Banana cake recipe ever. Do you have other cake recipes on the site using this unusual mixing method?
I just made it today and it was really a BOMB !! So moist and yummy .. I replaced the sour cream with plain yogurt and used melted butter (i added it along with the other wet ingredients) ..
Thank you so much for this fantastic recipe ⚘
My impression after the first bite was exactly what you described. So different from ordinary banana cakes. She is amazing!
Banana cake ,how to make?
Hi Stephanie!
I Made this cake yesterday and it turned out so delicious, it is a very smooth and moist cake. I did it on a bundt cake and it turned out beautiful. I covered it wih chocolate ganache and crushed almonds. Thanks for this recipie!
Histephanieimadethisyesterdayanditturnedoutsodelicios
Ty Stephanie we just made the cake it turned to be sooooooo delicious I used the plain yogurt instead of sour cream it is soooo YUMMY
Hi from Switzerland ! I've made this recipe last week, and all my family loved it. Just wonderful ! Thank you for your great job Stephanie ! Merci beaucoup, danke viel mal !
Made this recipe a few times now and always tastes great , thank you J.O.B. 😊
Thank you so much! I've learned to bake since i started watching your videos. The Lord bless you.
Wow its true!!! Your method is really melt in your mouth and sooo good! Been looking this kind of softness for banana cake and I nailed it through your help. I didn't do the frosting but instead I put butter, oats and sugar on top and bake again for another 5 mins! I love you! I've done lots of your recipe, last January, my son's first birthday I bake your simple chocolate recipe but turned it into mickey mouse, i wish I can show you all that I baked. God bless you more! Sorry this comment is so long...
I know I always say it but I am extremely grateful for the metric measurements. It makes your recipes accessible to me.
God bless! :)
Watching this video twice and today I finally made it. Thanks a lot joyofbaking my banana cake is truly moist and rich of flavor.
Hi Stephanie. I tried this recipe and the cake turned out super moist and velvety. Thanks of sharing.
I use quite a few brands. My current favorites are Guittard, Newman's Own, Valrhona, and Callebaut.
Hi Stephanie! I always make your banana bread recipe. I tried the cake version and my son ate them all. Today, I'm making them again. Thank you very much!❤
Thanks Stephanie for the distinct details and explanations in this video. I've follow the steeps you mentioned and the result of the banana cake I baked earlier was spectacular! Great texture and amazing taste, love it! Thanks for sharing the recipe and great tutorial.
Hello Ma'am, today I made this same recipe and so beautifully it turned out..All because of your guidance.. Thank you so much..Regards
I love the way you explain! So clear .thank you.
Hi Stephanie.... I hv tried some cake recipes and it was results amazing.... In thz banana cake what can we use instead of sour cream and by how much?
Just made this and gonna take it to the office tomorrow. Can't wait to taste it!
Update: Everyone loved it, so delicious!
By the way - you mentioning every ingredient in SI-units too are much appreciated.
great recipe! I made it with yogurt instead of eggs and it was Fabulous!! everybody loved it!! I made a huge one enough to serve 35 people by multiplying the recipe by 4!!! EPIC!
hi Stephanie. Thank you ,All your recipes turn to be excellent. Can we substitute yogurt for the sour cream and I noticed you baked the cake on the lowest rack of the oven.Is it how the rack level should be. Many thanks
I was going to try using a good quality natural yoghurt also. the wetness of the yoghurt vs sour cream may mean we need a bit more flour in the batter?
G’day Stephanie
I have two questions for you: 1)Will this mixture work as a cupcake? I’ve cooked it many times in a bundt and 23cm pan but need a banana cupcake recipe. 2) Can I use this technique for other cakes because the results are outstanding. Yours is my favourite YT channel and thanks for giving metric measurements.
While I haven't tried making this as a cupcake it should work. Baking time will be less.
Very tasty cake. Did it without the frosting it was awesome.
love ur baking..its really yummy my grandchildren loves it..
So many positive comments I'm so gonna bake this. It looks wonderful and moist. Her chocolate banana cake is DEVINE to. I bake that all the time, people rave about it👍
I make this cake on a regular basis. I just love it - so much better than the ordinary banana loaf I used to make.
I love how the way your cook
Thank you for sharing this
Good luck
I tried your recipe and it is so delicious.
Hi Stephanie. Just wanted to say first that I have really learned so much from you. Thank you for taking the time to do this. My husband and children thank you also....I made the cake fine but the frosting I made is so much lighter than the one you show here. I used exactly the amounts listed. I did however use a semi sweet Ghirardelli chocolate, since it's all I had left in the cupboard. Any thoughts? The consistency is nice and it tastes good...just pale.
Hi this was yumm
My 2 years old baby liked it alot thanks to u... nd his dad too... but can I use wheat flour inspite of all purpose flour or cake flour as all purpose flour might b heavy for his digestive system... pls pls pls reply...
Hello Stephanie, I made the cake today for the second time and it was really moist and yummy...everybody loved it..thank you for the easy recipes and demonstrations..But I have a doubt, the cake was all cracked up both the times i made it. Why is that so?
You could use plain yogurt or creme fraiche for the sour cream.
Thank you so muchhh 😘i love ur recipes.i made this cake yesterday and everyone like
I just tried the recipe and the cake turned out perfect! It's so moist and soft, and the frosting is awesome. :D thanks for the amazing recipe!!
Didn’t have any sour cream SO made buttermilk and it turned out BEAUTIFULLY omg YUMMMMM☺️
The mixing method is a little different. It doesn't use the creaming method. Because of that you need to beat the batter for a while to develop the structure.
Hi Stafanie thanks for sharing this amazing easy recipe.I often make it is awesome.
Yes, you could use a plain yogurt.
Hi .It is pleasure to learn from you.You are a great lady and a Great teacher.God Bless you
Tried it...it came out too good...thank u for the recipe
I tried uour banana caka recipe. Its wonderful. Your recipes are easy, simple and step wise. Thank you for sharing piece of cakes around.
Sameera Khan *your*
Sameera Khan *cake*
Sameera Khan *It's*
Sameera Khan the
Sameera Khan the same
If the bottom of the cake was over baked, then it sounds like the heat coming from the bottom of your oven was too hot. You could try reducing the oven thermometer or placing your cake pan on a baking sheet.
Can I blend the wet ingridients with an electric hand mixer? Can I use a self-raising flour and omit the baking powder, so just gonna add the baking soda?
Thank You.
Your recipes are so great!!
Hi Stephanie... I'm gonna try this and use chopped walnuts on the frosting, wish me luck!
Made this today. It was delicious!! Thanks!!
What is sour cream..??
Simply the best sweets recipes. Thanks and best of luck from Egypt
I'll keep watching your video cause I've learn a lot.Thanks :) God bless and more power to you Stephanie Jaworski
Could your oven's calibration be off? You could try buying a free standing oven thermometer to double check your oven's calibration.
I BAKED THIS CAKE IT WAS VERY SOFT . AND TASTE GOOD TKS 4 SHARING. IF U COULD PLEASE ADD DESSERT RECIPES. I ' LOVED PUDDING
Very nice video upload, thank you for sharing. Have a beautiful day my friend!.
You could try that, although the frosting may be sweeter.
I backed this cake today and its very very tasty!!!
Hi Stephanie, I just tried this recipe and love how the house smell of the wonderful aroma while baking and also the texture. However, I do noticed a bitter aftertaste to it. Was it because I might have added too much baking powder or baking soda (I use the measuring spoon according to the recipe ie. 3x1/4 tsp for 3/4 tsp baking power + 1 tsp baking soda seems like a lot too). Is it possible to reduce either to avoid having the bitter aftertaste? I love this cake recipe and would certainly like to bake it again but with no bitter aftertaste. Look forward to your kind advice. Thank you so much! :)
Can v use coco powder for chocolate late chips. What's the difference between unsweetened choco powder Nd chocolate chips.thank u joy of baking had learnt lot of baking from u.
I like all your receipes. Please tell me the good egg substitute as we dont eat eggs.
This batter is made a little differently. The beating is done to develop the cake's structure, so it won't collapse as it bakes.
I love yours recipes,Dziekuje Bardzo.
thank you for this recipe its looks amazing! will try this tomorrow, wish me luck!!💖
Yes, I think you could do that.
LOVE that you give celcius, milliliters and grams. I am from Denmark. So it makes it so much easier.
THANK YOU!!
Hi! I have really enjoyed all of your recipes! I have recently started baking and would like to know on which rack to place my baking tray for baking cakes and if I should only use the bottom heating element. Thanks so much :)
+Murugesh Ravi If you're using a regular oven, not a fan oven, then only have the bottom element turned on. Have your oven rack in the center of the oven.
+Joy of Baking Hi! But what about if you have a fan oven or a conventional oven?
Yes, you could use a blender. Just make sure not to blend it too much. You could also do it by hand, and just mush the banana with the sour cream.
I baked this cake last week....it was awesome....
continuation...So I added 1 tsp of baking powder instead of soda. The result was still delicious but it was really very dense and almost tough. Now that I realized my mistakes, I want to know if I can still substitute the baking soda w/ 3 or 4 times more baking powder? And will the extra acid in the ingredients (particularly the pineapple) going to affect it? Do I need to make more modifications in this case? I hope you can help me with this. I appreciate all your efforts. Thanks again!
Will the frosting melt if I let it sit at room temperature? We live in a tropical country with high humidity. Thanks for your advice.
Love all your recipes ...thank you for sharing.
can you tell me what brand of chocolate you generally use? At any rate the cake is all gone it was delicious and I could really tell how much more tender it was using the cake flour. Very nice recipe. Next time I'm going to use the Cream Cheese frosting recipe and add some pecans or walnuts...:)
Thanks you for replying I do appreciate it very much.
Erika Mitchell, WV
This is great! It looks easy. I want to try making it
Made this before, it's AMAZING! Making it again today as an alternative to horrendous xmas cake tomorrow :D
Hi, Stephanie. I'm a great fan of yours, and I have made several cakes from your recipes. They always turn out really great and I thank you for that. I just have one or two questions regarding the Hummingbird cake. I apologize for posting it here since there's no video of that. Anyway, I made the hummingbird cake following your recipe, except for the baking soda (since I didn't have it available and I was too careless to even realize that the two works differently).
It could be the chocolate. Depending on the brand of chocolate you use, the color can be different.
Dear Stephanie,
If i decide to replace butter with whipped cream in your chocolate frosting, what should I do and how should i prepare that?
Thank you,
Cake flour gives a softer, more tender crumb. You can, however, use an equal amount of regular flour.
Hi Sephanie, I just made this a while a ago and everybody loved it here at home. I have have 2 queries,
1. once the cake was baked, there where cracks on the surface.
2. the texture is a bit moist than what i saw in the video, could it be because of the difference in Indian bananas???
i like your presentation thank u for sharing i tried this one of this day
I've never tried that, so I'm not sure how it would be. You could use another type of frosting, if you like.
Hello I want to make this cake but my pan is a 10”. Can you help me with the necessary added ingredients? I’m thinking another 1/2-1 c of flour and an egg and possibly another banana for extra liquid?? Maybe 🤔?? I think you used a 8” or 9” ?
why is the sour cream thick? i bought sour cream but its in powder form. how can i measure that or make it creamier like yours.. can you help me with that? thanks!
I'm making this cake today for hubby's birthday. I hope it will turn out good :)
Awesome and super delicious cake. My hubby loved it and so did his office colleagues :D this is the first time I have tried one of your recipes and I'm so happy I did. Will be making another cake from your recipes for my daughter's bday tomorrow. Thank you so much for sharing :)
Why did you put in the sour cream?
Hi Stephenie, two banana means how many gm? Cause the banana comes in different sizes. To be exact! Thks!
One large banana (without the skin) is 125 grams. So for 2 large bananas you need 250 grams.
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OMG you are great, everything you said about this cake is true. I have been searching for a cake like cake not a bread and this is it, moist, fluffy and gone so fast because it was so delicious. THANK YOU so much for sharing and showing how to make it perfect. Next is your Simple Chocolate cake, I will let you know.
Hi Stephenie,
Can I use yokult instead of sour cream ? What does the sour cream do to the banana cake ?
The sour cream adds moistness and flavor. You could use yogurt.
Thanks for advice
Love your recipes. Thanks!!
You are the best Stephanie
Hi! i did this awhile ago and my husband loved it.. i live in a tropical country and its summer now so all my frosting keeps on melting.. how can i thicken its consistency without making it too sweet ??? tnx!
Yes, you could use all purpose flour.
You could try refrigerating it to see if it will firm up.
This is so good, thank you for sharing.
Hello from Palestine. I always follow your cake recipes. I just put it in the oven, lets see what happens!!
Hi! If I substitute the cake flour for plain flour do I still have to beat the batter for 1.5 mins to develop the cake structure? thanks:))
+Vinodini Ravi Yes, I would make the batter in the same way.
+Joy of Baking Hi! I made this cake today and it tastes awesome! But at the end of 35 mins my cake was still raw in the middle and my top had a hard crust on top so I switched off my top heat and placed my cake on the bottom rack for abt 10 mins. My cake was now cooked in the middle but had a burnt bottom :/ what did I do wrong?
Hi Stephanie, I noticed that you mix in flour from the beginning of mixing while others add flour at the end of mixing and warn not to over mix. Is there any reason you mix in flour earlier? I also notice it in your butter pound cake recipe too.
Lovely recipe! Can I omit the sour cream all together? And can I use over-ripe bananas?
hi
I love all your recipes you're awesome.
plz for this banana cake can you tell me the weight of banana? or at least how many cups of mashed bananas?
thank you in advance.
You need about 300 grams of mashed bananas.
Joy of Baking thank you soooo much dear 🙂 my family will sure like it
Hi Stephanie! This is my favorite banana cake, i made it 4 times already. If i want to make it 2 layers do i need to just double the recipe including the frosting? Thanks in advance
My husband bought me my oven 5 or 6 yrs ago but i never use it...until recently when i discovered you wonderful website. Now i know there is truly joy in baking. Thanks so much for sharing your passion with us. Much love from the Phils.!