Brian Hart Hoffman Makes Banana Cake with Peanut Butter Icing скачать в хорошем качестве

Brian Hart Hoffman Makes Banana Cake with Peanut Butter Icing

Brian Hart Hoffman, Editor-In-Chief of "Bake From Scratch", joined us to share his recipe for Banana Cake with Peanut Butter Icing! BANANA CAKE WITH PEANUT BUTTER ICING: Makes 1 (1714 x1214-inch) cake. Ingredients: -Bananas with almost black peels that are on the verge of spoiling will have the best flavor. -3 1/4 cups (406 grams) all-purpose flour -2 teaspoons (10 grams) baking powder -1 teaspoon (6 grams) kosher salt -1 teaspoon (2 grams) ground cinnamon -1/2 teaspoon (2.5 grams) baking soda -2 cups (400 grams) granulated sugar -3/4 cup (168 grams) neutral oil -3 large eggs (150 grams), room temperature -2 cups (480 grams) mashed very ripe banana (about 4 large bananas) -1 teaspoon (4 grams) vanilla extract -1/2 cup (120 grams) whole plain Greek yogurt, room temperature -Garnish: chopped honey-roasted peanuts Directions: 1. Preheat oven to 350F (180C). Spray a 1714x1214-inch rimmed baking sheet with baking spray with flour. 2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda. 3. In another large bowl, whisk together sugar and oil until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, whisking until well combined after each addition. Add bananas and vanilla, whisking until well combined. 4. Gradually add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture, whisking until well combined after each addition. Spread batter into prepared pan. 5. Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes. Immediately pour and spread Peanut Butter Icing onto hot cake. Garnish with peanuts, if desired. Let cool completely in pan on a wire rack before serving. Store in airtight container for up to 3 days. PEANUT BUTTER ICING: Makes 1 3/4 cups. Ingredients: -3/4 cup (165 grams) firmly packed light brown sugar -1/4 cup (60 grams) heavy whipping cream -2 tablespoons (28 grams) unsalted butter -2 tablespoons (42 grams) honey -1/2 teaspoon (1.5 grams) kosher salt -3/4 cup plus 2 tablespoons (224 grams) peanut butter -1 teaspoon (4 grams) vanilla extract Directions: 1. In a small saucepan, bring brown sugar, cream, butter, honey, and salt to a boil over medium heat, whisking frequently until sugar is melted. Cook, whisking occasionally, until an instant-read thermometer registers 230F (110C), about 1 minute. 2. Reduce heat to low; add peanut butter in three additions, whisking until combined after each addition. 3. Whisk in vanilla. 4. Use immediately. *Pro-tip: -Begin making the Peanut Butter Icing during the last 10 to 12 minutes of bake time for your cake. The icing should be ready just as the cake comes out of the oven.