Skip to main content

Banana Cake. Peanut Streusel.



I love baking Plain Jane cakes. The ones you can whip up quickly in a bowl and the ones where you do not need to fuss about frostings and such. I specially like the kinds you can bake on a weekend and leave in the fridge to snack on during the week.

The brown butter banana cake from food52 checks all the boxes. As an added bonus, there is no need to even bring out a whip; you only need a blender or a food processor. The original recipe is for a loaf cake but I adapted mine to fit a 6 inch springform pan. If you are comparing recipes, you will notice that my cake recipe is halved but I kept the full recipe for peanut streusel. That's because the peanuts and oats add a real crunch and more is really a lot better in this case.

Here's the easy breezy way to get your cake fix.

Ingredients
For Streusel
40 grams butter (I use salted Amul butter)
1/4 cup brown sugar
1/3 cup oats
2/3 cup salted, roasted peanuts

For cake
50 grams butter (I use salted Amul butter)
1 cup minus 2 tbsp plain flour (measure a cup, then take out 2 tbsp)
1/2 tsp baking soda
1/2 tsp baking powder
1 ripe banana
1 egg
1/4 cup brown sugar
1/4 cup yogurt
1 tbsp cointreau (or orange juice)
1 tsp vanilla extract

Line the base of a 6 inch springform pan with parchment paper. Preheat the oven to 180 C.

First make the streusel. Chop the peanuts or pulse them in a spice grinder until coarsely chopped.

Mix the peanuts with oats and sugar. Melt the butter, pour on top of the other ingredients and mix until the whole thing resembles mortar. Set aside.

On to the cake now. In a small pan, melt the butter. Once it melts, reduce the heat but let the whole thing sizzle around for 4-5 minutes until the brown bits separate and fall to the bottom of the pan. Let cool while you get to the rest of your cake batter.

Mix together the flour, baking powder and baking soda in a large bowl. Slice the banana and put into your food processor or blender alongwith the egg, sugar, yogurt, cointreau and vanilla essence. The browned butter should be cool to touch by now; add that too and pulse until everything is well blended and you don't see any banana pieces.

Pour this blend over the dry ingredient and mix just until there are no streaks of flour. This is a fairly wet batter so you can just spoon or pour the whole thing into your prepared pan. Scatter the streusel all over the top of the batter. Bake for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Let cool for 15-20 minutes before you unmould, then cool completely over a wire rack.

Comments

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back. For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru