Sunday, April 26, 2009

banana Banana Cake

Apparently my creative-genius is activated when I'm mired in essays and assignments. Hence with all grad course work done (!), I present a vegan "banana" Banana Cake.

This was my first crack at an artistically built cake, but it turned out pretty well. I had originally intended to make my mom's delectable banana cake recipe, but I was out of eggs and didn't have any shortening. So, I was able to scrape together enough things for a vegan cake. I think it's just as good as my mom's but don't tell her I said that.

(Hi mom! You're on the internet now!)

Ingredients (stolen from:
# 2 cups unbleached all-purpose or whole wheat pastry flour
# 1-1/2 teaspoons baking soda
# 1/2 teaspoon salt
# 1 1/8 cups sugar (if your banana's are very ripe just do 1 cup sugar)
# 1/3 cup oil
# 4 ripe bananas
# 1/4 cup water
# 1 teaspoon vanilla extract

In one bowl, mix flour, baking soda, and salt. In a separate bowl, beat sugar and oil together. Beat in bananas then add vanilla and water. Take the dry ingredients and incorporate them in sections into the wet ingredients mixing them well. Place mix into a 9"x9" pan that has either been greased and floured (see Chocolate Zucchini Loaf recipe for instructions on flouring a pan) or that has a piece of wax paper cover the bottom.
Place into a preheated 350F oven for about 45 minutes or until toothpick comes out cleanly. Let cool for 15mins.

Now, the fun part!
1. Create a detailed diagram of your desired banana shape

Ensure all equations are true providing proper proofs at all stages.

But, you do actually have to think out the best way to cut the cake so as to ensure minimal cake-loss.

I trimmed the edges to give it the actual shape of a banana. Also, I took some of the excess trimming to make sure the cake was smooth and flat where I had to hold the banana sections together.

Vanilla Butter Frosting
1/3 C soft margarine
1 1/2 t vanilla
3 cups icing sugar
About 2 T milk

Blend marg & sugar, stir in vanilla and milk. Beat til smooth and spreading consistency (that’s where the about comes in for the quantity of milk).

Fills and frosts 2 – 8” or 9” cake rounds or a 13” x 9” cake

This made extra icing so it should be reduced for this cake recipe.

So, ice the cake as you please, but if all things go to plan, it should turn out as close to a banana as possible!

Good luck and enjoy!

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