BLAIR BANANA CAKE
HEY YA’LL [most southern accent possible]
I have been hanging out here in Blair, South Carolina. Enjoying the laid back country life... and learning how to paint with my amazing airbrush teacher/master Dru Blair.
The other day I baked [he has a beautiful red kitchen aid and a GREAT oven here at the school, there is also no TV so I have been getting inspired to bake] and here is the BLAIR BANANA CAKE WITH CARAMEL FROSTING!
It was definitely a crowd pleaser
Enjoy and Happy baking
BLAIR BANANA CAKE
makes an 8" round bunt cake
Butter, at room temperature please
[125grams]
Brown Sugar
[165grams]
Eggs, at room temperature please
[2]
Banana, Mash, over ripe mushy, none edible sweet smelling
[250ml]
Self Raising Flour
[300grams]
Sour Cream
[120grams]
CARAMEL FROSTING
Brown Sugar
[110grams]
Butter
[50grams]
Cream
[2Tablespoons]
extra, Butter, soft, room temperature
[300grams]
Icing Sugar
[100grams]
Pre heat oven at 180 degrees
[Baking is a science, it really is/was (I haven't done much baking since closing the shop as my beautiful oven is in storage) a passion of mine and one of my biggest lessons I have learnt and want to pass on is... KNOW YOUR OVEN you should know your oven better than your best friend, especially when it is a temperamental recipe like this one. I can give you oven temps etc, but at the end of the day it really is going to depend on your oven and I DON'T KNOW YOUR OVEN so trust your baking skills or gut and just try, the only way to get to know your oven is to bake…]
Cream together butter and sugar, until pale, fluffy.
Add one egg at a time, don't over mix/beat as it will split BUT don't freak, it will still be ok.
Turn the speed of your mixture down to a medium speed, add over ripe banana mash, mix.
Add flour and sour cream, mix on slow speed until combined.
Pour into greased bunt tin and bake 45-50 minutes or until golden and your bamboo skewer comes out clean.
….now your cake is baking and soon to be smelling sweet… Time to prepare the caramel frosting….
CARAMEL FROSTING
On the stove top, melt brown sugar, butter (only the 50gram measurement) and cream. Bril to boil, and set aside to cool.
Once the caramel has cooled, whip up the butter extra and icing sugar until pale, light and fluffy. Add the caramel (leave ⅓ of the caramel to drip over the frosting) and whip for an extra minute, making sure you scrape down the sides of your bowl.
Frost/Ice, eat, share [if you want] and enjoy P
I have been hanging out here in Blair, South Carolina. Enjoying the laid back country life... and learning how to paint with my amazing airbrush teacher/master Dru Blair.
The other day I baked [he has a beautiful red kitchen aid and a GREAT oven here at the school, there is also no TV so I have been getting inspired to bake] and here is the BLAIR BANANA CAKE WITH CARAMEL FROSTING!
It was definitely a crowd pleaser
Enjoy and Happy baking
BLAIR BANANA CAKE
makes an 8" round bunt cake
Butter, at room temperature please
[125grams]
Brown Sugar
[165grams]
Eggs, at room temperature please
[2]
Banana, Mash, over ripe mushy, none edible sweet smelling
[250ml]
Self Raising Flour
[300grams]
Sour Cream
[120grams]
CARAMEL FROSTING
Brown Sugar
[110grams]
Butter
[50grams]
Cream
[2Tablespoons]
extra, Butter, soft, room temperature
[300grams]
Icing Sugar
[100grams]
Pre heat oven at 180 degrees
[Baking is a science, it really is/was (I haven't done much baking since closing the shop as my beautiful oven is in storage) a passion of mine and one of my biggest lessons I have learnt and want to pass on is... KNOW YOUR OVEN you should know your oven better than your best friend, especially when it is a temperamental recipe like this one. I can give you oven temps etc, but at the end of the day it really is going to depend on your oven and I DON'T KNOW YOUR OVEN so trust your baking skills or gut and just try, the only way to get to know your oven is to bake…]
Cream together butter and sugar, until pale, fluffy.
Add one egg at a time, don't over mix/beat as it will split BUT don't freak, it will still be ok.
Turn the speed of your mixture down to a medium speed, add over ripe banana mash, mix.
Add flour and sour cream, mix on slow speed until combined.
Pour into greased bunt tin and bake 45-50 minutes or until golden and your bamboo skewer comes out clean.
….now your cake is baking and soon to be smelling sweet… Time to prepare the caramel frosting….
CARAMEL FROSTING
On the stove top, melt brown sugar, butter (only the 50gram measurement) and cream. Bril to boil, and set aside to cool.
Once the caramel has cooled, whip up the butter extra and icing sugar until pale, light and fluffy. Add the caramel (leave ⅓ of the caramel to drip over the frosting) and whip for an extra minute, making sure you scrape down the sides of your bowl.
Frost/Ice, eat, share [if you want] and enjoy P
Oh thank you.....nice to see where to are and what you're up to these days....a long way from Oconnor!!....
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