lettohka ttt
Scarecrow, Nata thanks for the recipe!
Girls, can someone recalculate the proportions to Keksnitsa?
And then somehow I can't decide .. I don't want to translate products ..
mamusi
lettohka ttt, Natasha, Oktyabrinka already answered us there ... look ...
lettohka ttt
mamusi, Thanks Ritulya!
lady inna
And I baked in a Kukmar cake pan: half of the dough norm guarantees strictly two bookmarks, that is, 38 small cupcakes. And this time I put sugar strictly according to the recipe - well, very tasty.
Ilmirushka
Natashaaaa! I carry my cupcake. I don't pretend to be praises, and I can't say how delicious it is, because I can't even make a cut, let alone try. The cupcake will go to another city tomorrow as a present for his daughter-in-law. BUT (!) While pёksyayayayaya .... Plyyyyyl through the rooms the smell of bananaaaaa

Banana cake (Classic banana bundt cake)Banana cake (Classic banana bundt cake)
Scarecrow
Ilmirushka,

Don't worry, druhh, the taste won't let you down, I'm telling you for sure!))
Ilmirushka
Quote: Scarecrow
the taste won't let you down, I'm telling you for sure!))
Tomorrow I will buy bananas, for myself the same Spek. The smell was too salivating!
Husky
Quote: Ilmirushka
Tomorrow I will buy bananas, for myself the same Spec

Ilmirushka, peki! You will not regret. I baked here for three days in a row. Eaten up in a moment !!
Scarecrow, Natasha, thanks for another cupcake recipe !!

Banana cake (Classic banana bundt cake)
Banana cake (Classic banana bundt cake)
Scarecrow
Husky,

Girls in pastry actively use this cupcake. This is a very famous and well-deserved recipe from a famous chef. Therefore, I also want to try to decorate portions.
Stavr
So I made up my mind today, this cupcake tried the dough, it was too sweet for me, and then I realized that my glass was too big 250 g of sugar. And according to the idea of ​​2 glasses is 360-400g so? Well, okay, next time I'll put less.
Scarecrow
No not like this. Standard European glass 240 ml. This is 240 grams of sugar. 2 glasses - 480 gr. After all, this is still a confectionery and a really large volume is obtained. If you feel good, put less. No problem.
Stavr
Scarecrow, Yeah, but I understand that our glass, otherwise I have just European thought not right here. Thank you. I'll try to write it right now.
optimist
Scarecrow, and what form do you have Silicone or metal? Such a cupcake is beautiful in it.
Scarecrow
Silicone and sooo long-standing.
Stavr
And here's the cupcake. Banana cake (Classic banana bundt cake) The smell is super throughout the apartment! Very tasty! Sugar is normal. Thank you!
lady inna
Quote: Scarecrow

Standard European glass 240 ml. This is 240 grams of sugar.
Scarecrow, sorry, 200 grams of sugar in 240ml (American cup).
By the way, when I baked it, I halved the sugar - it was normal, and when I did not reduce it in portions - it was also normal. In general, I usually try not to reduce. I read that sugar is not only sweetness to baked goods, it also gives juiciness.
Scarecrow
lady inna,

Nope. For some reason, sugar repeats the volume in weight. I have a 100 ml measuring spoon in a jar of sugar. Exactly 100g sugar. Tomorrow I'll measure another glass.
lady inna
Well no, Nata, does not repeat On measuring cups, the water and sugar scales are often located side by side: 250 water and 200 sugar on the same level. In American confectionery, in their conversion tables, a cup of 240 ml is also taken equal to 200 g. Brown sugar -213g - it is more moist due to molasses.
Crochet
Quote: Scarecrow
For some reason, sugar repeats the volume

It will be necessary to take measurements for myself.

I always thought that 250 ml. volume includes 190-200 gr. granulated sugar ...
Scarecrow
lady inna,

Inn, let's just weigh it)). The fact is that I have been weighing sugar for 10 years, scooping up in measuring containers. I had the opportunity to compare. This is probably why people think the cake is too sweet, that the recipe is American and is designed for American sugar / confectionery standards, and what fraction they have by standards - I don't know.
I went and weighed it - a glass of 250g of water (ml and grams of the standard water are the same), in the same glass the sugar I now have showed 240g (all under the cut, of course))). So, as always, measuring with glasses is very approximate. It also strongly depends on the size of the sugar crystals. Smaller sugar means more weight and vice versa.
silva2
found scary black bananas on the balcony. What happiness! now bake a cupcake))))
lady inna
Quote: Scarecrow

lady inna,

Inn, let's just weigh it)).
Nata, miracles, of course. To be honest, I have always been guided by generally accepted measures of weights and volumes. It is clear that they are averaged. But I rechecked the measuring cups-spoons with the weight of water. Not all are accurate. But now I went and weighed my 250 ml (they are equal to 250 g. Water) granulated sugar - 210 g.) The humidity of the air also affects sugar. The weight of an American cup of sugar and some other products is taken from the paper books of Maida Hitter, as well as Regan Daley ("In the Sweet Kitchen"). For both, the weight of a cup of granulated sugar is taken equal to 200. Well, okay, sugar is not salt.
Scarecrow
lady inna,

Yes, I also double-checked the measuring cups / spoons. Glasses are still multicooker. My two had the same graduation (160 ml), but at the same time they had clearly different sizes - and it happened, the difference turned out to be decent. There are sooooo decent deviations. Therefore, I prefer recipes in grams. But that's how it happened. But considering that several people indicated that they were too sweet - I think that you are right: it was calculated on the basis of the average American sugar measures, and in the transition to "our" sugar it turned out more. I've done ours a thousand times already, but for some reason I'm okay in sweetness. Individually, I guess.
lady inna
Nata, it seems to me that the difference between 400 and 500 does not really affect the taste significantly. But the fact that someone is very sweet is yes, individually. But I noticed that Americans (and indeed professionals) do not "regret" sugar: again, I repeat, this is not only the taste, but also the quality of the dough. At first, when I became interested in recipes from culinary gurus, this amount of sugar surprised me, I wanted to miss everything. And then I decided: this is not bread, which is for every day, but a dessert, a celebration of taste. And there are never too many holidays.
liliya72
Quote: silva2

found scary black bananas on the balcony. What happiness! now bake a cupcake))))
The law of paired cases
Natasha, I will not be original by saying Thank you!
Great recipe! I made half a portion, 1 glass of sugar from a multi - 160 grams came out, more than for our taste.
These are the chocolate roses:Banana cake (Classic banana bundt cake), baked in Nordic roses. From the leftover dough - in Madelennice
Banana cake (Classic banana bundt cake)
The recipe is clean, fragrant and effective, thanks!
silva2
Lily, handsome men !!
liliya72
I would like to share my impression of baking in different forms: of course, in Nordic - the best! Such a baked crispy crust, especially with muffin dough, I can't do anywhere else! Although in Madelennice (considering that this is a quick option), very much nothing. But this is, in principle, obvious. Another thing surprised me - the taste turned out to be different: if the madelens seemed to me even sweetish, then in Nordic the taste turned out to be more balanced, and the sweetness did not dominate so much.
And zapaaah, at the site the neighbors asked what am I doing with bananas?
Yunna
I came with another Thank you! I cooked it again. Made half a serving, tested a new oven. baked in small Nordic hearts and the rest in two silicone ones. It worked out wonderfully. I feed my granddaughter today.
Scarecrow
Yunna,

Yes, the recipe for the times, the most terribly like it. Today I stood and thought about three blackening bananas, I wanted to feed the chickens. Then I suddenly remembered about the cupcake !! What chickens ?? !!
Ne_lipa
Nata, today for the second time I made this cupcake, amazingly delicious !!!! Exactly 4 large bananas lay sadly and turned black ... This is how they determined their fate. I 2 pieces, right hot and ate, how can I resist, well, my son was on guard when he was ready
Banana cake (Classic banana bundt cake)
Thanks for this wonderful recipe !!!
Scarecrow
Ne_lipa,

Health with all my heart.I have baked / tried a lot of cupcakes, but not many of them go to my "gold fund". This one is from that shelf)).
Yarik
Nata, I was given a cookbook a long time ago, about 15 years ago, and it contains a recipe for banana muffins with nuts, this was the first recipe that I tried from it, since then these are my husband's favorite muffins. But that was bad luck, they always fall off after baking. Then I found your recipe, the taste is the same, but the look is much cooler. Now I bake according to your recipe with the addition of walnuts. Thank you!
Tatiana mom
I prepared it according to your recipe, it turned out super! Wet, buttery, delicious crumb, as I love. Thank you so much!
Perhaps the topic already has it, I read it to the middle - I didn't find it. To get black bananas quickly, put them in the freezer overnight. I just cleaned for 3 hours, I needed it urgently))
lady inna
Tatiana mom, the point is not that they turn black, but that they are fragrant. Plus there is less moisture in them. And here the freezer will not help.
Scarecrow
Everything is correct. It's not about color, but why they become black - "overripe". They become very aromatic, starchy.
Tatiana mom
lady inna, clearly)) then I will wait for real blackies)
ghost2010
"bad"recipe, apartment for four days smelled like bananas. I'll find black bananas - I'll bake more!
Scarecrow
ghost2010,

Smell, however, is deadly))). Straight banana-banana! Dare your neighbors!)))
optimist
Scarecrow, Natasha, and the given amount of ingredients for the cake will fit into the silicone sunflower mold? Didn't bake in this one?
AlenDukass
Banana is my favorite, banana-chocolate turned out quite well, as the photo will be, when I take it next time, I will definitely share
Scarecrow
optimist,

Nope. I don't have one and I don't know its volume.




AlenDukass,

Be sure to share. Banana with chocolate sounds great. It's just that, personally, I am completely indifferent to chocolate in general and chocolate baked goods in particular, therefore I have not experimented. All brownies, for example, passed me by)).
optimist
Here is mine 🍰
Baking is based on 300 grams of flour. 50 minutes for such a volume of dough is too much, you can bake for 40 minutes.
It's worth getting cold. I'll try, unsubscribe about the taste!
Banana cake (Classic banana bundt cake)
optimist
Today I baked for the second time. Super! Very tasty and very tender. I took strong bananas, not overripe, did not affect the taste.
Tricia
I brought my observations.
Recently I kneaded the dough into 2 portions - a huge amount in a bowl - I thought to bake my husband for work with a big cupcake in the oven and small muffins in another oven. But then she changed her mind. And now half of 75 minutes I baked, and the second part of the same dough was waiting in the wings. And the baking result surprised me! The second cake, aged for 1.20 minutes in its raw state, was darker (! Like chocolate straight!), More tender, crumbly and tasty. Probably the bananas in the dough darkened, maybe the soda had such an effect, but the second cake was much better than the first.
Tyatya
Scarecrow Natasha, good evening!
I carry my little report
Banana cake (Classic banana bundt cake)
Half of the portion - 12 pieces, bananas were deliberately hidden away to turn black. I measured everything with a faceted glass, but apparently put a little more flour (I did not find what consistency the dough should be anywhere in the discussions), it did not affect the taste in any way! Or maybe it even helped the cupcakes to rise with a hat, for some it just slid sideways. And sugar seemed to me somehow not even enough ... and yes, very cool blotches, here on the fault closer
Banana cake (Classic banana bundt cake)
Juicy, fluffy, fragrant, I drank two hot ones and the one that I photographed also sentenced ...
Thanks for another tasty treat!
Scarecrow
Tyatya,

The constitution is different. Different moisture content of bananas, different moisture content of flour. Not the point. It turned out - this is the main thing.
Loksa
Banana cake (Classic banana bundt cake)
Just 2/3 of the recipe is a bird. Glued on ganache.




Scarecrow, Natasha,: rose: thanks!
Jiri
Loksa, Oksana, curvy madam turned out! And how did you manage to put it on, the cake is so tender that it crumbles. Or did you lie down for the night?
Loksa
The cupcake cooled down overnight on the wire rack, in the morning I returned one half to the mold, applied ganache and covered it with the second bird. packed in foil and put in the refrigerator. After a couple of hours, I took it out, slightly tweaked the holes with ganache and that's it.She wanted to sprinkle it with powder, but she would have added sweetness, she would not.
Banana cake (Classic banana bundt cake)




The color is more accurate in the second photo!
Jiri
Loksa, Oksana, of course it turned out great! Should I be honored by looking at your master class, but can I have a ganache recipe?

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