Banana Bread Recipe

Print
 Prep time: 10 minutes
 Cook time: 55 minutes
 Yield: Makes one loaf

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix
everything in one mixing bowl.

The best bananas to use for banana bread are those that are over-ripe. The yellow
peels should be at least half browned, and the bananas inside squishy and browning.
INGREDIENTS
 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
 1/3 cup melted butter
 1 teaspoon baking soda
 Pinch of salt
 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
 1 large egg, beaten
 1 teaspoon vanilla extract
 1 1/2 cups of all-purpose flour
METHOD
1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the
melted butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.
Mix in the flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F
(175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana
bread from the pan and let cool completely before serving. Slice and serve. (A bread
knife helps to make slices that aren't crumbly.)

VANILLA CAKE

NGREDIENTS
 2 cups (500 ml) unbleached all-purpose flour
 1 1/4 cups (310 ml) sugar
 1 tablespoon (15 ml) baking powder
 1/4 teaspoon (1 ml) salt
 1 cup (250 ml) milk
  1/2 cup (125 ml) canola oil
 2 eggs
 1 teaspoon (5 ml) vanilla extract

PREPARATION
1. With the rack in the middle position, preheat oven to 180 °C (350 °F). With softened butter, butter a
20-cm (8-inch) square baking dish.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the remaining ingredients and
combine using a whisk or an electric mixer until the batter is smooth. Pour the batter into the baking
dish.
3. Bake the cake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out
clean. Let cool on a wire rack in the pan. Once cooled, ice the cake or simply cut into squares and
serve with strawberries and whipped cream or ice cream.

ngredients

 1/2 cup unsalted butter softened to room temperature (113g)

 ½ cup canola oil* (120ml)
 1 1/2 cup sugar 300g
 4 eggs room temperature preferred
 1 Tablespoon vanilla extract
 3 cups all-purpose flour (390g)
 1 Tablespoon baking powder
 1/2 teaspoon salt
 1 1/4 cup buttermilk room temperature preferred (300ml)
 1 batch Chocolate Frosting

Instructions

1. Preheat oven to 350F (177C) and prepare two deep 8" round cake pans**
by lining the bottoms with parchment paper and lightly greasing the sides.
Set aside.
2. In the bowl of a stand mixer (or in a large bowl using an electric mixer)
cream together the butter, canola oil and sugar until creamy and well-
combined.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla extract.
5. In a separate, medium-sized bowl, whisk together flour, baking powder,
and salt.
 6. Using a spatula and gently hand-mixing, alternate adding flour mixture and
buttermilk to the butter mixture, starting and ending with flour mixture and
mixing until just combined after each addition.  The batter should be
smooth and completely combined, but avoid over-mixing.
7. Evenly divide batter into your prepared cake pans, and bake on 350F
(175C) for 30-35 minutes.  When the cake is done, the surface should
spring back to the touch and a toothpick inserted in the center should
come out mostly clean with few moist crumbs (no wet batter).
8. Allow cakes to cool in their cake pans for 10-15 minutes before inverting
onto cooling rack to cool completely before frosting.
9. Frost cake using my chocolate frosting and decorate with sprinkles (if
desired).

CHOCOLATE FROSTING

Ingredients

 6 oz semisweet chocolate** chopped into small pieces of roughly the same

size (170g)
 1 cup unsalted butter softened to room temperature (226g)
 2 cups powdered sugar (320g)
 1/2 teaspoon vanilla extract
 1/2 teaspoon salt***
 2 Tablespoons heavy cream (30ml)

Instructions

 Place your chocolate in a microwave-safe bowl and microwave for 30

seconds.  Stir well.  Return chocolate to microwave and heat for another
15 seconds and stir again.  Continue heating chocolate for 15 seconds,
stirring after each, until chocolate is completely melted and smooth.  
 Allow chocolate to cool for at least 10-15 minutes, stirring occasionally. 
You want chocolate to cool so that it is not hot to the touch, otherwise it will
melt your butter and sugar and the frosting will not turn out.  
 While the chocolate is cooling, place butter in a separate bowl and use a
stand mixer or electric mixer to beat until creamy.  
 Add melted, cooled chocolate and stir well.  
 Gradually add sugar, scraping down the sides and bottom of bowl
occasionally so that ingredients are well combined.
 Sprinkle in salt and vanilla extract, stir well.
 With mixer on low, gradually add heavy cream to frosting.  Gradually
increase speed to high and beat for 30 seconds.
  Pipe or spread frosting onto prepared, cooled baked good.

MOCHA CHIFFON CAKE

Dry Ingredients

Cake Flour - 1 cup

Sugar - ¼ cup + 2 tbsp
Salt - 1 tsp
Unsweetened Cocoa Powder - 1 tsp
Coffee Powder - 2 tbsp
Baking Powder - 1 tsp

Egg Yolk Mixture

Egg Yolks - 4
Corn Oil - ¼ cup + 2 tbsp
Evaporated Milk - ⅓ cup
Water - ⅛ cup + 1 tbsp

Egg White Mixture

Egg Whites - 4
Cream of Tartar - ¼ tsp
Sugar - ½ cup

Icing & Filling

Mocha Buttercream - 2 cups

 

Yield: 1 - 8” x 12” rectangular cake

Procedure

Pre-heat oven to 325˚F

1. Line the bottom and sides of your chosen pan/s with parchment paper
making sure the lining on the sides covers the full height of the pan.

2. Sift all dry ingredients and set aside.

3. Combine egg yolk mixture ingredients in a mixing bowl with paddle

attachment. Mix at low speed until all ingredients are blended.

4. Add dry ingredients at low speed. Mix for 2 minutes until batter is
smooth. Scrape sides to ensure consistent mixture as needed, then set aside.

5. Beat the egg whites, cream of tartar, and sugar in a bowl with a wire
whisk attachment for 1 minute at low speed.

6. Increase mixer to medium speed, and continue mixing for 3 minutes

until medium peaks form.

7. Fold egg yolk mixture into whipped egg white mixture at low speed for
8-10 seconds.

8. Increase mixer speed to medium for 2 seconds. Don’t over-mix.

9. Pour the batter onto the prepared pan(s).

10. Bake for 20-22 minutes, or until an inserted cake tester comes out clean.

11. Let the cake stand for 5-10 minutes before inverting & placing on a rack
to cool. Peel off the liner once cool.

12. Spread ¼ cup of Mocha Buttercream on top of the sponge.

Mocha Buttercream
 Ingredients

Coffee Powder - 1 tsp

Evaporated Milk - ⅛ cup
Margarine (softened) - ½ cup
Unsalted Butter (softened) - ½ cup
Confectioners Sugar - 1½ cup

Procedure

1. Dissolve coffee powder in evaporated milk, and then set aside.

2. Cube softened margarine and butter, and then mix in a bowl with
paddle attachment.

3. Cream margarine and butter at low speed until soft and well blended.
Occasionally scrape the bottom and sides of the bowl.

4. When the margarine and butter soften, switch the mixer to medium
speed, and continue creaming until the mix’s volume increases.

5. Set mixer to low speed, and add confectioner’s sugar. Continue mixing
until all the sugar dissolves and the mixture is smooth.

6. Occasionally scrape the bottom and sides of the bowl to ensure that the
sugar particles are dissolved.

Once the mixture is smooth, gradually add the milk-coffee combination under
low speed, and continue mixing until fully blended with the mixture.
INGREDIENTS:
For the Cake:
6 large egg yolks, at room temperature
1 cup sugar
1 teaspoon coffee/espresso granules [Nescafe instant coffee recommended]
1 teaspoon cocoa powder
1 teaspoon vanilla
1 teaspoon water
½ cup canola oil
1 cup cake flour
1 teaspoon baking powder
6 egg whites, at room temperature
1 teaspoon cream of tartar

For the Mocha Buttercream:

1 cup sugar
4 large egg whites, at room temperature
3 sticks (12 ounces) unsalted butter, soft, at room temperature
1 teaspoon coffee/espresso granules
1 teaspoon cocoa powder
5 teaspoons water
1 teaspoon vanilla extract
5 teaspoons amaretto** (substitute: almond extract)

For the Chocolate drip: (OPTIONAL)

You will need 10 oz. (283g) Chocolate (Semi-sweet or Dark, I used Ghirardelli) and 10
oz. (283g) Heavy Cream, melted in microwave for 1 minute.

**Amaretto is a sweet, almond-flavoured, Italian liqueur associated with Saronno, Italy.

INSTRUCTIONS:

For the Cake: Preheat oven to 375°F with racks in the upper middle and lower middle
positions. Spray two 9×2” round cake pans with baking spray, and line the bottom and
sides with parchment paper.

In a mixing bowl, beat egg yolks and sugar over low, then medium speed, until creamy
and light yellow in color.

In a small bowl, dissolve espresso or coffee granules and cocoa powder in water and
vanilla, getting rid of lumps while stirring. Add into the egg-sugar mixture, canola oil, and
beat until well combined.

Remove mixing bowl from stand mixer and sift cake flour and baking powder over it.
Fold with a wooden spoon until well combined, scraping down the sides of the bowl. Set
aside.
In another bowl, beat egg whites and cream of tartar until hard peaks form or almost like
an icing and fold into the mocha batter by 3 to 4 batches at a time.

Pour the batter between two cake pans evenly and transfer each pan on a baking sheet.
Bake on two racks for 20 to 25 minutes, rotating each pans and exchanging the pans
between racks halfway through to even out baking. The cake is good to go once the top
becomes golden brown and the toothpick comes out clean when inserted in the center.

Let it cool on a wire rack for about 15 minutes. then gently invert on the wire rack. Make
sure to let it cool completely before starting to frost your cake.

For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a double broiler
(medium heatproof bowl set over a saucepan
of simmering water, it should not touch the bottom of the bowl), until meringue is hot to
the touch. The sugar gradually dissolved with a fluffy marshmallow cream-like froth.

Remove bowl from double broiler and beat for 5 minutes with a hand mixer set to
medium speed, or transfer into a bowl of a stand mixer with a whisk attachment to mix.

Add some butter and beat with a hand mixer (or paddle attachment for stand mixer) until
smooth before adding all the butter until well combined. Scrape down the sides of the
bowl with a spatula and place it back in the center. Beat again on medium-high for
another 6 to 10 minutes until thickened. Set aside.

In a small bowl, dissolve cocoa and espresso/coffee granules in water, vanilla extract,
and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes.

To Assemble the Cake: Dot 3 3”-wide parchment paper strips with buttercream. Use the
icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom
of the cake with icing, and place cake on top of the strips. These will keep your plate
clean while frosting the cake.

Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula.
Place the second layer of cake and spread a thin layer of icing over the entire cake and
let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from
the bottom up to the top. Use a cake comb to achieve the stripe design on the side.
For the Chocolate drip: you will need 10 oz. (283g) Chocolate (Semi-sweet or Dark
Ghirardelli) and 10 oz. (283g) Heavy Cream, melted in microwave for 1 minute. Let it
cool.Using a pipe with a small round tip, squeeze chocolate ganache from the top edge
of the cake and squeezing it down to form a downward drip effect.

Frost the top by placing a mound of icing and spreading it to the side. You can decorate
the cake with the remaining frosting around the base of the cake.

MACAROON

ngredients
 14 ounces about 400 grams Sweet Shredded Coconut (or Desecated Coconut)
 1/2 cup butter
 1/2 cup brown sugar
 3 pieces raw eggs
 14 ounces condensed milk

nstructions
1. Place the butter in a big bowl and cream using a fork
2. Add-in the brown sugar and mix well
3. Add the eggs and condensed milk then stir/beat until all ingredients are blended
4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other
ingredient in the mixture
5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on
each of the cups
6. Pre-heat oven at 370 degrees Fahrenheit for 10 minutes
7. Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns
golden brown.
8. Serve during dessert or snack time. Share and Enjoy!

RED VELVET

CAKE


1/2 cup shortening

 1 1/2 cups white sugar

  2 eggs

 2 tablespoons cocoa

 4 tablespoons red food coloring

 1 teaspoon salt

 1 teaspoon vanilla extract

 1 cup buttermilk

 2 1/2 cups sifted all-purpose flour

 1 1/2 teaspoons baking soda

 1 tablespoon distilled white vinegar

 Icing:

 5 tablespoons all-purpose flour

 1 cup milk

 1 cup white sugar

 1 cup butter, room temperature

 1 teaspoon vanilla extract

 Add all ingredients to list

Directions
Add a notePrint
 

 Prep

25 m

 Cook

30 m

 Ready In

2 h 25 m

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
2. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon
vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk
mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter.
Don't beat or stir the batter after this point.
4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake
comes out clean, about 30 minutes. Cool cakes completely on wire rack.
5. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let
cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until
light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency.
Frost cake layers when completely cool.

Red Velvet Cake Recipe

Yields: 8 or 9 inch cake

Ingredients
Cake:

 2½ cups (340g) all-purpose flour

 ¼ cup (35g) cornflour/cornstarch

 2 tablespoons (12g) unsweetened cocoa powder (any kind works)

 1 teaspoon baking soda

 ¾ teaspoon salt
  ½ cup (1 stick/115g) unsalted butter, softened to room temperature

 2⅛ cups (425g) granulated sugar

 1 cup (240 ml) vegetable or canola oil

 3 large eggs

 2 teaspoons vanilla extract

 1¼ teaspoons distilled wine vinegar

 2-3 tablespoons red food coloring

 1 cup (240 ml) buttermilk

Cream Cheese Frosting:

 16 oz (450g) full-fat block cream cheese (not spread), at room temperature

 2 sticks/225g unsalted butter, softened to room temperature

 4 cups (480g) powdered sugar, sifted

 2 teaspoons vanilla extract

 Pinch of salt, optional

Instructions
1. To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that
are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
2. In a medium bowl, sift together flour, cornflour, cocoa powder, baking soda, and salt. Set aside.

3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium
speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary.
Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between
each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color
is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add
buttermilk, followed by the rest of the dry ingredients. Do not over mix.

4. Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the
center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then
remove from pan and allow to cool completely on a wire rack.

5. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat
butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add sugar in 2
additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until
smooth and fluffy.
6. Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose
too much, cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over
the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting
over the top and sides of the cake.
7. Store cake in an airtight container in the fridge for up to 5 days. I like to remove it from the fridge
15-20 minutes before serving so that it's soft.

ngredients
 1/3 cup butter, softened
  3/4 cup sugar
 2 eggs
 1 can (14 ounces) sweetened condensed milk
 1/2 teaspoon vanilla extract
 1/2 cup flour
 2 cups desiccated coconut

nstructions
1. In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat
together until well blended and fluffy. 
2. Add eggs one at a time, beating continuously.
3.  Add condensed milk and vanilla extract and continue to beat until blended.
4. In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture
and beat until combined.
5. Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to
20 minutes or until golden. Let cool for about 5 minutes.BOILED\\\

BOILED ICING
 1 cup sugar

 1/3 cup Corn syrup

 1 teaspoon vanilla extract

 1/3 cup Water

 2 Egg whites

 3 tablespoon icing sugar

 Step 1

Combine sugar, water, corn syrup, and salt in a saucepan and stir the mixture until well
blended.
 Step 2

Boil slowly without stirring until mixture spins a long thread when a little is dropped from a
spoon.
 Step 3
 In a large bowl, beat egg whites until they are stiff but still moist. Pour hot syrup slowly over egg
whites while beating.
 Step 4

Continue until mixture is very fluffy and will hold its shape.
 Step 5

Add vanilla extract and beat until blended.

 Step 6

If icing does not seem stiff enough, beat in two or three tablespoons confectioner's sugar, one
tablespoon at a time, until it's stiff enough to hold its shape. Spread on the cake.

CHOCOLATE BUTTERCREAM

NGREDIENTS:

 1 cup Butter, softened (we use Salted, Sweet Cream Butter)

 1 lb. Box (4 cups) Powdered Sugar
 ¾ cup of Cocoa Powder
 2-3 teaspoons of vanilla
 1-2 tablespoons of milk

DIRECTIONS:

 Combine the Powdered Sugar and the Cocoa Powder in the mixing bowl.
 Mix the Powdered Sugar and the Cocoa Powder on low until it is completely
combined.
 Add 2 sticks (or 1 cup) of softened butter and 2-3 teaspoons of Vanilla (we use 3
but we like things extra vanilla-y) and mix until thoroughly combined.
 Add the milk 1 tablespoon at a time until you have the correct consistency.

Chocolate Cake Recipe 
Ingredients

2 cups all purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup oil

2 eggs

2 tsp vanilla

1 cup boiling water

Chocolate Frosting

1/2 cup butter softened

1/2 cup cocoa powder

4 cups powdered sugar

1 tsp vanilla

1 pinch salt

6-8 Tbsp milk

Instructions

Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.

Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.

Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted
in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.

Cool completely. Place one cake on a cake stand or serving tray. Spread about a cup of frosting on
the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and
let sit overnight.

For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable
consistency.

Chocolate Cake Recipe 

Ingredients

2 cups all purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup oil

2 eggs

2 tsp vanilla

1 cup boiling water

Chocolate Frosting

1/2 cup butter softened

1/2 cup cocoa powder

4 cups powdered sugar

1 tsp vanilla

1 pinch salt

6-8 Tbsp milk

Instructions

Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.

Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.

Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted
in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.

Cool completely. Place one cake on a cake stand or serving tray. Spread about a cup of frosting on
the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and
let sit overnight.
For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable
consistency.