Comments on: Banana Cake with Chocolate Frosting https://bakeschool.com/coffee-banana-cake-milk-chocolate-frosting/ A website dedicated to baking and the science of baking Tue, 29 Oct 2024 16:51:31 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Janice https://bakeschool.com/coffee-banana-cake-milk-chocolate-frosting/comment-page-1/#comment-34741 Sun, 24 Oct 2021 20:39:28 +0000 https://bakeschool.com/?p=9307#comment-34741 In reply to Laleh.

Hi, The proportions and ratios in your recipe are quite different than what I've been using, so it's hard for me to say how to fix it. It seems like you may have too much fruit+sour cream and not enough sugar, which could lead to structural issues or make the cake too wet.

To answer about your question about using dark brown sugar: yes, you can definitely replace both sugars with an equal amount of dark brown sugar, by weight! Your cake will likely be slightly darker inside, but I think that would taste veryy good! Hope that helps!

]]> By: Laleh https://bakeschool.com/coffee-banana-cake-milk-chocolate-frosting/comment-page-1/#comment-34683 Sat, 23 Oct 2021 06:03:06 +0000 https://bakeschool.com/?p=9307#comment-34683 Hi Janice.
Thank you for sharing this recipe with us. I would like to try it but if I would like to replace the types of sugar that you have used by dark brown sugar, should I still use a total of one cup? Also, in that case, would I need to change the amount of butter or can it still stay the same? The reason is that I am trying to fix a similar recipe that was similar to this except that I wasn’t happy with it’s structure and it wasn’t sweet at all. Below is the recipe, I would appreciate it if you could help me fix it please.

Ingredients:
Butter 125
Dark brown sugar 120g
2 large eggs
Mashed bananas 270g
Self raising flour 240g
Baking soda 1 tsp
Sour cream 180
Milk 1 tblsp

]]> By: Janice https://bakeschool.com/coffee-banana-cake-milk-chocolate-frosting/comment-page-1/#comment-16213 Sat, 13 Apr 2019 01:57:20 +0000 https://bakeschool.com/?p=9307#comment-16213 In reply to Natalie Dawn.

Hi Natalie,

Better to use ripe bananas. Using frozen bananas is fine, but best to freeze riper bananas for the best texture in the end. I think "less ripe" bananas have more starch in them and this can have an impact on texture and flavour, even if they were previously frozen. Sometimes grocery stores sell overly ripe bananas for very cheap. Those would be perfect for this!

]]> By: Natalie Dawn https://bakeschool.com/coffee-banana-cake-milk-chocolate-frosting/comment-page-1/#comment-16136 Fri, 05 Apr 2019 19:14:58 +0000 https://bakeschool.com/?p=9307#comment-16136

Do the bananas have to be over ripe or does freezing and thawing them make them mushy enough?

]]> By: Janice https://bakeschool.com/coffee-banana-cake-milk-chocolate-frosting/comment-page-1/#comment-13240 Mon, 27 Nov 2017 02:47:11 +0000 https://bakeschool.com/?p=9307#comment-13240 In reply to elodiesucree.

Awww, merci beaucoup!

]]> By: elodiesucree https://bakeschool.com/coffee-banana-cake-milk-chocolate-frosting/comment-page-1/#comment-13226 Fri, 24 Nov 2017 16:35:29 +0000 https://bakeschool.com/?p=9307#comment-13226

Waou!!! fabuleux quelle belle gourmandise!!! merci pour ce gourmand partage!! gros bisous et très bonne fin de semaine!

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