Soft and fragrant, The soft cake with bananas and strawberries will make your breakfasts an unmissable appointment. Is’ the perfect dessert for the weekend. This cake contains very ripe bananas and crushed in the dough: it is the bananas that give the dessert this particular scent and an extraordinary softness. In addition, the dessert so it stays soft and moist longer, if stored in a cool and dry place. Is, Finally, sugar in bananas allows you to use less sugar in the sweet.
On the other hand, if you love bananas you'll already know that they give the sweets a special touch, as is the case with the BANANA BREAD or for MUFFIN BANANA, CINNAMON AND WALNUTS. You just have to remember to use very ripe bananas: Indeed, this is a good way not to throw away a fruit that you probably wouldn't eat anymore. Inside this breakfast cake are fresh strawberries and over a little’ sugar that makes the surface crispy.
To make the soft cake with bananas and strawberries, I used a flour type 1, for me a Sicilian Mallorca, which makes the sweet compact and moist. But you can also use a zero-type flour. Obviously, if you want a lighter dessert, use a normal flour 00 for sweets. Do not overdo it with strawberries inside the dough, because they contain a lot of water and weigh down the cake: use them, rather, to decorate the cake by placing it in a beam on the surface.
We are in the right season for CAKES WITH STRAWBERRIES, you can also find summaries in my article on Strawberries: Calories, PROPERTY’ AND 18 RECIPES TO TRY. So what are you waiting for?
250 grams of flour type 0 or 1
3 very ripe bananas
200 grams of strawberries
120 grams of butter
100 grams caster sugar
a large pinch of salt
a large pinch of cinnamon
grated rind of half a lemon, organic
10 grams of baking powder
The soft cake with bananas and strawberries is yummy, soft and very easy to prepare.
Preheat the oven to 180 degrees static. First you have to whip the whole eggs with the sugar and salt: long-mounted, until a puffy compound is obtained, frothy and at least tripled in volume. If you use the electric whips It will take about 10 minutes. Add the sifted flour to the mixture along with the baking powder.
I suggest you add flour in several takes, mounting with electric fuses at low speed, until you get a thick, lump-free compound. Mash the bananas with a fork until you get a mush and melt the butter over a very low heat, letting it take hold.
Add the crushed bananas to the egg mixture, yeast and flour, always blending at low speed, then add the melted butter several times and always working the mixture with the whips. Combine the cinnamon and lemon zest.
Wash strawberries and dry them to perfection. Remove the green pigeon and cut them into small pieces. Set aside some strawberry to decorate the outside. Combine the strawberries with the cake mixture, mixing softly with a spatula.
Grease and flour a cake Pan, better if one zipper. Pour the mixture into the Pan, decorate it with the remaining pieces of strawberries and sprinkle the surface with little granulated sugar.
Bake the cake and bake for an hour or until, tucking the toothpick into the center, will not dry. This cake bakes for a long time because it contains bananas in the dough, that make it softer and more fragrant. If you find that the cake gets too dark on the surface (this is also due to bananas), when the surface has been firmed cover it with a sheet of aluminum foil until the end of cooking.
Once cooked, bake the cake, let it cool for 10 minutes and remove it from the cupboard. Let it cool completely before enjoying it. Bon appétit!
The wholemeal cake with bananas and strawberries is soft and compact and is kept for a long time if stored in a cool and dry place and covered with food film.