Banana cake in a slow cooker
Banana muffin in a slow cooker.
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Banana muffin in a slow cooker.
yushanya » Wed Sep 04, 2013 9:39 pm
Photo reports
Tanuxa » Wed Sep 04, 2013 11:13 pm
yushanya » Thu Sep 05, 2013 12:11 am
Tanuxa » Thu Sep 05, 2013 11:07 pm
yushanya » Fri Sep 06, 2013 12:49 am
zayanet » Fri Sep 06, 2013 9:24 am
Good day!
I tried baking yesterday.
Taking into account the acquired result, some questions arose (I’m just starting to master this wonderful technique):
1. Was it necessary to twist the cake during the baking process?
(the bottom was slightly burnt, the top remained almost snow-white) 2. Was it possible to peek during baking (and how long after it can be peeked) and did this curiosity affect the size of the cupcake?
(I was itching to look, I succumbed to the itch, the cake did not come out as fluffy as I would like) 3. “Baking” mode 65+20 minutes - this is some kind of coded concept (or a special mode) for multi users, or it’s simple: 1 hour 25 minutes of time is set on the display (my multicooker does not allow you to set this specific time, I set it for 1.5 hours, but later extended it by 10 minutes, because the top was too light, I was afraid that it would not be baked).
Thanks for the recipe, taking into account the answers to my endless (maybe stupid) questions, I will try again to achieve a good result.
Tanuxa » Fri Sep 06, 2013 6:59 pm
yushanya » Fri Sep 06, 2013 10:41 pm
Temari » Fri Sep 13, 2013 11:36 am
zayanet I’ll add on my own that there is still a small difference in multicookers. I have Redmond and baking recipes in Panasonkovsky ones, if I also burn them and the top is undercooked But I’m already a little used to it, over time you’ll later figure out what kind of baking you need
The cupcake is excellent) I will definitely create it, at the same time I will add aspects for Redmonds
yushanya » Fri Sep 13, 2013 10:44 pm
TaLeUk » Sat Nov 02, 2013 5:49 pm
yushanya » Tue Nov 05, 2013 10:29 pm
Lubosik » Thu Jan 23, 2014 9:03 am
Vatka07 » Sat Jan 25, 2014 6:45 pm
Sabrina780 » Wed Mar 12, 2014 3:20 pm
Banana cake in a slow cooker
Friday, January 23, 2015
We really like recipes for baking at home, which are simple to make and do not have a complex composition of ingredients. Banana muffin in a slow cooker is just such an option. Cooking it is a pleasure, but eating it with milk or tea is a temptation for those with a sweet tooth.
For this recipe for savory and savory pastries, we will need medium-sized ripe bananas (if they are very large, take 2 pieces). There is no need to crush the fruit very much - then you will feel fragrant sweet pieces in the finished cupcake.
This cake can also be prepared in the oven in a baking dish - I think at 180 degrees you will succeed perfectly. The pie will bake in an hour or a little more - constantly check the readiness with a toothpick or wooden skewer. I have a multicooker model Scarlett SC-411, device power 700 W, bowl size 4 liters.
Ingredients:
Making a dish step by step:
The recipe for this delicious homemade pastry includes the following ingredients: bananas (medium size, very ripe), wheat flour, baking powder, sweet sand, sour cream, chicken eggs and refined vegetable oil.
Break chicken eggs into a suitable bowl and add sweet sand
Beat everything with a mixer or whisk into a fluffy foam until it turns white and doubles in size. Then add sour cream at room temperature and pour in oil (leave a tablespoon for greasing the bowl). Mix everything.
Now we peel the bananas and break the pulp directly into a bowl with our hands. The pieces turn out to be unequal, but not very small - it doesn’t have to be porridge. I advise you to choose very ripe and sweet bananas - then the finished cake will be very fragrant.
Mix everything again and add sifted wheat flour mixed with baking powder.
Mix the dough - it comes out medium thick, like sour cream with 25% fat content.
Grease the multicooker bowl with the remaining vegetable oil, lay out the dough and cook on the Baking mode for 1 hour. If you have the most powerful multicooker, the baking time may be reduced by 7-10 minutes. Or the opposite. In general, inspect for a dry splinter.
This is what the banana cake looks like after baking.
We remove this unusually fragrant pie from the multicooker using the steam insert.
When the cake has completely cooled down, you can sprinkle a little sweet powder, but this is optional.
Help yourself, friends! A very tasty cupcake with pieces of fragrant banana is perfect for home tea drinking.
Banana cake in a slow cooker
Ingredients
Chicken egg – 2 pcs.
Butter – 200 g
Sweet sand – 0.5 cups
Wheat flour – 1.5 cups
Baking powder – 1.5 tsp.
Vanillin – 1 pinch
Sweet powder – 1-2 tbsp.
Additionally:
Butter – 1 tsp.
- 370 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Step-by-step recipe with photos
Baking with banana has a special smell, tenderness and slightly wet dough after baking. Bananas for baking need to be ripe. In baking, bananas mix well with poppy seeds, coconut flakes, apples, nuts, chocolate, and honey.
In this cupcake I use a wonderful combination of banana, poppy seeds and honey. The proposed cupcake recipe is very ordinary.
So, let's start making banana cake in a slow cooker! We prepare products according to the list.
Place butter at room temperature in a bowl and add sweet sand.
Beat the ingredients with a mixer for about a minute.
Then we peel the bananas and divide them into small pieces.
Using a blender, puree the bananas.
Add banana puree, honey, vanillin, eggs to the oil mass.
Using a mixer, beat the mass again.
Sift the flour with baking powder, add to the butter mixture, and beat again.
Add poppy seeds and mix the dough with a spoon. The dough is ready.
Grease the bottom and sides of the multicooker bowl with butter.
Place the dough in a bowl and level the surface.
Place the bowl with the future banana cake in the slow cooker.
Close the lid and turn on the “Baking” program for 45 minutes. Check the readiness of the cake using a toothpick. If the cake is not ready yet, bake it for about 10 more minutes.
Remove the bowl with the cake from the multicooker and leave for 5 minutes. Transfer the cake to a plate.
Decorate the cupcake using a stencil with sweet powder.
The banana muffin baked in a slow cooker is ready to serve. Enjoy!
Banana cake in a slow cooker
Preparation time: 5 min.
Production time: 1 hour 20 minutes.
Number of servings: 10 pcs.
Ingredients
Banana muffin in a slow cooker
In a slow cooker you can cook a large number of delicious dishes. Some types of baked goods turn out especially delicious in a slow cooker. When it’s hot in the summer, this is very important; you don’t want to turn on the oven, but you want to pamper your loved ones with delicious pastries.
Let's prepare banana cake now. It is prepared from completely available goods, and comes out savory, juicy and tender. It is very important to choose ripe and even slightly overripe bananas for making the cake. It is thanks to them that the cake will acquire that unique banana smell and taste.
You can serve this cake with milk, tea or coffee.
How to cook “Banana cake in a slow cooker” step by step with photos at home
For work we will need bananas, eggs, sour cream, sugar, salt, baking powder, sunflower oil, flour.
Combine 2 eggs with 200 grams of sugar and beat with a mixer until fluffy.
Add 80 grams of sour cream and 85 grams of sunflower oil. Beat for 1 minute.
Peel 3 bananas, cut into slices and stir into the dough with a spatula.
Stir in 260 grams of sifted flour, 1 gram of salt and 1 tablespoon of baking powder.
The dough mixture is like very thick sour cream.
Grease the multicooker bowl with 15 grams of sunflower oil (I have a Polaris multicooker). Place the dough into the bowl and smooth it out.
Bake on the “Baking” mode for 1 hour until cooked (until dry splinter).
Remove the cake using a steaming bowl. Cool. Banana cake is ready to serve.