Tag: banana

Banana Breadcrumb Cake

~ thecookiefilesblog ~ Leave a comment

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Have you ever made a recipe using breadcrumbs instead of flour?
This is what we are doing today. You won’t regret making this, promise.

You’re gonna need:
-Food processor (that is reasonable in size – tiny ones won’t do for this recipe)
-Oven
-13x9x2 inch baking pan
-Foil
-Kitchen scale
-Bowls
-Spatula

Ingredients:
-380g bananas, cut into slices
-3/4 cup unsalted butter
-2 cups granulated sugar
-4 eggs
-2 cups (plain) breadcrumbs
-2 tsp baking powder
-1 tsp banana extract

Instructions:

1- Preheat the oven to 340°F. Line your baking pan with foil, covering the sides as well. Set aside.
2- In a bowl, combine breadcrumbs and baking powder. Set aside.
3- In the food processor, beat butter and sugar until creamy.
4-With the food processor still on, gradually add in the banana, make sure that there are no chunks of fruit left, turning everything into a paste. Might be a good idea to scrape the sides once or twice.
5- Again, with the food processor on, add in the eggs, one by one, followed by the extract.
6-Gradually add in the breadcrumb mix, and when you are done, pulse the whole thing for just a couple of seconds to make sure everything is smooth.
7- Pour the batter into a big bowl and stir it with a spatula to make sure everything is very well combined. That being done, pour your batter into the lined baking pan.
8-Bake it until light brown on top, also passing the toothpick test. That should take about 38 to 40 minutes.

Enjoy!

That’s it for today
Don’t forget to follow us on Instagram!
Until next time!

Banana Coffee Cake

~ thecookiefilesblog ~ Leave a comment
20230715_145437

How are you guys doing today?

Do you like bananas? Do you like an easy recipe that takes WAY less effort than what it looks like?
If so, this is your recipe.
You’re gonna need:
-Food processor
-Oven
-9x9x2 square pan + foil (we highly recommend foil for this one as opposed to greasing with butter and flour)
-Bowls
-Refrigerator
Ingredients:
For the crumb topping:
-1 cup all-purpose flour
-1/2 cup brown sugar
-1/4 cup granulated sugar
-1/2 tsp cinnamon
-1/4 tsp salt
-1/2 cup unsalted, cold butter, cut into pieces (we just cut them into Tbsp sizes)
For the cake:
-1/2 cup unsalted butter, at room temperature
-1 cup granulated sugar
-1 large egg
-8oz (225g) banana, ripe, cut into pieces
-1 tsp banana extract
-2 cups all-purpose flour
-1 tsp baking powder
-1/4 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-3/4 cup buttermilk
For the glaze:
-1/4 cup confectioners sugar
-1 Tbsp heavy cream
Instructions:
For the crumb topping:
-In the food processor, add flour. sugars, cinnamon, and salt. Pulse for a couple of seconds to make sure it’s well combined.
-With the food processor on low now, add in the pieces of butter, one by one. If needed, change the speed/use the pulse button to make everything crumbly. it won’t take long, probably around 10 seconds.
-Put your crumbs in a container and let them sit in the refrigerator while you proceed with the rest of the recipe.
For the cake:
-Pre-heat the oven to 340°F. Line your baking pan with foil, making sure that all sides are covered.
-In a bowl, combine all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
-In the food processor, beat the butter, the banana extract, and sugar for a minute. After it gets creamy, add in the egg, and beat this mix for another minute or so. Next, add in the banana slices, and beat this until all of the banana pieces are gone and you just have this creamy buttery mix.
-With the food processor on low,  add in the buttermilk. It’s only gonna take about half a minute to get this combined. Next, with your food processor still on low, gradually add in the flour mixture, beating only enough to make everything combined. If you want to be absolutely sure that everything is smooth, we recommend you pour your batter into a bowl before pouring it into the baking pan. This batter usually doesn’t give us any “bottom of the food processor” problems, though.
-Grab the refrigerated crumbs and cover the top of your cake evenly. To some of you, it may look like a lot of crumbs, but trust us, it’s the right amount.
-Bake it for about 55 – 58 minutes, or until it passes the toothpick test. Remember, each oven is different, so keep an eye on your cake.
For the glaze:
Combine the ingredients with a spoon or a fork. Stir it for half a minute, and it should be smooth and ready to be used. We like to decorate using a confectioners bag, but that’s just us.
Alright, that’s all for today!
See you guys soon! And don’t forget to follow us on Instagram!

Soft Batch Banana Oatmeal Chocolate Chip Cookies

~ thecookiefilesblog ~ Leave a comment

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How are you guys doing?
Today we are bringing you guys a soft oatmeal cookie. If you only like chewy oatmeal cookies, skip this one. One more thing: this recipe has to rest overnight, so plan ahead!
That being said, let’s get to it.

You’re gonna need:
-Baking sheets
-Foil
-Oven
-Food processor
-Bowls
-Spatulas
-2 Tbsp Cookie Scoop

Ingredients:
-1 1/2 cup all-purpose flour
-1 cup granulated sugar
-1 tsp salt
-1 1/2 tsp baking soda
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/4 tsp ground cloves
-3/4 cup unsalted butter
-1 large egg
-225g (about 8oz) bananas
-2 cups quick oats
-1 cup dark chocolate chips
-1 cup chopped walnuts
-1/2 tsp banana extract (optional)

Instructions:
-In a bowl, combine flour, salt, baking soda, nutmeg, cinnamon, and cloves
-In a food processor, beat the butter, sugar, egg, banana, and extract, if you are using it. Beat this for about 2 minutes, or until you get a very smooth cream.
-With the food processor on slow, gradually add in the dry mix, beating just enough to combine.
-Pour this batter into a big bowl, and stir in the quick oats with a spatula. Make sure it’s well combined before you proceed with adding the walnuts, and the same goes for the chocolate.
-Let your dough sit in the refrigerator for at least 5 hours before continuing this recipe.
-With a 2 Tbsp scoop, make balls with your now refrigerated dough and let them rest for at least 12 more hours. Don’t stack them up.
-Bake your cookies in a preheated oven at 340°F for about 15 minutes. Remember that each oven works differently, and if your cookies are not the same size as ours, they will definitely bake at different times. That being said, keep an eye on them. If they start to tan on top, it’s time to get them out of the oven.
-Store them at room temperature, in an airtight container.

That’s all for today!
Don’t forget to follow us on Instagram!
See you guys again soon!