A banana fruit dessert is a dessert that’s just plain delicious, but not as well-known as the actual fruit itself.
The fruit is cooked in a pan, then baked in a tin or pan and then topped with a creamy sauce and a handful of crunchy crunchy peaches.
Banana fruit cakes are usually topped with crunchy peanut butter peaches, chocolate or chocolate syrup and a drizzle of creamy peanut butter.
Banana Fruit Cake: How to Make A Banana Fruitcake article But why should we care about this?
Well, the recipe can be very simple, but the real magic of the dessert lies in the fact that it’s also incredibly satisfying.
If you make it right, you can have a delicious and delicious banana fruit treat that everyone will be glad to share with their friends.
Banana banana cake recipe Banana banana fruitcake recipe (makes 20 servings) 1 banana (a very ripe banana, usually from the tropics) 1/2 cup peanut butter (melted, unsweetened) 1 egg 1 tsp vanilla extract 1/4 cup sugar 1 banana peeled and chopped into wedges (about 1 1/8 cups) 2 large peaches 1 cup icing sugar 1/3 cup milk (softened) 3/4 cups flour 1 tsp baking powder 1/5 tsp salt 1/16 tsp baking soda 1/6 tsp nutmeg 1/32 tsp cinnamon 2 large eggs, beaten 3/8 cup sour cream (1 stick) 2 tbsp chopped pecans, toasted and peeled 1 cup walnuts, toasting and peeled 3/3 Cup chopped peanuts, for sprinkling (optional) 1 cup finely chopped peaches (optional, for topping) 1 tsp cinnamon (optional to garnish) 2 eggs, lightly beaten 2 tbsp milk (for cooking) 1.
Peel the banana and slice it into a half inch thick slices.
Place the peeled banana in a food processor and pulse for about 20 seconds to get a coarse meal.
Place in a bowl with the peanut butter, egg, vanilla and sugar and pulse again until the peanut butters the peanut mixture.
Add the vanilla, egg and sugar mixture and pulse until the mixture is smooth.
Add flour and mix until a dough forms.
Transfer the dough to a lightly oiled surface and knead for a minute or so.
Cover and let rise in a warm place for 10 minutes.
Preheat the oven to 180C (350F) and lightly grease a baking tin or tray.
Place a large baking tray (1/2 inch thick) on the oven tray.
Sprinkle the banana slices with the beaten eggs and sprinkle with the cinnamon.
Roll out the dough into a 12 inch (30 cm) rectangle.
Cut a slice out of each half of the rectangle to make 12 pieces, leaving a 3cm (2.5 inch) gap around the edge.
Put a quarter of the banana in the centre of each slice and place it on top of the other half.
Place another quarter of banana on top.
Repeat the process with the remaining half of banana and banana slices.
Spread the pecan pieces on top and sprinkle the remaining cinnamon.
Bake for about 45 minutes.
The cake should be golden brown on the bottom and slightly brown on top, but this depends on the quality of the pecan you use.
If the cake is too brown, don’t worry, it will come out soft again after 30 minutes.
Remove from the oven and allow to cool on a wire rack.
Let the cake cool in the tin for 15 minutes.
When cooled, slice into 1/10th inch (0.2 cm) slices, and sprinkle on the nuts. Enjoy!