Better than Banana Bread
Our 10th recipe from Baking with Dorie is Banana Breakfast Squares on page 84. I LOVED this recipe. I did make some ingredient modifications which I think really improved the cake.
Ingredient Adjustments
Take a look at my ingredient adjustments and additions, they truly improve this cake.
You will always have better results in your baking if you weigh your ingredients. Weighing is substantially more accurate.
- espresso = 2 grams
- baking soda = 7.5 grams
- baking powder = 4 grams
- salt = 6 grams
- vanilla = 8 grams
Ingredient Modifications
- used olive oil instead of vegetable oil
- added 1 egg yolk to the 3 eggs
- added 1/2 cup of pineapple tidbits
- reduced buttermilk to 1/2 cup
- added 1/4 cup pineapple juice
- I omitted raisins and upped nuts to 120 grams (I used macadamia nuts)
The Mix
Before baking I added 2/3cup- 135 grams of light brown sugar. I just sprinkled it all over the top of the cake.
This added a really nice crunch to cake.
Topping
I added a sprinkle of icing sugar to the cake, it added a nice finish.
TIP: to keep icing sugar from vanishing on your baked goods do the following:
- add cornstarch
1 teaspoon of cornstarch for every 1/4 cup / 25 grams of powdered sugar used
The Results
My rating of this recipe is 5 out of 5. I would definitely make this cake again. I actually prefer this to a banana bread.
We found the banana flavour intensified the following day, making it the perfect snack cake.
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