Americana Banana Roll
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Americana Banana Roll
  Bananas    Rolls  
Last updated 6/12/2012 12:58:45 AM. Recipe ID 21583. Report a problem with this recipe.
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      Title: Americana banana roll
 Categories: 
      Yield: 4 Servings
 
      1 c  Sifted cake flour
    1/2 ts Baking soda
    1/8 ts Baking powder
    1/8 ts Salt
      1 lg Egg, room temperature
    1/2 c  (1 large) mashed ripe
           Banana
      1 tb Sour cream
      1 ts Lemon zest
  5 1/2 tb Unsalted butter, room
           Temperature
    1/2 c  Granulated sugar
 
  Position rack in lower third of oven; preheat oven to 375 degrees.
  Using a paper towel, lightly grease a small area in the center of a
  12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line
  the pan with foil, leaving a 2-inch overhang at each short end (the
  dab of shortening holds the foil in place). Lightly grease the foil
  with shortening, and sprinkle with allpurpose flour. Shake the pan to
  distribute flour, and tap out excess.
  
  Pour the flour, baking soda, baking powder, and salt in that order
  into the triple sifter or sieve. Sift onto a sheet of waxed paper to
  distribute the ingredients; set aside. Crack the egg into a small
  bowl, and whisk briefly just to combine the yolk and white. Combine
  the mashed banana, sour cream, and lemon zest in a small bowl; set
  aside.
  
  Place the butter in the bowl of a heavyduty mixer. With the flat
  beater (paddle), cream the butter on medium speed (#5) for 30 to 45
  seconds, or until it is smooth and lighter in color. (This is a small
  amount in a large bowl, but you can adjust most heavyduty machines so
  the attachment reaches lower in the bowl.) Maintaining the same
  speed, add the sugar in a steady stream. Then stop the mixer, and
  scrape the mixture slinging to the sides into the center of the bowl.
  Continue to cream at the same speed until the mixture is light in
  color and fluffy in appearance (about 3 to 4 minutes).
  
  With the mixer still on medium speed, pour in the egg, very
  cautiously at first, as if you were adding oil when making
  mayonnaise. Continue to cream for 1 to 2 more minutes, scraping the
  sides of the bowl at least once. When the mixture is quite fluffy and
  has increased in volume, detach the beater and bowl. Tap the beater
  against the edge of the bowl to free the excess.
  
  With the aid of a metal spatula, lift half the flour mixture, and
  sprinkle it over the creamed mixture. Stir it in with a rubber
  spatula. Then add the mashed banana mixture, stirring to blend.
  Scrape the sides of the bowl with each addition. Add the remaining
  flour mixture, and stir until smooth.
  
  Scoop the thick batter onto five different areas over twothirds of the
  prepared baking sheet. With a metal spatula, spread and coax the
  batter to cover the twothirds of the sheet. Now extend it to the rest
  of the sheet in as even a layer as possible. (At first you will not
  believe it will cover the entire sheet, but it will. You do not have
  to rush. The layer will be very thin, but that is just the way it
  should be. It will increase in volume in the oven.) Bake for 8 to 10
  minutes, or until the cake is light golden brown, the sides are
  beginning to contract from the metal, and the cake springs back when
  lightly touched in the center. Remove the pan from the oven. Using a
  thinbladed knife, gently release any portion of the cake sticking to
  the long sides of the pan. Pull up on the foil overhangs, one at a
  time, to release foil from the pan's edges. Finally, loosen foil from
  the bottom of the pan by gently lifting up on the flaps, and transfer
  it to a large rack to cool.
  
  Place a sheet of foil over the cake, and manipulate the foil in a tent
  fashion (this holds in the moisture as it cools, but prevents
  sticking to the cake). Cool for 30 minutes.
  
  Yield: one 12 x 15 1/2-inch cake
  




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Recipe ID 21583 (Apr 03, 2005)

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