Comments on: Mini Banana Cakes a la Payard

By: n

Fri, 23 Oct 2009 15:50:03 +0000

hi MM. i love banana bread! :) I’ve recently tried to bake my own (cost cutting, and i realized how easy it was). Anyway, aside from streusel topping and a cinnamon-sugar topping, what other toppings can i put on my banana bread? I’ve tried one banana bread (i do not remember where) with a kind of sticky-sweet top that i can’t figure out how to make. any ideas? thanks.

By: u8mypinkcookies

u8mypinkcookies — Sat, 01 Aug 2009 05:44:05 +0000

@TULIP, FAWN & Teddycapz: yeah I so love Baguio Country Club’s banana bread.. moist even if you eat it straight from the fridge! love it.. try their Sovital bread too :D

By: izang

izang — Sat, 29 Dec 2007 05:26:17 +0000

thanks!..will definitely try this….

By: patty

patty — Mon, 17 Dec 2007 09:21:21 +0000

I just can’t resist posting. Banana cakes transport me to my childhood (although I am still quite young hehe). My lola would bake them for no apparent reason. Then again, do we need any reason for good food? I remember being fascinated by those weird black squiggles in the cake. I love banana cake!

By: Maria Clara

Maria Clara — Sun, 09 Dec 2007 02:06:05 +0000

zena for the cake part mix the mangosteen jam with still warm coffee mixture â€“ hot water and coffee to thin out the jam and the sour cream – yogurt is also a good substitute for sour cream. If you want more mangosteen flavor then add more jam but cut down on sugar since you will brush the still warm cake with mangosteen syrup â€“ boil the jam again no seeds and water just boil it to mix the jam and water no need to overboil. We are using the same mangosteen jam from Kablon Farms. When I make this cake I do not use any mixer. Just big fork. I beat the eggs well with a fork set it aside. Shift all the dry ingredients together and keep in a big bowl make a well in the center, put in all the wet ingredients and start mixing in from the center in circular motion and work your way out towards the edge of the bowl. Before you throw your pan in the oven bang it three times on your countertop to get rid of air bubbles or pockets. Good luck on your next try.

By: zena

zena — Sat, 08 Dec 2007 14:16:04 +0000

Maria Clara, I tried your variation of the mangosteen jam (from Kablon Farms) and added coffee. Unfortunately, I didn’t add enough and the effect was too subtle. Subtle but good. Enough to know it was a good combination that I should try again . =) thanks for the great idea.

By: kaye

kaye — Thu, 06 Dec 2007 08:32:52 +0000

this is one of the few cakes i can proudly say i’ve mastered! my family loves my moist banana bundt cake.. i love it when it smells of banana in my kitchen.. yum!

By: peanutbeanma

peanutbeanma — Wed, 05 Dec 2007 05:11:27 +0000

oh wow! i’m not the only one who has tried cookie monster’s banana bread recipe. sure i can share it – um…marketman…how? i just post it here in the comment box? or do i post my email addy?

By: Blaise

Blaise — Tue, 04 Dec 2007 02:56:28 +0000

I love banana cake / bread over the banana fruit itself, like many of us here.. ;P I also love Marta Matute’s banana cupcakes..

By: Rowi

Rowi — Mon, 03 Dec 2007 11:12:54 +0000

What heaven-sent post you did, MM! I have a bowl of brown-skinned bananas awaiting their fate – to be eaten/used/baked, or out in the bin. I’ve been looking for a new and inspiring, easy banana cake/bread recipe, thank you for this post, MM and fellow readers with your tips.

I noticed that the joy of eating banana cake far outweights the eating of fresh bananas, esp. in the Phils. where one is spoiled for choice. Lacatan, latundan, saba and other varieties are in such abundance there, it is really a Banana Republic in the real sense… In Europe, the bananas we get are mostly the Dole or Del Monte kind, and there is not much taste to speak of.