Simple banana cake recipe in otg oven

This banana cake recipe in OTG oven yields delicious and moist banana bread perfect for baking in your OTG oven. It emphasizes simplicity and precise execution to achieve a moist and flavorful banana cake in your OTG oven.

Elevate your standard banana cake by incorporating some easy adjustments and taking into account the specifics of your OTG oven.

Banana cake is a moist and flavorful treat perfect for any occasion. Mashed ripe bananas add natural sweetness and a tender crumb, while warm spices like cinnamon and nutmeg create a cozy aroma.

This quick bread comes together easily with pantry staples like flour, sugar, and eggs. Enjoy it plain or dressed up with a simple glaze or cream cheese frosting.

About OTG Oven:

An OTG oven, which stands for oven, toaster, or griller, is a countertop appliance that offers a variety of cooking functions in a single unit. It’s a versatile option for small kitchens or those who want to save space without compromising functionality.

Here’s a breakdown of what an OTG oven can do:

Baking: OTG ovens are perfect for baking cakes, cookies, breads, pastries, and more. They come with heating elements on the top and bottom, ensuring even heat distribution for consistent baking results.

Toasting: The toaster function allows you to quickly brown bread slices to your desired level of crispness.

Grilling: The grill function uses a heating element at the top to simulate grilling, perfect for searing meats, vegetables, and sandwiches.

OTG ovens come in various sizes and capacities. They typically range from small, countertop models to slightly larger options that can accommodate a whole chicken. When choosing an OTG oven, consider your counter space limitations and the types of dishes you plan to cook most often.

Banana cake recipe in otg oven

Ingredients:

• 3 very ripe bananas (mashed) – about 1 ½ cups
• ½ cup (1 stick) unsalted butter, softened at room temperature
• ¾ cup granulated sugar
• 2 large, room-temperature eggs
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chopped walnuts, toasted (optional)
• ¼ cup chopped pecans, toasted (optional)
• ¼ cup brown sugar, packed (optional)
• ¼ cup sour cream (optional)

Equipment:

• Mixing bowls (2)
• Electric mixer (handheld or stand)
• Whisk
• Loaf pan (8×4 inch)
• Parchment paper
• Offset spatula
• Cooling rack
• Toothpick or cake tester

Instructions:

• Preheat your OTG oven to 175°C (350°F). This slightly lower temperature is ideal for OTGs as they tend to run hotter. Grease your loaf pan generously with butter and dust with flour, or use baking spray with flour. Use parchment paper to line the bottom to facilitate removal.
• Cream the softened butter and sugar together in a large bowl with your electric mixer. Aim for a light and fluffy consistency, about 3-4 minutes.

Note: For extra oomph, use a combination of granulated and brown sugar (¾ cup granulated, ¼ cup brown). Brown sugar enhances the flavor of caramel.

• Beat in the room-temperature eggs one at a time, scraping down the sides of the bowl after each addition. This ensures even mixing and prevents a curdled batter.
• Stir in the pure vanilla extract and mashed bananas. Use a fork to mash the bananas, leaving a few small chunks for texture.

Advanced Technique:

Note: For a more professional touch, consider the reverse creaming method. Cream the butter and sugar first, then add the dry ingredients followed by the wet ingredients. This creates a more crumbly and tender cake.

• Gradually add the dry ingredients to the wet ingredients in three batches, alternating with a bit of sour cream (optional). Mix with each addition until it is included.

Note: Sour cream adds richness and moisture to the cake. If you don’t have any, substitute plain yogurt. Make sure to mix the ingredients, as this can lead to a tough cake.

• Gently fold in the toasted walnuts and pecans (if using) with a rubber spatula. Toasting intensifies the nutty flavor.
• Pour the batter evenly into the prepared loaf pan and smooth the top with an offset spatula.
• When a toothpick put into the middle of the cake comes out clean, bake for 55 to 65 minutes.

OTG Baking Tip:

Note: Since OTGs can have heat variations, consider rotating the pan halfway through baking for even browning. Additionally, tent the cake loosely with aluminum foil after 40 minutes if the top starts to brown too quickly.
After the cake has cooled in the pan for ten minutes, move it to a wire rack to finish cooling.

Presentation and Additional Tips:

• Sprinkle the top with chopped nuts before baking for extra texture.
• To prevent the top from browning too quickly, tent the cake loosely with aluminum foil after 40 minutes of baking.
• Replace half of the granulated sugar with brown sugar for a deeper taste.
• Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
• Drizzle the cooled cake with a simple glaze made of powdered sugar, milk, and vanilla extract.
• Once cool, dust the cake with powdered sugar for a simple yet elegant finish.
• Drizzle the cooled cake with a caramel or chocolate ganache for a decadent touch.
• Store the cooled cake at room temperature for up to three days, carefully wrapped in plastic wrap. Freeze for longer storage.

Nutritional Information (per slice):

• This information is an approximation based on a standard slice size and can vary depending on how the cake is cut.
• Calories: Around 350 (can vary depending on added ingredients)
  Fat: 15g (can vary depending on added ingredients)
  Saturated Fat: 8g (can vary depending on added ingredients)
  Cholesterol: 50mg
  Sodium: 180mg (can vary depending on added ingredients)
  Carbohydrates: 48g (can vary depending on added ingredients)
  Sugar: 35g (can vary depending on added ingredients)
  Protein: 4g (can vary depending on added ingredients)

Healthy banana cake recipe in otg oven

Here’s a healthy banana cake recipe perfect for your OTG oven:

• Whip up some moist and delicious banana cake using whole wheat flour for added fiber. Mash 3 ripe bananas and mix with 1/2 cup of melted coconut oil and a teaspoon of vanilla extract. In a separate bowl, whisk together 1 1/2 cups of whole wheat flour, 1/2 teaspoon of baking powder, and a pinch of salt.
• Mix the dry ingredients into the wet mixture gradually, until just combined. After filling a loaf pan with oil, bake the mixture in an OTG oven that has been preheated to 175°C (350°F) for 40 to 45 minutes, or until a toothpick inserted comes out clean. Enjoy this warm with a drizzle of honey or your favorite healthy nut butter!

Moist banana cake recipe in otg oven

• Craving a moist banana cake for your OTG oven? Look no further! This recipe is simple and delivers a delicious result. Here’s what you’ll need: Mash 2 very ripe bananas in a bowl. In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda. Cream together ¾ cup melted butter and ½ cup granulated sugar until light and fluffy.
• Add one teaspoon of vanilla extract and beat in an egg. Now, alternate adding the dry ingredients and ½ cup buttermilk to the wet mixture, starting and ending with the dry ingredients. Fold in chopped walnuts (optional) and pour the batter into a greased loaf pan.
• Bake in your preheated OTG oven at 180°C (350°F) for 50-60 minutes, or until a toothpick inserted comes out clean. Let cool slightly before slicing and enjoy!

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