No Grease Mango Banana And Walnut Cake Recipes

MANGO-BANANA CAKE

Steps:

• Cake--------------.
• Preheat the oven to 350F degrees.
• Lightly butter 3 8" cake pans and dust with flour, tap out excess.
• Whisk first 6 ingredients in a medium bowl to blend.
• Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
• Gradually beat in sugar.
• Beat in eggs, 1 at a time.
• Beat in sour cream and vanilla.
• Beat in dry ingredients, alternating with the mashed banana.
• Divide mixture evenly between 3 cakepans.
• Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
• Cool cakes in pans on racks 10 minutes.
• Turn cakes out onto racks and cool.
• Place 1 cake layer on a platter.
• Spread 3/4c cream cheese frosting (to follow) over top.
• Spread 1/2 of the mango curd (to follow) over the frosting.
• Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
• Top with 3rd cake layer.
• Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
• Spread remaining frosting around sides and over top of the cake.
• Pipe frosting around top edge of cake.
• Arrange mango slices around top edge of cake, garnish with mint.
• Cream Cheese Frosting----------.
• Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
• Gradually beat in the sugar.
• Cover and refrigerate until firm enough to spread, about 15 minutes.
• Mango Curd----------.
• Puree first 4 ingredients in processor, scraping down sides of work bowl.
• Add yolks, puree 15 seconds.
• Strain through sieve set over a large metal bowl, pressing on solids with back.
• of spatula to release as much puree as possible.
• Discard solids in sieve.
• Set metal bowl over medium saucepan of simmering water.
• Do not allow bottom of bowl to touch water.
• Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
• Remove from water.
• Whisk in butter, 1 piece at a time.
• Cover and refrigerate overnight.

NO GREASE MANGO, BANANA AND WALNUT CAKE

Steps:

• Pre-heat oven to 170°C, gas mark 4. Line a 10" x 8" brownie baking tray with parchment paper or foil.
• Combine flour, sugar, eggs, fruit and vanilla essence with a mixer into a nice cake mixture consistency.
• Fold in most of the nuts with a spatula, the rest can be sprinkled on top of the cake mixture after pouring into the brownie tray.
• Pour complete mixture into your brownie tray, making sure you spread the mixture evenly across the tray.
• Sprinkle the remainder walnut pieces on top of the mixture.
• Put the tray on the top shelf of the oven and bake for approximately 45 minutes or until a skewer inserted comes out clean.

BANANA WALNUT CAKE

Steps:

• Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
• Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
• Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
• Pour batter into 2 greased and floured 8-inch round or square baking pans.
• Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
• Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
• Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.

BANANA WALNUT CAKE

Steps:

• Place first seven ingredients in a large bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13x9-in. baking pan. , In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350° for 45 minutes. Cool. Store well-wrapped in refrigerator.

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

BANANA & WALNUT CAKE.

Steps:

• Turn oven on to 180C, 160C for fan oven or gas mark 4. Have your ingrediants ready.
• Put everything except the walnuts in a bowl and mix together, I personally use my hands and a spoon or fork to get the right consistancy and make sure there's no lumps.
• Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
• Put mix into a cake tin, I personally used a deep cake tin but a Sponge or Loaf tin should do fine. Butter the tin to make sure the cake comes out smoothly. Place some walnuts on top and make sure it's even. Place in oven for 35-45minutes, keep checking on it.
• When you take your cake out the oven make sure it has risen nicely and isn't gooey in the inside. Let it cool for a bit then keep it on a cooling rack to harden a little so you don't make a mess while cutting. The walnuts should be nice and slightly crispy when you eat it.
• You could do two of these and put icing on the top and in the centre, I've yet to try it but very tempting as the final product is so light, fluffy and doesn't taste overly sweet. It also satisfies very well after dinner. (I've personally had a Gastric Bypass and found this lovely to have!)