NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 C Mix weighs approx. 125g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
SYRUP INGREDIENTS
6 T Butter (84g)
2 t Molasses (10g)
1/2 C S'WEEET! Baking (70g) or S'WEEET! Sweetener (90g)
2-3 Sliced Bananas (or other fruit)
SYRUP DIRECTIONS:
1. Pre-heat your oven to 350°F
2. Melt 6 T butter in the bottom of an 8x8 square pan or large loaf pan.
3. Stir in molasses and S'WEEET!
4. Scatter sliced bananas on top and set aside.
DRY INGREDIENTS
2 1/4 C MULTI-USE BAKERY MIX (281g)
3/4 C S'WEEET! Baking (105g)) *see above for substitutions
2 t Baking Powder
WET INGREDIENTS
3 Over-ripe Bananas, mashed (about 300g)
3 Lg. Eggs (150g)
1/2 C Milk of choice (120g)
2 T Melted Butter (30g)
1 T Fresh Lemon juice (optional)
2 t Vanilla Extract (optional)
1 t Almond Extract (optional)
CAKE DIRECTIONS
If using a glass pan, reduce temperature to 325°F and lengthen the bake time.
1. Whisk together the dry mix, sweetener and baking powder.
2. In another bowl, combine banana, milk, butter, lemon (if using) and extracts.
3. Combine the dry ingredients with the wet stirring until well combined.
4. Let the batter rest a few minutes, then stir again.
5. Pour the batter on top of the syrup and bananas into the prepared pan.
6. Bake 28-32 minutes, until the center springs back when touched.
7. Let cool 30 minutes.
8. Run a knife around the edges and invert cake onto a serving platter.