Thermomix Banana Tray Bake with Cream Cheese Icing

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Cream Cheese buttercream topped banana tray bake

This Thermomix Banana Tray Bake or Conventional Banana Tray Bake recipe is Soooooo Delicious and easy to make.  Come on you must try this one. I know I only post recipes that I really like but really, go for it.  Moist, light and super easy that’s what you love, isn’t it?

My husband gets a lot of treats and never really asks for anything.  Probably because there’s always something around.  But he specifically asked for this thinking there was more and there wasn’t.  He was so disappointed.  I’m on it though, he’ll have a brand new one for Fathers day. 😉

As you know I always like to share a tip with every recipe so here’s one for you.

When making cream cheese icing it’s really important to have the butter and cream cheese the same (room temperature) texture before whipping.  If you take both butter and cream cheese straight from the fridge and beat you’ll find the butter takes way longer to soften.

So what, why is it a problem? you say!

First, you’ll have bits of unsoftened lumps of butter in your cream cheese. This makes it not so nice to eat the finished product as well as if you’re going to pipe your icing, you’ll have bits of butter clogging up your piping bag.  If you’ve ever had this you’ll know it’s a pain in the butt.

What can you do to soften the butter?

Don’t microwave till it melts, you’ll change the chemical structure of it and it won’t be light and fluffy when you whip it.  My advice is, grate it, or chop it into small cubes then beat it till its soft before adding the cream cheese.  Or you could buy a clever microwave like the one I have in my cooking school and in my home. Problem solved.  😉

Banana Tray Bake with Cream Cheese Icing Conventional Method

5 from 1 reviews
Banana Tray Bake with Cream Cheese Frosting Conventional Method
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
For the Cake
  • 115 g butter
  • 280 g sugar
  • 2 eggs
  • 120 g sour cream
  • 1 tsp vanilla extract
  • 250 g wholemeal flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 360 g super ripe bananas, mashed (about 2 large)
  • 1 cup walnut pieces, toasted
For the topping
  • 115 g butter
  • 225 g cream cheese
  • 400 gm icing sugar
  • 2 tsp vanilla
Method
  1. Preheat the oven to 180°.
For the cake
  1. Toast the walnut pieces for ten minutes or until they become fragrant or crunch when you break them with your hands. Watch out they're hot when they come out of the oven.
  2. Next, in a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, sour cream, Vanilla, and stir to combine. Then, add the mashed banana and combine.
  3. In a separate bowl, combine the flour, baking soda and salt and gradually add the dry ingredients to the creamed mixture. Stir in the toasted walnuts.
  4. Spread into a greased 9×13-inch baking pan. Bake until a toothpick comes out clean Remove from the oven and allow to cool completely in the pan. The surface will become quite golden brown but don’t worry it’s all about the sugars caramelizing.
For the topping
  1. While the tray bake is cooling begin to make the frosting. Beat together the cream cheese, butter and Vanilla. Once combined, gradually beat in enough confectioners’ sugar to achieve desired consistency. Frost the bars and store them in the refrigerator until you are ready to serve.

 

Thermomix Banana Tray Bake Cream Cheese Icing Thermomix Method

5 from 1 reviews
Banana Tray Bake with Cream Cheese Frosting Thermomix Method
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweet
Serves: 12
Ingredients
For the Cake
  • 115 g butter
  • 280 g sugar
  • 2 eggs
  • 120 g sour cream
  • 1 tsp vanilla extract
  • 250 g wholemeal flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 360 g super ripe bananas, mashed (about 2 large)
  • 1 cup walnut pieces, toasted
For the topping
  • 115 g butter
  • 225 g cream cheese
  • 400 gm icing sugar
  • 2 tsp vanilla
Method
  1. Preheat the oven to 180°c
For the Cake
  1. Toast the walnut pieces for ten minutes or until they become fragrant or crunch when you break them with your hands. Watch out they're hot when they come out of the oven.
  2. Weigh the flour, baking soda and salt into the TM bowl and sift with the MC in place on speed 3/5 seconds then remove and set aside
  3. Weigh the banana into the TM bowl and chop on speed 3/6 sec and remove
  4. Without washing the TM bowl weigh in the butter and sugar and beat on speed 5/10 seconds.
  5. Add the butterfly into the TM bowl. Add the eggs, sour cream, vanilla and mix on speed 2/10 seconds
  6. Return the flour mix, banana and walnuts and mix again on speed 3/10 seconds
  7. Pour and spread into a greased 9×13-inch baking pan. Bake until a toothpick comes out clean Remove from the oven and allow to cool completely in the pan. The surface will become quite golden brown but don’t worry it’s all about the sugars caramelizing.
For the Topping
  1. While the tray bake is cooling you can begin to make the frosting.
  2. Weigh the butter into the TM bowl, if it's really cold beat on speed 3/10 second then weigh in the cream cheese and vanilla. Beat on speed 3 until light and creamy. This will depend on how cold your ingredients are but check around 10 seconds then scrape the base and sides of your bowl and go again if it's still not soft and fluffy. Weigh about ¾ of the icing and beat on speed 3 with the MC in place. You'll need to keep an eye on it it should take around 15 seconds with a scrape down in between. Add more icing sugar beating as you go until you reach the desired texture.

 

Here’s another great recipe to use up ripe bananas Bec’s Banana Bread

 

 

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