EntrePinoys Atbp.

BANANA CAKE

Ingredients:

• 4 eggs
• ¾ cup or 150g caster sugar
• 2 teaspoons vanilla essence
• 1 cup or 140g self rising flour, sifted
• ¼ cup or 50g butter, melted
• 2 large bananas, mashed
• ½ cup or 50g chopped glace fruits
• 1 tin 170g NESTLÉ Cream
• ½ teaspoon banana essence

Preparation:

Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla essence
Sift the flour over the egg mixture in three batches using a metal spoon to fold together. Combine melted butter, mashed banana, NESTLÉ Cream, glace fruits and banana essence. Fold in to the egg and flour mixture.

Pour mixture into a cake loaf pan, or 22cm greased and floured round tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out cleans.
Remove from the oven and set aside to cool.

Course Type: Desserts
Recipe Type: Cakes
Serves: 6 persons
Preparation Time: 15 minutes
Cooking Time: 45 minutes

BANANA IN SYRUP

Ingredients:

• 1 kg banana [saba variety, matured - 80% yellow & 20% green]
• 240 g sugar (1 c)
• 420 mL water (1¾ c)

Utensils/Supplies:

• colander casserole
• basin/mixing bowl stove
• chopping board ladle
• knife (stainless) weighing scale
• spoon thermometer

Packaging materials: Sterilized preserving bottles

Procedure:

1. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
2. Blanch bananas in boiling water for about 10 minutes.
3. Peel and detach strings adhering to the pulp. Cut them crosswise or diagonally at about 1-1.5 cm thick. Arrange in preserving bottles. If desired, whole bananas maybe used.
4. Prepare 40°Brix sugar solution (approx. 1 part sugar:1¾ parts water) and boil.
5. Pour the boiling hot syrup to the packed bananas, filling the bottles to approximately ¼-inch from the top.
6. Exhaust at 82°C and cap seal.
7. Process bottled product upright in a vessel of boiling water for 30 minutes. Time of boiling depends on the size of bottle.
8. Air cool. Quick cooling helps prevent over cooking of the product.
9. Dry and store.

BANANA SAUCE

Ingredients: [Basis: 5000 grams]

• 750 g banana (saba variety, matured, yellow)
• 700 g sugar
• 50 g modified starch
• 35 g carboxyl methyl cellulose
• 517 mL vinegar
• 65 g salt
• 15 g labuyo
• 15 g bell pepper
• 75 g garlic
• 25 g onion
• 1.5 g white pepper
• 1.5 g all-spice
• 2,750 mL water

Utensils/Supplies:

• colander
• basin
• chopping board
• knife (stainless)
• ladle
• casserole
• stove
• food processor/blender
• weighing scale

Packaging materials: Sterilized preserving bottles

Procedure:

1. Wash bananas and soak in chlorinated water (100 ppm) for 10 minutes.
2. Blanch in boiling water for 10 minutes.
3. Peel and detach strings adhering to the pulp.
4. Grind banana. Add water to banana. Blend the mixture.
5. Mix sugar, starch, CMC, salt, spices and vinegar. Heat and allow to simmer for about ten (10) minutes. Strain.
6. Add spiced vinegar to banana puree. Blend and heat in a double boiler with constant stirring at 75°C - 80°C for 10 minutes or until thick in consistency.
7. Immediately hot fill cooked sauce in clean sterilized bottles. Seal tightly.

source: nestle-family.com, mis.dost.gov.ph

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