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Associate.com - Share Your Recipe!

Recipe Name: Americana Banana Roll Pt 1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) SIFTED CAKE FLOUR
1/2 Teaspoon(s) Baking soda
1/8 Teaspoon(s) Baking Powder
1/8 Teaspoon(s) Salt
1 Egg, room temperature
1/2 Cup(s) Mashed ripe banana, 1
large
1 Tablespoon(s) Sour cream
1 Teaspoon(s) lemon zest
5 1/2 Tablespoon(s) Unsalted butter, room
temperature
1/2 Cup(s) Granulated Sugar
3/4 Cup(s) Heavy cream, 6 ounces
1 Teaspoon(s) Vanilla
1 Cup(s) Fresh raspberries, room
3 Tablespoon(s) Red currant jelly
Directions:
Position rack in lower third of oven; preheat oven to 375 degrees.
Using a paper towel, lightly grease a small area in the center of a 12
x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line the
pan with foil, leaving a 2-inch overhang at each short end (the dab of
shortening holds the foil in place). Lightly grease the foil with
shortening, and sprinkle with allpurpose flour. Shake the pan to
distribute flour, and tap out excess. Pour the flour, baking soda,
baking powder, and salt in that order into the triple sifter or sieve.
Sift onto a sheet of waxed paper to distribute the ingredients; set
aside. Crack the egg into a small bowl, and whisk briefly just to
combine the yolk and white. Combine the mashed banana, sour cream, and
lemon zest in a small bowl; set aside. Place the butter in the bowl
of a heavyduty mixer. With the flat beater (paddle), cream the butter
on medium speed (#5) for 30 to 45 seconds, or until it is smooth and
lighter in color. (This is a small amount in a large bowl, but you can
adjust most heavyduty machines so the attachment reaches lower in the
bowl.) Maintaining the same speed, add the sugar in a steady stream.
Then stop the mixer, and scrape the mixture slinging to the sides into
the center of the bowl. Continue to cream at the same speed until the
mixture is light in color and fluffy in appearance (about 3 to 4
minutes). With the mixer still on medium speed, pour in the egg, very
cautiously at first, as if you were adding oil when making mayonnaise.
Continue to cream for 1 to 2 more minutes, scraping the sides of the
bowl at least once. When the mixture is quite fluffy and has increased
in volume, detach the beater and bowl. Tap the beater against the edge
of the bowl to free the excess. With the aid of a metal spatula, lift
half the flour mixture, and sprinkle it over the creamed mixture. Stir
it in with a rubber spatula. Then add the mashed banana mixture,
stirring to blend. Scrape the sides of the bowl with each addition.
Add the remaining flour mixture, and stir until smooth. Scoop the
thick batter onto five different areas over twothirds of the prepared
baking sheet. With a metal spatula, spread and coax the batter to
cover the twothirds of the sheet. Now extend it to the rest of the
sheet in as even a layer as possible. (At first you will not believe
it will cover the entire sheet, but it will. You do not have to rush.
The layer will be very thin, but that is just the way it should be. It
will increase in volume in the oven.) Bake for 8 to 10 minutes, or
until the cake is light golden brown, the sides are beginning to
contract from the metal, and the cake springs back when lightly
touched in the center. Remove the pan from the oven. Using a
thinbladed knife, gently release any portion of the cake sticking to
the long sides of the pan. Pull up on the foil overhangs, one at a
time, to release foil from the pan's edges. Finally, loosen foil from
the bottom of the pan by gently lifting up on the flaps, and transfer
it to a large rack to cool. Place a sheet of foil over the cake, and
manipulate the foil in a tent fashion (this holds in the moisture as
it cools, but prevents sticking to the cake). Cool for 30 minutes.
Yield: one 12 x 15 1/2-inch cake Filling Combine the filling
ingredients in a 1 1/2 quart deep mixing bowl, and whip them until
some cream dropped from the beater or whisk does not disappear on the
surface of the mixture in the bowl. Another test is to draw the beater
or whisk through the center of the cream in the bowl; if the track
stays in place, you are ready to spread the filling on the cake. The
cream will appear soft, shiny, and smooth but stiffer than for most
desserts. It will coat the cake layer, sticking to it and staying in
place when rolled. Assembling The Dessert: continued in part 2

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2326
Calories From Fat: 1260
Total Fat: 143.2g
Cholesterol: 617.2mg
Sodium: 1162.7mg
Potassium: 613.8mg
Carbohydrates: 241.6g
Fiber: 10.5g
Sugar: 120.3g
Protein: 24.1g


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