Fluffy Cake with bananas ice cream #mycookbook. Frozen bananas are the secret to this easy ice cream everyone will love! Just blend and you have creamy "nice" cream! A few years ago I shared my favorite magic trick in the kitchen: creamy ice cream made with just one ingredient.
The hubs and I are big, big banana fans and even bigger banana pudding fans. Sandwiched between the cake layers are a no churn ice cream that tastes just like banana pudding! I used banana pudding mix to ensure that it has that delightful flavor. You can cook Fluffy Cake with bananas ice cream #mycookbook using 14 ingredients and 2 steps. Here is how you cook that.
Ingredients of Fluffy Cake with bananas ice cream #mycookbook
- You need of For the cake.
- It's 3 of eggs.
- You need 1.5 cup of milk.
- Prepare 0.5 cup of oil.
- Prepare 2 cups of sugar.
- Prepare 1 tsp of vinegar.
- You need 0.5 tbsp of vanilla.
- You need 1 tbsp of baking powder.
- You need 2-3 cups of flour.
- Prepare 1 of lemon peel.
- You need of For the icecream.
- It's 2 of bananas.
- You need 100 g of crushed pistachio.
- You need 400 g of icecream.
The key to making fluffy banana cream cake is to first make sure all the ingredients are room temperature. Room temperature butter, eggs, and dairy ingredients bind together more uniformly, creating a smoother, lighter, and better incorporated batter. Also, make sure to blend the butter with. BANANA CAKE: Sift the flour, baking powder, soda, and salt together in a bowl and set aside.
Fluffy Cake with bananas ice cream #mycookbook instructions
- For the cake: mix all the cake ingredients together except the flour and the baking powder, whenever everything is mixed well you can add the baking powder and the flour. Bake the cake in the oven on 180°C for 15 minutes turning on only the lower section of the oven, when the cake is swelled turn on the upper section of the oven (so both the upper and the lower section are on) and let the cake bake for 15 more minutes..
- For the ice cream: it is so simple just mix all the ingredients together in a good mixer and put them all in the quick freezer for about 1 hour. Serve them the way you like..
Cream the shortening; gradually add sugar and continue creaming. Cream the butter and shortening until fluffy. Beat well after each addition, then add vanilla. This cake is moist and delicious! It's a perfect way to use up ripe bananas!