Banana & Kabocha Squash Cake. Try One Today For Many Health Benefits. A banana is an elongated, edible fruit - botanically a berry - produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas.

Banana & Kabocha Squash Cake The banana is grown in the tropics, and, though it is most widely consumed in those regions, it is valued worldwide for its flavor, nutritional value, and availability throughout the year. The banana plant is classified as an arborescent (tree-like) perennial herb, and the banana itself is considered a berry. A bunch of bananas is called a hand; a single banana is a finger. You can cook Banana & Kabocha Squash Cake using 12 ingredients and 12 steps. Here is how you achieve it.

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Ingredients of Banana & Kabocha Squash Cake

  1. It's 70 grams of ○ Kabocha squash (unpeeled).
  2. It's 70 grams of ○ Banana.
  3. It's 1 tbsp of ○ Rum.
  4. It's 70 grams of ◎ Cake flour.
  5. You need 70 grams of ◎ Almond flour.
  6. You need 1 tsp of ◎ Baking powder.
  7. You need 2 medium of ◆ Egg whites.
  8. It's 40 of to 45 grams ◆ Raw cane sugar.
  9. You need 1 dash of ◆ Salt.
  10. It's 2 medium of ◇ Egg yolks.
  11. Prepare 30 grams of ◇ Raw cane sugar.
  12. It's 70 grams of Melted butter (unsalted).

In a high-speed blender, add whole can of coconut milk, banana, and sugar. Alternatively, pair a banana with a protein source like peanut butter to refuel your glycogen stores post-workout. As a bonus, bananas can replace the potassium lost in sweat during prolonged. In a large bowl, combine flour, baking soda and salt.

Banana & Kabocha Squash Cake step by step

  1. Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily. Mash the kabocha and let it cool. Mash the banana until creamy..
  2. Combine the kabocha, banana, and rum mix into a paste. Sift together the dry ingredients marked with ◎. Melt the butter over a double boiler..
  3. Spread the butter on the mold and either coat with flour or line with parchment paper. Preheat the oven to 170℃..
  4. Put the ingredients marked with ◆ into a bowl, and create a meringue using the hand mixer at high speed. Whip until the cream forms a thick ribbon when the whisk is lifted..
  5. Reduce speed to low and slowly mix around to smooth out the cream..
  6. Add the ingredients marked with ◇ into a bowl and mix until white and thick with a hand mixer. Add the kabocha paste and blend until well incorporated..
  7. Mix in the melted butter and blend thoroughly..
  8. Add the sifted dry ingredients. Mix lightly from the bottom with a rubber spatula, being careful not to knead..
  9. Add the meringue in 3 portions. Fold in carefully so the foam doesn't break down. Add each portion once the mixture is somewhat blended..
  10. The resulting batter should be glazed and fluffy in texture. Pour it into the mold. Tap the mold lightly on counter top and put it into oven..
  11. Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes. Fruit cake mold: 30 to 35 minutes. Muffin mold: 20 to 25 minutes..
  12. The cake is done once a skewer comes out clean. Remove from mold and let cool. If you can, let it rest overnight to let the taste settle..

In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. The most common type is the Cavendish, which is a type of dessert banana. Green when unripe, it yellows as it matures. Bananas contain a fair amount of fiber , as well as several antioxidants.