Banana Cakes

Name: Banana Cakes - Florenta P.
Ingredients: 6 eggs; 6 tablespoons of sugar; 6 tablespoons of oil; 6 tablespoons of mineral water or tap water; baking powder mixed with a little vinegar; rum essence; a pinch of salt; vanilla; flour as needed; 0.5 liters of oil for frying or lard.

Dessert - Banana Cakes by Florenta P. - Recipia

Every time I make these pastries, I associate them with the days when I cooked alongside someone dear. They are quick, easy to shape, and do not require special techniques or complicated molds. The dough is simple, like for donuts, but more elastic, and the result is very friendly to improvisation. Even someone who has never kneaded before succeeds on the first try. Quick Info Total time: about 50 minutes Preparation time: 15-20 minutes Frying time: 25-30 minutes, depending on how quickly you work Servings: about 30 pastries, depending on the size of the pieces Difficulty: easy-medium Recipe type: family dessert, fried pastries Ingredients 6 eggs 6 tablespoons sugar 6 tablespoons oil 6 tablespoons sparkling water (or tap water) 1 packet baking powder (quenched with a little vinegar) rum essence (to taste) a pinch of salt vanilla (liquid or vanilla sugar) four as needed (for a moldable but not hard dough) approx. 0.5 l oil for frying (or lard) Preparation method 1. Place the eggs in a large bowl and add the sugar. Whisk them with a whisk or mixer until a froth forms and the sugar is almost dissolved. They don’t need to become white, but the foam should be visible. 2. Add the oil, sparkling water, rum essence, vanilla, and a pinch of salt. Mix briefly, just to incorporate. 3. Quench the baking powder with a few drops of vinegar, then add it to the bowl. 4. Gradually add the flour, mixing with a spatula or by hand. Be careful not to make lumps. The dough should be firm enough to be easily shaped but not hard. It should not flow, and you should be able to roll it between your palms without it sticking too much. When it feels good to shape, stop adding flour. 5. Heat the oil in a deep pot or pan. The oil should be generous so that the pastries can float. 6. Tear off small pieces of dough and roll them in your palms, like strings the thickness of pretzels. Cut them into bite-sized pieces. They don’t have to be identical. 7. Place the pastries in the hot oil. Work in batches to avoid overcrowding the pot. 8. At first, the pieces will sink to the bottom. Do not touch them immediately. When they start frying well, they will rise and turn themselves in the oil. If some do not turn, you can flip them with a spatula. 9. Remove them to absorbent paper when they are golden brown on all sides. Why I make the recipe often It’s quick to make, you don’t need special molds or utensils, and it always works. The ingredients are handy, and the taste is neutral, with a subtle aroma of vanilla and rum, suitable for any time of day. They don’t harden even if left for a few hours. Tips and variations Tips If you don’t have sparkling water, you can use still water, but with sparkling water, the pastries come out a bit airier. Don’t overload the dough with too much flour; if it becomes too dense, the pastries won’t be fluffy. The oil must be well-heated but not smoking. Test with a piece of dough first. Don’t overcrowd the frying pot. If you put too many pieces at once, the oil temperature drops, and they absorb fat. Substitutions Rum essence can be replaced with any other flavor: grated lemon, orange peel, or even almonds. Lard can be used instead of oil for frying, if available, for a richer taste. Variations If you want, add raisins, chocolate chips, or candied peel directly into the dough for a different flavor. You can dust them with vanilla sugar immediately after frying. Once cooled, they can be quickly glazed with a little powdered sugar mixed with water or lemon juice. Serving ideas They are good plain, as an afternoon snack, with tea or coffee. You can serve them alongside ice cream or simple vanilla cream. If there are leftovers, they can be used as a base for a dessert with whipped cream and fruits. Frequently asked questions What do I do if they don’t turn themselves in the oil? Sometimes they stick to the bottom. I turn them with a spatula, being careful not to break them. Can I make the dough a day in advance? I do not recommend it, as the baking powder reacts immediately and the result will not be as fluffy. How much flour is needed, approximately? There is no exact amount. Usually, for these proportions of liquids and eggs, about 450-500g of flour is needed, but it also depends on the size of the eggs. Can I bake them in the oven? The recipe is designed for frying in oil. They will not have the same texture and will not puff up the same in the oven. How do I know if the oil is hot? I test with a piece of dough: if it rises quickly to the surface and starts to sizzle, it’s good. Nutritional values These are estimates, per serving (approx. 2-3 pieces): calories: 150-170 kcal protein: 3g fat: 8g carbohydrates: 16g Values depend greatly on how much oil they absorb during frying and the size of the pieces. They are moderately calorie desserts for this type, but can absorb oil if not fried at the right temperature. Storage and reheating The pastries keep well at room temperature, covered, for 1-2 days. If left longer, they harden a bit but do not become hard. I do not recommend freezing. They are not as good reheated, but can be placed in the oven for 1-2 minutes if needed. They are best served fresh, on the day they are made.

Preparation

Beat the eggs with the sugar until frothy, then add the remaining ingredients and mix them well. Add the flour gradually to avoid lumps, and the dough should be neither too hard nor too soft, just right for shaping. Then take a small piece of dough and roll it out (about the thickness of a pretzel) and cut pieces as large as you want. Fry them in hot oil. The bananas should float in the oil. They will sink to the bottom of the pot, and when they are fried, they will turn over on their own (FOR THIS, THEY NEED TO BE FRIED IN A DEEP POT OR PAN).

Banana Cakes

Preparation

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