Best Panama Cake Recipes
THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
- For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
- Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
- Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
- Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
- For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
- Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
- Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.
SOPA BORRACHA (PANAMANIAN RUM CAKE) RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350°F. Lightly grease an 8- or 9-inch square pan. Combine the flour, baking powder, and salt. With mixer, beat egg yolks and sugar until creamy in bowl. Separately in bowl, beat egg whites until they form stiff peaks. Fold beaten egg whites into yolk mixture and fold combined egg into flour mixture, stir enough to wet the dry ingredients. Pour the batter into the pan and bake for 18 to 20 minutes, or until knife tip inserted in the center comes out clean. Make rum syrup: In saucepan, combine sugar, cinnamon sticks, lemon zest, lemon juice, and 1-cup water. Bring to a boil over high heat, stir, sugar is dissolved. Reduce heat to low and cook for 7 to 8 min. Add raisins and prunes during final minute of cooking. Remove syrup from heat and stir in the rum and sherry. Allow syrup to cool for 30 minutes. Remove cinnamon sticks and lemon zest before serving. Cut cake into 16 squares and arrange on platter. Saturate with syrup and top each with raisins and prunes.
PANAMANIAN TORTILLAS (THICK CORN CAKES)
This is my Grandmother's recipe for tortillas--she dictated it to me in very broken English! :) Panamanian Tortillas are completely unlike Mexican Tortillas. They are corn-based and are much thicker and have much more flavor. These can take a while to get down, especially the kneading and cooking, but they're more than worth it!! See my other recipe for Cheesy Panamanian Tortillas for next-day eating. If you make the masa before-hand, it will keep in the fridge for 2 or 3 days. For the more adventurous cook, try deep-frying or grilling instead of baking.
Provided by EmJoMay
Categories Breads
Time 30m
Yield 5 Tortillas, 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix the water, mix, salt, rice flour, and sugar (optional) with a spoon.
- Knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again).
- It will form into a mixture called "masa".
- Get bunches of the masa and form them into circles. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick).
- To bake, put some of the butter in the pan and spread evenly. Heat the butter on med high.
- When butter is heated, place masa circles on the pan and let bake.
- Flip them every 2 or 3 min to evenly cook without burning.
- They will start to puff up and get golden.
- It should take about 10 min to cook thoroughly, but make sure not to overdo them--no one likes a burned tortilla!
- Repeat the steps until all the circles are baked through.
Nutrition Facts : Calories 7.2, Sodium 349.8, Carbohydrate 1.6, Fiber 0.1, Protein 0.1
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