Trying to recreate vegan treat from Birdbath Bakery, NYC
Anyone have any ideas on how to recreate Birdbath's vegan banana-sesame-agave cake? I had it the other day and it was so good. Crunchy texture on the outside from a coating of sesame seeds and nice and moist on the inside with the banana. A nice sesame/banana flavor throughout. I was thinking this would make a great breakfast food.
Here is a link to a picture of the original: http://nymag.com/bestofny/food/2008/v...
Any ideas would be appreciated! I got some bananas at home.
Actually, banana and oil is a good substitute for eggs, and more oil can be used instead of butter. If it's a banana cake, you won't need to worry about it having a banana-y flavor. Here's a site with some general vegan proportions: http://www.theppk.com/veganbaking.html. Also you might want to reference a cookbook (My Sweet Vegan, Vegan Cupcakes Take Over the World) to help you plan.
Ooops; Can you tell I don't do Vegan? Well, anyhow, there are plenty of vegan substitutions for eggs and butter (and other stuff) out there so I'm sure you'll find a method for creating the result you want. It's the thrill of the adventure in trying to create something I've never tried before that intrigues me.
Based upon what I read, here's my try:
8 ounces whole-wheat flour
1/2 teaspoon baking soda
1/2 cup toasted sesame seeds
1/4 cup banana chips (subst. 1 VERY ripe banana, mashed)
5 eggs, separated
3 ounces softened unsalted butter
1/2 cup agave syrup
3 ounces water
Combine first three ingredients in a bowl. In a separate bowl combine and beat the egg yolks, butter and agave syrup until smooth. Add 3 ounces of water, stir to blend, then combine wet and dry ingredients into a smooth batter. Stir in banana chips.
Beat egg whites until stiff. Fold the egg whites into the batter and pour into an 8 inch cake pan. Bake in 350 degree oven, 35 - 40 minutes or until cake is set.