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Cake


## The Allure of the Orange Cheesecake

The union of tart oranges and creamy cheese brings forth a symphony of flavors that is the Orange Cheesecake - a delectable masterpiece that intertwines tangy freshness with the indulgent creaminess of the cheesecake. This dessert is a delightful rendition of the classic, bestowing upon it a burst of citrus, leaving a zesty aftertaste that compels you to reach for another slice.

## Ingredients You'll Need

Now, let's get down to brass tacks. Here's what you'll need:

### For the base:

- 70g of butter
- 130g of galette biscuits

### For the filling:

- 3 sheets of gelatine
- 1 unwaxed orange for zesting and juicing, plus additional orange slices for garnish
- 2 eggs
- 75g of caster sugar
- 450g of cream cheese
- 200ml of double cream

## How to Craft Your Orange Cheesecake

## Here's the game plan:

1. Begin by melting the butter over a low heat for the base.
2. Break the galettes into pieces, blitz them in a blender until they're crumbly, and mix these crumbs with the melted butter.
3. On a round serving dish, place a pastry ring with a diameter of 20cm and a height of 3–4cm. Pour in the base mixture, then use a spatula to compact it tightly. Set it in the fridge to cool and set.
4. Moving on to the filling, soak the gelatine sheets in warm water to soften.
5. Zest your orange and chop the zest into tiny pieces.
6. Squeeze the juice out of the same orange and heat this in a small saucepan.
7. Wring out the gelatine sheets, then add them to the heated orange juice, allowing them to dissolve gradually.
8. Separate the yolks from the egg whites. Whisk together the egg yolks, sugar, and orange zest.
9. Incorporate the cream cheese, double cream, and orange juice into the mixture. Continue whisking until it's smooth and even.
10. In a separate bowl, whip the egg whites until soft peaks form. Gently fold this into the orange juice and cheese mixture.
11. Pour this filling into the pastry ring and refrigerate for at least 4 hours, or until it sets.
12. Your Orange Cheesecake is best served chilled, adorned with orange slices on top.

## Nutrition Information

Based on six servings, each serving (roughly 167g) provides:

- Calories: 485 kcal
- Carbohydrates: 27g
- Cholesterol: 153mg
- Fat: 38g
- Protein: 9g
- Saturated Fat: 22g
- Sodium: 352mg
- Sugar: 20g
- Unsaturated Fat: 13g

Please note, these values can vary depending on the specific ingredients used.

## Complementing Your Orange Cheesecake

This dessert is a show-stopper on its own, but if you're wondering what to serve it with, consider a hot beverage like coffee or tea. The warmth and bitterness of these drinks complement the cool and sweet nature of the cheesecake. If you're feeling adventurous, try pairing it with a glass of dessert wine.

## Cheesecake Hacks and Substitutes

Having trouble finding some ingredients? Worry not. Substitute gelatine sheets with 2.5 teaspoons of powdered gelatine. If galette biscuits are out of reach, graham crackers or digestive biscuits work just as well.

## Want to level up your cheesecake game? Always bring your cream cheese to room temperature before using it. This simple trick ensures a smoother filling, free from unwanted lumps.

## FAQs

### How long can I store this cheesecake in the refrigerator?

It can last up to 5 days in the refrigerator if properly covered.

### Can I freeze this Orange Cheesecake?

Yes, you can freeze it for up to 2 months. Just make sure it's well-wrapped to prevent freezer burn.

### Can I use other citrus fruits?

Absolutely! Lemon or lime can be a great substitute, but remember to adjust the sugar accordingly to balance the tartness.

### What can I use instead of a pastry ring?

You can use a springform pan. Just ensure it's the right size for your recipe.

## Summing Up This Citrusy Affair

Creating the Orange Cheesecake is a journey of embracing the unexpected, the fusion of tangy and creamy, and the joy of crafting a dessert that's a conversation starter. It's not just about making a cheesecake - it's about creating a moment that lasts, a memory that lingers, and a dessert that takes the spotlight. So go ahead, let the magic of this zesty cheesecake charm your tastebuds!


Join us as we embark on the journey to create the perfect orange cheesecake, bursting with citrus freshness and creamy goodness.

Orange Cheesecake


## Journey into the Heart of Chocolate

Ever wondered how a simple cocoa bean transforms into the irresistible Savoy Style Chocolate Cake? As every baker knows, the journey from the humble cocoa bean to the velvety smooth chocolate cake is nothing short of magic. Today, we are sharing a simple, yet indulgent recipe for a Savoy Style Chocolate Cake that you can easily prepare at home.

## Your Culinary Companion: The Ingredient List

Before we embark on this delicious journey, let’s gather our companions, the ingredients. Please remember to measure everything in grams (unless mentioned otherwise) for precision.

## Praliné Heart of the Cake (prepare the night before, if possible):

### Chocolate Praline Insert:

- 130g milk chocolate, chopped
- 30g praliné cream

### Pan Preparation:

- very soft butter
- 50g Muscovado sugar mixed with 50g cocoa nibs

### The Chocolate Cake:

- 50g Canola oil
- 10g honey
- 50g dark chocolate, chopped
- 100g Muscovado sugar or brown sugar
- 85g all-purpose flour, sifted
- 15g cocoa powder, sifted
- 200g egg whites
- 90g white sugar
- Pinch of salt

### Chocolate Ganache (optional, but highly recommended):

- 120g heavy whipping cream
- 100g dark chocolate (at least 70% cocoa), chopped

## Unveiling the Magic: The Preparation Method

1. Start with the Praliné Heart of the Cake. Melt the milk chocolate in a double boiler or microwave. Stir in praliné cream and pour the mixture onto a piece of baking paper to flatten. Once cooled, cut a ring with a narrower diameter and keep it refrigerated.
2. For the Cake, preheat the oven to 160C degrees. Grease the pan thoroughly with soft butter and sprinkle the sugar-cocoa nibs mixture around the sides.
3. In a small saucepan, heat oil and honey. While still hot, pour over the chopped dark chocolate, stirring until melted. Set this aside to cool.
4. In a separate bowl, combine Muscovado sugar, flour, and cocoa.
5. Using a mixer, beat egg whites, white sugar, and a pinch of salt until a firm foam forms.
6. Gradually fold the dry mixture into the whipped egg whites until evenly mixed.
7. Fold in the cooled chocolate-oil mixture. Pour half the batter into the pan, place the chilled praliné ring on top, then pour over the remaining batter.
8. Bake for about 30 minutes. Once the cake feels firm to the touch, remove it from the oven and let it cool.
9. For the Ganache, heat the cream until it's about to boil. Pour it over the chopped dark chocolate and let it sit for a couple of minutes before stirring. Pour the glossy ganache over the cooled cake.

## Pairing and Serving Suggestions

Imagine taking a bite of your homemade Savoy Style Chocolate Cake and following it up with a sip of red wine, the complexities of the wine unraveling the deep flavors of the chocolate. Or perhaps, you'd prefer a cup of robust coffee to counter the sweet indulgence. Either way, this cake pairs beautifully with both and elevates your dessert experience.

## Navigating Ingredient Substitutes

In case you're having a hard time sourcing some ingredients, don't worry, we have you covered:

- Can't find Muscovado sugar? Substitute it with an equal amount of brown sugar.
- Don't have cocoa nibs? Use finely chopped dark chocolate instead.
- Praliné cream can be replaced with any nut butter of your choice, though the flavor might slightly vary.

## Key to Delicious Success: Useful Tips

- Use the best quality dark chocolate you can find, it makes all the difference.
- Be sure to beat the egg whites until firm. This step adds lightness to your cake.
- When pouring ganache, ensure the cake is completely cooled to avoid melting the ganache.

## Nutritional Breakdown

Each serving (approximately 100g) of this Savoy Style Chocolate Cake provides:

- Calories: 430
- Carbohydrate: 45g
- Cholesterol: 20mg
- Fat: 25g
- Protein: 5g
- Saturated Fat: 12g
- Serving Size: 100g
- Sodium: 120mg
- Sugar: 30g
- Trans Fat: 0g
- Unsaturated Fat: 10g

## Your Savoy Style Chocolate Cake Queries Answered

### Is the praliné insert mandatory?

No, it's optional. However, it adds an extra layer of taste and texture that truly enhances the cake.

### Can I use a different kind of pan?

Yes, any similar-sized pan will do. But remember, the unique Savoy Nordic Ware Pan gives the cake its characteristic look.

### Why do we need to sift the flour and cocoa powder?

Sifting removes any lumps and incorporates air, resulting in a lighter, fluffier cake.

### Can I use different types of sugar?

Absolutely. The Muscovado sugar can be replaced with an equal amount of brown sugar. The taste will be slightly different but still delicious.

### Can I use white chocolate for the ganache?

While you can, dark chocolate is recommended for its depth of flavor and contrast with the sweet cake.

## The Final Slice: Signing Off

And there you have it, a detailed guide to making a luxurious Savoy Style Chocolate Cake. We hope this recipe fills your kitchen with the divine scent of chocolate and your heart with joy. Happy baking!


Let's learn how to make these sinfully rich and decadent Savoy Style Chocolate Cake with the help of Sharon Heinrich's recipe.

Savoy Style Chocolate Cake


<YouTube url="https://www.youtube.com/watch?v=8ad8RZdxK-c&pp=ygUPY2hlZiBydiBlZ2cgcGll" />

## A Peek into the world of Egg Pie

Have you ever tried a dessert that is not just satisfyingly sweet, but also creamy and rich? A perfect balance of flaky crust and silky filling? Then you've most likely enjoyed an Egg Pie. A popular dessert in Filipino cuisine, Chef RV's Egg Pie is a culinary masterpiece, baked to a golden-brown finish and filled with creamy custard. A joy to savor, let's unravel the mystery behind this wonderful treat.

## In the Mix: Ingredients Unveiled

Before we plunge into the baking process, let's gather our ingredients. Do remember, precision is the key to perfection when it comes to baking.

This recipe produces two 9-inch pies.

### For the crust:

- 250 grams all-purpose flour
- 2 tablespoons white sugar
- 180 grams salted butter, cut into cubes
- 1/4 cup ice cold water
- 2 egg yolks

### For the filling:

- 2 cans (790 grams) condensed milk
- 2 cups (500 grams) evaporated milk
- 6 whole eggs
- 6 egg yolks
- 1-2 tablespoon vanilla extract
- 3 egg whites

## Let's Get Cooking!

### Behind the Curtain: Crafting the Crust

1. Start by preheating your oven to 200°C (around 390°F). Remember, it's hot in the kitchen!
2. In a large bowl, combine the flour and sugar. Rub the cold butter cubes into the flour until it resembles breadcrumbs. Baking is a hands-on affair, so don't shy away!
3. Add the egg yolks and water, then fold it until a dough forms. Imagine you're gently tucking a baby into bed—that's how delicate you need to be.

### Creamy Goodness: The Filling

1. In another bowl, whisk together the condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla extract. The result should be a creamy, silky blend that feels like a sweet, liquid velvet.
2. In a separate bowl, beat the egg whites until stiff peaks form. You're looking for meringue-like fluffiness.

### From Dough to Delight: The Assembly

1. Roll out the dough, and fit it into your pie dish. It should look like a blanket, comfortably nestled.
2. Pour the custard filling into the crust, and then carefully spread the beaten egg whites on top.
3. Bake for 45-55 minutes until the crust turns golden and the filling sets.

## What's Cooking: Nutritional Breakdown

Serving size: 125 grams. This recipe makes two 9-inch pies and serves around 12 people.

Per serving:

- Calories: 456
- Carbohydrate Content: 38.2g
- Cholesterol Content: 236.5mg
- Fat Content: 29.1g
- Protein Content: 11.9g
- Saturated Fat Content: 17g
- Sodium Content: 260mg
- Sugar Content: 28.1g
- Trans Fat Content: 0.6g
- Unsaturated Fat Content: 8.7g

## Sidekick Suggestions: The Perfect Pairings

Pair your egg pie with a hot cup of coffee for a blissful breakfast. Or, serve it with a dollop of vanilla ice cream for an extra indulgence. It also perfectly complements a fresh fruit salad.

## Tricks of the Trade: Elevating the Egg Pie

- For a smoother custard, strain your mixture before pouring into the crust.
- Check the pie after 30 minutes of baking. If the crust browns too quickly, cover it with aluminum foil.

## Ingredient Alternatives: Swapping Secrets

Can't find evaporated milk? No problem! Use cream instead. Likewise, if condensed milk isn't available, create your own by simmering a mixture of milk and sugar.

## FAQs

### How can I store the leftover egg pie?

Cover your pie in cling wrap or store in an airtight container. It can last up to 4 days in the refrigerator.

### Can I use unsalted butter in the crust?

Absolutely! If you use unsalted butter, just add a pinch of salt to your dough.

### What if my pie cracks on top?

Cracks may appear if the pie is overcooked. But don't worry, it still tastes as good!

## Tasting Notes: The Final Slice

And there you have it, your very own Chef RV Egg Pie! It's not just about the end product, but the joy and satisfaction of baking. Enjoy the creamy, flaky goodness. The aroma of a freshly baked egg pie is truly something to relish!


Let's make Chef RV's classic Egg Pie. Discover the how to make this Filipino classic right in your own kitchen.

Chef RV Egg Pie


## A Whiff of Cinnamon, A Slice of Bliss

Imagine a cake that's a visual treat as much as it's a culinary delight, merging the warmth of cinnamon with the buttery softness of the finest pound cake. That's the Cinnamon Marble Cake for you! This delightful dessert artfully brings together contrasting flavors in a beautiful pattern, much like a marble sculpture, promising a gustatory experience to remember.

## The Core of the Cake: Ingredients

For a cake that takes you on a flavor roller-coaster, here are the ingredients you'll need:

- 70g dark brown sugar
- 20g cinnamon powder
- 260g heavy whipping cream (100g + 160g)
- 150g butter, softened
- 190g light brown sugar + 60g Muscovado sugar
- 180g eggs (roughly equivalent to 3 medium eggs)
- 280g flour, sifted
- 10g baking powder

Remember, we're baking this beauty in a 30-cm loaf pan. So, keep that handy!

## Crafting the Cinnamon Marble Cake

1. Start by preheating your oven to 180 degrees Celsius and lining your loaf pan with parchment paper.
2. Stir together 70g dark brown sugar, cinnamon, and 100g cream in a small pan. Mix until well combined and let it cool down to room temperature.
3. Use an electric mixer to beat the butter and sugars into a light and fluffy texture. Feel free to sing along to your favorite tune as you do this!
4. Beat in the eggs, one at a time. Patience is the key here.
5. Time to bring in the flour and baking powder. Sprinkle half of it over the butter mixture and stir gently. Add half the remaining cream. Stir again, but remember, don't overdo it. Repeat with the remaining flour, baking powder, and cream.
6. Spoon out 4-5 dollops of this mixture and add it to the cinnamon cream concoction. Combine well.
7. Fill separate pastry bags with each mixture. Yes, it's a bit of a juggling act, but it's fun, and trust me, it's worth it!
8. Pipe alternating stripes from both mixtures across and along the mold. Watch as the masterpiece begins to take shape!
9. Bake it for around 40-45 minutes. You want the cake to be firm, but not too dry.

## Serving Suggestions

This versatile cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of your favorite dessert wine on the side wouldn't hurt either!

## Nutritional Breakdown

Each serving (approximately 100g) of this indulgent Cinnamon Marble Cake provides:

- Calories: 380
- Carbohydrates: 40g
- Fat: 23g
- Sodium: 220mg
- Cholesterol: 120mg

Remember, this is an estimated breakdown, and the actual values can vary slightly.

## Substitution Suggestions

Can't find Muscovado sugar? No worries, dark brown sugar works just as well. If you're out of heavy cream, half-and-half makes for a decent substitute.

## Tricks of the Trade

Don't rush the cooling of the cinnamon mixture. The cake's texture depends on it. Also, while piping, remember to alternate the mixtures to create that perfect marble effect.

## Last Crumbs of Thoughts

Baking a Cinnamon Marble Cake is like painting on a canvas with your favorite colors, only here, the colors are flavors! It's not just about the end product, but the joy in the process.

## FAQ

### How long can I store the Cinnamon Marble Cake?

Stored in an airtight container, the cake stays fresh for about a week.

### Can I use whole wheat flour for this recipe?

You can, but it may alter the cake's texture and taste slightly.

### I don't have a pastry bag. What can I use instead?

A ziplock bag with a small corner cut off works just as well.

### Can I use other spices instead of cinnamon?

Yes, nutmeg or cardamom could be interesting substitutes.

### Can this recipe be doubled?

Absolutely! Just ensure your baking pan can accommodate the increased volume.


Let's make this Cinnamon Marble Cake, which artfully brings together the warmth of cinnamon with the sweetness of a classic cake

Cinnamon Marble Cake


<YouTube url="https://www.youtube.com/watch?v=LpdXQf2f41g&pp=ygUUY2hlZiBydiBidXR0ZXJzY290Y2g%3D" />

## Embracing the Sweet Life with Chef RV's Butterscotch Bars

Baking a perfect dessert may sound like a daunting task, especially when it comes to the delicate, tantalizing Butterscotch Bars. But, don't fret! By walking you through Chef RV's tried and tested recipe, we're here to help you bake some delectable gooey goodness.

## Ingredients to Entice Your Sweet Tooth

Before we delve into the baking process, let's gather all the ingredients. Trust me, it's a short list!

- 120g of salted butter
- ¾ cup of brown sugar
- 120g of liquid glucose
- 2 whole eggs
- 2 cups (about 250g) of Bread Flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- A hearty handful of roasted cashew nuts

That's it! Now, let's get to the fun part - baking.

## Rolling up Your Sleeves for Chef RV's Butterscotch Bars

1. Preheat your oven to 350°F (about 175°C), and prepare two 8 x 8 square pans. Line them with non-stick parchment paper for easy removal of the bars later on.
2. Melt the butter in a casserole over low heat. Add brown sugar to it, aiming for that irresistible molasses content.
3. As the butter and sugar meld together, a heavenly butterscotch aroma will fill your kitchen. When that happens, remove from heat.
4. Stir in the liquid glucose to give your Butterscotch Bars that extra chewiness.
5. In a separate bowl, whisk together the bread flour, baking powder, and baking soda.
6. Incorporate the 2 eggs into the butter-sugar mix. Don't wait for the mixture to cool; life's too short for that!
7. Slowly fold in the flour mix until just combined. Overmixing is a crime in the baking world, so tread carefully.
8. Transfer the dough to your pre-prepared pans, ensuring even distribution.
9. Sprinkle generously with the cashew nuts, pressing them gently into the dough.
10. Bake for 25-28 minutes, until the bars get a golden-brown hue and your house smells like a bakery.
11. And voila! The perfect Butterscotch Bars, crafted with love and simplicity.

## Serving Your Delectable Dessert

The Butterscotch Bars are a versatile dessert that pairs well with a scoop of vanilla ice cream for a richer experience or a hot cup of coffee for an afternoon pick-me-up.

## Nutrition Information

Considering the serving size of about 50g, each serving of this delightful dessert contains approximately 210 calories, 12g of fat, 22g of carbs, and 2g of protein. The cholesterol content stands at around 45mg, while sodium is roughly 130mg per serving.

## Making Chef RV's Butterscotch Bars Your Own

Can't find liquid glucose or roasted cashews? Don't sweat it! You can replace liquid glucose with honey or corn syrup. Meanwhile, any type of nut - walnuts, almonds, or pecans - can substitute the cashews.

## Last Words for the Perfect Butterscotch Bars

Baking is a science, but it's also an art that allows room for creativity

## FAQs

### Can I substitute brown sugar with white sugar?

Yes, you can substitute brown sugar with white sugar. However, keep in mind that brown sugar has a distinct molasses flavor which white sugar doesn't have. So, the taste of your cookies might slightly change.

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour instead of bread flour. However, bread flour has a higher protein content, which can make your cookies chewier.

### What if I don't have liquid glucose?

You can substitute liquid glucose with an equal amount of corn syrup.

### How long can I store these cookies?

These cookies can be stored in an airtight container at room temperature for up to a week.

### Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough. Wrap it in plastic wrap and then put it in a ziplock bag. It can be frozen for up to three months.


Embrace the sweet life with Chef RV's Butterscotch Bars. This easy-to-follow recipe brings together the perfect balance of sweet, salty, and nutty flavors.

Chef RV Butterscotch Bars


<YouTube url="https://www.youtube.com/watch?v=KWutcwD9foQ&t=12s&pp=ygUbY2hlZiBydiBiYW5hbmEgY3J1bWJsZSBjYWtl" />

## Unraveling the Charm of Banana Crumble Cake

Banana Crumble Cake, often referred to as the sibling of the classic banana bread, is an enchanting dessert that binds the velvety texture of banana cake with a crusty topping that simply dissolves in your mouth. This tropical symphony of flavors, undoubtedly, pleases your palate in a matter of seconds.

## The Wholesome Ensemble of Ingredients

To recreate this masterpiece in your kitchen, gather the following ingredients:

### For the batter:

Bananas, peeled and ripe, 500g
White Sugar, ¼ cup
Brown Sugar, ½ cup
Vegetable Oil, ½ cup
All-Purpose Flour, 2 cups
Baking Soda, 2 tsp
Salt, ½ tsp
For the crumble, get your hands on:

### For the crumble:

Butter, 125g
All-Purpose Flour, 1 ¼ cup
Sugar, 2 tbsp.
Cinnamon Powder, ½ tsp
Cooking Time: A Brief Overview

Preparation Time: 15 minutes
Cooking Time: 45-55 minutes

## Nailing the Banana Crumble Cake: A Comprehensive Guide

1. Start by preheating your oven to 325F and prepping an 8x8 square pan - coat it with butter or line it with parchment paper.
2. In a mixing bowl, toss in the peeled bananas. It's fine if you don't hit the precise weight, there's always room for a little extra!
3. Next, add the white and brown sugar, the baking soda, and the salt. Hook the paddle attachment onto your stand mixer, beat slowly initially, and gradually crank up the speed until the bananas are properly mashed.
4. Now, add the sifted all-purpose flour and oil, continuing to mix until just combined.
5. Time for the crumble! In another bowl, combine the all-purpose flour, cinnamon, sugar, and room-temperature butter. Using your hands, combine the ingredients until they form a crumbly texture.
6. Pour the batter into the prepped pan, spreading it evenly. Cover the batter with the crumble until completely covered and press it lightly to ensure it stays intact.
7. Bake for about 45-55 minutes or until firm to the touch.
8. Allow the cake to cool a bit before loosening the sides and removing it from the pan. Flip it onto a chopping board then invert again using another board.

## On-the-Spot Nutrition Breakdown

Given the ingredients mentioned, here's a detailed breakdown of nutritional information per serving (assuming the cake is cut into 10 equal servings, approximately 150g per serving):

- Calories: 450
- Fat: 18g
- Saturated Fat: 7g
- Sodium: 350mg
- Carbohydrates: 70g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g

Bear in mind that nutritional values may vary slightly based on the exact quantities used.

## Crafting the Perfect Plate

To elevate your dessert experience, pair the Banana Crumble Cake with a cup of your favorite coffee. It complements the cake's rich flavors, balancing the sweetness and adding an edge to your culinary adventure.

## The Holy Grail of Substitutes

In case you're missing some ingredients or want to experiment, here are a few handy substitutions:

- For overripe bananas, you can microwave regular bananas for 30 seconds or leave them in a warm room until they ripen.
- For brown sugar, try using raw or turbinado sugar.
- If you're out of vegetable oil, applesauce or melted coconut oil are good alternatives.
- For all-purpose flour, a blend of whole wheat and white flour can work.
- If you're looking for a less fatty option to butter, margarine is a fair substitute.

## Crumbly Wisdom: Tips and Tricks

To maximize your Banana Crumble Cake experience, remember these useful tips:

- Use overripe bananas for the best flavor, but avoid ones that smell bad.
- For a unique twist, refrigerate the cake overnight and consume the next day - a technique recommended by Chef RV.

## Answering Your Burning Questions

### How can I make my crumble topping crunchier?

Try adding a handful of chopped nuts or oats to the crumble mix. It'll add extra crunch and a hint of earthiness.

### Can I freeze the Banana Crumble Cake?

Absolutely! This cake freezes well. Just make sure to wrap it tightly to prevent freezer burn.

### What can I serve with Banana Crumble Cake besides coffee?

You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a healthier option, a side of fresh fruit salad works wonders.

### Can I use bananas that are not overripe?

While it's possible, overripe bananas will give a sweeter and deeper flavor. If you're in a pinch, the microwave trick can quickly ripen your bananas.

## A Sweet Farewell to Our Banana Crumble Journey

And there we have it! An easy, delectable Banana Crumble Cake recipe that you can master and impress your loved ones with. Remember, baking is an art - feel free to add your unique touch and experiment. Happy baking!

You can watch Chef RV's YouTube clip [here](https://www.youtube.com/watch?v=KWutcwD9foQ).


Learn to bake the delicious Banana Crumble Cake with this easy-to-follow recipe. Made with ripe bananas and a crunchy crumble, this cake is sure to impress.

Cake Recipes

Orange Cheesecake

Savoy Style Chocolate Cake

Chef RV Egg Pie

Cinnamon Marble Cake

Chef RV Butterscotch Bars

Chef RV Banana Crumble Cake