Young and Hungry fashion: Gabi’s donut tee from Young and Secret

Gaby's donut shirt: Madison and Berkley

Gaby’s donut shirt: Madison and Berkley

On last night’s Young and Hungry, Gabi put her relationship with her bestie at risk when she asks Sophia to pretend she’s the one dating Gabi’s co-worker instead of the personal chef. Things get sticky when Sophia snags Lourde tickets from Josh’s boss’s fiancee and Sophia doesn’t stick to the recipe. The lesson is that life, like cooking, doesn’t always turn out the way you expect it, but that everything is better if you end it with cake.


cake

There are plenty of ways to tell someone you’re sorry, according to Young & Hungry. You can do it with a thick Spanish accent, and a wittle baby voice or even like a robot. But real life Young & Hungry inspiration Gabi Moskowitz says it’s best with this cinnamon swirl banana cake from her website Brokeass Gourmet. Want even more ways to say sorry? Check out her book for more culinary mea culpas.

INGREDIENTS

1/2 cup sugar Pantry
1/2 stick unsalted butter at room temperature, plus more for pan $1 for a stick
1 egg $1.50 for 6
1/8 cup milk $1.50 for a pint
2 ripe bananas, smashed with the back of a fork $0.50
ground cinnamon $1.50 for 1 oz.
1 cup flour Pantry
1/2 tsp baking powder Pantry
1/2 tsp baking soda Pantry
1/2 tsp salt Pantry
2 tbsp honey Pantry

RECIPE SERVES 6-8

DIRECTIONS

  1. Preheat oven to 350 degrees F. Lightly butter an 8″ round or square cake pan. Set aside.
  2. Whisk together the sugar and butter until fluffy. Whisk in egg, milk, bananas, 1/2 tsp cinnamon, flour, baking powder, baking soda and salt. Continue stirring until batter has been fully incorporated.
  3. Scoop out about 1/3 cup batter and transfer to a small bowl. Use a rubber spatula to scrape the remaining batter into the prepared pan.
  4. Whisk reserved 1/3 cup batter with honey and 1 1/2 tsp cinnamon. It should be dark brown in color.
  5. Use a spoon to drizzle the dark batter in a spiral over the regular batter. Drag the blade of a butter knife over the batter to create a swirly, marbled look.
  6. Bake for 22-26 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.
  7. Let cool for a few minutes before slicing and serving.

Comments

  1. Do you know where the white blazer she was wearing last night is from?

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