Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
4. Add the mashed bananas to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk, and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the caramel glaze. In a saucepan, melt the butter over medium heat. Add in the brown sugar, milk, vanilla extract, and salt. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat and simmer for 2-3 minutes, stirring occasionally, until the glaze thickens.
8. Once the cake is done, remove it from the oven and let it cool for 10 minutes in the pan. Then, remove the cake from the pan and place it on a wire rack to cool completely.
9. Once the cake has cooled, pour the caramel glaze over the top of the cake, spreading it evenly with a spatula.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 372
Fat per serving: 16g
Carbohydrates per serving: 54g
Protein per serving: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have buttermilk, you can make your own by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
- You can use light brown sugar instead of dark brown sugar for a milder flavor.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Replace the caramel glaze with a cream cheese frosting for a tangy and sweet topping.
Tips and tricks:
- Make sure your bananas are ripe and mashed well for a moist and flavorful cake.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before adding the caramel glaze to prevent it from melting and becoming too runny.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and drizzle extra caramel glaze over the top for a beautiful and decadent presentation.
Garnishes:
Garnish the cake with sliced bananas, chopped nuts, or a dusting of powdered sugar for added texture and flavor.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy and comforting treat.
Suggested side dishes:
Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious and indulgent dessert.
Troubleshooting advice:
- If the cake is too dry, try adding an extra mashed banana or a tablespoon of oil to the batter.
- If the cake is too moist, try reducing the amount of buttermilk or baking it for a few extra minutes.
Food safety advice:
Make sure to properly store the cake to prevent any bacterial growth. Always wash your hands and utensils before handling food to prevent contamination.
Food history:
Banana cake is a popular dessert that originated in the United States in the early 1900s. It became popular during the Great Depression as a way to use up overripe bananas that were too soft to eat.
Flavor profiles:
This banana cake is sweet, moist, and flavorful, with a rich caramel glaze that adds a deliciously sweet and buttery flavor.
Serving suggestions:
Serve this banana cake as a dessert or a sweet treat for breakfast or brunch.
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Taste: Sweet, Moist, Caramelized, Rich, Bananalicious