Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
- 1/2 cup chopped walnuts (optional)
For the Caramelized Bananas:
- 2 ripe bananas, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and mashed bananas.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
7. Fold in the chopped walnuts, if using.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, prepare the caramelized bananas. Melt the butter in a skillet over medium heat. Add the sliced bananas and brown sugar and cook until the bananas are caramelized and golden brown, about 5-7 minutes.
10. 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 let it cool completely on a wire rack.
11. To serve, top the cake with the caramelized bananas and their sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 15g
- Total carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Almond milk can be substituted for buttermilk.
- Pecans or macadamia nuts can be substituted for walnuts.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate banana cake.
- Substitute the caramelized bananas with a cream cheese frosting for a classic banana cake.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before topping it with the caramelized bananas.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream.
Garnishes:
- Fresh mint leaves
- Sliced strawberries
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra banana or a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of buttermilk in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Use a food thermometer to ensure that the cake is cooked to an internal temperature of 160°F.
Food history:
- Banana cake is a popular dessert in many cultures, and is often associated with Southern cuisine in the United States.
Flavor profiles:
- Sweet
- Nutty
- Caramelized
Serving suggestions:
- Serve the cake warm or at room temperature.
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Taste: Sweet, Caramelized, Banana, Creamy, Rich, Banana-Flavored