Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 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
For the Coconut Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mashed bananas.
4. Gradually add the flour mixture to the banana mixture, alternating with buttermilk, beginning and ending with the flour mixture.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
7. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until well combined. Stir in shredded coconut.
8. Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and spread frosting over the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 455
Fat: 22g
Saturated Fat: 13g
Cholesterol: 91mg
Sodium: 328mg
Carbohydrates: 62g
Fiber: 2g
Sugar: 44g
Protein: 5g
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 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added texture and flavor.
- Add 1/2 cup chocolate chips to the batter for a chocolate twist.
- Use a different frosting flavor, such as vanilla or chocolate.
Tips and tricks:
- Make sure your bananas are ripe for the best flavor and texture.
- Don't overmix the batter or the cake will be tough.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Sprinkle shredded coconut on top of the frosting for added texture and presentation.
- Slice bananas and place them on top of the cake for a decorative touch.
Garnishes:
- Shredded coconut
- Sliced bananas
- Chopped nuts
Pairings:
- Serve with a cup of coffee or tea for a delicious afternoon snack.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
- Banana cake is a popular dessert that originated in the United States in the early 1900s.
Flavor profiles:
- Sweet, moist, and creamy with a hint of coconut.
Serving suggestions:
- Serve the cake on a cake stand for an elegant presentation.
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Taste: Sweet, Creamy, Coconutty, Banana, Banana-Flavored