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
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 2 9-inch cake pans
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Add the mashed bananas to the wet mixture and mix well.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until everything is well combined.
7. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool completely before frosting.
9. To make the peanut butter frosting, cream together the butter and peanut butter until smooth.
10. Gradually add the powdered sugar, milk, and vanilla extract, and beat until the frosting is light and fluffy.
11. Place one cake layer on a serving plate and spread a layer of frosting on top.
12. Place the second cake layer on top and frost the entire cake with the remaining frosting.
13. Optional: Garnish with sliced bananas or chopped peanuts.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 570
Fat: 27g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 360mg
Carbohydrates: 76g
Fiber: 2g
Sugar: 54g
Protein: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Greek yogurt can be used instead of buttermilk.
- Almond butter can be used instead of peanut butter for a different flavor.
Variations:
- Add chocolate chips to the batter for a chocolate banana cake.
- Add chopped nuts to the frosting for a crunchy texture.
- Use a cream cheese frosting instead of peanut butter frosting.
Tips and Tricks:
- Use ripe bananas for the best flavor and texture.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- To make the frosting easier to spread, chill it in the refrigerator for 10-15 minutes before using.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation Ideas:
Serve the cake on a cake stand and garnish with sliced bananas or chopped peanuts.
Garnishes:
Sliced bananas or chopped peanuts.
Pairings:
Coffee or tea.
Suggested Side Dishes:
Fresh fruit or a side salad.
Troubleshooting Advice:
- If the cake is too dry, try adding an extra banana or a tablespoon of oil to the batter.
- If the frosting is too thick, add more milk. If it's too thin, add more powdered sugar.
Food Safety Advice:
Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food History:
Banana cake is a popular dessert in the United States and has been around since the early 1900s.
Flavor Profiles:
Sweet, nutty, and fruity.
Serving Suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored