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 chopped walnuts
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter and sugar with an electric mixer 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 until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Once the cake has cooled, drizzle the caramel sauce over the top.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 55g
Protein: 5g
Sodium: 290mg
Sugar: 34g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- If you don't have caramel sauce, you can use honey or maple syrup.
Variations:
- Add chocolate chips to the batter for a chocolatey twist.
- Top the cake with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Make sure the bananas are ripe and mashed well to ensure a moist cake.
- Don't overmix the batter, as this can result in a tough cake.
- If the cake is browning too quickly, cover it with foil halfway through baking.
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 sauce over the top. Sprinkle chopped walnuts on top for added texture.
Garnishes:
Chopped walnuts, whipped cream, or fresh banana slices.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra mashed banana to the batter.
- If the cake is too moist, reduce the amount of mashed bananas in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in an airtight container 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.
Flavor profiles:
Sweet, nutty, and caramel-y.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
Related Categories
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Taste: Sweet, Nutty, Caramelized, Banana, Banana-Flavored