Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 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 shredded coconut
- 1/2 cup buttermilk
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 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. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the mashed bananas and shredded coconut to the wet ingredients and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is baking, make the caramel glaze. In a saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and salt, and stir until the sugar has dissolved.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, stirring constantly, until the glaze has thickened.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack and let it cool completely.
10. Pour the caramel glaze over the cooled cake, letting it drip down the sides.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 435
Fat: 21g
Saturated Fat: 13g
Cholesterol: 91mg
Sodium: 270mg
Carbohydrates: 61g
Fiber: 2g
Sugar: 44g
Protein: 4g
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 minutes.
- You can use sweetened or unsweetened shredded coconut, depending on your preference.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for added crunch.
- Top the cake with toasted coconut flakes for extra texture.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure your bananas are ripe 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 adding the caramel glaze, or it will melt and become 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 15-20 seconds, or until warm.
Presentation ideas:
Serve the cake on a cake stand or platter, and drizzle extra caramel glaze over the top for a decadent look.
Garnishes:
Top the cake with toasted coconut flakes or chopped nuts for added texture.
Pairings:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.
Suggested side dishes:
This cake is perfect on its own, but you can also serve it with fresh fruit or a side of yogurt for a lighter option.
Troubleshooting advice:
- If your cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes next time.
- If your caramel glaze is too thick, you can add a splash of milk or cream to thin it out.
- If your cake is sticking to the pan, make sure to grease it well before adding the batter.
Food safety advice:
Make sure to store the cake in an airtight container to prevent any contamination.
Food history:
Banana cake is a classic dessert that has been enjoyed for generations. The addition of coconut and caramel glaze adds a modern twist to this timeless treat.
Flavor profiles:
This cake is sweet and moist, with a tropical flavor from the bananas and coconut. The caramel glaze adds a rich, buttery sweetness.
Serving suggestions:
This cake is perfect for any occasion, from birthdays to potlucks. Serve it as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Nutty, Caramelized, Banana, Banana-Flavored