Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter, melted
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together the 1/2 cup of butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the mashed bananas and sour cream. Gradually stir the sifted ingredients into the banana mixture until just blended. Fold in the walnuts. Spread the batter into the prepared pan.
4. In a small bowl, combine the brown sugar and 2 tablespoons of melted butter. Sprinkle this mixture over the top of the cake.
5. Bake for 40 to 45 minutes in the preheated oven. Cake is done when it springs back to the touch.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 9-inch round cake
Nutritional Information (per serving):
Calories: 472
Fat: 20.3 g
Carbohydrates: 65.2 g
Protein: 5.2 g
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or margarine
- White sugar: Can be substituted with coconut sugar or maple syrup
- Sour cream: Can be substituted with Greek yogurt or coconut yogurt
- Walnuts: Can be substituted with pecans or almonds
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate banana krantz cake
- Add 1/2 cup of shredded coconut to the batter for a coconut banana krantz cake
- Add 1/2 cup of raisins to the batter for a raisin banana krantz cake
Tips and Tricks:
- Make sure to use ripe bananas for the best flavor
- When measuring the flour, spoon it into the measuring cup and level it off with a knife
- Let the cake cool completely before serving
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream
- Sprinkle the top of the cake with powdered sugar
- Drizzle the top of the cake with melted chocolate
Garnishes:
- Sliced bananas
- Chopped walnuts
- Shredded coconut
- Chocolate chips
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too moist, bake it for a few minutes longer
Food Safety Advice:
- Store the cake in an airtight container in the refrigerator
- Discard any leftovers after 5 days
Food History:
Krantz cakes are a traditional Jewish cake that originated in Eastern Europe. They are usually made with a yeast dough and filled with a sweet filling. The banana krantz cake is a modern twist on the traditional recipe.
Flavor Profiles:
This cake has a sweet and banana-y flavor with a hint of nuttiness from the walnuts.
Serving Suggestions:
- Serve the cake with a scoop of ice cream
- Slice the cake and serve it with a cup of coffee or tea
- Serve the cake as a dessert after a meal
Related Categories
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Taste: Sweet, Moist, Rich, Banana, Banana-Flavored