Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons 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
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, 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 and mashed bananas.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
(per serving)
Calories: 260
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 290mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 23g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with plain yogurt or milk mixed with lemon juice or vinegar.
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Top the cake with cream cheese frosting or whipped cream.
- Use brown sugar instead of granulated sugar for a richer flavor.
- Add 1 teaspoon cinnamon or nutmeg to the dry ingredients for a spiced version.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as it can result in a tough cake.
- Allow the cake to cool completely before frosting or serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftovers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a platter or cake stand and dust with powdered sugar.
Garnishes:
Top with sliced bananas or chopped nuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting advice:
- If the cake is too dry, try adding an extra mashed banana or a tablespoon of oil to the batter.
- If the cake is too moist, reduce the amount of buttermilk or bake for a few extra minutes.
Food safety advice:
- Make sure to use clean and sanitized equipment when preparing the cake.
- Store leftovers properly to prevent spoilage.
Food history:
Banana cake is a popular dessert that originated in the United States in the early 1900s. It became especially popular during the Great Depression, when bananas were one of the few affordable fruits available.
Flavor profiles:
This cake is sweet and moist, with a subtle banana flavor and a hint of vanilla.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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