Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 ripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, mix together the melted butter, mashed bananas, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. In a small mixing bowl, mix together the chopped walnuts, brown sugar, and ground cinnamon.
6. Pour half of the cake batter into the prepared cake pan. Sprinkle half of the walnut mixture on top of the batter.
7. Pour the remaining cake batter on top of the walnut mixture. Sprinkle the remaining walnut mixture on top of the batter.
8. Use a knife to swirl the walnut mixture into the cake batter.
9. Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 346
Fat: 17g
Saturated Fat: 8g
Cholesterol: 76mg
Sodium: 341mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of bananas, you can use applesauce or pumpkin puree.
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
Variations:
- Add chocolate chips to the cake batter.
- Add cream cheese frosting on top of the cake.
- Add sliced bananas on top of the cake before baking.
Tips and tricks:
- Make sure the butter is melted and cooled before adding it to the wet ingredients.
- Use ripe bananas for a sweeter and more flavorful cake.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust the top of the cake with powdered sugar.
Garnishes:
Top the cake with whipped cream or caramel sauce.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, add more mashed bananas or applesauce to the batter.
- If the cake is too wet, add more flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent bacteria growth.
Food history:
Cinnamon rolls originated in Sweden in the 1920s. They became popular in the United States in the 1950s.
Flavor profiles:
The cake has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
Serve the cake as a dessert or a breakfast treat.
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