Ingredients with Measurements:
- 2 cups banana pith, finely chopped
- 1 cup dates, pitted and chopped
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- 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 butter or cooking spray.
2. In a mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well combined.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs, one at a time, to the butter mixture, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the chopped banana pith and dates until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 330mg
Total carbohydrates: 58g
Dietary fiber: 4g
Sugars: 35g
Protein: 5g
Substitutions for ingredients:
- Banana pith can be substituted with grated zucchini or carrot.
- Whole wheat flour can be substituted with all-purpose flour or gluten-free flour.
- Dates can be substituted with raisins or dried cranberries.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- Granulated sugar can be substituted with brown sugar or honey.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped walnuts or pecans to the batter for extra crunch.
- Top the cake with cream cheese frosting or caramel sauce for added sweetness.
- Replace the banana pith with grated apple or pear for a different flavor.
Tips and tricks:
- Make sure to finely chop the banana pith and dates to ensure even distribution in the batter.
- Use room temperature butter and eggs for easier mixing.
- Do not overmix the batter to avoid a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave or oven before serving.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar for a simple presentation.
Garnishes:
Top the cake with fresh fruit, whipped cream, or chopped nuts for added texture and flavor.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious afternoon snack.
Suggested side dishes:
Pair the cake with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of oil or applesauce to the batter.
- If the cake is too moist, reduce the amount of milk or add more flour to the batter.
Food safety advice:
Make sure to wash the banana pith thoroughly before using it in the recipe.
Food history:
Banana pith is a common ingredient in South Indian cuisine and is known for its health benefits, including aiding digestion and reducing cholesterol levels.
Flavor profiles:
This cake has a sweet and nutty flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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