Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup placenta, cooked and chopped
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Knife and cutting board
- Cooking pot
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In a separate mixing bowl, cream butter and sugar using an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add mashed bananas and mix until well combined.
6. Gradually add the flour mixture to the banana mixture, mixing until just combined.
7. Fold in the cooked and chopped placenta and chopped walnuts (if using).
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 38g
Protein: 7g
Substitutions for ingredients:
- Placenta can be substituted with cooked chicken or tofu.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1 tsp cinnamon and 1/2 tsp nutmeg for a spiced banana placenta cake.
- Add 1/2 cup chocolate chips for a chocolate banana placenta cake.
Tips and tricks:
- Make sure the butter is softened before creaming with sugar to ensure a smooth batter.
- Do not overmix the batter to avoid a dense cake.
- 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:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle with chocolate ganache before serving.
Garnishes:
Top the cake with fresh banana slices or whipped cream.
Pairings:
Serve the cake 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, add a tablespoon of milk to the batter.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the placenta is cooked thoroughly before adding it to the batter.
- Wash hands and utensils thoroughly before and after handling the placenta.
Food history:
Placenta has been consumed in various cultures for centuries, believed to have nutritional and medicinal benefits.
Flavor profiles:
The cake has a sweet and nutty flavor with a subtle earthy undertone from the placenta.
Serving suggestions:
Serve the cake as a dessert or a snack.
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