Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup raisins
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, and beat well after each addition.
4. Stir in the mashed bananas and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
7. Fold in the raisins.
8. Pour the batter into the greased cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool for 10 minutes before removing from the pan.
11. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 270mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- Raisins can be substituted with chopped nuts or chocolate chips.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Butter can be substituted with margarine or coconut oil.
- Granulated sugar can be substituted with brown sugar or honey.
Variations:
- Add 1/2 teaspoon of cinnamon or nutmeg for a spiced flavor.
- Substitute the raisins with dried cranberries or chopped dates.
- Add 1/2 cup of shredded coconut for a tropical twist.
Tips and tricks:
- Use ripe bananas for a sweeter and more flavorful cake.
- Soak the raisins in warm water for 10 minutes before adding to the batter to plump them up.
- Don't 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 or in the refrigerator for up to 1 week.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious breakfast or afternoon snack.
Suggested side dishes:
Pair the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of mashed bananas or increase the baking time.
Food safety advice:
- Always wash your hands before handling food.
- Use clean utensils and equipment.
- Store the cake in the refrigerator if not consumed within 3 days.
Food history:
Banana cake is a popular dessert that originated in the United States in the early 1900s. It became popular during the Great Depression when bananas were affordable and readily available.
Flavor profiles:
The cake has a sweet and moist texture with a fruity flavor from the mashed bananas and raisins.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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