Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened
- 2 ripe bananas, mashed
- 1/2 cup Nutella
- 2 eggs
- 1/2 cup milk
- 1 package active dry yeast
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup chopped pecans
- 1 plastic baby figurine (optional)
- 1 egg yolk
- 1 tbsp water
- Purple, green, and gold sugar sprinkles
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, granulated sugar, brown sugar, softened butter, mashed bananas, Nutella, eggs, milk, yeast, vanilla extract, and salt. Mix on low speed until the ingredients are combined.
2. Increase the speed to medium and knead the dough for 5-7 minutes until it is smooth and elastic.
3. Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm place for 1 hour or until it has doubled in size.
4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the dough into a rectangle shape, about 12x18 inches.
6. Spread the chopped pecans over the dough, leaving a 1-inch border around the edges.
7. Roll the dough tightly from the long side, pinching the edges to seal.
8. Form the dough into a ring shape, pinching the ends together to seal. If using, insert the plastic baby figurine into the dough.
9. Transfer the dough to the prepared baking sheet.
10. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the dough.
11. Sprinkle the purple, green, and gold sugar sprinkles over the dough.
12. Bake for 25-30 minutes or until the cake is golden brown and cooked through.
13. Let the cake cool on a wire rack.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 190mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 23g
Protein: 7g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond butter can be used instead of Nutella.
- Walnuts or almonds can be used instead of pecans.
Variations:
- Add sliced bananas on top of the cake before baking.
- Use different colored sugar sprinkles for different occasions.
- Replace the pecans with chocolate chips.
Tips and tricks:
- Make sure the dough has doubled in size before rolling it out.
- Use a sharp knife or kitchen scissors to cut the dough into slices.
- Serve the cake warm with a scoop of vanilla ice cream.
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:
Serve the cake on a decorative platter or cake stand.
Garnishes:
Sprinkle powdered sugar over the cake before serving.
Pairings:
Serve the cake with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a side of bacon.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more milk.
Food safety advice:
Make sure the cake is cooked through before serving.
Food history:
King Cake is a traditional dessert served during Mardi Gras in New Orleans.
Flavor profiles:
Sweet, nutty, and chocolatey.
Serving suggestions:
Serve the cake as a dessert or as a breakfast pastry.
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Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored