Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Electric mixer
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, and beat well after each addition.
4. Mix 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 banana mixture, alternating with the milk, until everything is well combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Total fat: 14g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 180mg
Total carbohydrates: 36g
Dietary fiber: 2g
Sugars: 17g
Protein: 5g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- Instead of granulated sugar, you can use brown sugar or coconut sugar.
- Instead of unsalted butter, you can use salted butter or coconut oil.
- Instead of milk, you can use almond milk or soy milk.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- You can add chocolate chips or raisins to the batter for extra flavor.
- You can top the cake with a cream cheese frosting or a caramel glaze.
- You can make mini banana-walnut bolo reis by using a muffin tin instead of a cake pan.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter or the cake will be tough.
- Allow the cake to cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the banana-walnut bolo rei in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with sliced bananas and whipped cream.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Chopped walnuts
- Sliced bananas
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Green salad
Troubleshooting advice:
- If the cake is dry, try adding a tablespoon of milk to the batter next time.
- If the cake is too dense, make sure you're not overmixing the batter and that you're using fresh baking powder and baking soda.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
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 contamination.
- Don't eat the cake if it has been left at room temperature for more than 3 days.
Food history:
Bolo Rei is a traditional Portuguese cake that is typically served during the Christmas season. It is made with a sweet bread dough and is studded with dried fruits and nuts.
Flavor profiles:
This banana-walnut bolo rei has a sweet and nutty flavor with a moist and tender crumb.
Serving suggestions:
Serve this cake as a dessert or as a sweet breakfast treat. It pairs well with coffee or tea.
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Region: Portuguese