Ingredients with Measurements:
- 2 cups of self-raising flour
- 1 cup of sugar
- 3 ripe bush bananas, mashed
- 3 eggs
- 1 cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1/2 cup of chopped walnuts (optional)
Special equipment needed:
- Mixing bowl
- Electric mixer or whisk
- 9-inch cake pan
- Parchment paper
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease a 9-inch cake pan with butter or cooking spray and line the bottom with parchment paper.
3. In a mixing bowl, combine the self-raising flour, sugar, ground cinnamon, ground nutmeg, and salt. Mix well.
4. In a separate bowl, beat the eggs with an electric mixer or whisk until light and fluffy.
5. Add the mashed bush bananas, vegetable oil, and vanilla extract to the beaten eggs. Mix well.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the chopped walnuts (optional).
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 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. Transfer the cake to a wire rack and let it cool completely before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 350 per serving
- Total fat: 20g
- Saturated fat: 3g
- Cholesterol: 60mg
- Sodium: 200mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 20g
- Protein: 5g
Substitutions for ingredients:
- Self-raising flour can be substituted with all-purpose flour and baking powder.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Substitute the bush bananas with ripe regular bananas or mashed sweet potatoes.
- Add 1/2 cup of raisins or chopped dried apricots to the batter for extra sweetness.
Tips and tricks:
- Use ripe bush bananas for the best flavor and texture.
- Don't overmix the batter to avoid a tough cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Dust the top of the cake with powdered sugar or drizzle with a simple glaze for extra sweetness.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warm.
Presentation ideas:
- Serve the cake on a cake stand or plate.
- Dust the top of the cake with powdered sugar or cocoa powder.
- Garnish with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding more mashed bananas or reducing the baking time.
- If the cake is too moist, try reducing the amount of mashed bananas or increasing the baking time.
Food safety advice:
- Make sure to wash the bush bananas thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Bush bananas are a type of wild banana that grows in Australia and other tropical regions. They have a sweet and tangy flavor and are often used in traditional Aboriginal cuisine.
Flavor profiles:
- Sweet
- Tangy
- Spicy (cinnamon and nutmeg)
Serving suggestions:
- Serve the cake as a dessert or snack.
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Region: Australian