Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/2 cup buttermilk
- 1 tbsp red food coloring
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In another bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until well combined.
6. Stir in the mashed bananas and red food coloring until evenly distributed.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool completely before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 290
- Fat: 12g
- Carbohydrates: 42g
- Protein: 4g
Substitutions for ingredients:
- You can substitute the buttermilk with regular milk mixed with 1 tbsp of vinegar or lemon juice.
Variations:
- You can add chopped nuts or chocolate chips to the batter for added texture.
- You can also top the cake with cream cheese frosting or whipped cream.
Tips and tricks:
- Make sure to use ripe bananas for a sweeter and more flavorful cake.
- Sifting the dry ingredients together will ensure a smooth and evenly baked 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.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar or cocoa powder for a simple and elegant presentation.
- You can also decorate the cake with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of mashed bananas or adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Red velvet cake originated in the southern United States and was traditionally made with cocoa powder, vinegar, and buttermilk. The red color was originally achieved by using beet juice, but now red food coloring is commonly used.
Flavor profiles:
- The cake has a sweet and slightly tangy flavor from the bananas and buttermilk, with a subtle chocolate taste.
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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