Banana Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Banana cake is a delightful treat that combines the natural sweetness of ripe bananas with the comforting flavors of vanilla and spices. Whether you’re celebrating a special occasion or simply craving a slice of something sweet, this cake is easy to prepare and incredibly satisfying. With a moist texture and rich flavor, it’s perfect for dessert or as a snack with tea or coffee.
Ingredients
– 3 ripe bananas, mashed
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup sour cream or yogurt
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is about 15 minutes, and cooking time is around 30-35 minutes.
Nutritional Value
Each serving (1 slice) of banana cake contains approximately 250 calories, 10g fat, 38g carbohydrates, 3g protein, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the mashed bananas and vanilla extract until combined.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the banana mixture, alternating with the sour cream.
7. Mix until just combined; do not overmix.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 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.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, replace sugar with honey or maple syrup for a natural sweetener. Greek yogurt can also serve as a lighter alternative to sour cream.
Serving and Pairings
This banana cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it alongside fresh fruit or a drizzle of caramel sauce.
Storage and Reheating
Store the banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. The cake can be frozen for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds.
Cooking Mistakes
– Overmixing the batter can result in a dense cake.
– Not using ripe bananas may lead to a less sweet flavor.
– Forgetting to grease the pan can cause sticking.
– Baking at the wrong temperature can affect the texture.
– Skipping the cooling step can lead to a crumbly cake.
Helpful Tips
– Use overripe bananas for maximum sweetness.
– Let the cake cool completely before frosting.
– Experiment with add-ins like nuts or chocolate chips.
– For a richer flavor, try adding a pinch of cinnamon.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw them and drain excess moisture before mashing.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free baking blend. Ensure all other ingredients are gluten-free as well.
Can I add frosting to the banana cake?
Absolutely! Cream cheese frosting complements the banana flavor beautifully.
How long will the banana cake stay fresh?
The cake can stay fresh for about 3 days at room temperature or a week in the refrigerator.
Can I make mini banana cakes instead?
Yes, you can use a muffin tin to make individual mini cakes. Adjust the baking time accordingly.
Conclusion
In conclusion, this banana cake is a versatile and delicious dessert that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s a great recipe to whip up for family gatherings or a cozy night in. Enjoy every slice!
Banana Cake
Ingredients
- 3 ripe bananas mashed
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or yogurt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the mashed bananas and vanilla extract until combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with the sour cream.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
