Light as Air Banana Cake Recipe
Indulge in the delightful Light as Air Banana Cake, a dessert that’s not only wonderfully sponge-like and moist but also versatile enough to pair with a variety of frostings. Whether you’re in the mood for rich cream cheese frosting, classic buttercream, or decadent chocolate frosting, this cake accommodates it all with a smile. A favorite among both adults and kids alike, this recipe has been cherished for years and is sure to become a staple in your baking repertoire. Perfect for brunches or any occasion where a touch of sweetness is desired, this cake promises to be a hit!
Ingredients:
- 1/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 ripe bananas, mashed
- 1 cup pecans, chopped
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 teaspoon baking soda
- 1/4 cup warm water
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened (for frosting)
- 1 cup confectioners’ sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract (for frosting)
- 1/2 cup pecans, chopped (for frosting)
Instructions:
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Prepare Your Oven and Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch layer cake pans or a 10-inch tube pan to ensure that your cake releases easily after baking.
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Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This will help give your cake its light and airy texture.
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Incorporate the Eggs:
- Beat in the egg yolks one at a time, ensuring that each is fully incorporated before adding the next.
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Add Bananas and Pecans:
- Stir in the mashed bananas and chopped pecans, blending them well into the butter-sugar mixture.
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Mix Dry Ingredients:
- Sift together the flour and salt. This will help to evenly distribute the salt and ensure there are no lumps in the flour.
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Combine Ingredients:
- Gradually add the sifted flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture. This alternating method helps to keep the batter smooth and prevents overmixing.
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Fold in Egg Whites:
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. This step is crucial for achieving that light, sponge-like texture.
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Add Soda and Vanilla:
- Dissolve the baking soda in warm water and stir it into the batter along with the vanilla extract. This will give the cake a bit of lift and enhance the flavor.
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Bake the Cake:
- Pour the batter into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool and Frost:
- Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, frost with Pecan Frosting or your favorite frosting.
For the Pecan Frosting:
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Cream the Butter:
- In a bowl, beat 1/2 cup of softened butter until creamy.
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Add Confectioners’ Sugar:
- Gradually add 1 cup of confectioners’ sugar, beating well after each addition until the frosting is smooth and fluffy.
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Mix in Heavy Cream and Vanilla:
- Stir in 1/4 cup of heavy cream and 1/2 teaspoon of vanilla extract. Continue beating until the frosting reaches a spreadable consistency.
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Add Pecans:
- Fold in 1/2 cup of chopped pecans.
Nutritional Information (Per Serving):
- Calories: 513.5
- Fat Content: 24 g
- Saturated Fat: 9.3 g
- Cholesterol Content: 90.9 mg
- Sodium Content: 321.2 mg
- Carbohydrate Content: 72.3 g
- Fiber Content: 2 g
- Sugar Content: 56.6 g
- Protein Content: 5.4 g
Enjoy the Light as Air Banana Cake with its perfect balance of moist sponge and versatile frosting options. Whether for a special occasion or a simple treat, this cake is sure to bring joy to every bite! 🍰🎉
