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Food Pairings
This banana cake with caramel pairs wonderfully with a variety of beverages:
- Coffee: Enjoy with a hot cup of coffee for a perfect afternoon treat.
- Tea: Pair with a fragrant tea like Earl Grey or chamomile for a soothing experience.
- Milk: A glass of cold milk complements the sweet and rich flavors of the cake beautifully.
Frequently Asked Questions (FAQ)
Q: Can I use frozen bananas for this recipe? A: Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding to the batter.
Q: Can I make this cake gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution blend for best results.
Q: What can I use instead of sour cream? A: Greek yogurt is a great substitute for sour cream in this recipe. You can also use buttermilk for a slightly different texture.
Q: Can I make the caramel sauce ahead of time? A: Yes, the caramel sauce can be made up to two weeks in advance and stored in the refrigerator. Reheat gently before drizzling over the cake.
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