Description
A nostalgic and comforting banana cake topped with gooey baked marshmallows, creating a soft, moist dessert with a unique sweet and fluffy topping.
Ingredients
- 24 large marshmallows
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup margarine, softened
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup mashed very ripe banana
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease and flour a 9×13-inch baking pan.
- Arrange marshmallows in a single layer across the bottom of the pan.
- In a bowl, sift together flour, salt, baking soda, and baking powder.
- In another bowl, cream margarine and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, mixing gently until combined.
- Fold in mashed bananas and optional chopped nuts.
- Pour batter evenly over marshmallows, ensuring they are fully covered.
- Bake for about 45 minutes until the cake is set and golden.
- Allow to cool before slicing and serving.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Butter can be substituted for margarine for a richer taste.
- Marshmallows melt and rise to form a gooey topping during baking.
- Chocolate chips can replace nuts for a sweeter variation.
- Add a pinch of cinnamon for extra warmth.
- Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
