Can I use all purpose flour instead of cake flour in a banana cake recipe?

Can I use all purpose flour instead of cake flour in a banana cake recipe?


I can't find a recipe that doesn't use cake flour


And i dont have cake flour


I want to know if I can use all purpose flour for a banana cake recipe?


or if u have a recipe for banana cake that doesnt call for cake flour.





by the way, if you know the recipe ur about to give me sucks


dont even bother giving it to me


and please tell me if the cake turned out wellCan I use all purpose flour instead of cake flour in a banana cake recipe?
An incredibly moist banana cake recipe with cream cheese frosting.





A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting perfect this cake.





The aroma of vanilla and bananas will permeate your kitchen, tempting you to eat dessert first. Don't give in! This is one cake that's worth getting through a meal for.





Banana Cake





Cake





1/2 cup butter


1 1/2 cups sugar


2 large eggs, beaten


2 cups flour, sifted


1/2 tsp. of salt


1/4 tsp. baking powder


1/2 cup milk


1/4 tsp. vanilla


3/4 tsp. baking soda (add to pureed bananas)


3 pureed bananas, very ripe








Cream Cheese Frosting:





1/2 stick butter, softened


8 oz. cream cheese, softened


1 box powdered sugar (1 lb.)


2 tsp. vanilla extract





Preheat oven to 350 degrees. Grease and flour a 9x13'; baking pan or two 9'; layer cake pans.





Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.





To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).





Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.





Bake layer cakes (9';) for 25-30 minutes, oblong (9x13';) for 35-40 minutes.





Frosting Directions:





Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.Can I use all purpose flour instead of cake flour in a banana cake recipe?
Yes you can. You do need to take into consideration that Cake Flour is very low in gluten where all purpose has much more.





Use 7/8 cup all purpose for 1 cup of cake flour. Be sure you sift the all purpose flour when putting in the bowl.





The mixing process can cause your cake to be tough when all purpose is used. In this case the less you mix the all purpose flour the better. Less mixing can be achieved by blending wet and dry ingredients into separate mixing bowls and then adding the wet on top of the dry and then blending.





If the recipe calls for adding the eggs during the mixing process do as the recipe recommends. Reducing the speed of the stand or hand mixer will help to reduce the amount of gluten formed while adding the eggs one at a time.





Letting the batter stand for a few minutes (5 minutes or so) after you pour it in the cake pan(s) can help reduce the gluten formation.
The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).
Yes you can and in fact I prefer using all purpose and even 1/2 whole wheat flour in my banana bread because it holds up better to the bananas. Using cake flour makes the bread way too soft and it could even be too wet.
An even better sub than the 7/8 cups of all purpose flour is 3/4 all purpose+ 1/8-1/4 cup corn starch. This helps lower the gluten content even more and will make a more tender final product.





You should also sift the flour and corn starch 2x
By the way - you can use all purpose flour and been there done that - her recipe looks amazing. Think I will try that myself.
all purpose will work good luck
The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).





Now, that said,I would highly recommend that you stick with whatever type of flour your recipe calls for, even when it means going out to the store to buy a box. The substitution is fairly reliable, but this is definitely a “substitute at your own risk” sort of thing. Different flours have different protein (gluten) contents and different weights, and different flours can result in dramatically different results in different recipes. All purpose flour has about 11% protein content, while cake flour has 6-8%. Some recipes need that low protein content to remain tender and light (like Angel Food Cake) and others are flexible enough (like some cakes or loaves) to use the substitution, but knowing that all purpose flour is so much “stronger” than cake flour should help you decide when you can substitute and when you may not want to.





Note: Some advocate using 1 cup of all purpose flour minus 2 tablespoons plus 2 tbsp cornstarch as a substitute for cake flour. This should work just as well, perhaps better, as the gluten-free cornstarch can cut down on the protein content of the all purpose flour. It still won’t produce results quite as good as cake flour and involves an extra step from the one I mentioned above, so I personally prefer the simpler sub. But going out and buying cake flour (or all purpose) is always going to be your best bet.