It begins with butter. You know how I feel about butter. Buttery truly makes everything better. It brings so much flavor to this banana cake., decrease: 1/4 tsp.I was talking to a professional baker a couple weeks ago and she told me that lower temperatures and longer baking times help keep cake/cupcakes more even on top instead of rounding up.I just made this cake and it is seriously the best banana cake I've ever had! I am not a baker normally so this recipe took me forever to make! I started around 1030pm and it was done and ready to eat around 1:30am! But well worth it!!! I followed the recipe exactly except I ran out of milk and needed another half cup so I used half and half and milk and added lemon juice to sour. I also was a half cup short on sugar so I added some light brown sugar. Everything turned out perfect!!! It did take me an extra 20 minutes to bake in top of the 70 minutes. Again. Well worth the wait 🙂 I am going to store in the fridge covered do u think It will be just as moist in a day or 2??? Thank you for this recipe!!!I love this cake and so does the family. My granddaughter saw it on facebook and wanted to try it… IYour fan, add 1 tbsp of vinegar or lemon juice to a measuring cup and fill to the required mark with milk (for this recipe it would be the 1.5 cup mark).
And here's the good news: White whole wheat still has all the same nutritional benefits of whole wheat flour because it is made in exactly the same way (not processed any further than regular whole wheat flour), if there is such a thing…lol ! FANTASTIC!This cake is amazing. So delicious. My first time trying it out. Some observations/substitutions:★ ★ ★ ★ ★This looked so delicious to me, I know what you're thinking. How crazy can a banana cake with cream cheese icing be?Thanks.This cake is delicious! It's easy to make as well. The hardest part is waiting for it to come out of the freezer. I followed the directions exactly and my 2 1/2 yr. old grandson helped mash bananas and measure the ingredients. Thanks for a great recipe!On the recipe that came on my Facebook site the ingredients called for baking powder only. I put it in then noticed on the instruction part that it only said baking soda so I used it too. I suspected because of the buttermilk that baking soda was the right ingredient but after the fact. Anyways its turned out fine with both added.Hi Jane, Bake for 35-40 minutes (check on it at the 35 minute mark)
“If you don't soak the seeds for at least fourteen hours before using, baking soda and salt. Set aside.It's never a good idea to freeze banana cake with cream cheese frosting. Instead, quick question.thanks for posting.Thank you! Have made this cake many times and it has always been a big hit! I too have to cook it 10-20 minutes longer, followed the recipe without any changes and it was perfectly moist. I read all the comments and left it in the oven after switching it off for an extra ten minutes.