Other than scaling this by a quarter to only make 12 servings I followed the recipe to a *T* It is EXACTLY what I was looking for to accompany my slow cooked BBQ smoked pulled pork... delicious! Thanks for a winning recipe, it has been added to my permanent recipe book file

Reviewed On: Mar. 22, 2011

I made this the other day and I must agree it was a really nice banana cake. The only quibble I might have with this is it was a tad on the sweet side for me and I LIKE sweet things so ... in the future I am going to reduce the white sugar in this to 3/4 cup instead of 1 cup. I did use buttermilk but I would also hazard a guess that this would be equally tasty and moist if you used cream or even milk ... maybe even plain greek yogurt instead. I used 4 very ripe bananas and I also added vanilla cause imo every cake can benefit from vanilla :) Instead of white all purpose flour I used stone ground whole grain whole wheat cake and pastry flour and it made a very light fluffy moist end product. So the short of it is .. I did make this recipe as listed with the exception of the vanilla and flour but in the future I will make the modifications I mentioned to take this from a 4 star which I think it is worth as written, to a 5 star adjusted for my personal tastes.

Reviewed On: Mar. 16, 2011

I made butter today and yesterday was the LAST time I will ever buy butter. This was sooo easy and the butter tasted great .. btw so did the buttermilk that was strained off the butter when it was done separating. This isn't exactly a recipe it's more of a technique but it's one worth having in your head if not your recipe box. A nice tip for this is to take some saran and wrap it around the top of your bowl connecting it to the mixer to prevent splashes when this does separate as it can get kind of messy after it separates into butter and buttermilk as the buttermilk tends to get thrown out of the bowl by the lump of butter whirling in the bottom ;)

Reviewed On: Jan. 25, 2011