I am so glad that I tried this cake, as the tip about putting the cake in the freezer after baking is genius. This makes an incredibly moist cake, but make sure you use over-ripe bananas for the best results. I've also started using low fat (and even ultra-low fat) cream cheese in the icing to reduce the total fat content a little, and it tastes exactly the same! I may experiment with some chocolate chips in the future, but this cake is near perfect the way it is. Oh, and I bake this in a ceramic cake pan, like the kind you'd make lasagna in, and it comes out beautifully.
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