Excellent banana cake recipe! It was easy, fuss-free, and versatile enough to play around with the ingredients and not mess it up. :) I didn't steer too far from the original. I only used brown sugar (and reduced the total sugar to scant 1 cup), used 1/2 cup whole wheat flour and the rest AP. Added 1/2 tsp vanilla, 1/2 tsp cinnamon, and 1 TB ground flax seed for boost of Omega 3's. :) The batter was slightly thicker than a typical cake, but I guess that is to be expected with a heavier cake like this. I baked in a bundt pan for 35 minutes (our oven runs a bit on the hot side, so just do the toothpick test!), and it was perfectly done. The color is a gorgeous, golden/deep brown, and looked lovely with a dusting of powdered sugar. A great way to use up a lot of bananas, and substituting/adding/removing a few ingredients seemed to not mess with it much at all. :)
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