OH my WOOOOOOOOOOOOOOOOW.. this cake is excellent!! perfect as it is, I only decreased the brown sugar to 1/2 cup because I wanted to frost it.. Unlike other cakes, this DID NOT stick to the pan. I greased it generously with butter. I used to think that to have a moist cake it has to stick to the pan but now I know im wrong, this cake isnt like banana bread at all. its much lighter and moist. I omitted the walnuts because I wanted a good texture for a layer cake. This is greaaaaaaaaaaaat!!! I will upload a picture later.
ps. for the frosting, used a recipe from this site. 9 ounces semisweet chocolate cut into cubes, 1 cup heavy cream. Put the cream in a saucepan, let it boil 10 seconds, then pour over the chocolate and let sit 15 seconds. Whisk until well blended. Let it cool then refrigerate for 45 minutes. Beat until fluffy
Forgot to say, dont forget to take of the strings from the bananas unless you want black worm looking things in your cake! oops! I forgot to take mine off
Was this review helpful?
[
YES
]
5 users found this review helpful
What's this?