While the submitter suggests this recipe can also be used to make banana bread or muffins, I found this to be not as dense or compact a crumb as banana bread. In other words, I happily found this to be a real banana cake, not banana bread posing as one. I am a huge fan of baked goods made with buttermilk - in my experience I've yet to make a recipe where the buttermilk didn't absolutely guarantee moist and delicious success. And it was the same with this recipe. Bold banana flavor, fluffy, moist, and prettily speckled with brown flecks that made this perfect to frost with a chocolate frosting. I used this recipe for 24 cupcakes and frosted them with "Chocolate Cream Cheese Frosting," also from this site. It was a match made in heaven - they were one of those rare things you make that was so good, so delicious, it becomes etched in your memory. One criticism, however. It would be helpful to have given an actual measurement in cups for the bananas, rather than "four bananas," since bananas can vary greatly in size and so, then, will the yield. (I hope it's helpful that I've always found 1 banana=1/2 cup mashed bananas is a good rule of thumb)
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While the submitter suggests this recipe can also be used to make banana bread or muffins, I...