Made this cake today because I could not find my recipe. It was very moist, tender and flavorful. Couple of suggestions - when your bananas get too ripe but them in the freezer. When you have enough frozen bananas to bake, defrost them in a bowl on the counter. Simply squeeze the bananas into a clean bowl, (discard any liquid from the defrosted bananas) and mash them as directed. Also, if you do not have buttermilk in the fridge, add 1 tbs white vinegar or lemon juice to milk to "create" a sour milk which can be substituted for the buttermilk. Sour cream. or 1/2 sour cream and 1/2 milk can also be substituted. I have also learned, after many years of baking banana cakes, that you can increase the amount of bananas in the cake, which makes the cakes moister and more flavorful. Happy Baking:)
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Made this cake today because I could not find my recipe. It was very moist, tender and...