Recipe by Katrina Paras
"Moist banana flavored cake, tastes great with a fresh cup of coffee."
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I made a double batch, used two 9.5X13 pyrex baking dishes, cut the baking time down a full ten minutes. Cake in both dishes were moist and friends gave high ratings for the texture and flavor.
I live in a Senior Apartment Building where we pay for a daily lunch. I gave our Head cook a copy of the receipe plus a large sample of the cake. She was very surprise afterr reading the receipe and then tasting the actual cake. I am hoping now that will one of these days she will serve this banana cake as a dessert to the rest of residents in my Apartment complex.
I don't know why but it was very dry? I'm not using this recipe again.
This cake was delicious. Instead of using a tube pan (or bundt pan, for us laypeople), I used two 9" rounds and baked for about 25 minutes. Once they cooled, I iced them with a cream cheese icing I found on another site. Very moist. Would make again instead of banana bread next time I have overripe bananas on hand.
This recipe is absoulutely wonderful!! Basic ingredients come together to make a great tasting, not too sweet, exceedingly moist cake. I did leave out the walnuts and topped the cake with chocolate frosting and chopped peanuts. Definitely five stars!!!
What a great recipe! Amazingly moist and sweet but not too sweet. I drizzled it with cream cheese icing and some chopped pecans (see my photo) and served it at a get-together. There was NOTHING left! I will absolutely be making it again.
I used all butter and I added 1 tsp. cinnamon and 1/2 tsp nutmeg. This did need another 1/2 c. of cake flour only because this batter was really wet. I had some maple granola I wanted to use, so I sprinkled it over the top of each loaf before baking. Otherwise, I made no other changes. I baked this divided into two loaf pans as to give them for gifts for Christmas. I'll update my review when I hear back how it went over. NOTE: One box of Softasilk cake flour is the perfect amount for six loaves of this cake, 2 1/2 c. of flour for each batch. This is also good using buttermilk instead of evaporated milk, if you ran out by the third batch like I did.
Really, really good! Pleasantly sweet: somewhere between a bread and a cake, so that you can eat a piece for breakfast, or serve it after dinner (or... eat it for snack, anytime!). Nice! Made a couple key changes...
(1) Substitute 1 3/4Cup all-purpose flour + 3/4Cup cornstarch (yes, cornstarch!) for the 2Cups cake flour (which I never have!). Googled this substitute.
(2) Increased vanilla to 1 tsp (1/2 tsp just not enough for this large batter... prob could have used even more!?).
(3) 1Cup smashed bananas are approx. 3 medium. Good 'n black... that's what I say!
(4) Chopped walnuts kind of small.
(5) Used a greased 9" x 13" pan (didn't have a tube/Bundt pan!, and decreased bake time by 7 mins, and let cool in the pan.
Really came out great!!
WHY-YOU-EMM! YUM!!! Sorry had to spell that out to get the point across! I also made this with a coffee-butter chocolate frosting, couldn't have been better, it was truly a coffee cake. Will definately make again when I have the ingredients on hand. Oh yeah, and I opted out of the walnuts. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Katrina's Banana Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 148
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