This delectable banana cake is a Definite keeper!! My family’s not “big” on banana-anything & there were some complaining groans when they learned what I was mixing up but I figured I’d give it a shot, since I was in the mood for something light & sort-of sweet &….I don’t know, different, I guess!! Found this, read the outstanding reviews & got right to work! Of course, the first thing I did is cut back on the sugar & fat…just a bit tho. I only used 1 stick of butter [1/2 cup] along with 1/4 cup unsweetened applesauce & 1/4 cup ground flax-seed. For the sugar, I substituted 1 cup firmly packed light brown sugar, as one reviewer suggested which, along with 4 bananas, the applesauce & double the vanilla, made the cake plenty sweet enough. I don’t normally frost my cakes but since the sugar was cut down so much, I decided to give the icing a try & found it to be lovely & lightly sweet – although I did halve the recipe & had more than sufficient frosting. Baking at 275° was a new scenario – the cake needed to bake a little while longer…more like 1:25. The freezer trick was an interesting step as well that seemed to seal in the moistness without leaving the cake heavy at all. To finish off after frosting, I dressed the cake up with a topping of crushed walnuts & mini-chocolate chips. It looked beautiful, tasted divine & just over two hours after being cut, is now very nearly Gone!!! My crew is won over - Way more than 5 stars, Cindy! Thank you!!
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This delectable banana cake is a Definite keeper!! My family’s not “big” on banana-anything &...