This tastes very similar to the cakes my aunties use to make me for my birthday when I was a kid! Wonderful with cream cheese icing as an everyday cake. Also made fantastic Bananas Foster cupcakes iced with Caramel Swiss Meringue icing and caramel drizzle and got rave reviews!
My ingredient changes: I used buttermilk instead of the milk and lemon juice, a Duncan Hines French Vanilla Cake and 3 large very very ripe bananas.
Tips: Bananas get sweeter, richer and more intense as they age so I buy what I need about 3 weeks ahead of time and let them ripen on my counter until they are BLACK. Freeze them to have on hand for this cake or banana bread, but DONT THROW OVERRIPE BANANAS AWAY PEOPLE! (Someday I'll try roasting them. :P) I like to puree my bananas so that they are very smooth before adding to recipes.
Mix the ingredients for only as long as the cake mix directs (2 minutes for DH cake mixes.) Over mixing will cause the cake to rise high in the oven (from incorporating too much air during mixing), then deflate once it cools. Oh, I always sift my cake mixes to get out the lumps. You will enjoy this cake!
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This tastes very similar to the cakes my aunties use to make me for my birthday when I was a...