Banana Cake VI
I can only give this a 3 stars out of 5 for a few reasons.
1) way too much sugar. I used less than half the amount (just one cup), and it was still plenty sweet. I can't imagine how sweet it would have been w/ 2 1/8 cup.
2) the baking instructions are more complicated than they need to be. I baked mine at 350, in a jelly roll sheet (a cookie sheet w/ sides), for 30 minutes and it was perfect. No freezer needed. Totally moist. I know my way around the kitchen, and but I've seen the freezer step before in recipes I've tried. I just don't understand the reasoning behind it. If anything, it could cause your cake to fall. I even ran the idea by my mom, who is a baker w/ 50+ years experience in the kitchen, she hadn't heard of it either. I'm glad that plenty of you found success w/ that step included, but I don't think it's necessary to have a moist cake.
Other than that, the cake was fine. Good banana flavor, good texture, good taste. I'll make it again, but without the freezer step, and I'd use half the sugar, again.
1 user found this review helpful
Apr. 27, 2012