I have made this recipe twice now. The first time I made it I followed the recipe exactly for my daughter's 3rd birthday. Let's just say I didn't have any of it left 2 days later. The second time I made it was for an office party. I decided that I didn't just want a banana cake but a banana strawberry cake. So I halved my dry batter and added strawberry gelatin (dry mix) to one half. I also halved my wet batter and mixed the plain dry batter with 3/4 cup of buttermilk together, later stirring in 1 cup of banana puree mixed with 1 tsp of lemon juice. I took the remaining half of my strawberry gelatin dry batter and also mixed it separately with the remaining half of the wet batter and another 3/4 cup of buttermilk. I stirred in 1 cup of strawberry puree afterwards. I layered the strawberry batter over the banana batter and took a butter knife and swirled the two together. I kept the cooking time the same and put it directly in the freezer once baked. I also used a different frosting: Heat at medium heat 5 tbsp of flour and 1 cup of milk in a small saucepan, stirring frequently until the sauce is very thick. Remove from heat and let cool completely (this is very important, it cannot be warm at all before adding in the vanilla extract). Add in one tsp. of vanilla extract to the flour/milk mixture. In a separate bowl, mix 1 cup of butter (soften) with 1 cup of granulated sugar (do not use powdered sugar). Mix in the cooled flour/milk mixture until peaks form.
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I have made this recipe twice now. The first time I made it I followed the recipe exactly for...