What flour do you use self raising or plain - please let me know thank you☺☺ Sheila Bell
This is "The Best Ever" . I have been making this for about a year now and it gets rave reviews! I think it is the most moist cake you will ever eat. Don't skip the freezer part. It won't be as good.
This banana cake recipe is FANTASTIC! I bake it low and slow, just like the recipe states, in two NordicWare 9x2.5 inch heavy aluminum rounds, parchment lined bottoms, flour-sprayed sides, cake-strip wrapped pans. Cakes rise almost to the top of the pans and are absolutely flat. I've never put mine in the freezer after baking; it's plenty moist from the start and stays that way even in refrig storage.
Hi! One question if I don't have buttermilk can I use something else?
This cake has become legend! I have made it with and without freezer step. Both taste fine. However, If you are doing anything larger than 8" or 9" and you want to stack it (layer cake), definitely freeze the layers prior to handling as they are fragile.
rebeado, you can make a buttermilk substitute by placing one TBSP lemon juice or white vinegar in 1 c measuring cup, add milk to make up the rest of cup (needs to be at least 2% fat). It make not have exact flavor but will give desired acidity
I've been making this one for awhile now ever since I stumbled upon it online and read amazing reviews. Everyone always loves it, I've never made it in the correct pan however. I've always made it in my 8" or 6" and it works just fine. If I cover in fondant I substitute BC icing or chocolate ganache, always a big hit!
Super! thank you for helping me with the buttermilk substitute recipe.
"Bake at 275" seems a little low to me is this correct?
Did anyone also have trouble with the 275 temperature? It took 1 hour 45 minutes to bake and it did not bake evenly. Next time I'm trying 350 degrees