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
Made this cake today with very ripe bananas(yellow with lots of brown speckles, NOT black). I used 4 Large Bananas (1 1/2 Cups) that weighed 12 ounces total
The cake was very good & moist without freezing for 45 minutes! In fact, I never put it in the freezer; I just refrigerated it after frosting.
I decreased the sugar to 2 Cups (instead of 2 1/8 Cups) but next time I will remove an additional 2 Tablespoons from the 2 Cups of Sugar. The cake still was very sweet! Maybe if your bananas are not overly ripe, the quantity of sugar as mentioned in recipe is necessary, but I always use very ripe bananas in Banana Cake/Bread recipes.
I baked it in a 9" x 13" pan at 350 (Convection Bake) for 65 minutes. I had to tent the cake with foil during last 15 minutes to prevent from browning too much.
Just a note, the batter filled my pan 3/4 full and I was afraid it would spill over during baking but it didn't and cake was perfect!
I LOVE Banana Cake and this recipe is a keeper!!