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Friday, October 22, 2010

Banana Cake

I made this once before and it was a huge hit.  It is not just your everyday banana cake...this is the jackpot of all banana cakes.  Due to the low temperature it cooks at and putting it in the freezer- this cake is cooked to perfection!  Perfectly moist...perfectly textured...perfectly tasting...perfectly bananay...perfectly PERFECT! 

I only took one picture because it's a really basic cake recipe and no real tricks to making it.  The cream cheese frosting is the perfect (again the word perfect is so necessary) compliment to this delicious dessert.

I got this recpie from all recipes: Banana Cake

The only change I needed to make was that I cooked it like an hour and a half rather than an hour.

**Also don't be discourged if you don't have butter milk.  All you need is milk and either lemon juice or white vinegar...and of course regular milk
  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

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