I took a detour and baked this in cupcakes instead of a 9x13 pan. I filled 30 cupcakes and baked at 300 degrees for 35 minutes. I stuck these in a freezer for 30 minutes. I made the cream cheese frosting, spread it on the cupcakes, and topped it all with a sprinkle of chopped walnuts. The results were thirty beautiful and delicious cupcakes! All of the cupcakes formed an even round top with a nice light color, not dark brown. This is a truly moist, banana-y cupcake! The texture of the cake is light, tender and very tasty. The frosting is creamy and not overly sweet. It is the perfect amount of frosting to cover this cake. From the beginning to the end I had no problems. And thou I baked this in cupcake form I still used a lower temperature baking method. I can't wait to show these off tonight!!
This cake was delicious! I didn't have ingredients on hand to make the frosting - and the cake tastes fine without the frosting. Also, instead of using buttermilk I used non-fat milk, and the cake came out great, very moist and has a lighter texture than banana bread, heavier texture than cake. Great cake!
This cake is absolutely delicious!!! My husband and kids loved it. Very moist and flavorful. Perfect for a child's birthday party, thanksgiving, christmas but specialy for birthday party.
Get the recipe here >> THE BEST BANANA CAKE @ spendwithpennies.com
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