This Banana Cake is so soft, moist and banana-y! It’s topped with a creamy vanilla buttercream and fresh banana slices. If you love bananas, you’ll fall in love with this yummy recipe!
Soft & Moist Banana Cake
I’m pretty sure it’s no secret that the hubs and I are big banana fans. I’ve talked about it before when I posted this Super Moist Banana Bread and my favorite Banana Pudding. There’s no shortage of banana love around here. I even made a banana treat for the pup.
But today is all about this cake. This cake that made me oh-so-happy when I took a bite.
Here’s my thing about banana cake (I have a “thing” about most things) – I don’t want it to taste like banana bread. Now you know I love banana bread. It’s got banana in it after all. But if I wanted banana bread, I’d make it.
When I make banana cake, I want it to be lighter in color and density and even more banana-y than banana bread. It has not been easy to find a recipe that fits the bill.
I’ve tried a few and I’m thrilled to say that this one hits the mark!
It’s from Tidy Mom, but I made a few changes.
First, I used butter instead of shortening. It seemed preferable to me.
Secondly, the recipe calls for sour milk. I didn’t have sour milk and I wasn’t about to wait for a week or two for our milk to sour. I’m impatient and my bananas were ready to go.
The recipe suggests adding a little vinegar to the milk and letting it sit for 10 minutes to curdle (I hate that word).
Since there wasn’t a specific amount of vinegar mentioned, only “a little”, I googled. Well, the suggested amount is 1 tablespoon vinegar to 1 cup of milk. I went with 1 teaspoon to start.
It didn’t curdle.
So I added another teaspoon. Still nothing.
As I mentioned before, I’m impatient and my bananas were ready. This was no time to fool around. I tossed it all in and figured I’d see what happened.
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