Moist Banana Cake Recipe
Moist Banana Cake Recipe http://www.woodlandbakeryblog.com/banana-cream-pie-cupcakes/
Video Rating: 4 / 5
Categories: Cake Recipes Tags: Banana, Cake, Moist, Recipe
You’re explanation is great , you make steps very clear and simple , thanks
i lost my gooood banana cake recipe so thankyou. also my mixer = fork +
hand QQ ahaha
Butter isn’t really sold in my market. We have I can’t believe its not
butter and spreads mainly. Would those b ok in ur recipes? Even the
buttercream ?
Thank you soooo very much for this recipe… Came out very well….
How long do you preheat the oven before you put the actual cake in?
At 4:17 she says you wish to the camera guy.
Your frozen banana trick is the best ive ever tried. Thanks gretchen!
Ive trued the banana bread recipe and it is THE BEST! Definitely trying
this out!
If I wanted to add BOTH the chocolate chips and the nuts how much of each
should I add?
1 1/2 -2 hours a day 6 days a week
Love Banana Cake! Thanks
I love banana cake with a passion. This is so easy. Thanks Gretchen
I think the type of mixer that you use plays a big part in the quality of
your end product. I just upgraded to a kitchenaid mixer recently, and
despite having very high quality results with my old mixer, there is a
noticeable difference with the kitchenaid :)…I have to say its worth
every single penny I paid for it
Love it! Thanks!
What size of pans r u using & can u please let me know where to buy it???
Because all I see is 8×2 from fat daddios
what a big honour to be the first…
Love your recipes!!! Thanks! Keep them coming! I can’t wait for the next
one… How about a mango cake?
1st
Give a tour of ur kitchen
you rock Gretchen!
Any special instructions for if I was to make this into cupcakes?
I made this cake this weekend with a frosting made out of some “base
topping” they sell here in El Salvador at baking supply stores (tastes like
whipping cream, really good by its own) and mixed it with a bit of dulce de
leche. The cake it self is fabulous, with the frosting i made, it was
great! All my family loved it. Thank u so much for sharing your recipes and
knowledge
Thanks for the recipe, but why does my cake keep cracking across the top.
It appears to start cracking after baking for 20 minutes. Maybe my oven is
too hot. I have it set at 160′C (fan forced). Does it make a difference if
I use oil instead of butter? Why mix the butter, wouldn’t it be easier to
melt the butter first?
Gretchen, since you work so much in the bakery, I mean you still excercise
but how many hours do you really take to get on your exercise? Thanks
The only thing that I changed was the amount of butter, and it was
DELICIOUS!!! Other than that, I followed everything to a “T” like I did
with your swiss buttercream recipe, chocolate mousse…. You are wonderful.
Thank you for posting Gretchen!