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Stacy’s Notes: We really like this cake! I always have frozen bananas and usually make banana bread or banana muffins, but sometimes, I just want something different.
I usually use Crisco shortening (a stick or from the tub), and I also use buttermilk and walnuts. The last time I made this, I substituted 1/2 of the all-purpose flour with whole wheat pastry flour and I could not tell a difference. It probably doesn’t help much, but I tell myself that every little bit counts 🙂
I have made the brown sugar frosting that the original recipe called for, which we like ok, but I *much* prefer a regular cream cheese frosting on this cake.
This cake does NOT need to stay at room temperature, it will get wonky fast! You definitely need to store any leftovers in the fridge.
Enjoy!