Regardless of how you top it, once you try this cake, it’ll be your go-to. Every time you have overripe bananas on the counter you’ll want to make this recipe! In fact, I often buy extra bananas to ripen and make this cake!
Tips to ensure a soft moist result:
Ensure your ingredients are at room temperature (eggs and butter)
You need the acidity from the lemon juice (& milk) mixture. Subbing in just milk or cream won’t work. (You can use buttermilk in its place if needed).
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My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
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Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
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