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Exceptinally Moist and flavorful Banana Cake. A special "freezer trick" locks in the moisture…
½ cup softened butter
¼ cup canola oil
2⅛ cup sugar …(can less the sugar )
2 tsp lemon juice
1½ cup buttermilk
2 tsp vanilla
½ tsp salt
2 tsp baking soda
3 cups all-purpose flour
1½ cups smashed very ripe bananas, ady use 5 bananas montel
Preheat oven to 350 degrees
Grease and flour a bundt pan and set aside
Smash the bananas and mix in the 2 tsp of lemon juice and set aside
Using a hand mixer or your stand mixer combine, butter, oil and sugar and mix thoroughly
Add eggs one at a time and mix just until combined
Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined
Add baking soda and flour mix gently and then add bananas and mix gently again.
Pour the cake batter evenly into the greased and floured bundt pan..ady use 9×3bundt pan and the rest in cupcake.. (do not fill bundt pan more than ⅔ full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
Immediately after removing cake from oven. Put cake (still in the pan) into your freezer and freeze for 45-60 minutes. This will make the cake very moist…
NOTE: adunan ni agak banyak.. blh gunakan bundt pan 10x3 pan.. *If you choose to make this cake in a 9×13 pan instead of a bundt pan lower the cooking temp to 275 degrees but still cook for 50-70 minutes, or until toothpick comes out clean.