So yes, I finally baked the crazy banana cake. The one that stays on low heat in the oven and then “boom” into the freezer to cool with a cloth: the trade secret to this wonderfully moist cake.
The thing is, the waiting for my cake to fully cook through at 135 degrees Celsius was what drove me bananas. The cake did not cook after 70 minutes and neither did it the 10minute mark after. Think I waited at least 1.5 hours before my pick came out clean. It was an exercise of patience on all counts–truly a crazy cake in that respect!
Nevertheless, the cake did not disappoint: it’s lovely, dense and moist texture is locked into the cake, yielding an elegantly tall slice. The moistness is truly defining of this recipe. My cake sat in the fridge a day or two after and it did not dry out like most cakes would. The cake itself was not too sweet and with the cream cheese topping, fashioned itself after a classic carrot cake, without carrot of course. I would suggest reducing the icing in the cream by at least 0.5 cup to reduce some calories and guilt!
Please feel welcome to post your experiences with this crazy recipe & if it worked for u!
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