I’m getting back to my baking roots with this Banana Cake recipe. You can make it with regular wheat flour, or with Authentic Foods Steve’s Gluten Free Cake Flour Blend like I do. I usually make Banana Cake on a whim because I have lots of ripe bananas around and I’m not feeling like making banana bread. It’s a full on layer cake, so it can be time intensive, but the results are outstanding (if I do say so myself). One trick I do (since it’s just me and my husband at home), is get single serve containers and cut the cake to fit the containers and put them in the freezer. The frozen cake can last up to 2 months, just thaw it at room temperature for about 30 minutes before eating. I learned this trick from my cousin who used to bake wedding cakes.
Several of my friends are always down to try out my recipes. Recently I meet two friends for dinner and I decided to bring each of them some frozen cake. I think they thought is was weird that I gave them frozen cake, until they tried it. Both texted me later about how delicious the cake was. When your friends like it as much as you do, it’s got to be great, right?!?!… Read Full Post