I recently came across this recipe and decided to make it for a baby shower this weekend. I did not use the pan in the recipe. I made a very high six inch cake and had some leftover batter which I made a 8 inch approx 2 in height. I have included the recipe for the frosting but I used dulche de leche SMBC. I also filled it with chocolate truffle filling. If anyone is interested in that recipe, let me know. This banana cake is very very moist.
Update: While trying to get the metric measurements for Katy, I found this http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-che...
I guess this is where the original recipe is from and gives you the ability to use metric measurements.
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TFS
Esther, you can convert these measurements on the internet. There are several good sites that give you conversions.
I don't suppose Goreti knows the equivalents any more than we do.
Try this one https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-con...
Esther, this is definitely a great recipe. As far as the conversion to grams, I don't really have it. When I need to convert, I use the chart on here http://www.kingarthurflour.com/learn/ingredient-weight-chart.html. It is one of the best I have ever seen online. If you need any further help, let me know but I think with that conversion guide you will be all set.
You're welcome. Hope you enjoy the cake as much as I did. Didn't use the recipe for the frosting but have tried a number of different fillings and they all tasted great.
Sounds great.
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