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.
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.
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.