This cake puts very ripe bananas to good use. Be sure to follow the time guidelines for unmolding the cake. If you wait too long, it will stick to the pan; take it out too early and it might break into chunks.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've made this several times and it's always delicious and easy.
Very flavourful. More like a quick bread than a a cake.
While the taste is delicious, I had difficulty unmolding the cake. I let it cool exactly 15 minutes and it would not release from the pan. I had to use a plastic spatula rather aggressively to finally get it out (in pieces). Next time I'm going to mix my walnuts in my batter and prepare the pan conventionally (butter and flour it).
I was a little apprehensive because the butter was still in small clumps after mixing all the wet ingredients together. Then I read the first review about mixing the butter and sugar together first, and then adding the other wet ingredients. Uh oh! However, the final result was wonderful and very addicting. Thinking about having a third piece right now. I do think creaming the butter and sugar first would resolve anxiety about the final result so that's why I only gave 4 stars. Banana cakes develop more flavor as they cool but this one might not have the chance for that. Definitely a keeper.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.