Favorite Banana Cake
This banana cake recipe is the best! It's fluffy and moist, infused with banana flavor, and easy to make! Topped with luscious cream cheese frosting, this banana cake will become your family's favorite.
Updated by Kathryne Taylor on August 29, 2024
Here it is! Some sweet mamas have been asking me how to turn my naturally-sweetened banana bread into a cake for their little ones’ birthdays. It took me several tries to get it just right, but today, I’m introducing you to the best banana cake on the internet. Bold statement? Let me back it up.
This banana cake is fluffy, moist, tender and infused with banana flavor. It’s absolutely delicious on its own (it was adapted from banana bread, after all), but I couldn’t resist topping it with my favorite cream cheese frosting. I love this cake so much that it knocked my favorite local bakery’s chocolate cake down to second place.
I made this cake as a single layer for a zero-fuss, foolproof cake. It’s truly so easy to make. I whisked together the batter by hand, and whipped up the frosting with my hand mixer once the cake had cooled.
You can make this cake in a square baker if you’re serving up to nine people, or double it for a party. It also makes a great layer cake or cupcakes. See the final recipe notes for details.
Banana Cake Frosting Considerations
No one will guess, but this cake is actually naturally sweetened with honey or maple syrup, and made entirely with whole grain flour. So, it’s more nutritiously redeeming than your average banana cake, although I’m not sure anything qualifies as “healthy” once it’s topped with cream cheese frosting.
My thoughts here? Special occasions call for special treats, and I really love homemade cream cheese frosting. It’s definitely better than store-bought tubs of frosting, which are full of processed ingredients and preservatives. Did you know that you can make your own powdered sugar out of organic cane sugar? That’s what I did for this cake.
If you’re interested in naturally-sweetened cream cheese frosting, you’re in luck, because I have a date-sweetened cream cheese frosting recipe here. You could also check out the coconut and pecan frosting on the German chocolate cake in my cookbook (page 212). Or, spread slices of cake with almond butter and a drizzle of honey or maple syrup. If you’re interested, here are the nutrition facts for the cake without frosting.
Watch How to Make Banana Cake
Banana Cake Flour Notes
To make this whole-grain cake fluffy and tender, I switched from whole wheat flour (too dense) to a mix of white whole wheat flour and whole wheat pastry flour (both are 100% whole wheat but made with white wheat berries, so they’re lighter in flavor and texture).
Look for those flours at a well-stocked grocery store, either in the bakery or health section. Trader Joe’s sells white whole wheat flour.
You can substitute all-purpose flour for the pastry flour if you can’t find it. Actually, you could make this cake entirely with all-purpose flour, if that’s all you have on hand.
Tip: How to Measure Flour
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Banana Pro Tip
Overripe bananas make the best banana cake. If your bananas are underripe, you can actually speed-ripen them in the oven!
Here’s how: Preheat the oven 350 degrees Fahrenheit and line a rimmed baking sheet with parchment paper for easy clean-up. Separate the bananas and bake them, unpeeled, on a baking sheet for 15 to 30 minutes, until they’re black on the outside and very tender inside. Let them cool before handling.
I can’t wait to hear how this cake turns out for you! I hope it’s a big hit at your next celebration. Please let me know how it turns out in the comments, and share a photo on Instagram with the hashtag #cookieandkate.
Craving more banana-flavored baked goods? Check out my banana bread, banana muffins, banana nut scones, and banana oat waffles. View all of my banana recipes here.
Favorite Banana Cake
This banana cake recipe is the best! It’s fluffy and moist, infused with banana flavor, and so easy to make. Topped with luscious cream cheese frosting, this banana cake will become your family’s favorite. Recipe yields one 9″ square or round cake; see final recipe note on how to double this recipe for a large 9×13″ cake or layer cake.
Ingredients
Banana Cake
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey or maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup white whole wheat flour or regular whole wheat flour
- ¾ cup whole wheat pastry flour or all-purpose flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- To make the cake: Preheat the oven to 350 degrees Fahrenheit and grease a 9” square baker.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)
- Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend. Add both flours, switch to a big spoon and stir just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Place the cake pan on a cooling rack and let the cake cool completely before frosting.
- To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.
- Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.
- To assemble, spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days.
Notes
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the cake, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. Substitute vegan products in the frosting or use your favorite vegan frosting recipe.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water. Substitute dairy-free products in the frosting or use your favorite dairy-free frosting recipe.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Bob’s Red Mill’s gluten-free blend works well here. Do not substitute coconut flour (it’s never a suitable substitute for other flours).
Recommended equipment: I love this square baker and this hand mixer (affiliate links).
How to make a layer cake: This recipe as written makes one 9″ round cake, no timing adjustments needed. Double the recipe and divide the batter between two 9″ round cake pans (butter or oil and flour the pans first) for a two-tiered layer cake. Double the frosting, too.
How to make cupcakes: Divide the batter between 12 muffin cups. Bake at 350 degrees Fahrenheit for 18 to 20 minutes, or until the cupcakes are golden on top and a toothpick inserted into a cupcake comes out clean. See photo below.
How to make a large 9×13″ cake: Simply double the banana cake and frosting ingredients. Bake in a greased 9×13″ pan at 350 degrees Fahrenheit for 36 to 40 minutes. Be sure to use a true 3-quart, 9×13″ pan (I used this one), as this makes a lot of cake (15 to 18 deep slices). See photos below!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This recipe makes great cupcakes, too.
See final recipe notes for instructions.
Here’s the recipe doubled in a 9×13″ pan!
See final recipe notes for instructions.
Love this banana cake.. made it today for my daugther to celebrate V-day! Delicious and moist. Made it vegan and it was amazing. Perhaps you might be working on a carrot cake in the future :)
You should buy her cookbook! It has an amazing carrot cake recipe :)
Hey there!
What did you use for substitutions in the frosting? Thanks!
I’m making it tomorrow and I will ice it with brown butter icing.
What a great V-Day treat! Thanks for sharing.
Yum!!! This looks so good.
Let me know what you think!
Is it okay to use gluten free flour instead? Can’t have regular flour. Thanks.
Yes! You can substitute that out. I recommend Bob’s Red Mill. Let me know what you think!
This looks absolutely wonderful – and a great option for my little one’s upcoming birthday! Do you think this could be made in two round cake pans for a two-layer birthday cake?
I think so! I would try doubling the recipe and dividing the batter between two 9″ round cake pans. Bake at 350; I’m not sure on timing but it’s probably very similar to the time for the 9″ square pan offered in the recipe.
can I make this as cupcakes?
Yes, you can! I just added recommended timing in the recipe notes.
Perfect! Thank you!
Ooh this looks so delicious, banana bread is one of my all time favourites but for some reason I have never had it as a cake – I know it is going to be amazing! It will be lovely to have it with some yummy frosting too – thanks for sharing!
Holly
You’re very welcome! Let me know what you think when you try it.
I made this cake for Valentine’s Day last night. It was delicious, moist and very easy. I used 1/4 cup honey and a 1/4 cup maple syrup, vegetable oil (my other oils were expired) and my mix ins were chopped walnuts, bittersweet chocolate chips and coconut. Lots of texture with surprises of sweetness. Thank you!
Great! Thanks, Suzanne for sharing and for the review.
For the speed-ripened bananas I guess we don’t peel them. I make your banana bread almost weekly and we all love it in my family. Looking forward to baking it next time with the cream cheese frosting.
Thanks.
Let me know what you think, Cynthia!
Yum! I am going to make this for a dinner party next week. I can probably already give it a star rating because all your recipes turn out so well. I think I would call it healthy even with the frosting–cream cheese offsets the sugar damage :) Thanks for adapting banana bread to an even greater treat!
I really appreciate the trust, Jenny! I do spend a lot of time testing to make sure they work. Let me know what you think. :)
An idea for the frosting… I use cream cheese with a tbs. or two of butter and then sweeten it with honey. I also add a little vanilla. Tastes a little different, but cuts out the powdered sugar and is still super yummy!
Thanks for sharing!
I thought that I had the worlds best recipe for banana bread, but I think you may have me beat! Can’t wait to try this out. Thanks for sharing!
Well, thanks! Let me know what you think, Abby.
Can’t wait to try this! It sounds great! What’s your favorite local bakery? I’m from KC myself!
Let me know what you think! Oh goodness, there are so many great little bakery and coffee shops. Ibis is great!
What about caramelized bananas instead of the frosting?
Sounds like a delicious idea to me!
Kate, thank you very much for the recipe, it looks fantastic. One quick question about the coconut oil: do you measure it solid or once it’s melted?
Great question, Jen! The oil is for when it is melted. I hope this helps.
Banana Bread in cake form is pure genius!!
Thank you!
These were DELICIOUS! I added in some oatmeal raisin cookie clusters in too which made it so soo good and baked it in loaf form. I’ve tried many banana bread and cake recipes and I have to say yours has always been my favourite!
Thanks so much! I appreciate it.
Hi Kate,
Baked this cake today for a post cross country skiing party with friends. It was dessert following veggie chili, salad, and corn bread. The only changes I made were using a 7×11 pan and adding a 1/2 cup + of mini chocolate chips. Guests raved over awesomeness! I always appreciate the rare times when the amount of frosting equals how much you actually need. Perfect amount in this recipe. Gonna go post photos on Instagram.
Your fan, Erik
Cross country skiing party?! That sounds like a blast! What a great way to wrap the day. Thanks for sharing, Erik. If you wouldn’t mind leaving a star review since you liked it so much, I would appreciate it!
Twice now I’ve clicked 5 star rating, but it’s not showing up!
Made for a potluck and was thoroughly enjoyed by all! My favorite way to eat banana bread has always been sliced with cream cheese on top, so how fitting to find a cake with this yummy cream cheese frosting! The cake itself tasted much just like the banana bread I love and make from this site but definitely more of a treat with the frosting. I don’t know why anyone would make this without it — definitely is EXTRA delicious when you get the bites of sweet cream cheese with the banana cake. I halved the amount of sugar in the frosting, because I like a slightly sour cream cheese frosting, and it was perfectly sweet.
I’m glad I can provide a sweet spot for you. :) Thanks for sharing, Emily. I really appreciate the comment and review.
Made it, loved it (especially with mini choc. chips added),posted photos on Instagram, just trying to add 5 stars.
Great! Thank you, Erik.
Hi Kate, I look forward to trying this recipe for my daughters first birthday! I really wanted to make a heart shaped cake. Would that work and if so which size/ type would you recommend and how much do I fill the mound? As you can probably tell, I am a novice baker :-) p.s. Love your recipes…this will be the 5th of so far very successful kitchen experiments thanks to you!
Hi Nikita, I’m sorry I missed your comment earlier. I have never made a heart-shaped cake so I am not sure what to suggest! Maybe you can find a tutorial online? Good luck!! I just added details on how to make this cake into cupcakes or a layer cake, if those appeal at all!
I ended up making the cake in a heart shaped silicon mould. Followed your recipe to the T and it came out beautifully so thanks!! My first ever cake and I now feel so confident :-)
I just found your comment/question about a heart-shaped cake. Read in an ATK cookbook yesterday: make one cake in an 8″ square cake pan and one cake in an 8″ round cake pan. To assemble the heart shape, cut 8″ round cake in half (vertically) and place each flat side against a ‘top’ side of the square cake. Works beautifully!
I love the sound of that cake! Thank you so much for sharing, Kathy.
Made this recipe for friends and co-workers. Huge hit and no one could tell that there was whole wheat flour in it! The cream cheese frosting was delicious as well.
Awesome! Thank you so much for your feedback, Rebecca.
This cake was delicious! I made it tonight! So moist and just the right hint of sweetness to go with my chai tea! Another winner Kate with love from Canada
That’s so great to hear! Thank you, Leslie, for your comment and star review!
This cake was delicious! I used the all-purpose flour, I couldn’t find whole-wheat pastry flour where I live, and added the chopped pecan nuts – it was a hit it my family, even my father loved it and he has a tendency to be quite fussy. Thank you so much Kate, this cake is definitely a keeper!
Samantha, I’m so glad your family enjoyed the cake! Thank you for letting me know!
This has become my go-to for banana bread! I make it without the frosting and actually prefer it to the regular recipe you have on the blog! I always had issues when baking in a loaf pan where it was either too dry or soggy in the middle. The shallow pan in this recipe solves the problem!!!! Looking forward to making it with the frosting too :)
Hmmm, maybe the dual leaveners are what make this cake work better for you! You might check the expiration date on your baking soda. So glad you are loving this one!!
I came across your website this fall and have been making your salads on a weekly basis ever since. So when it came time to make a cake for my daughter’s first birthday, I knew right away it would be this one. I loved the fact that it was easy to make/frost in one 9×13 pan and that the ingredients were healthier than you find in most cakes. It smelled delicious baking and the final result was absolutely delicious. Everyone loved it and I didn’t feel bad letting the birthday girl go to town on it, since it wasn’t full of sugar! Thank you for another fabulous recipe. PS – I also served a chopped salad with the Sunshine Dressing and so many people came up to me and asked me for the recipe! Another hit!
What a great cake for a first birthday! Happy birthday to you and your little one. :) Thanks for your wonderful words and review, Amy!
Your site is my #1 choice for simple healthy recipes. I check it out daily.
Well, thank you! I love that. Sign-up for my email list, if you haven’t already! That way you will be in the known on all new recipes.
these were great! I added 2-3 handfuls of fresh “super greens” salad mix (spinach, chard, kale) to put a st patrick’s day spin on this (green cupcakes) and put the wet ingredients into my vitamix blender. I also used a store bought frosting because I already had it on hand. yum!
I love that! How inventive. :) Thanks for sharing.
I tried this recipe yesterday, thank you for the clear instructions, as always! For the flour, I used 1/2 all purpose flour and 1/2 white whole wheat flour. I tested it after 30 minutes and should have taken it out of the oven then, but decided to give it another 2 minutes — so the cake was overdone, my bad! I did find that the cake was too dense and not very moist. I’m giving it 4 stars because that could have been “operator error”, although I followed the instructions to the “T”. I did add in some extras (1/2 cup each of milk chocolate chips and walnuts). The cream cheese frosting was very good!
I’m happy you find the instructions very clear! That is something I spend a lot of time on, for sure. Ovens can be touchy, that is something I find most often when it comes to baking. If you ever think you need more time when baking, always start with less time than you think. Hope this helps!
Made this cake today and omg it’s fantastic and the cream cheese frosting goes so well with it. I made your other banana cake (from your cookbook) and this one is a little different but turned out just as good. Thanks Katie.
So happy to hear that, Cynthia! Thanks for your review.
This came out beautifully! so fluffy and tastes so good. thanks! quick question- have you tried this with maple syrup? I love your blueberry tea cake so wondering if I would like this better with maple syrup
I love both versions! If you love the tea cake, you might like the maple version even better. :)
So would i just use 1 3/4 cup of all purpose flour if that’s what i have? Thanks!
You can try that, but the nutrition level will likely decrease.
Made this cake yesterday in 13 x 9″ pan and it was dry in texture, today it is like a brick. It had been stored, covered in the fridge overnight and had been frosted with the cream cheese frosting. Any ideas as to what went wrong? Thanks. Liz D.
Elizabeth, I’m so bummed to hear that! You used both baking soda and baking powder, right? You might want to check the expiration dates on those. Another issue could be in how you measured the flour—I spoon flour into the cups and then level off the top with a knife. If you scoop flour into the cups, you can end up with quite a bit more flour and that will make a dense cake.
I tried this recipe and the cake tasted good, but was really dense like bread, not cake. The cream cheese frosting was super tangy and a little bitter. I kept adding even more sugar, but it didn’t help much. I don’t know what went wrong, maybe too much vanilla and not enough sugar?
Hi Amber, I’m sorry to hear that. I’m not sure what went wrong. You used both baking soda and baking powder, right? You might want to check the expiration dates on those. Another issue could be in how you measured the flour—I spoon flour into the cups and then level off the top with a knife. If you scoop flour into the cups, you can end up with quite a bit more flour and that will make a dense cake. Lastly, I’m really not sure how the icing tasted bitter. Were you using real vanilla extract or imitation vanilla? I wonder if the imitation vanilla might have a bitter flavor in larger quantities.
Hi Kate,
I followed the recipe exactly except I substituted the flour for plain flour. It turn out quite flat and slightly dense. Any ideas why?
When you wrote “substitute with all purpose flour”, did you mean plain flour or all purpose self raising flour?
Otherwise we loved the taste and flavour of it! I used a peanut butter frosting instead of cream cheese frosting and it tasted great.
Hi Sharon, I’m sorry to hear that! I meant regular all-purpose flour (not self-rising). I’m not sure what went wrong. You used both baking soda and baking powder, right? You might want to check the expiration dates on those. Another issue could be in how you measured the flour—I spoon flour into the cups and then level off the top with a knife. If you scoop flour into the cups, you can end up with quite a bit more flour and that will make a dense cake. I hope this helps!
I bet this is not just an ordinary banana cake you buy on a bakeshop…Thanks for sharing your recipe Kate!
You’re welcome, Anna! Thanks for your review.
I am a huge fan of these recipes and I’m excited to make this one! Is it possible to make it in bundt cake form? Does the time or temperature need to be changed?
Thanks!
Hi Rebekah! That’s a good question and I’m really not sure since I don’t have much experience with bundt cakes. I just googled a bundt recipe and it seems like you would need to double this recipe to get the proper volume. Typically when you are changing pan sizes, you’ll want to keep the same temperature and adjust the baking time. I’m guessing this would take somewhere around 50 to 60 minutes in a bundt pan, but I would definitely keep an eye on it. Hope this helps!
Hi Kate. I made this cake for a family get together at Easter time and everyone loved it! The cake was so moist and the banana flavor went really well with the cream cheese icing. Will definitely make it again! Thanks for the recipe.
A great cake for a family get together! Thank you for sharing, Tracy.
Hi Kate!!! Today I made banana bread with chocolate chips. Followed your recipe exactly. It turned out very good.
Thrilled to hear it! Thank you, Saba, for letting me know. :)
Mine turned out a little dense, so I may need to use slightly less wet ingredients (maybe skip the milk?), but it was delicious.
For a healthier icing, I made maple cashew icing. Just soaked cashews for a few hours, drained and processed until smooth with maple syrup, a little lemon juice, a dab of coconut oil. Yum.
Hmm… interesting. I wouldn’t skip the wet ingredient. Was your baking powder and/or soda old? That can sometimes be the cause.
What is the difference (besides nutritional) in the end product if you use 100% all purpose white flour vs the mix of white wheat and pastry flours? Which would be fluffier and less dense? Also, do you have a recommendation for bake time with 6” rounds? Thank you!
I haven’t tried it with all purpose, so I’m not sure the difference in the end product. I would suggest cutting the time since you are dividing the batter to smaller amounts. Try half and then add from there. I’m not sure without trying it.
I made this twice this week. I was so surprised at how moist, fluffy and delicious it is, with a much healthier list of ingredients than the usual banana cake. I used all whole wheat pastry flour, olive oil and almond milk. I added nuts and dark chocolate chips. I’ve been making a chocolate chip banana cake for my daughter’s birthday since she was 2 (she’s now 25.) This is our new favorite! Thank you :)
Love that! Thanks for sharing.
Wowww this I must try. Thank you for posting
You’re welcome!
Thank you so much for this recipe! I doubled it and made a layered cake for my daughter’s first birthday. It was perfectly moist and flavorful. For the frosting, I didn’t double and only used 1/4 cup of powdered sugar and it was perfect. Also, added fresh berries to each layer. It was a crowd pleaser!
Thank you again!
Happy birthday to your daughter! Thank you, Lauren for sharing. I appreciate the review.
Just made your favorite banana cake and its now my favorite. So delish moist and instructions were perfect. (I used half honey and half maple syrup and all purpose flour). Kids took it to school with their lunch.
I’m glad it’s now your favorite! Thanks, Suze for sharing.
Made this for a friends birthday and it was amazing! My cake did turn out quite flat, not sure if my tin was a little large. But the cake tasted incredible and the icing is delicious!! Thanks for another great recipe.
Did you omit the baking powder or baking soda by chance? Those are are key to making it fluffy. Also, if you used old of either can impact it too. But, I’m glad it was still delicious!
Made this tonight. Very easy and delicious. I used Bob’s Red Mill all purpose flour and it worked fine. I will make it again! Thank you
I’m so happy to hear that, Wendy! Thanks for your review.
This cake was soooo delicious! It is so moist and unexpectedly flavorful like everything you come up with!! When we were first married I tried making so many banana bread recipes and they all turned out like flavorless bricks. Someone at work finally clued me in that the bananas have to be black and the mixture stirred minimally, just to moisten, for a tender crumb. You know you are doing something wrong when no one in the lunchroom touches your treat. This cake isn’t going anywhere, my husband and I are splitting it!!! Thank you
Wonderful, Nancy! Thanks for sharing and for your review.
Hi!
I have some bananas here which may become slightly overdue! Thanx a lot for your recipe!
You’re welcome, Stefan!
Looks like a great recipe. I think I will replace the water with strong espresso coffee. It goes wonderfully in banana bread (found in David Leibovitz’s banana bread recipe).
Interesting! Thanks for sharing, Cate.
I have to admit that while I love fresh bananas I am a very poor judge of banana cake because I dislike everything with a banana flavour from cakes and breads to desserts and muesli with banana chips. However, my family loves banana cake so I tried this recipe and they really enjoyed it.
I baked the cake in a spring form cake pan, the kind with a hole in the middle, for about 25 minutes. After greasing the pan I sprinkled the bottom with a layer of crumbled flaked almonds, which prevents the cake from sticking when turning it out of the pan.
I have a question about the instructions. Why are the dry ingredients (baking powder, baking soda, salt, and spices), not sifted together with the flour but instead mixed with (in this case) the oil, honey, milk, vanilla, eggs and mashed bananas?
I have been baking cakes for 60 years and I never seen a cake recipe before where dry ingredients are not all sifted together and added to wet ingredients. Being puzzled by this deviation from what I have always done, I ignored the instructions and sifted all of the dry ingredients together. I am happy to report that there was no ill effect and the cake turned out very well.
I wanted to bake a Neopolitan cake for my son’s birthday. I was wondering if I could take this recipe and use strawberry coulis instead of mashed banana. Thoughts? Do you have any healthy recipes for yellow cake or chocolate cake?
Great question! Without trying it, I wouldn’t be able to tell you exactly. Sorry! I have some other cake options if you’d like to search through the search bar in the menu area.