Are you already a member of Cakeheads and still receiving this message?
FIRST, make sure you are logged in on the “my accounts” page. NEXT, once you are at the tutorial page you are trying to access, hit the REFRESH button (the circle with the arrow attached to it up next to your browser bar) to refresh the page, and it will let you in. Email us at mcgreevycakes@gmail.com with any further problems!

If you are not a member of Cakeheads you can join us by purchasing Yearly Membership or Monthly Membership.

Print Recipe
Moist & Delicious Banana Cake
I likey bananas. I likey banana bread. I likey cake. But I LOOOOOVE this banana cake recipe!!! Moist, dense, dah-LICIOUSNESS, I tell you.
Servings
8" round cake tins
Ingredients
Servings
8" round cake tins
Ingredients
Instructions
  1. Preheat oven to 275 degrees. Grease your pans. (This recipe will fill a 9 x 13 pan or 2, 8″ round (2″ deep) pans.
  2. In a small bowl, mix mashed bananas with lemon juice and set aside.
  3. In a medium bowl, mix flour, baking soda and salt and set aside.
  4. In a large bowl, cream the butter (or just get your oil) and mix it with the sugar until light and fluffy (or if using oil, mix for about 2 minutes.)
  5. Beat in eggs, one at a time, then stir in the vanilla extract.
  6. Beat in the flour mixture, alternating with portions of the buttermilk, until both are just incorporated.
  7. Stir in the banana mix.
  8. Bake for 1 hour (I’ve found that I often need more like an hour and 20 minutes), or until inserted toothpick comes out clean.
Recipe Notes

Tastes SO yummy with cream cheese frosting or vanilla buttercream!

Share this Recipe

CONTACT US

We're not around right now. But you can send us an email and we'll get back to you, asap.

Sending

©2017 Cakeheads. All Rights Reserved. - Privacy - Terms

Log in with your credentials

Forgot your details?