5 OUT OF 5 STARS WITH 1300 REVIEWS?!:
THEN IT MUST BE A WINNER!
And yes, when I made it this past weekend from the ginormous pile of frozen
bananas I had, my family agreed that the
BEST EVER BANANA CAKE
WITH CREAM CHEESE FROSTING
is indeed the best ever banana cake
with cream cheese frosting. Ever.
PS: If ever I had a cooking show, it would be called "Winging it with Lisa". Here's why:
*I used frozen/thawed bananas which are MUCH juicier than a normal softened bananas, but I did not make up the difference by adding extra flour.
*I did, however, have to replace the buttermilk (ya right, who has buttermilk?!) with a 1:1 mix of sour cream and water.
*But then when I didn't have enough sour cream to make the cup and a half of buttermilk substitution, I had to go further down the buttermilk substitution list and make up the last 1/2 cup with vanilla yogurt. (Should have been plain yogurt but all I had was sugar free, fat free, Greek vanilla yogurt. What's a girl to do? And at least now it's a diet cake. ;^)
*Also, because my Aunt Quita (who happens to be a Watkin's dealer and a vanilla expert) always told me to, I doubled the vanilla in both the cake and the frosting. Thx, AQ!
*Beat the heck out of the softened butter/cream cheese mix - until its very fluffy - and THEN add the powdered sugar and vanilla. Makes all the difference in the world.
PPS: This is the exact opposite of how Don cooks. His cooking method is: "tweak until you get it perfect, write it down, never deviate". My method is more: "eh, whatever, it will be fine". Be glad he's the one cooking the BBQ.
PPPS: 25 years later, we are still married. :^)
PPPPS: One thing we definitely agree on is that this cake is much better cold, so we stored it in the fridge for the approx 45 minutes it took for the family to devour.