I was inspired by the wonderful recipe from @Sitronella https://cookpad.wasmer.app/gr/sintages/5591927-paneukolo-keik-mpanana and replaced the sugar with honey (for dietary reasons). I also adjusted some of the other ingredient quantities to make the cake nice and fluffy!

☆Hall of Fame☆ Featured in Recipe Book, Thank You! ☆ Just mix it! Easy yet moist banana cake that tastes like it's from a bakery.The story behind this recipeMy family loves bananas, so I tried various recipes and came up with my own. Since we use ripe bananas, the sugar is kept to a minimum. This banana cake has been loved in our home for over 10 years!

A delicious way to use up your ripened bananas. It bakes up quick. The results are a tender, not overly sweet, delicate sheet cake.

i personally do not care for bananas however my son and my husband likes them. this is their favorite banana dessert ever!

Try this recipe for a homey cake made with chocolate chips and mashed bananas. Enjoy!

Using 4 bananas, you can make two 6-cup Bundt cakes. It also works in a loaf pan! The secret is in the sauce... I found this recipe in English and adjusted the sugar to suit Japanese tastes. Try it once, and you'll never go back to regular banana cake! (laughs) https://celebratingsweets.com/Allison's recipe.

Check out the video in the second step... It's just a simple step, but I wanted to try the new feature. I filmed it and when I wrote the recipe, I uploaded it... Of course, I shortened it within the app because the step videos need to be 10 seconds or less. I hope you like this feature and that we can use it to learn new skills, especially shaping pastries, etc. As usual, I look for egg-free recipes, and this one is amazing... It's the first time a cake turned out this well for me... We really enjoyed it.

#cakeEveryone in my family loves banana cake, so I decided to recreate a recipe that was better than the one we were used to but still keeping it classic and this recipe is the best banana cake you will have.Ps: I used 3 small eggs because that is what I had.

I woke up with a crave attack and was in need of a moist chocolate cake. Up until then, I had never made one from scratch before so I started scouring the Internet and I came across this one. I tweaked it just a bit (instead of espresso powder, I used instant coffee and I added it to the water to dissolve). You will never need another chocolate cake recipe after trying this one. My husband is not a chocolate cake fan but he loves this one!

I've tried making lots of different banana cakes, but if I mixed in lots of bananas, the cake would always be too heavy. I tried thinking up a recipe where I could still use lots of bananas but result in a light yet satisfying cake,. I was aiming for something between a genoise and a pound cake. You can definitely taste the banana, but this cake is still soft and moist and has the best balance of any cake I've made until now.I recommend using fully ripened bananas. If the bananas aren't fully ripe then increase the amount of sugar. Even with ripe bananas, this is not very sweet. I also recommend using unsalted butter. After baking, let the cake rest for over half a day for a moister, more delicious flavor. Recipe by Yukiline

A few years ago, my work donated to employees Thanksgiving Day baskets. Inside was a can of cranberry sauce. I'm not a fan but don't like food to go to waste. On the back of the can was this cake recipe, and I said, "Why not." I liked this cake so much, I now make it every year. #KeepRecipesAlive

I am so happy to see the result of this banana cake, it tasted slightly like the one that I usually buy from the bakery shop out there. I took the recipe from tiphero, but I'm using the original recipe which posted by Happy Hooligans instead. It turned out perfectly good after 1 hour chilled inside the fridge.And... since I'm using smaller oven and it tends to be too hot sometimes, I baked my cake at 105°C approximately 35 to 40 minutes using 20x10 (cm) pan.