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Banana Cake

Posted By Larissa On November 17, 2010 @ 1:02 am In All Recipes,Cakes | No Comments

Mix all wet ingredients together then add flour. Mix until well blended. Bake at 350 until inserted toothpick comes out clean. Cupcakes ~22 minutes, 9 inch round ~25-30 minutes.

Super-thin layer cake:

Idea originally from Cakewrecks, as referenced from Bakingdom

Line round with parchment paper. Pour 2/3 cup cake batter into pans. Bake about 12 minutes for banana cake, about 10 minutes for red velvet cake. Since you can bake multiple pans at once, this goes pretty quickly. Just don’t try to use multiple shelves. The cakes on the bottom will not come out.

NOTES: I wanted thicker layers, so I used about 1 cup of batter per layer. This increased the banana cake baking time to 14-16 minutes. I stacked them while still hot, which seemed to “seal” the layers together, without any frosting. At layer 10, I added chopsticks for support.

I stuck it in the fridge for an hour or so to “solidify the stack”. Then I used a serrated knife to round it out a bit. Here it is “in progress”.


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