If there's one thing I never cut corners on, it's this cake. After 6 months of perfecting the recipe, it has now become the pillar on which my bakery was formed. I make this banana cake with real ripe bananas, no artificial banana flavoring used-ever! Vanilla pudding and a lightly flavored Olive oil sourced from Italy is what keeps it extra moist, soft, and full of flavor. My Banana Cake comes out rich, tender, and naturally sweet every time.
I top it with a thick layer of fresh cream cheese frosting and a drizzle of warm caramel for that perfect balance of sweet and tangy. Even without the frosting, the cake is perfect on it's own as an anytime indulgence. To finish it off, I add dried banana slices in the form of bite sized crunchies to the frosting. The blend of moist cake and crunchy toppings create an unbelievable burst of flavor and texture in your mouth.
It’s the kind of cake I make when I want something comforting, nostalgic, and it's almost impossible to stop eating it once you start.
This is my signature dessert, the one my kids and grandchildren will remember me for and I can't wait to share it with you and your family!
