Excellent—tasty, moist, rich, and a company-pleasing brunch cake.
Instead of melting the butter, I cream it well with organic sugar in step 2,
then add the eggs and continue beating well before adding the other ingredients.
For flour I used half white wheat (Wheat Montana Prairie Gold) and half
unbleached; unsalted butter and quite-ripe bananas produce the best results in
this cake. It's hard to resist when warm, but slices much better when cooled.
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