I halved the recipe and baked it in a springform pan of 20 cm in diameter with a bundt bottom. With this size it was just right for a German Event „Small Cakes“. We tried the cake the day it was baked and were disappointed: To sweet and too much banana. I planned to serve it for my workmates the next day, so it rested overnight in a tightly closing plastic can.
Classic Banana Bundt Cake
The next day the taste was stunning: just a hint of banana and the sweetness was just right for my palate. My workmates left only a few crumbs.
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