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I made this recipe according to the instructions, except I used two huge bananas instead of 4 bananas & just hoped my two were larger than the four required. This recipe does make a huge loaf, you'll want to use a loaf tin that's around 1.5 to 2L I think. I usually consider banana bread to be dense and dry-ish, but this is definitely a banana cake. It came out beautifully moist and fluffy. It's probably the best one I've ever made. Today is day three, I wrapped it in a tea towel after it cooled & left it on the table & it's still beautifully moist and fluffy. There's been no deterioration in quality. I will say, that after 40 mins in the oven it looked ready, all golden on the outside. I stuck a skewer in, and it was alarmingly goopy. I've never made a cake that was that goopy after 40 mins. I covered it in foil and left it for another 30 mins and it came out looking like a dark gingerbread cake, and absolutely gorgeously cooked on the inside. So don't panic if you have the same experience I did. It will cook! I used only 2 cups of flour, and although I didn't need to put more in, I potentially could go up to the 2.5 cups as per the recipe, which had that range.
photo of Emeril Lagasse's Crawfish Etouffee
I doubled the veggies and used Zatarains creole seasoning
brt929 asked a question about Vegan Ice Cream
Should the cashews be raw?
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41 Savory Pumpkin Recipes
Want to embrace the fall pumpkin craze with more than just a spiced latte? Broaden your autumnal horizons, one un-sweetened recipe at a time.

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