The secret ingredient in this cake is sweetened condensed milk which makes it a moist, dense cake with just the right balance of sweetness.
This is my fifth banana recipe. I can’t be the only one who buys bananas for the whole family and all too often is left with a bunch of overripe bananas at the end of the week. Hence this being my fifth banana recipe. Check out my Mini Banana Bread Loaves or Chocolate Chip Banana Muffins, proof that bananas are an amazing baking ingredient! I do not like to waste food so this week I baked not one but two banana cake recipes (the second will be posted in a couple of weeks) using up six bananas that didn’t end up in the bin – Yay me!
I had planned to make this recipe using buttermilk, but when I went to grab it from the fridge, I realized I was all out. I went straight to Google to see what substitutes there were and came across one result that said you can use evaporated milk and vinegar. I didn’t have evaporated milk, but I did have sweetened condensed milk so, with a few adjustments to my recipe, I was well on my way. I decided on a spice cake because I love spice cake and because I thought it would go really well with the banana and chocolate combination. Let me tell you – I was not wrong! The condensed milk makes a fantastic cake. I can’t tell you how impressed I was with the result! It was super moist and with the banana, it gave a lovely texture and structure without making it soggy and too heavy (which happens a lot with banana cake). The other thing is that the cake lasted a good few days without drying out. Both my husband and son went wild for this cake (and my son thinks he doesn’t even like bananas) and I have to admit, I cheated on my diet multiple times to have another taste of this fantastic cake!
More Amazing Banana Recipes
Award Winning Banana Bread Caramel Banana Cake Banoffee Pie Chocolate Chip Banana Muffins Mini Banana Bread
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