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Serving: Serve the cake as a snack or dessert with a hot cup of coffee or tea.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Variations
Add-ins: You can add chopped nuts (like walnuts or almonds), chocolate chips, or a handful of dried fruit like raisins or cranberries to the batter for added texture and flavor.
Spices: Enhance the flavor by adding a pinch of cinnamon or nutmeg to the batter.
FAQ
1. Can I use frozen bananas?
Yes, you can use frozen bananas! Just make sure to thaw them first and drain any excess moisture.
2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with gluten-free flour blend for a gluten-free version.
3. Can I freeze this cake?
Yes! This banana cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months.
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