I tried this for a quick baking fix tonight, and the batter came easily enough – I love cakes that don’t use creamed butter as a base and instead use oil.
another great thing – since I only made 1/3 of a recipe – there are only 2 tablespoons of oil in that entire loaf cake.
just a note when you make banana cake with actual cut bananas – they shrink quite dramatically and didn’t give me the abundantly overflowing look that I was going for. go forth and squash more in there! be greedy!
update: my SO has confirmed that this cake needs more nuts, more chocolate (thank goodness I put some in) and more bananas. I think the problem is that the caramel part was the best bit on a average crumby chocolate cake, and so it really could use the spicing up. still pleasant though.