My choice of banana cake is almost pudding-like. Never the conventional spongy-where the banana veins are conspicuous in the slices of loaves.
I tried this insanely 1 bowl technique which at first blew my mind— it was actually possible. I was used to separating the wet and dry ingredients.
This technique didn’t require any separation at all. Throw everything in: cake flour, all purpose flour, coconut sugar, bp, bs, eggs and bananas.
The last would be the melted butter which shoulda been half of what I threw in.
1 hour at 350 degrees middle rack