A slice of this with some coffee?? It really is the stylish banana cutlet in the world!
This banana cake is ignited low and slow at 275 degrees to help the cutlet retain it’s flavor and to keep it really wettish! Once it’s baked, to keep indeed further humidity locked in, place it in the freezer to cool for about 45 twinkles. When you remove it, make sure it’s fully cooled before adding the cream rubbish frosting.
I’ve no idea why this system works to keep it wettish but it does. Although it’s fully voluntary!
To the instructions