The single best thing I have learned from Glen: “It’ll be fine.” I used to overthink processes and techniques when I cooked, but I am much more relaxed about things since I discovered Glen and Friends. Things I cook now turn out just as good, if not better, and I enjoy cooking so much more than ever before!!
Another YT cooking channel likes to use the phrase, "Don't worry about it!" Don't have ingredient X, "don't worry about it". Just saying that puts people at ease when their pantry isn't stocked with every single ingredient. The important thing is to try it and find out for yourself.
Same, it's why I actually tried to make sourdough bread. Other channels made just a big deal out of every step, as if streching it 11 times isntead of 12 would turn it into a gremlin. Glenn's just here like "throw it in a pile, stretch it a bunch, it'll be fine, you'll have perfectly decent tasty bread".
Absolutely. I remember hearing once that basically every significant recipe and cooking technique came about by someone messing something else up and finding out it still worked.
As someone who watched The Galloping Gourmet as a kid, I never thought I'd see the equivalent of "and here's one I prepared earlier" at the beginning of an episode.
Oh man, I rarely buy bananas as they're not my favorite, but the bargain bin deal at the grocery store (a big bunch for about 1/3 the price) I can't resist and I JUST finished up the last one. I did make banana muffins with cream cheese and orange curd filling and they were amazing, but this looks so good.
Banana cake is my absolute favorite! I had a bunch of bananas one day that was just about to turn and I was sick of banana bread! So I dug around online to find something to make with them, that I had the ingredients for...and lo and behold...I discovered that banana cake was a thing and it is delicious. Such a simple recipe so I think all the joy is really in the frosting. I love your twist on the frosting and think I will give it a shot. I typically stick with a basic cream cheese frosting.
Thank you for this recipe/method. I often have ripe bananas and I'm always on the lookout for recipes for baked goods. One tip I learned from Emma Fontanella of Emma's Goodies, is to puree the bananas--that prevents the cake from having brown spots the next day. I keep ripe bananas in the freezer until I'm ready to bake, and when they thaw, they are very soft and the immersion blender makes a quick job of pureeing them. Now I have learned to use the peels for syrup. Thanks again. P.S. I love your channel. 😃
Looks amazing!! The banana peel syrup reminds me of the recipe I use for banana bread, out of the Cook’s Illustrated cookbook. To get more intense banana flavor, you get the bananas to release liquid (either by freezing then thawing, or microwaving), then you cook it down to a quarter cup and add it to the batter. This sounds like a similar concept but might require adjusting the sugar in the recipe a bit. Definitely going to try this cake recipe!! 🤤
Odd comment here but it makes me happy to watch your relationship with each other. Julie, you seem so supportive and positive and vice versa. It's just really lovely. Glen, I can't tell you how many times I've heard the old 'it's a science' thing and, to be honest, it's held me back from baking. I'm a really good cook, so I always figured I'd be a not-so-good baker. Going to give this one a try! Thanks again friends!
Sara Lee banana cake was my favorite dessert growing up. I was devastated when I learned it had been discontinued. Not being a baker, I didn't start experimenting like you did, but I've been hunting for a recipe for a while. I haven't tried this yet, but everything I'm seeing and hearing from the recipe and the video tells me that when I do try it (which will be soon), it'll be the real thing. Thank you, thank you, thank you!!
Looks like a great cake! I'm partial to the one found in "La Cuisine Raisonnée" as it's the one from my childhood and I still make it to this day, but I'll pair it with this icing next time. Should be delicious!!
Speaking of Sara Lee cakes, would you happen to have the recipe for the Sara Lee orange cake? I have been looking for it for a long time..... Thanks ! Btw the banana cake looks amazing .
Thanks for this, Glen! I love banana and I’m going to give the syrup thing a whirl. BTW, I’ve made your Nutella brownies several times now and they’re amazing. I get requests for them. They’re truly the best brownies I’ve ever had, store-bought or home-made. 😊
Really great idea using the peels! Also, thank you so much for speaking so clearly and not so fast! Even without captions I can understand everything you say. I can't say that about some of the other chefs'cooking shows!
So enjoyed this recipe. It's nice to know I'm not the only one who forgets to add ingredients in the order they're "suggested" to go into the bowl. LOL
I too sadly miss Sara Lee banana cake and I too have tried for years to duplicate it. The cake I use faithfully is Banana Cake Cockaigne from The Joy of Cooking, but the challenge has ALWAYS been the frosting! This syrup is surely what has been missing and even though there isn't a birthday coming up (our family tradition for birthday cake), I will be trying this as soon as my bananas get ripe enough. THANK YOU Glen!
I made this yesterday and all I have to say is "You nailed it"! Immediately brought me back to 1975 and the rare times my mother would buy us such a treat. The banana syrup is the magic ingredient! Thank you so much. This recipe will replace TJOC recipe for all future birthday cakes. On the other hand, the metric measurement for the flour is incorrect, way too much! I weighed 2.5 cups and I think it was closer to 425 gm (ml). While I prefer to weigh, my US cups came in handy!
@@dreyer83 Glad you enjoyed the recipe; but I have to tell you: NONE of the measurements are by weight in this recipe - why were you weighing anything? The measurements are in Volume mL! Volume is mL, weight is g - this was all by volume. So the measurement is correct.
@@GlenAndFriendsCooking Hi Glen! I was weighing it because mL is equivalent to grams and my scale does grams... 625.0 Milliliters (ml) = 625.0 Grams (g) 1 ml = 1.0 g So your system is like US cups, but uses mL? Interesting, I had no idea. Good to know! Thanks again for the recipe in any case, it's a keeper here!
@@dreyer83 NO No Nope... The ONLY thing that 1 mL weighs 1g is distilled water at 25ºC - that is the only thing where 1 mL = 1g. You can't weigh flour like that because it has a different density. You can't weigh sugar like that because it has a different density. The mL on a scale is only for water.
I do not like banana bread but love banana cake. Every summer I search again for a good recipe. This may be the one. As soon as I can get some bananas I’m going to try it with the reverse creaming method.
I love that you don't edit your mistakes. That stuff happens all the time in the kitchen. Content like this may give some more timid people the courage they need to start cooking at home.
Glen, this looks amazing. First question is whether or not you ship 😂 Have you tried making a banana ice cream? I’ve tried many methods and I think I have it down really well (making a French vanilla custard as the base). But I am going to try your banana syrup next time when I make it. That was a really good idea.
Glen! Thank you for this! I followed your recipe exactly even the banana peel part. Wow, this turned out great. My little one said she wants it as her birthday cake. Great job on this 👏🏼
Sara Lee Banana Cake was always my favourite as a kid and I was devastated when they stopped selling it in Canada! 😅 Thanks for sharing this recipe I will have to try this!
Banana syrup made from the skins, and it's so very simple! Definitely going to try it and if it works as well as you say it does, this will be a staple in my kitchen from now on. I make a lot of banana cakes for friends.
Glen, it’s nice to know that you aren’t perfect (quite endearing). I really miss the Sara Lee cakes. The cake batter tastes amazing and have the banana peels in sugar. I don’t have a scale, so had to guess. Love banana cake ❤️
That banana peel trick is awesome! I wonder if you use Allulose instead of regular sugar and then use it as a flavouring for low carb muffins etc if it would give you that banana punch with way fewer carbs?
Trying this recipe right now for other half’s bday cake. Added a little walnut on his half!! Frosting a bit on the thin side so far even after I added an extra cup. High elevation or very squishy banana. Either way it has a great flavor. Loving the acidic lemon against the banana
Thank you so much 😺Glen you are awesome ! this cake is the same recipe that my friends mom used to make and sadly would not share because “it was a family recipe “ but she never added banana liquid I can’t wait to try yours 🥳 it will blow hers of water. I am so happy that you shared this recipe . I miss my friends mom and her cake very much , thank you for sharing yours!
Right, I'll be making that for Easter tea 😋. I might try making it with nuts / peanut butter in the icing to give it the flavour of chunky monkey ice cream.
Finally got around to making this today. Forgot to reserve 1 banana for the frosting, so i added extra banana sacr. and the frosting tastes noticeably lemony. It really brings out the tang of the cream cheese. The cake itself is delicious!! Very banana! With the texture of a cake. Love it. A pain, but awesome result.
I think I enjoy when you forget something or make an error in a recipe. It's then, that I learn to cook better. Love your stuff! Can't wait for meat outside this summer!
"Some people don't like some things, but nobody doesn't like Sara Lee" was an ad mantra from the 1970s and 80s in Australia. One of my aunts even worked at their production facility on the New South Wales Central Coast.
Hi Glen. I made the banana cake yesterday and it came out great. Everyone one loved it. I did not get quite the rise in the cake that you did but it was excellent none the less. Thanks for sharing the recipe!
Just an fyi, eating bananas is not supposed to make your mouth go numb. You might laugh, but I was 40 when I found this out. Yeah, turns out I am allergic. :). Wishing I could try this!
Don't care much for bananas and pretty much hate cake, but as always I enjoy watching your show. Good advice to not panic when you forget something, just take a deep breath and roll with it.
I picked up bananas tonight because I saw this recipe :) All cut and waiting until tomorrow... it's actually really neat to go and check the peels to see the flavor coming out of the peels.
There's a restaurant chain in FL called Toojays. Their most popular cake is a Banana Dream cake. Basically a banana cake with a banana butter cream between the layers and a chocolate ganache on top with walnuts pressed on to the side.
I made this, and it was fabulous. Intensely banana-y. I made extra banana saccharum and froze it and will add it to the next banana bread that I make. It is most decidedly disquieting to watch the brown sugar gloop turn into liquid over the course of a day.
Glen & Julie, Greetings from Mexico. I love finding new ways to use ingredients. The banana peel 'ferment' was great. I saw Brazilia n cooks cook the peel in sugar. But this new trick you showed me would make a great addition to my banana cake recipe. Or perhaps soak it in brandy or vodka like I make my vanilla extract for a banana extract. Thanks a bunch. Love the channel. Hugs from a far away friend you never met JIM
Funny that you forgot the cream cheese. I had just sat down from mixing up some English muffin bread and waiting for it to rise. When you said you forgot the cream cheese It suddenly dawned on me I never put the yeast in the bread dough, hit the pause button and sure enough my bread wasn't rising. I then put the yeast in a bowl added a lil warm water, while I was putting the dough back into the mixer. I then added the yeast and a tad more flour. Put them back in the pans to rise , came back after I finished your video and buzzer went off . beautiful rise and now baking. Goes with what you said just back up ! Going to try this cake for sure. Thank you
I think I will be trying that banana peel and sugar method! I can see it being used in several different ways from puddings to coffee ( yes, banana cream coffee).
Omg my favorite cake ❤️❤️💕💕 I have to make it today and will add toasted pecans on top. Off to the store and thank you. Crap I have to make the syrup 😞 Btw, what are your thoughts just plain without frosting?
The banana syrup is a great idea! A tasty addition might be walnuts or coconut, if you like it of course. It could easily be made into a chocolate banana cake. Linda, Quebec city.
Sara Lee Orange Cake was a favorite of our family. Then, we stopped getting it. It might have been discontinued. 15 or so years ago we spotted it a store again and tried it. It was okay but too sweet.
Thank you very much for this recipe and its technique. May be you are aware of this, you covered the name of the red mixer with blue tape, however the name shows up on the transparent bowl.
Thanks for watching Everyone! If you liked this video; please leave a comment, give a thumbs up, and share it with friends and family.
Hey glen what happened with the dry ager? I've noticed that it's been missing
How long do banana skins need to soak in the sugar?
Cake is in the oven 😁
I made it too. Very good. But the icing is the best part!
We made the cake yesterday and its truly delicious. Thx for sharing.
The single best thing I have learned from Glen: “It’ll be fine.” I used to overthink processes and techniques when I cooked, but I am much more relaxed about things since I discovered Glen and Friends. Things I cook now turn out just as good, if not better, and I enjoy cooking so much more than ever before!!
Another YT cooking channel likes to use the phrase, "Don't worry about it!" Don't have ingredient X, "don't worry about it". Just saying that puts people at ease when their pantry isn't stocked with every single ingredient. The important thing is to try it and find out for yourself.
I like Chef John's "That's just you cookin'" about any oops or forgotten or over-compensated stuff.
Same, it's why I actually tried to make sourdough bread. Other channels made just a big deal out of every step, as if streching it 11 times isntead of 12 would turn it into a gremlin. Glenn's just here like "throw it in a pile, stretch it a bunch, it'll be fine, you'll have perfectly decent tasty bread".
I'd buy the Glen and Friends "it'll be fine" t-shirt.
Absolutely.
I remember hearing once that basically every significant recipe and cooking technique came about by someone messing something else up and finding out it still worked.
I didn't think I liked banana cake until watching the old cookbook show banana cake recipe. Thanks to Glen I tried it and I now know I like it.
As someone who watched The Galloping Gourmet as a kid, I never thought I'd see the equivalent of "and here's one I prepared earlier" at the beginning of an episode.
Delicious, needs a sprinkle of mini chocolate chips and a peanut butter drizzle to make the angels sing.😘
I loved the Sarah Lee cake as a kid! This is going to be what the ripe bananas in the kitchen turn into tomorrow. Great videos, always. ♥️
I haven't had their banana cake, but I had a lot of their pound cake. The one in the freezer section now is not what I remember 🤔
That banana sacchurum step was super interesting, first time seeing that option! Thanks, Glen!
Oh man, I rarely buy bananas as they're not my favorite, but the bargain bin deal at the grocery store (a big bunch for about 1/3 the price) I can't resist and I JUST finished up the last one. I did make banana muffins with cream cheese and orange curd filling and they were amazing, but this looks so good.
How long will that banana syrup keep?
Banana cake is my absolute favorite! I had a bunch of bananas one day that was just about to turn and I was sick of banana bread! So I dug around online to find something to make with them, that I had the ingredients for...and lo and behold...I discovered that banana cake was a thing and it is delicious. Such a simple recipe so I think all the joy is really in the frosting. I love your twist on the frosting and think I will give it a shot. I typically stick with a basic cream cheese frosting.
Thank you for this recipe/method. I often have ripe bananas and I'm always on the lookout for recipes for baked goods. One tip I learned from Emma Fontanella of Emma's Goodies, is to puree the bananas--that prevents the cake from having brown spots the next day. I keep ripe bananas in the freezer until I'm ready to bake, and when they thaw, they are very soft and the immersion blender makes a quick job of pureeing them. Now I have learned to use the peels for syrup. Thanks again. P.S. I love your channel. 😃
Looks amazing!! The banana peel syrup reminds me of the recipe I use for banana bread, out of the Cook’s Illustrated cookbook. To get more intense banana flavor, you get the bananas to release liquid (either by freezing then thawing, or microwaving), then you cook it down to a quarter cup and add it to the batter. This sounds like a similar concept but might require adjusting the sugar in the recipe a bit. Definitely going to try this cake recipe!! 🤤
"it'll be fine"...lol...and the look on glen's face to go with it...love it!
Odd comment here but it makes me happy to watch your relationship with each other. Julie, you seem so supportive and positive and vice versa. It's just really lovely. Glen, I can't tell you how many times I've heard the old 'it's a science' thing and, to be honest, it's held me back from baking. I'm a really good cook, so I always figured I'd be a not-so-good baker. Going to give this one a try! Thanks again friends!
Oh sooo great 👍Glad we got you there. Love your gentle Canadian phosophy-the world needs more of it!
Glen, can the technique for the sacchrum be applied to most fruits? Are there any to avoid trying this with?
Jules always has impeccable timing when it comes to helping with your recipes! 🤣
You can see how soft the cake is when Glen puts the icing on! Looks delicious!
It looks superb.
Sara Lee banana cake was my favorite dessert growing up. I was devastated when I learned it had been discontinued. Not being a baker, I didn't start experimenting like you did, but I've been hunting for a recipe for a while. I haven't tried this yet, but everything I'm seeing and hearing from the recipe and the video tells me that when I do try it (which will be soon), it'll be the real thing. Thank you, thank you, thank you!!
Looks like a great cake! I'm partial to the one found in "La Cuisine Raisonnée" as it's the one from my childhood and I still make it to this day, but I'll pair it with this icing next time. Should be delicious!!
Speaking of Sara Lee cakes, would you happen to have the recipe for the Sara Lee orange cake? I have been looking for it for a long time.....
Thanks ! Btw the banana cake looks amazing .
You make me wish I liked bananas. And my favorite phrase is "you cannot over mix that".
I still don't wish I liked banana 🤢 but I enjoyed watching 😄
Bananas are evil... but I enjoyed this video
My wife doesn't like bananas but she liked this.
Was looking up banana cake recipes last night. Was greeted this morning with a great cake and a remarkable tip to "amp up the flavour" . Thanks, Glen.
Thanks for this, Glen! I love banana and I’m going to give the syrup thing a whirl. BTW, I’ve made your Nutella brownies several times now and they’re amazing. I get requests for them. They’re truly the best brownies I’ve ever had, store-bought or home-made. 😊
Really great idea using the peels! Also, thank you so much for speaking so clearly and not so fast! Even without captions I can understand everything you say. I can't say that about some of the other chefs'cooking shows!
So enjoyed this recipe. It's nice to know I'm not the only one who forgets to add ingredients in the order they're "suggested" to go into the bowl. LOL
love to rewatch this method for the banana cake ... and Glen's happy dance.
Wow I get the citrus peel but I wouldn't have expected it to work well with banana great idea
I too sadly miss Sara Lee banana cake and I too have tried for years to duplicate it. The cake I use faithfully is Banana Cake Cockaigne from The Joy of Cooking, but the challenge has ALWAYS been the frosting! This syrup is surely what has been missing and even though there isn't a birthday coming up (our family tradition for birthday cake), I will be trying this as soon as my bananas get ripe enough. THANK YOU Glen!
I made this yesterday and all I have to say is "You nailed it"! Immediately brought me back to 1975 and the rare times my mother would buy us such a treat. The banana syrup is the magic ingredient! Thank you so much. This recipe will replace TJOC recipe for all future birthday cakes. On the other hand, the metric measurement for the flour is incorrect, way too much! I weighed 2.5 cups and I think it was closer to 425 gm (ml). While I prefer to weigh, my US cups came in handy!
@@dreyer83 Glad you enjoyed the recipe; but I have to tell you: NONE of the measurements are by weight in this recipe - why were you weighing anything? The measurements are in Volume mL! Volume is mL, weight is g - this was all by volume. So the measurement is correct.
@@GlenAndFriendsCooking Hi Glen! I was weighing it because mL is equivalent to grams and my scale does grams... 625.0 Milliliters (ml) = 625.0 Grams (g)
1 ml = 1.0 g
So your system is like US cups, but uses mL? Interesting, I had no idea. Good to know!
Thanks again for the recipe in any case, it's a keeper here!
@@dreyer83 NO
No
Nope...
The ONLY thing that 1 mL weighs 1g is distilled water at 25ºC - that is the only thing where 1 mL = 1g.
You can't weigh flour like that because it has a different density. You can't weigh sugar like that because it has a different density.
The mL on a scale is only for water.
My Mom always made this as a layer cake. Try using chocolate icing. Outstanding.
I do not like banana bread but love banana cake. Every summer I search again for a good recipe. This may be the one. As soon as I can get some bananas I’m going to try it with the reverse creaming method.
I love bananas, so this is a definite "must try!" Thanks for the recipe Glen!
We made this today, even with the banana saccharum, though we halved the recipe. Holy cow this is good stuff! Another keeper!
I love that you don't edit your mistakes. That stuff happens all the time in the kitchen. Content like this may give some more timid people the courage they need to start cooking at home.
I LEARNED SOMETHING NEW from THIS adventure with banana and peel!
Good show as always thank you
Yum, yum, yum. The banana flavored icing takes it over the top.
Gotta try this - love the peel liquid in the Frosting. I loved Sara Lee banana cake growing up - this should replicate it!
I loved the Sara Lee banana cakes best store bought cake , ive had
Thank you for sharing this information!!!!!!!
Glen, this looks amazing. First question is whether or not you ship 😂
Have you tried making a banana ice cream? I’ve tried many methods and I think I have it down really well (making a French vanilla custard as the base). But I am going to try your banana syrup next time when I make it. That was a really good idea.
I just love the conversations you two have while eating the end product. Thanks.
Glen! Thank you for this! I followed your recipe exactly even the banana peel part. Wow, this turned out great. My little one said she wants it as her birthday cake. Great job on this 👏🏼
Sara Lee Banana Cake was always my favourite as a kid and I was devastated when they stopped selling it in Canada! 😅 Thanks for sharing this recipe I will have to try this!
Banana syrup made from the skins, and it's so very simple! Definitely going to try it and if it works as well as you say it does, this will be a staple in my kitchen from now on. I make a lot of banana cakes for friends.
Never heard of the banana peel mixture but it sounds pretty good. Loving your videos!
Glen, it’s nice to know that you aren’t perfect (quite endearing). I really miss the Sara Lee cakes. The cake batter tastes amazing and have the banana peels in sugar. I don’t have a scale, so had to guess. Love banana cake ❤️
That banana peel trick is awesome! I wonder if you use Allulose instead of regular sugar and then use it as a flavouring for low carb muffins etc if it would give you that banana punch with way fewer carbs?
Trying this recipe right now for other half’s bday cake. Added a little walnut on his half!! Frosting a bit on the thin side so far even after I added an extra cup. High elevation or very squishy banana. Either way it has a great flavor. Loving the acidic lemon against the banana
Thank you for reminding us to relax in the kitchen. It really will be fine, unless it isn't. Then it is a learning experience.
Thank you so much 😺Glen you are awesome ! this cake is the same recipe that my friends mom used to make and sadly would not share because “it was a family recipe “ but she never added banana liquid I can’t wait to try yours 🥳 it will blow hers of water. I am so happy that you shared this recipe . I miss my friends mom and her cake very much , thank you for sharing yours!
Right, I'll be making that for Easter tea 😋. I might try making it with nuts / peanut butter in the icing to give it the flavour of chunky monkey ice cream.
@@judithburke1539 put a sign on your door saying "free cake" and see if anyone shows up!
Great idea!
Finally got around to making this today. Forgot to reserve 1 banana for the frosting, so i added extra banana sacr. and the frosting tastes noticeably lemony. It really brings out the tang of the cream cheese.
The cake itself is delicious!! Very banana! With the texture of a cake. Love it. A pain, but awesome result.
I think I enjoy when you forget something or make an error in a recipe. It's then, that I learn to cook better. Love your stuff! Can't wait for meat outside this summer!
"Some people don't like some things, but nobody doesn't like Sara Lee" was an ad mantra from the 1970s and 80s in Australia. One of my aunts even worked at their production facility on the New South Wales Central Coast.
This has become my go to wake up channel. I absolutely love it. So much interesting recipes and info. Thanks Glen.
This looks GREAT!!!!
Hi Glen. I made the banana cake yesterday and it came out great. Everyone one loved it. I did not get quite the rise in the cake that you did but it was excellent none the less. Thanks for sharing the recipe!
Just an fyi, eating bananas is not supposed to make your mouth go numb. You might laugh, but I was 40 when I found this out. Yeah, turns out I am allergic. :). Wishing I could try this!
That is a good looking cake!
Don't care much for bananas and pretty much hate cake, but as always I enjoy watching your show. Good advice to not panic when you forget something, just take a deep breath and roll with it.
When I was little, I used to peel the icing off the Sara Lee banana cake straight out of the freezer. 🤤
I picked up bananas tonight because I saw this recipe :) All cut and waiting until tomorrow... it's actually really neat to go and check the peels to see the flavor coming out of the peels.
Great video from you!
I used the reverse creaming method a couple weekends ago to make pancakes. Worked great.
Can't wait to try this but wondering if could use regular milk or water instead of buttermilk as have dairy issues. Thanks
There's a restaurant chain in FL called Toojays. Their most popular cake is a Banana Dream cake. Basically a banana cake with a banana butter cream between the layers and a chocolate ganache on top with walnuts pressed on to the side.
I made this, and it was fabulous. Intensely banana-y. I made extra banana saccharum and froze it and will add it to the next banana bread that I make. It is most decidedly disquieting to watch the brown sugar gloop turn into liquid over the course of a day.
Just made your 1930 banana cake yesterday! 😁
Yay Banana , i like this
Yuhuu super nice tips
Thanks you for recipe
Sounds very good.
"This is where I tell you I forgot the cream cheese" I LOLed at that. Sorry. :-D
@@judithburke1539 Sadly it's often not at a place you can recover. I tend to remember as I'm digesting my food.
I can’t wait to try this recipe
Made this last night and it was a huge hit. Will definitely make it again
Glen & Julie, Greetings from Mexico. I love finding new ways to use ingredients. The banana peel 'ferment' was great. I saw Brazilia n cooks cook the peel in sugar. But this new trick you showed me would make a great addition to my banana cake recipe. Or perhaps soak it in brandy or vodka like I make my vanilla extract for a banana extract. Thanks a bunch. Love the channel. Hugs from a far away friend you never met JIM
Well, I'll tell you one thing. I am definitely trying that banana syrup.
Sounds good
I need to plan ahead for the next batch of banana cake / bread.
This was delicious yet I tweaked it by adding cinnamon and nutmeg ✌🏽🌺🙋🏽♀️
Looks yummy!
It looks yummy
The cake looks delicious! I LOVE Jules' sweater even more though
Funny that you forgot the cream cheese. I had just sat down from mixing up some English muffin bread and waiting for it to rise. When you said you forgot the cream cheese It suddenly dawned on me I never put the yeast in the bread dough, hit the pause button and sure enough my bread wasn't rising. I then put the yeast in a bowl added a lil warm water, while I was putting the dough back into the mixer. I then added the yeast and a tad more flour. Put them back in the pans to rise , came back after I finished your video and buzzer went off . beautiful rise and now baking. Goes with what you said just back up ! Going to try this cake for sure. Thank you
I think I will be trying that banana peel and sugar method! I can see it being used in several different ways from puddings to coffee ( yes, banana cream coffee).
You all are always so delightful
Sounds so good!
Omg my favorite cake ❤️❤️💕💕 I have to make it today and will add toasted pecans on top. Off to the store and thank you. Crap I have to make the syrup 😞
Btw, what are your thoughts just plain without frosting?
I don’t know about Glen, but I prefer cake without frosting, especially really flavorful cakes like banana.
The banana syrup is a great idea! A tasty addition might be walnuts or coconut, if you like it of course. It could easily be made into a chocolate banana cake. Linda, Quebec city.
loved this ❤ Jules is such a great vibe
I am so intrigued by the banana syrup! Bananas are on our weekly grocery list to I need to try this! Thank you 😌
What about adding some toasted walnuts? Do you think it would work?
I think that’s the single best tip in the kitchen… “it’ll be fine.”
Sara Lee Orange Cake was a favorite of our family. Then, we stopped getting it. It might have been discontinued.
15 or so years ago we spotted it a store again and tried it. It was okay but too sweet.
Hi. Where do you put the Banana Essence, after you make it? Pantry or Refrigerator? How long will it last? Thanks for your RUclips posting.
Thank you very much for this recipe and its technique. May be you are aware of this, you covered the name of the red mixer with blue tape, however the name shows up on the transparent bowl.
Awesome recipe! Got to try it!
Instead of buttermilk you can use one cup sour cream. It makes the cake super moist and delicious!
Oh my goodness. Can we please be friends? Your recipes are awesome. Thank you
This looks soooo good. I'm gonna make this next week.
Glen this cake looks delicious.