
Make it your own! I did a little adjustment to the original recipe and substituted half a cup of melted butter to half a cup of vegetable oil. I also skipped the raisins and occasionally baked it with nuts. I also experiment with different kinds of bananas. More often I use the variety which they call manilad-on not only because it is inexpensive but because my MIL says it has this distinct creaminess that makes the banana cake soft and tender. Frankly, I couldn't tell, but I don't dare argue.
Enjoy! I especially enjoy having it with a cup of freshly brewed coffee on a Sunday afternoon after siesta time. Sitting on a recliner flipping channels, perhaps? or just sitting idly savoring the last few hours of freedom before another Monday morning buzz. Picturesque, eh? Dream on! But seriously, it's great for snacks and an ideal pantawid-gutom.
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