But, in reality, it’s the oldest favorite dessert on the ever-loving planet.
I’ve been making this since high school, guys, which means 15 years. That’s a long time for someone not yet 30, so go with me on it. Old! When I was in high school in Japan I was a cheerleader, and for a few years we had this epic coach named Rochelle. She was a fabulous cook, and so were several of the girls on our team (I hate the word squad), and so once upon a time she compiled a little booklet of some of the fav recipes we had at our sleepovers, and this was one of them. When I was cleaning out the soon-to-be nursery I found the booklet, and WHOA have I ever been so happy to find a recipe. I’d though about this cake off an on the past few years, and here it was, ready for me to make it again.
Ashley’s banana cake. I made this all. the. time. in high school, and it was and still is just the perfect recipe. I used to make it in a 9×13 pan, but this time I made it in a springform pan, which worked GREAT and was really pretty for a birthday. There’s no banana extract or anything fake in this recipe, so we’re looking at a super decadent banana bread. But…maybe not for breakfast. Or maybe for breakfast! It’s got dairy and fruit, after all.