Reviewed on Nov. 12, 2011 by 1Heart4Jesus
This is definitely a keeper! I'm always looking for recipes that make a smaller amount (for 2). More than that, this cake is moist and sweet, and you can taste the banana! In lieu of the canola oil, you can always substitute it with 1/3 cup applesauce to make this a completely fat-free cake, with all the moist flavor and goodness! For a finished dessert, I might frost it very lightly with my caramel icing. A KEEPER!