The Banana bread - Cake

To make this banana bread cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add it separately to ensure the right texture.

If you prefer not to use margarine, you can substitute it with an equal amount of unsalted butter or coconut oil. For a dairy-free option, use a plant-based butter alternative.

To keep your banana bread cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months.

Banana bread cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a drizzle of caramel sauce or a sprinkle of chopped nuts for added texture.

Absolutely! You can fold in about 1 cup of chopped walnuts, pecans, or chocolate chips into the batter before baking. This will add extra flavor and texture to your banana bread cake.