This is a good cake! I had to make a couple of adjustments, first I used a 13x9 inch pan to bake this because I didn’t have 3 cake pans, needed a little over 30 minutes to bake it through. Secondly I used self rising flour because that’s what I had and just omitted baking soda, powder and salt. The cake is dense because I chose to make it a sheet pan style so I might halve the recipe next time. The banana pudding and whipped cream are a great topping and it goes well with fresh bananas!
