I love banana cake. I love the fragrance of the banana, seeping out through moist, loose cake crumbs, and the flavour oozing out with every bite. Unfortunately, most recipes are either too dense, or too dry. That is until I came across a recipe for banana cake on Chubby Hubby’s blog. That recipe has since been the one that I use faithfully. One of the most important ingredients of banana cake is of course, the bananas. Using the right bananas is paramount to success. For me, the riper, the better. My hubby however, loves to throw away over-riped bananas. He claims that they’re rotten and fit for the trash, even though I argue that they’d be perfect for banana cakes. A couple of days ago, he threw away another bunch that I had been reserving for banana cakes. I was livid. Thankfully, he bought another bunch of bananas (fairly ripe already) the next day, and yesterday, I decided that they were ready.