"banana" vs banana

As soon as I put this coffee cake from Starbucks (on the left) in my mouth, I knew there was no actual banana in there.

The flavor was fake, and the cake was really dry.

I think I've said before that the items at Starbucks are hit or miss, this one was definitely a miss.

click on the photo and you can see up close for yourself.

The cake on the right was made by my BFF, topped with a delicious chantilly frosting (an added bonus).

You know her cake had banana in it because you can actually see the flecks of banana and it was really moist.

I guess the moral is that homemade will almost always be better than mass-made.

UPDATE: W was kind enough to share her recipe (Thanks W!), and I'm posting it here. There's an easy frosting and the chantilly one.

Banana Cake
1 box Duncan Hines yellow cake mix
2 tsp baking powder
1/2 tsp baking soda
3 ea large eggs
1.5 cups mashed bananas
3/4 cup canola oil

Combine all ingredients and beat until well combined. Pour into greased 9x13 inch pan, bake at 350F for 30-40 minutes or until done. Let cool.

Frosting (optional)
1 small box instant banana pudding
1.5 cup milk (or less for thicker frosting)
1-8 ounce tub of cool whip
Whisk milk and pudding until thick, whisk in cool whip. Spread over cake and refrigerate.
**************************************************************************
Chantilly Frosting
1 Cup Granulated Sugar
1 Can Evaporated Milk (12 oz. can)
6 Ea Large Egg Yolks
1 Cup Unsalted Butter
1.5 tsp Vanilla Extract
3/4 Cup Chopped Macadamia Nuts (optional), toasted

Place all ingredients (except the vanilla) in a non-stick pot and cook over medium heat for about 7-10 minutes (or until thickened). Stir often to avoid scorching. **See below for an alternate method of preparation.

Remove from heat then stir in vanilla and nuts (if using). Cool in the refrigerator until frosting is of spreading consistency. Can be made 1-2 days ahead.

Makes enough to top a 9x13 cake. The key is using a non-stick pot.

**Alternate method: heat sugar, milk and butter over medium heat (stirring constantly). In a separate bowl, combine yolks, vanilla and an additional 2 tablespoons of sugar (whisk until smooth). When butter is melted and sugar dissolved in the pot, temper the yolks with some of the hot mixture (whisk while adding some of the hot mixture to yolks). While stirring the remaining milk mixture, drizzle in the yolk mixture and stir until thickened (7-10 minutes – may take longer). Pour into a stainless steel bowl (add nuts if using) and refrigerate until cold. Do not let the frosting boil while cooking.