Our latest baking assignment for Tuesdays with Dorie comes from Baking with Dorie. This 9×13 inch cake serves 16 and I froze half as Dorie states it keeps well. My cake could not have come out more perfect; deep golden brown and surprisingly light and airy. The cake is comprised of a combination of all-purpose flour and whole wheat flour. A secret ingredient of instant espresso. A combination of brown sugar and granulated sugar. Butter and oil, I forgot to use coconut oil which I had on hand. I used sour cream instead of buttermilk. Dorie calls for 3 large bananas but I only used 2 which seemed just right. Texture comes from oats, chopped pecans, raisins and flax seeds. This was delicious. I made it the night before and we had it for breakfast the next day. I look forward to having it as a snack throughout the week. A home-run cake and definitely make again!
CafeMomCooks 
gorgeous–that top crust is perfection.
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Yours is perfect and I love the darker edge/ crust! That full recipe serves 16 VERY hungry folks though I guess? I halved and it made 16 decent-sized pieces already!
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Yours come out as perfect as it gets. Don’t know how you get the edges so nice and clean!
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Your bars look so beautiful and that photo of the whole pan turned out is just lovely. These were good…I’m sure I will make them again.
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Well yours looks like perfection!…the whole and cut piece! My group loved these as well and would have no problem putting away the whole pan over the course of a few days haha. Great use moving forward for ripe bananas!
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I agree – these were good!!!
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