This must be the umpteenth post on the subject, but I thought I’d report on my results since I messed with the recipe quite a bit. I had the same problem that Bill had the other day - a limited number of ingredients, but didn’t want to run to the store. You’ll probably laugh (or cry) how I butchered Rose’s recipe.
I had two bananas in the freezer, and they were only 170 g - though I’m sure that when they were fresh they were the required weight, so I just went with them. I didn’t have creme fraiche nor sour cream, but I did have kefir and mascarpone, so I substituted 2/3 kefir and 1/3 mascarpone - I figured it would give me about the same fat content. And I didn’t have cake flour, so I substituted with white whole wheat, starch and almond flour (had this little amount of almond flour that I wanted to get rid of…). Oh, and just to add insult to injury my pan is 9” square, not 9” round. I had made the Dreamy Creamy White Chocolate Frosting before and didn’t like it very much, but somehow it came out better this time. (Needless to say I was also short on cream cheese but still had mascarpone).
However, I’m glad to report that the cake came out wonderful! It rose perfectly even to about 1.5”, which is what I would expect from the larger pan. And it was very nice and moist, really yummy.