I'm looking at a recipe for banana cake. It calls for 2 tablespoons of unsalted butter, and 1/4 teaspoon salt.
If I use salted butter, should I omit the 1/4 teaspoon salt, or cut it down to 1/8 teaspoon? I never seem to have unsalted butter in the fridge, only salted.
Here is the recipe bwt: http://butteryum.blogspot.com/2011/0...h-vanilla.html