This week’s TWD recipe is lots of ways banana cake and was chosen by Kimberly of Only Creative Opportunities. This name of this cake is pretty self explanatory – it is a very versatile banana cake that can be made using a variety of ingredients, depending on what you have on hand. The recipe makes two 22cm round cakes which can be sandwiched together. I halved the recipe and made one cake, leaving it plain so I could cut it into wedges and freeze it for husband for the week (although I imagine that this cake would be a good keeper).
I stuck to the suggestion of adding thread coconut to the banana cake. This made the cake extremely moist. Other suggested add ins were dried fruit, other nuts and I bet chocolate chips would be nice too. I didn’t have any coconut milk, so I used sour cream as my liquid component, but you could also substitute buttermilk or natural yoghurt. Dorie flavoured her cake with rum or Malibu – I don’t like rum, so just added some coconut essence (I wouldn’t have added this if I had used coconut cream to make the cake). This was an easy cake to make, but also very easy cake to eat. I think we ate about 1/3 of it warm straight from the oven unadorned. As I mentioned, the rest went in the freezer, but it would be great served as a dessert with whipped cream, or even iced with a coconut flavoured icing and topped with more coconut. I would definitely make this cake again.
See if the other TWDers enjoyed the cake here.
6 comments:
This cake freezes really well, so it sound like you hubs has a wonderful treat waiting for him in the freezer.
Your cake looks great - I love the simplicity of it.
I agree, definitely a good cake! :) This was my farewell post with TWD after almost two years of baking along. Hope you'll stop by and say goodbye!
This is such a versatile cake. It's good that there is so much freedom to use a variety of ingredients. Your cake looks especially delicious.
Great looking cake! Thanks for baking with me this week.
looks moist and delicious.
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