As mentioned in the book, the recipe chosen for TWD this week is supposed to be versatile, hence the name lots of ways banana cake. Other than the main ingredients-banana and shredded coconut, you can play around with the recipe, depending on your preference, or what you have in your pantry!
I made 1/3 of the recipe in a 3X7-inch rectangular pan, using dessicated coconut, milk and raisins in the batter and also skipped the frosting. I like how the cake turned out, dense and not too sweet. Just like some other cake recipes in the book, the banana cake develops a richer flavour over time and it actually tastes better the next day!
If you want to give the recipe a try, head over to Kimberly's blog!
Tuesday, 20 July 2010
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