Bananas are one of my favorite fruits, and I adore cake, so it’s a match made in Heaven for me. This moist and delicious cake uses 4 ripe bananas as well as some coconut for added moisture and tenderness. This is my favorite banana cake of all time. I have tried several different recipes over the years, but this is the one I like best. It should not come as a surprise that this cake recipe comes from the wonderful Dorie Greenspan and her amazing book, Baking From My Home to Yours.
This post is a little sad for me.
As you know, for almost two years I baked along with the amazing men and women of the >Tuesdays with Dorie baking group. However, I’ve fallen off the participation wagon in the past few months and had made the decision a few weeks ago to leave TWD. I joined the group shortly after starting my blog and learned so much about baking from playing along. I even had the pleasure of doing an interview with Dorie Greenspan last year and speaking with her by phone.
Katrina, of Baking and Boys, tried to talk me out of leaving (I adore you Katrina), then she razzed me quite a bit when I wouldn’t change my mind. ;) But the fact of the matter is I have an overwhelming work schedule that just won’t allow me to commit anymore. It’s funny, my turn to pick was coming up soon, in October in fact, and for the longest time I had planned on picking this very cake if no one else had. I made it over a year ago and loved it then, so a couple weeks ago I made it again and had every intention of posting it here as a “sololist”, if you will. Fate would have it that I decided to look and see what the monthly recipe picks were, and there it was, Lots of Ways Banana Cake. Turns out that Kimberly of Only Creative Opportunities made this wonderful cake her pick. So instead of just posting it, I decided to wait until all the other TWD bakers would be posting together.
So I say farewell TWD.
Thank you for all that you taught me about baking, for your kind comments when my blog was so new, for providing a great group of people to troubleshoot with, and for your friendships. And Dorie, thank you so much for this wonderful book. It is a permanently prized possession in my cookbook collection. Can’t wait to get my pre-ordered copy of Around My French Table when October rolls around. I am eager to see what you do next. :)
For this wonderful recipe that is oh so versatile, visit Kimberly’s blog.
I made mine in a 13×9 pan and topped it with a vanilla cream cheese frosting, here’s the recipe for that:
Vanilla Cream Cheese Frosting
2 8-oz packages of cream cheese
1/2 cup butter (1 stick)
2 cups sifted powdered sugar
1 tablespoon vanilla extract
Soften the cream cheese and butter, but don’t let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Slowly add the powdered sugar until completely combined. Beat in the vanilla. Keep refrigerated until ready to use.
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