When bananas are turning brown on your counter, do you turn to a trusty banana bread recipe to save the day? While I love a good banana bread, I am partial to banana cake. Or in this case, cupcakes. I’ve made this cake countless times and several different ways and it’s always good and always a hit. This time I made banana cupcakes and froze several individually so I could have a treat whenever I felt like it.
I’ve blogged about this banana cake before here. It was back in 2010 when I bid farewell to the baking group Tuesdays with Dorie. It was my farewell post as things had changed so much for me that I just wasn’t able to keep up with the commitment anymore. So I said goodbye to the group, but not to Dorie and her amazing banana cake. I love my book, though tattered and scratched, Baking From My Home To Yours is a staple in my kitchen and there’s no way I would part with it.
Dorie is a baking genius and overall sweet human being. I met her at a book signing in Chicago in October 2010 and while I was already a big fan, I just fell in love with her kind and generous personality. She’s truly a gem of the food world and we are blessed to have her!
In Dorie’s book she tells us that this recipe can be made many ways by changing add-ins, frostings, and the like. But my favorite way is Dorie’s original recipe. It’s definitely my go-to recipe for using up over ripened bananas. Sorry banana bread! And thank you Dorie. :)
Just a quick note. The recipe calls for toasted coconut. While traditionally this is done in the oven, you can also do it on the stovetop in a dry skillet. Just keep the heat on medium low, be patient and stir often. Don’t walk away. It takes a while for the browning to start, but once it does it goes quickly, so be ready to remove the coconut to a plate or paper towels to cool.
One final note. You probably noticed my frosting is a bit knobby. That’s because I didn’t cream it good enough. But that’s okay, because it still tastes amazing. :)