Over Labor Day weekend, I kept looking at the very ripe bananas in the fruit bowl on the kitchen counter and thinking that I should bake something with them. By Monday night, the bananas were at critical stage. I decided to try Nancy Baggett's banana cake recipe from The All-American Dessert Book. It's a straightforward banana cake (cake flour, baking powder, baking soda, salt, butter, sugar, eggs, sour cream, bananas, and vanilla) topped with an easy mocha icing (instant espresso powder, cocoa, butter, vanilla, and powdered sugar).
The cake batter only takes a few minutes to put together, and the frosting is equally quick. The resulting cake is simple, moist and comforting, like something you might expect to see at a school bake sale. The flavor combination of banana with coffee and chocolate was delicious and somewhat surprising. Tasted alone, the frosting was incredibly sweet, but used sparingly with the cake, the frosting's strong mocha flavor elevated the cake to something special.
I would definitely make this cake again. It doesn't have any bells and whistles, but it does deliver simple, solid satisfaction.
Recipe: "Banana Cake" from The All-American Dessert Book by Nancy Baggett.
The cake batter only takes a few minutes to put together, and the frosting is equally quick. The resulting cake is simple, moist and comforting, like something you might expect to see at a school bake sale. The flavor combination of banana with coffee and chocolate was delicious and somewhat surprising. Tasted alone, the frosting was incredibly sweet, but used sparingly with the cake, the frosting's strong mocha flavor elevated the cake to something special. I would definitely make this cake again. It doesn't have any bells and whistles, but it does deliver simple, solid satisfaction.
Recipe: "Banana Cake" from The All-American Dessert Book by Nancy Baggett.
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