Tuesday, July 20, 2010

TWD: Lots-of-Ways Banana Cake


This week’s Tuesdays With Dorie selection is Lots-of-Ways Banana Cake. Dorie encourages substitutions, so basically if you have spotty bananas and minimal pantry staples, you can make this cake. I especially like the name of this recipe for the TWD. Every Tuesday we see the recipes from Baking lots of different ways, and through the group I have learned lots of excellent substitutions and been inspired by many ideas. Of the lots-of-ways to make this cake, I made a plain banana cake. I had planned to add coconut and blueberries, but I sampled the batter and decided it was perfect as-is.



I didn’t get around to baking the cake until Monday night, so haven’t eaten enough to assess its Deliciousness score (which I must remedy shortly), but it is only a 2 for Effort. Josh will think I’m making him sound picky for saying this, but bananas are the only fruit he eats consistently (unless the fruit is in a baked good), so I buy lots of them and inevitably some spot up and need to be stashed in the freezer before we finish them. And to be fair, I’m picky about the ripeness of the bananas (I like a hint of green) and stop eating them about halfway through their ripeness cycle.



Many thanks to Kimberly of Only Creative Opportunities for choosing a recipe that reduced the frozen banana stash. You can find the recipe here on Kimberly’s site and visit the TWD site for lots of banana cakes.

13 comments:

Heather said...

Beautiful cake! I love the classic approach, no unnecessary decorations.

Kimberly Johnson said...

Your cake looks fantastic! Thanks for baking with me this week.

Carol Peterman said...

That looks snackably delicious!

Cakelaw said...

Your cake looks delish - simple and perfect.

jillbert said...

It looks delicious! I've seen a lot of cakes with frosting, but I didn't frost mine and I liked it a lot.

I eat tons of fruit, but my husband is also primarily a banana eater, so I always have them around. Sometimes it's hard to get a few overripe ones because we keep eating them.

Nancy/n.o.e said...

I thought about blueberries. And also coconut. But I also made a plain banana cake and it was perfect. I hope you ended up loving the baked cake as much as the batter.

We gave ours a deliciousness score of 11, in case you wanted some additional input ;p

spike. said...

I like my bananas with a hint of green too (unless they are in baked goods). The cake looks lovely.

Kayte said...

Powdered sugar dusted on the top always looks so refreshing and lovely. A very pretty cake!

thewhimsicalcupcake said...

Oh wow your single layer cake looks absolutely divine!! I'll have to make this again just so I can possibly turn out such an elegant looking cake as yours!

Leslie said...

How lovely with the dusting of powdered sugar! I think it would have been great with coconut and blueberries, but it seems to have been good no matter how it was done. And I'm picky about my bananas, too, preferring them to be completely yellow, but with no spots.

Clivia said...

Your cake looks simple and delicious. A classic for sure.

TeaLady said...

Perfect as is and great with just powdered sugar. Looks tasty.

Tracey said...

We don't eat bananas at all at my house - they're purely a baking ingredient! I try to buy the ones that are past their prime and marked down at the store and then just stick them right in the freezer. I thought this cake was absolutely fabulous! Hope you felt the same way after getting to try it. Great pictures Margot :)