It must be a sign, I checked this book out from the library last week and have this recipe marked. I bought a whole big bunch of bananas over the weekend hoping a few would go brown, but I must be on a banana kick because I only have one left. You have inspired me to buy more and try again!
I’m a very inconsistant banana eater also. So as soon as they start to get speckled, I throw them into the freezer. It works great and I’m always ready to make banana bread or cake. They thaw in no time at all.
I love banana cake but love them with a little bit of icing on the top – (for some reason a light coffee flavoured icing works well on banana cakes) – when we were kids, Mum always iced them with chocolate icing…..however, our childhood banana cakes were never baked in beautiful bundt cake tins….to ice one of these beauties would be gilding the lily a little too much!
Oooooh! I’ve made this cake tons and it’s just as you said – simple, classic, and a perfect throughout-the-day nibble. Another humble suggestion for using up bananas – the banana/chocolate/espresso muffins from Baked…ghaaaa…..
this might be perfect – have four frozen extra ripe bananas and i’m tired of looking at them every time i open the freezer. plus, it’s a good snack for the in laws when they show up next week. thanks, again!
I love everything made from bananas. I will definitely be trying this bundt cake recipe. Right now, by favortie is a banana recipe from The Olives Dessert Table book, called ‘White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce’….. Whoa! Now doesn’t THAT have all the magic words?