Tuesday, July 20, 2010
Tuesdays with Dorie pick.
This week is bananas - both the cake, and my life (see what I did there with my lame-it's-reeeeaaaaalllly-late-early-whatever BAD sense of humor - sorry about that).
Anyway, the Lots-of-ways Banana Cake, chosen by Kimberly at Only Creative Opportunities is a great recipe with lots and lots of options for what to do with it. It really got me thinking, and what I really wanted was a snacking cake with lots of goodies loaded into it. I didn't feel like coconut, so I opted to turn the cake into a halved-recipe (only 1 9-inch cake) banana-toffee-chocolate-pecan confection. I'm so glad I did because it was a delicious and imminently snackable treat.
I made a plethora of changes and wanted to save them, so I opted to post my version of the recipe over on my SLC Baking Examiner page at Examiner.com - just in case anyone else out there was looking for a very simple and snackable cake.
The cake itself turned out moist, and tender with just a little banana flavor. It is fairly dense for a cake, but not as dense as most banana breads I've had. I made a mixture of dark chocolate chips, homemade toffee chunks, chopped pecans and even added a little raw sugar on top for an extra crunch.
For many more variations, check out the TWD Blog.