One of the first things I did when I returned from my road trip nearly two weeks ago was to check the TWD baking schedule for July. On the list was a banana cake. On my kitchen counter sat 4 extremely ripe bananas. The first item on my baking agenda, then, had to be this banana cake (good timing!).
I made just one layer, which worked out nicely for the amount of banana I had, and so the eater (me) wouldn't have to consume a huge cake all on my own.
I was a teensy concerned about my 9" cake pans, though. I've had these cake pans for decades. Literally. When I bought them, all cake pans were 1.5 " deep, no more, no less. I can vividly recall the day I baked a Martha Stewart cake, only to watch helplessly as the batter overflowed in the oven. Upon double checking the recipe, I noted that the pans should have been 2" deep. 2"? They made pans that deep? So, out I went in search of new cake pans.
I found some deep 8" pans at the local craft/hobby store. Which to choose, though -- 8x2 or 8x3? Would the baking world fool me again? There was a trust issue apparently.
I bought the 8x3s. I can bake without fear. Except for the 9 inchers. I still haven't updated those pans.
Luckily, even though the recipe called for 2" pans, the cake and I survived. The cake turned out perfectly.
I did add the toasted coconut, which I personally liked, but my daughter wasn't thrilled. She did try a piece, good sport that she is, but only one. I nibbled away at the cake over the next week, cutting pretty little triangular slices, that surprisingly were never photographed.
This is a lovely cake, and it can be made in many varieties. I do plan to make it again, but leaving out the coconut and substituting either nuts or some kind of chip.
Thanks to Kimberly of Only Creative Opportunities for choosing such a delicious cake. You can find the recipe on Kimberly's blog, and then read about the other bakers' efforts on the Tuesdays with Dorie blog.