Tuesday, July 20, 2010

TWD: Lots-of-Ways Banana Cake

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.

14 comments:

Jennifer said...

I had no idea about the 2 inch pans, either, until a few years ago-mine were always the same size as yours.

I absolutely loved this cake-yours looks delicious!

Amanda said...

I still don't have 2" deep pans either!! :) This was my farewell post with TWD after almost two years of baking along. Hope you'll stop by and say goodbye!

Kimberly Johnson said...

Delicious looking cakes! Thanks for baking with me this week!

Amber Marie said...

Glad the cake didn't overflow! I hate cleaning ovens :)

Flourchild said...

This cake was so good, yours looks very good and Im glad the cake pans worked for you!

cindy said...

I liked the toasted coconut, but toasted pecans or mini chocolate chips would be yummy!

Mary said...

I loved it with coconut too, but I'm going to try it 'lots of other ways' too. Looks great as a round layer!

Paula said...

Interesting discourse about the pans. I've had the same helpless feeling as I watched batter drip, then burn on to the oven floor.

Anyway, looks like your cake turned out just fine. Nice job.

Nickki said...

I'm going away to measure my cake pans! I'm not sure if they are 2" deep, but I didn't have any overflowing so maybe they are. Your cake looks delicious!

mike said...

How funny! The cakes look wonderful! 2-inch is plenty! I have 3" but rarely use them. I almost like thinner layers anyway! Love the simple topping and sprinking (I did the same) - perfect!

spike. said...

I recommend chocolate chips...highly. Your cake looks perfect, love the sprinkling of sugar

TeaLady said...

Yep. Mine are really old too. But I cannot bare to part with them. I just fill less. Your layers look perfect.

Kayte said...

Nice discussion on those pans. I have been trying to figure out pan sizes, etc. ever since we started this whole TWD thing. I'm slowly figuring it out. Your cake looks like it likes it's pan!! Nice job.

Clivia said...

I went with the kid-friendly chocolate chips but would like to try the coconut.