This week's Tuesdays with Dorie (TWD) recipe was chosen by Kimberly of Only Creative Opportunities: Lots of Ways of Banana Cake. It's a moist banana cake made with bananas, coconut milk and toasted coconut. Dorie calls it "lots of ways" because you can adapt it however you'd like. If you don't have brown sugar you can use white sugar. If you don't have coconut milk on hand, you can use buttermilk, sour cream, etc. What a wonderful way to use up some over ripe bananas (instead of the old standby banana bread!).
I had big plans for this recipe... I wanted to make cupcakes and then top them with some chocolate whipped cream. Unfortunately, I didn't read the recipe ahead of time and did not realize that the chocolate whipped cream requires 4 hours of chilling time in the refrigerator (preferably overnight). So, I ended up with rum drenched lots of ways banana cupcakes instead! I simply used the rum syrup recipe from the Rum Drenched Vanilla Cakes we recently made. These cupcakes were super moist, and had just the right amount of banana and coconut flavor to them. I used half of the cake batter for cupcakes and then other half for a single layer cake - I'll make the chocolate whipped cream for the cake tomorrow when I get the chance!
Thanks Kimberly, for hosting this week. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this minty, chocolate treat!
* Recipes notes:
- The cupcakes took 18-20 minutes to bake. I was able to get about 15 cupcakes from half of the recipe.
- I baked the rest in a 9-inch round cake pan. This cake took about 30 minutes to bake.
- For tips from other TWD bakers, click here.