Tuesday, July 20, 2010
Bananas. Coconut milk. Oh, and a large handful of chocolate chips for good measure. However, I opted not to add the shredded coconut and frosting as I wanted the cake to shine in its own unadulterated glory. There's banana bread and then there's banana cake. Often the names are used interchangably but in this case, this cake is definitely a CAKE. It was slightly sweeter and moister and less banana-y than most. Delicious.
I have to thank Only Creative Opportunities blog for this week's selection.
When we did Dorie's banana bundt recipe - almost a year ago in Aug/09 - I posted some banana tips HERE which include how to ripen bananas in the oven. Today I have a few more tips I've learned since then:
*Putting a tomato or apple in a sealed brown bag with your bananas makes them ripen faster because the ethyene gases get trapped in there and the apple/tomato works as a ripening agent.
*To slow down ripening, separate all the bananas from each other and from other fruits. Yes, this looks somewhat odd to have individual bananas lying around your house, but it works!
*When preparing a dish with uncooked, peeled bananas, dip them in an acid to reduce discoloration (ex. citrus or pineapple juice)
*Choose slightly underripe bananas for cooked savory recipes and overripe ones for baked goods.