It’s a lovely, relaxing Saturday morning. It’s rainy season, Husband is napping, and now is the perfect time to tell you about some great banana recipes. Yesterday we had some overripe bananas just begging to be baked into something scruptious. Here are the results.
After trying many banana bread recipes, this one is my favorite. It bakes up a little darker than others because of the high baking soda content, but it is the perfect combination of sweet, bready, moist, and overall delicious. Be creative and throw in a few mix-ins. Chocolate chips are my fave, but I’m guessing that peanut butter chips, peanuts, cinnamon swirls, or white chocolate would all be good in here. For a lighter option, Joy the Baker has a tasty Oatmeal Banana Bread that is really good too!
Since we had more bananas than loaf pans to accomodate, a Banana Coconut Bundt Cake’s scent waltzed through the kitchen alongside the loaf.
Banana Coconut Bundt Cake
Harvest Holiday Cookbook. Sidney Daily News, 2008.
1 1/2 c. sugar
3/4 c. softened butter
1/4 c. buttermilk This doesn’t exist here, so I added a teaspoon of vinegar to make 1/4 c. milk mix
2 t. rum flavoring
2 1/4 c. AP flour
1 1/4 t. baking soda
1/2 t. salt
1 1/2 c. mashed banana (3 large)
3/4 c. sweetened flake coconut
Preheat to 325 F. Grease and flour a 12 cup Bundt pan. Beat butter and sugar until creamy and paler in color. Add buttermilk, eggs and flavoring and combine. Slowly add in flour, soda, and salt and follow with banana and coconut. As with any cake, mix only until combined, or risk a dense end product. Pour batter into pan and bake 60-75 minutes or until tester inserted in center comes out clean. Cool 5 min. in pan and invert onto cooling rack.
1 c. powdered sugar
1/2 t. vanilla
1-2 T. milk
Combine for desired glazing consistency and drizzle over cooled cake.
** I will likely skip this glaze and head over here to drizzle on some caramel sauce. MMM!