I’m baking two cakes tonight for our April birthday lunch at work tomorrow, this beautiful banana cake and le succes with raspberry ganache. We’re combining our birthday celebration with a post-Easter appreciation luncheon the personnel committee is hosting for the church staff. Our hostess, is on a gluten-free diet, so le success is perfect for this occasion. I’m typing fast, while the ganache is cooling, to get this posted before midnight, while it’s still Monday.
I didn’t plan ahead enough to have two very ripe bananas. My bananas were still bright yellow and pretty, so I added 1/4 t. of banana extract to bump up the flavor a bit.
Like many others, I didn’t want to use and wash the mixer and the food processor. Unlike others, I just mixed all of the wet ingredients in my food processor, and then whisked the wet into the dry. In the end, it didn’t save me much washing up; between the two cakes and frostings, the processor bowl and I have been spending a lot of time in soapy water. : )
I’d love to describe the texture and flavor of the banana cake for you, but sadly at this point all I’ve done is lick the spatula. That was delish!
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon. You can too.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Monica
Lois…trust me the spatula pre-taste is nothing compare to when you have a piece of this.
Close your eyes and think of solitary beaches with warm sand on your toes and waves… oh, wait… God, I need a vacation.
Vicki
Your cake looks so pretty! Lucky workers to have two great desserts. I’m going to stock up on a bottle of banana extract.
Jenn
Your cake looks very pretty. I love how deep the swirls look.
Virginia Taylors
I wish I knew how to make those top swirls! They look good enough to eat…the whole thing.
Lois B
Monica, you’re right! A slice of tropical vacation!
Vicki, I can’t imangine why I had banana extract. lol Must not have been able to find creme de banana for bananas foster at some point.
Jenn, Thanks that was the technique of the week for me.
Toni, I’m glad you liked the look. I’m just copying Rose’s finish on le succes. When the ganache is thick, but not totally set, just drag the back of a spoon through the frosting starting in the center. It’s easier if you have a turntable and can just spin the cake.