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.