I adore flexible recipes. So when one calls out its flexibility right in the title, I am SO there. Even if I'm not a sweet banana lover (so sue me, I'm the one who eats bananas that are just the teensiest bit green on the edges. I loves me some starchy bananas!). Even better, since Dorie is so vocal about adding in, taking out, and tweaking this particular recipe, I consider myself entirely justified in tweaking out the coconut. To all you coconut lovers out there - Dorie told me to!
Although I guess I tweaked rather excessively. Not only did I leave out the grated coconut (without replacing it with any dried fruit) and the coconut milk (replaced with 2% milk), I swapped oil in for the butter (no softening needed!), used 1/3 whole wheat flour and dropped the sugar by just the teensiest bit. And, rebel that I am, I didn't even fluff the flour before measuring. Guess what? Minus the fact that this cake could be better termed a pancake (seriously, did anyone else stutter-step when the recipe called for baking soda instead of baking powder, with zero acid to be found elsewhere?), it turned out wonderfully.
So there you go, all you baking-averse fraidy cats! (I mean that in the most affectionate way) When it comes to flour, you can sift and measure, fluff-scoop-measure, level with a knife (or not) or just scoop-and-go. Not a fan of sweet baked goods? Just cut down on the sugar a wee bit. The world, she will not collapse! Life, as you know it, will not end. Those loaves of bread that didn't rise? Croutons! That cake that's a wee bit raw on the inside? Cake batter is tasty, and don't let anyone tell you differently! Cookies spread like crazy? Oh darn, that sheet of cookies counts as one big cookie!
Go forth! Bake! And if your banana cake comes out a wee bit on the flat side? It just means you can eat a bigger slice. Like, half the cake. I promise, I won't tell. *burp*
P.S. The fiance is here. In North Carolina. In the same apartment as me. So my apologies if I sound just a wee bit giddy. With him came my long lost baking ingredients and, evidently, my boundless enthusiasm. I'm going to have to kick his ass for keeping both of those from me for the past three months.
Last Week: Brrrr-ownies (the fiance is IN LOVE with these brownies. I might have to make them again. soon.)
Next Week: Chewy Chunky Blondies
Tuesday, July 20, 2010
TWD: Lots of Ways Banana Cake
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22 comments:
First of all I wanted to compliment you on your blog design, it looks marvelous!! Second, I'm happy for you that your fiance is there! :) The cake looks wonderful, and you are so right, the world will not collapse with a few adaptations :) This was my farewell post with TWD after almost two years of baking along. Hope you'll stop by and say goodbye!
Your cake looks fantastic! Glad to hear you are finally reunited with your baking ingredients (and your fiance)! Thanks for baking with me this week!
you're so right about turning mishaps ard to your advantage. I sure would have eaten half the entire cake as I did eat 3 of my 12 cupcakes in one sitting. yours look fantastic!
The ways you adapted this cake sound really delish.
How fun that you have your baking ingredients and your fiance back with you.
I came here just knowing you would have made cupcakes or a mini-version of this and to my surprise, you made the layer cake. Just full of surprises aren't you? hee hee. Your cake looks perfect.
Whoo hoo! Cake looks great, but very excited for you that your honey is there with you!!!
I didn't think about the whole baking soda with coconut milk thing. Probably because I used buttermilk instead of coconut, so baking soda made perfect sense anyway.
Yay for your fiance and your baking stuff and hopefully a bit of stability!
looks yummy!!! Tia
flexibility? in baking? ANATHEMA!
Glad your baking goods (and man) are home!
u are so kind to post so good artical! i like it!............................................................
Walkin' on the wild side, eh? Sounds like your baking life is ready to return to normal or even better.
I remember wondering about the whole baking soda thing when we made the banana bundt cake. It seemed like it had way too much baking soda (2 tsp) for only one cup of sour cream. Apparently the bananas are somewhat acidic as well, which I never realized. Gotta love food chemistry. =)
And yay for the fiance and baking ingredients! =P
WHAT!! I was supposed to 'fluff' the flour. Well, I didn't - so there!!! Right there with you C! Glad to have you back and baking. And sarcastic!! And photographing!!! YAY!!!
Cake looks just perfect and moist.
Hear, hear, for the just get in there and bake speech! I like to rely on the descriptor, "rustic," when things turn out a little lumpy, bumpy or funny looking.
Now that the baking supplies are there with you and the fiance, sounds like you have everything you need!! Cake looks tasty, too!
I love your variations! The flat cake looks adorable. Probably hardly any calories in something that small, too!
Never put off till tomorrow what may be done today..................................................................
Sounds like you've had quite the adventures with your move and all. We just moved, too, from Kansas to Utah. I didn't care for the brownies, but usually love mint things.
Your banana cake looks and sounds great. I love that you can do whatever you want with it and it still comes out well. And your tarte from a few weeks ago, I had to skip that one, but darn, I sure want some now!
Good luck in your new "life".
You have your fiance, and your baking stuff. Really, what more could a person want?? I know I'd be ecstatic too!
Riches serve a wise man but command a fool.............................................................
That looks amazing! I love banana cake. I'll have to try this one.
theprovidentwoman.com
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