It doesn't matter how many bananas I manage to eat during the week, at the weekend there always seem to be a few bananas left in the fruit bowl. I have tried experimenting with banana bread but no matter how hard I try, I am always left with a stodgy heavy loaf that is nothing like the amazing banana cake that I visualised in my head.
This week, the little penguin had his first taste of bananas and I have to say he was not a huge fan. Anyway we were left with rather a lot of quickly ripening bananas that were well past the way I like to eat them, so I decided to try yet another banana cake recipe. This one was adapted from the hummingbird bakery cookbook. I have fond memories of our visits to the hummingbird bakery on Portobello Road and I hoped that this recipe would be the answer to my banana cake woes.
They were great! The bananas developed an almost caramelly flavour while they were in the oven and the cupcakes were light and fluffy. I really like the fact that the final ingredients were the eggs so that I could taste the batter to check the balance of flavour. The only let down was a traditional chocolate buttercream frosting that was far too sweet for the cupcakes so next time I would make them with a chocolate ganache topping. I made these as cupcakes but I think they would be great as a layered cake.
This week, the little penguin had his first taste of bananas and I have to say he was not a huge fan. Anyway we were left with rather a lot of quickly ripening bananas that were well past the way I like to eat them, so I decided to try yet another banana cake recipe. This one was adapted from the hummingbird bakery cookbook. I have fond memories of our visits to the hummingbird bakery on Portobello Road and I hoped that this recipe would be the answer to my banana cake woes.