I’m not a fan of soft bananas, once they go a little spotty, it’s off to the freezer they go (or sometimes the husband might eat them – he’s not as fussy as I am!).
I tend to make a chocolate banana cake from Bill Granger but after borrowing Cake Keeper Cakes from the library, I wanted to make this Chocolate-caramel-banana upside-down cake (recipe here. Also check out Malaysian food blogger Kitchen Flavours, who has tested out quite a few of the other recipes, and it was via her blog that I first heard of this book). It’s been ages since I’ve made – or eaten – an upside down cake, and never one with bananas in them. It sounded simple and just delicious, and perhaps more importantly, I had all the ingredients at hand.
Well sort of. The recipe calls for three ripe bananas, to be sliced and placed at the bottom of the cake tin. There were only two bananas hanging from my fruit basket, but there were an additional two bananas in the freezer, and frozen bananas are just too liquid and squishy to be sliced when thawed out. So I made do with my two soft ripe bananas and simply defrosted the frozen ones, mashed them up and added them to the cake batter.
It was great! It might have been the addition of the frozen bananas (or not) but there was a nice fudge-y texture, and it was moist and at the same time, not too heavy. The caramel on top with the bananas was a nice touch.
This recipe is a keeper! And there are plenty of interesting cakes such as a black pepper spice cake and a coca-cola chocolate cake. I like the way she uses spices, such as ground cloves, like this orange and cranberry snacking cake.
Cake Keeper Cakes is written by Lauren Chattman, who has also written Cookie Swap!; Local Breads with Daniel Leader; Bread Making: A Home Course; Crafting the Perfect Loaf from Crust to Crumb; The Gingerbread Architect with Susan Matheson; and From Basic to Beautiful Cakes and Dessert University with Roland Mesnier, and Cool Kitchen.
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