Monday, May 12, 2008
Because of my surplus of overripe bananas to use up, I made a couple of banana cakes, then froze the cake layers until I had a reason to frost and serve them. The top cake is from a recipe in Alisa Huntsman's Sky High: Irresistible Triple-Layer Cakes. Although I ended up hating the slack cream-cheese frosting I used on the cake, I loved the cake itself. It contains a bit of Chinese five-spice powder, certainly not an ingredient I've used in baked goods prior to this cake, and I really liked the way its flavor played off the banana.
The second banana cake, frosting with chocolate icing, is from Nancie McDermott's Southern Cakes. This book and author can do no wrong.