The other day, I needed to make something for a parent-leadership alumni group meeting. Since I had some overripe bananas -- it doesn't take much for bananas to grow overripe in the hot, humid conditions we've been dealing with lately -- I decided it was time for a banana cake. A quick pass through Dorie Greenspan's Baking: From My Home to Yours provided a great candidate: this banana pound cake. Although I knew the cake was good, I couldn't help but tweak it. I added about a cup of mini chocolate chips, then some toasted coconut and pecans (left over from a recent Junior's cake). I reserved some of the coconut and pecans, figuring I'd use it as a garnish sprinkled on some chocolate glaze.
