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I love to eat bananas, but only when they're still green around the edges. I rarely eat my way through a bunch before they turn me off, and the last one that I stuff in my mouth is always met with regret. Thankfully you can still bake with bananas when they're past their prime. In fact, that's exactly how you want them to be: deep yellow and loaded with black spots. This week I mashed up three of 'em and and turned a favorite banana cake recipe into a bundt.
I usually pair my banana cakes with walnuts, but there must have been a run on walnuts at the grocer, so I grabbed a bag of cashews instead. Toasting the cashews briefly helps to bring out the flavor of this delicate nut, and the sweetness of the cashews goes well with the sweet banana. To that mix I also threw in a handful of shredded sweetened coconut, which added great texture and a bit of tropics to match the banana.
I would have left this super moist cake alone but after unmolding it onto a plate, I was face to face with the results of my hasty pan grease. It took a few seconds to sink in that the impeccable surface of my cake was still attached to the inside of the pan. Oh well. Dusting of sugar to cover it up? No, too boring. To top it off, I drizzled on a sock-it-to-me glaze of dark rum and powdered sugar. Now that most definitely helped me forget my little misstep.
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.