I think banana cake is one I baked most frequent. It is old-fashioned, rustic, comforting and homely. I adore such cake. Over the years, I’ve made all kinds of variations. The all butter one baked in curvy bundt pan, the chocolatey one that doesn’t look like banana cake, tonka beans scented one that cinnamon haters will love, one with loads of crumble toppings for people who likes everything crunchy, the list goes on and all were good. Some say neutral vegetable oil is the fat to use for banana cake so to allow the banana flavour to shine, some prefer…
BANANA CAKE is something I baked the most. Not that I love to bake it so much but it’s more like I am being requested to. Everyone around me loves banana cake. I don’t have a single best banana cake recipe because there are just so many great ones. Banana loaf with walnut pieces in it, with pecans and spiced streusel topping, or like this Dorie Greenspan recipe, a classic banana cake, no nuts, and baked in an old-fashioned bundt pan.
BANANA SMOOTHIE is possibly my favorite on-the-go breakfast. It only takes 5 minutes to make and 2 minutes to drink. It’s quick, healthy, provides a good dose of energy and most importantly, delicious. Smoothie is best drunk when it’s cold but I don’t like the idea of blending ice cubes into the smoothie, which can dilute the taste. One easy way to have undiluted cold smoothie (anytime) is to freeze the fruits. So I always have little bags of frozen chopped bananas in the freezer ready when I need a quick blend.