Fresh Ideas: Banana cake

In last month’s issue of Bon Appétit magazine, a reader wrote in looking for the recipe to her husband’s favorite Banana Cake at Baked Expectations in Winnipeg, Canada. Glancing at the recipe, I could grasp the desire behind this reader’s request — with ample butter, eggs and over-ripe bananas, Baked Expectation offers a summery, moist confection made extra special by the use of over-ripe bananas that fleck the cake’s batter.

The icing is an insane take on butter-cream frosting with large amounts of butter, cream, sugar and vanilla for a too-good-to-be true frosting experience. Between the layers, Baked Expectations slices fresh bananas for a beautiful hint at ripe fruit when slicing into the cake.

Since bananas are always abundant in our Louisiana markets, I can think of no better way to try a cake reminiscent of popular banana bread that’s simultaneously decadent and fresh.

In truth, this cake marks one of the best recipes I’ve made this year, but I must warn against the calorie content it carries — all together, you use five sticks of butter, five bananas, and five cups powdered sugar. This cake means business ... and, well, it’s kind of worth it. Especially if you like bananas.