Well, it's hard to believe I haven't posted a TWD recipe in months. There's been culinary school, recreational baking, and lots of traveling. I apologize to all you TWD'ers out there who have been participating all summer. I promise to get back on the bandwagon stat, beginning with this classic banana bundt cake chosen by Mary of The Food Librarian. Have you ever takin' a peek of Mary's blog? If not, I suggest you mosey on over there immediately! She's absolutely incredible from her recipes to her photographs; she's unbelievably talented.
This hunk of banana deliciousness was the epitome of banana bundts. It was moist, super flavorful, light, and perfect with a cup of joe in the morning or as a midnight snack. I added chopped pecans, coconut, and a touch of rum to the bananas before baking. The coconut and banana combination was excellent and it's a flavor combo that I would definitely use in the future. Oddly enough I had an entire lesson on bundt cakes yesterday in class, so I brought this into school this morning. My classmates loved it and my chef instructor, who's a big banana fan, said it was great!
Hop on over to Mary's blog for the recipe. Stay tuned for next week where I will be participating (2 consecutive weeks, woo hoo!) in brownie buttons. Yum.