bananarama

Banana bread is a delicious, easy, and versatile treat, you'll get no argument from me on that. However, sometimes bananas deserve a fate just a little bit more decadent.

If, like me, you're tired of making and eating banana bread, you should give this unique cake a try. It's moist, obviously--after all, isn't that the major draw of using bananas as an ingredient? The coconut and pecans are faint but detectable, and the chocolate chips are an unexpectedly pleasant surprise. The slight bitterness that they contribute just seems to fit in perfectly, making this a deliciously complex creation.

The frosting is magnificent and should be used early and often. You taste coffee in a major way, but there's also a hint of rum. As someone who a)loves a cuppa joe (and rum), and b)has grown tired of traditional cream cheese frosting, I found this version to be like a breath of fresh, coffee-scented air (not to be confused with the scent of coffee-breath air...). It'd be fabulous on a chocolate cake, of that I'm sure.

No rum? No worries. This cake has enough going on that the lack of one ingredient will have a negligible impact (you will have to change the name, though). I suppose you could replace the rum with rum extract, but be careful--that stuff is potent and, in all actuality, tastes nothing like rum.

Banana Cake with CCCRaP (Coffee, Chocolate, Coconut, Rum, and Pecans)
(You know you just laughed.)
Makes one 3-layer cake
Ingredients:
Cake:

• 1-1/2 cups heavy cream, soured with 1 tablespoon lemon juice
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon strong coffee or rum
• 1 cup banana puree (about 2 bananas)
• 3-1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped pecans
• 1/2 cup semisweet chocolate chips

Frosting:

• 4 ounces cream cheese, softened
• 12 ounces butter, softened
• 7-8 cups powdered sugar, sifted
• 1 tablespoon rum
• 1/2-3/4 cup strong coffee
• Toasted coconut or coarsely chopped pecans, for garnish

Directions:
First, make the cakes. Preheat your oven to 350 degrees F and grease up 3 9-inch round cake pans.
In a large bowl, cream butter with sugar until pasty.
Add the eggs one at a time and beat until each is incorporated.
Add the vanilla, coffee or rum, and banana puree and mix well.
Fold in the soured cream, then fold in the remaining ingredients and stir until well-blended.
Divide the batter evenly among the three prepared pans and bake them for 30-35 minutes, rotating halfway through.
Cool 10 minutes, then turn the cakes out and place them in the freezer until you're ready to apply the frosting.
To make the frosting, first beat the cream cheese and butter until smooth.
Add the powdered sugar, rum, and 1/2 cup coffee, then mix well.
Add more coffee as needed to achieve a spreadable consistency.
To assemble the cake, place one layer on a serving platter and smear it with some frosting.
Add the second cake layer, more frosting, then the third cake layer.
Apply the frosting all over the top and sides of the cake, then press toasted coconut or chopped pecan pieces into the sides and top, if desired.