When a recipe tells me that there’s ‘lots of ways’ to make one certain recipe… I’m totally on board. You see, I used to be afraid of making my own nips and tucks to recipes for the fear that whatever-it-was-to-be wouldn’t turn out. I never took any creative opportunities. I was a weenie.
Well, I’ve been baking for a while and making substitutions and changing things around don’t irk me as they used to. I welcome the creative opportunities!
*The natural light makes my heart smile*
So I can make this cake and choose to use buttermilk instead of coconut milk. I can choose to throw in the rum (hey, boozy = better). I can choose to use semi-ripe bananas (because that’s what I had, ha). I can choose to completely skip the coconut and dried fruit and throw in an ungodly amount of mini chocolate chips. I can choose to bake these up in 6 mini cakes and a sorry excuse for a bundt cake. I can choose to skip the frosting all together. But daydream about a silky ganache to top the next bundt I make out of this recipe.
And that I did. All of it. I’m a rebel 😉
This cake is really delicious!! Its super moist and tastes like your very own little slice of banana (and chocolate, in my case) heaven. I half expected the nutmeg to be a bit overpowering but I was surprised that it was merely an afterthought of each bite.
I can only imagine what it would taste like with coconut rum, toasted coconut and dried pineapples (or even crushed fresh pineapple!), coconut rum glaze sprinkled with more toasted coconut. Oh my, I think I have inspiration for the next time I bake this cake. Oh yes, there will be a next time 🙂
Up next week: Chewy Chunky Blondies. Oh these were a HIT!!