(Mocha laquer of yumminess.)
There’s nothing I love more than fresh banana bread with walnuts in it. I also love that everybody has their own variation on it and everyone has their own idea of what “real banana bread” is. One of my previous roomies, Dee, used to make banana bread with a coconut sugar glaze on it; I’ve made banana bread muffins from Better Homes and Gardens that were super moist; I’ve made Martha’s banana cupcakes which involved slimy roasted bananas…all this said, I am partial to my grandma’s banana bread. Maybe because she used to make loafs of banana bread, but then also make an individual-sized one for me (wasn’t it heart-shaped?). The point, however, is that I made a banana cake (with walnuts) glazed with mocha frosting that tastes like the best of banana bread and rich chocolatey dreaminess. Sigh, this cake will make you cry, it’s just that good.
(Two banana walnut cakes, ready to layer.)
I made the cake for a family get-together. That night I ate probably four times as much as I would ordinarily eat in one day and the addition of magical yummy cake kept me stuffed for the whole next day too (which I spent in the car, trekking south to Arkansas).
(Stack um up, move um out!)
The recipe for this perfectly rich and comforting cake was from David Lebovitz’s “Ready for Dessert.” Kudos to him because every recipe I have made from that cookbook has turned out just perfect!
(A slice of heaven.)
