2 tb Unsalted Butter*, Softened
1/3 c Coconut, Grated
Zest Of 1 Orange
3/4 c Sugar
1/2 c Unsalted Butter*, Chilled
2 Eggs
1 ts Vanilla Extract
1/4 c Sour Cream, Yoghurt,
-Buttermilk, Or Sour Milk
1 c Banana**, Mashed
2 c All-Purpose Flour
1 ts Baking Soda
1/2 ts Salt
* I have made this recipe with margarine instead of butter. **About 3
medium-sized bananas
1. Preheat oven to 350F, butter one 9-cup (2L) Bundt pan and sprinkle with
grated coconut. 2. Fit work bowl with steel knife and with machine running,
drop zest through feed tube. Add sugar and process until zest is finely
chopped 3. Cut butter into 1″ cubes and add to work bowl. Process on/off,
on/off until mixture is thoroughly blended. 4. Mix in eggs, one by one,
vanilla extract, sour cream and bananas. 5. Sift dry ingredients together
and add to batter. Process quickly with 2 or 3 on/off turns. Do not over
process. 6. Turn batter into pan and bake 40-45 minutes or until done.
Allow cake to rest 8-10 minutes before turning it out of pan.
Note: The cake keeps well and can also be frozen. The riper the bananas,
the more flavour the cake will have. Variations: Add 1/3 cup chopped dates
or chocolate chips to the batter. The cake can also be made in two 8″ round
pans and baked 25-30 minutes. Ice with a cream cheese frosting.
OK, this next one isn’t a dessert, but perhaps I’m misreading and you do
actually want ‘desert’ recipes? š Anyway, this one is delicious if you
like East Indian food.
Yields
1 Servings