So, anyway, today I smashed out a banana cake. Why? Three reasons:
- We had four very ripe bananas in the fruit bowl, one of which had begun to liquify. Have you ever peeled a banana and been squirted by it? No, and neither would you want to.
- We’re having one of our semi-regular pizza nights by the pool, and it’s sometimes nice to provide dessert to people who travel to your ‘hood for dinner. Not that the company, or surrounds, or the pizza isn’t nice enough…
It’s by no means my best effort, but I’m not really an oven guy. Girls, there are oven guys, and there are stove-top/BBQ guys, and I’m the latter. With an oven, you more or less get all your shit together, whack it in the oven, and hope for the best. With a stove-top, you roll with the punches, improvise, control. Oven = science, stove-top/BBQ = artistry. And fire. There’s fire. Fire.
The cake was undercooked (and still might be?) — I had to give it an extra 15-odd minutes at 160ºC to get the wobble out (according to my wife). The top is a little darker than I had hoped, but the icing covers it to make it look pretty. Unfortunately I took the stupid photo form the side showing where the bottom had stuck to the pan and had to be grafted back on. Oh yeah, that’s right, the cake stuck to the pan. Awesome. Hopefully you didn’t notice that.
I’ll serve it up to the troops and see what reaction I get tonight. Will report back.
BTW, the icing is cream cheese-based. I’m health-conscious like that.
Great reaction from the troops! Some had seconds despite their servings falling apart at the graft. Win.