Thursday, November 11, 2010

Banana cake, stroopwafel, and dessert daydreams


My friend Jane recommended a banana bread/cake recipe by David Lebovitz (thanks, Jane!), and since I had three bananas that were darkening nicely as of today, I decided to use them.  The recipe calls for two medium bananas, but I used three, and in place of the 0.5 cup of sour cream I used an extra tablespoon of butter and some coconut milk.  The cake turned out incredibly moist, and has been disappearing pretty fast.  If I were making this again with the extra banana, I could definitely reduce the butter, and maybe also reduce the sugar since even semi-sweet chocolate chips are on the sweet side.  I also think this cake could be a good layer cake, perhaps with chocolate buttercream or caramel filling instead of the chocolate chips, and a chocolate ganache glaze?

Continuing in the baked-goods vein, today I ate my first stroopwafel.  One of my coworkers, who happens to be from the Netherlands (so I'm sure he knows his stroopwafels), brought some of this brand to lab today.  Wikipedia describes the stroopwafel as "a waffle made from two thin layers of baked batter with a caramel-like syrup filling in the middle," and I describe it as a totally awesome cookie.  It's both crisp and chewy, and on the buttery, sweet side - one is more than enough (although I ate two, spaced by a few hours).  Hmm, apparently you can order them online....

2 comments:

  1. Mmmm, stroopwafel! You can buy those at most supermarkets in Canada.

    Nice to read about your take on the Lebovitz recipe! It looks very moist and delicious from the picture :D. mmmm, coconut milk. Can you actually taste the coconut? I imagine that goes really well with banana.

    Do you have a guess as to how much yours rose in the oven? The recipe called for both baking powder and baking soda, but I only had the latter, along with some yogurt. Wikipedia said that soda reacts well with acid present in yogurt, while powder reacting with acid might leave a bad chemically taste in the food. As they both have the same function of making dough rise, I just used soda!

    Since you used no acidic component, I wonder how the powder/soda combo worked for you.

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  2. I think I only used about 0.25-cup coconut milk, so not enough to taste, but if using the specified 2 bananas instead of 3, then maybe a full 0.5-cup coconut milk would add some nuance?

    Looking at a slice, I'd say the cake rose to about double the height of the batter. Close to the height of the baking pan.

    I do wish I'd taken the extra few minutes and used a finely broken up chocolate bar like you did, instead of chocolate chips.

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