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....