April 15th, 2012
It’s banana-ey, and it’s fluffy. And it’s topped with a glob of cream cheese frosting. Come on, doesn’t this cake have your name written all over it?
When you have a bunch of ripe bananas (don’t waste your time with bananas that are more yellow than black, my friends— when I made this cake, the bananas looked burned to a crisp), you must make this cake or cupcakes (or if you’re not in the mood for cream cheese icing [really?], consider making Banana Nut Bread instead).
Back to the cake. When to do a cake and when to do cupcakes? It’s one of life’s challenging questions, I know. A cake takes longer, which I always find annoying (waiting for something to finish in the oven- come on), and yet it’s easier to spread the frosting over. (There’s always pressure for frosted cupcakes to look so pretty, and what if you’re just not that type?) Cupcakes are more portable, though, so if you’re serving them at the office for a birthday thing, you can pop them into a tin and not have to take your massive cake transporter-container-minivan. Everyone finds cupcakes charming, so that’s always a win, but cake is also kind of homey when you’re a casual dinner party and you get to cut slices right at the table- like you’re sharing one big dish, without the group saliva. I’m no closer to an answer about what’s better, as it’s usually a game time decision for me. (In this case, I just wanted to use my cute new cupcake holders I ordered online. Sometimes it’s that simple.)