Orange-Banana Cake
By: Anonymous
Published: Friday, February 12, 2010 - 11:57pm

Ingredients




2 tablespoons Unsalted Butter*, Softened
cup Coconut, Grated
Zest Of 1 Orange
cup Sugar
cup Unsalted Butter*, Chilled
2 Eggs
1 teaspoon Vanilla Extract
cup Sour Cream, Yoghurt, 1 cup Banana**, Mashed
2 cups All-Purpose Flour
1 teaspoon Baking Soda
teaspoon Salt

Preparation

1 * I have made this recipe with margarine instead of butter.**About 3 medium-sized bananas 2 Preheat oven to 350F, butter one 9-cup (2L) Bundt pan and sprinkle with grated coconut. 3 Fit work bowl with steel knife and with machine running, drop zest through feed tube. Add sugar and process until zest is finely chopped 4 Cut butter into 1" cubes and add to work bowl. Process on/off, on/off until mixture is thoroughly blended. 5 Mix in eggs, one by one, vanilla extract, sour cream and bananas. 6 Sift dry ingredients together and add to batter. Process quickly with 2 or 3 on/off turns. Do not over process. 7 Turn batter into pan and bake 40-45 minutes or until done. 8 Allow cake to rest 8-10 minutes before turning it out of pan. 9 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. 10 OK, this next one isn't a dessert, but perhaps I'm misreading and you do actually want 'desert' recipes? ;-) Anyway, this one is delicious if you like East Indian food.