Banana Coconut Sesame Cake
One of the popular fruit all over the world is banana.More so in Asian, Latin American and African countries.
You have seen Yellow bananas but do you know in a southern state of Kerala in India,there are red skinned bananas?I wish i was adventurous back then and tried one.I totally ignored these red beauties for familiar yellow,much of my dismay now.
I prefer to eat bananas just as fruit ,un-speckled, then any cooked version.One of the breakfast item,growing up we had was, sliced banana mixed in warm milk and bit of sugar.I still like it that way 🙂
Problem is,bananas ripes faster then we can eat.So I am always trying to figure out what to do with it.Hate to admit it but often times it ends up in my trash.So what do you with riping bananas?Nothing against banana bread and muffins but it doesn’t excites my taste buds..
So we experimented with half of dozen riping bananas couple of ways last weekend.
- My daughter made Banana smoothie.
- We made Banana muffins. Yes,the usual.
- We experimented with Thai banana mousse.It was good enough for me to try it again.This time ,after i can find some banana leaves.
- Last but not the least,we made banana coconut Sesame cake
I came across the recipe for Thai Banana Coconut Sesame Cake .What i like the most about this cake?
- It does not have banana mixed in the batter.Banana slices are layered at the bottom.It gets golden as it bakes with butter and sugar.It does not keep very well like regular cakes.Bananas at the bottom starts getting bit soggy after a day.So eat it quick.
- Egg White makes this cake light and sesame seeds gives it a texture.
- I used Vanilla extract and switched the AP with Whole Wheat Pastry flour.You can’t tell the difference.
So the Verdict ?Hubby and I liked it very well.Kids loved the cake part not the bottom banana part.Its a keeper 🙂