Helene Ng mixed things up by making this traditional Thai dessert, black sticky rice with mango and coconut cream.
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Instead of choosing to get on with my ever-growing workload, I decided to bake a banana cake.
With almost 200 5-star ratings, I thought this step-by-step guide from AllRecipes would surely do the trick.
I’m going to start this recipe review by calling xuthus1972, in the nicest sense of the word, a liar. From my experience, the banana cake took just over double the suggested cooking time, but boy was it worth the wait!
The cake came out looking absolutely mouthwatering, it was perfectly golden and slipped out of the loaf tin and onto a cooling rack as easy as pie (no pun intended). I’m not even going to get into how good it made my kitchen smell…
Unlike most banana cakes, this one wasn’t too heavy and had a lovely crumbly texture. My decision to also add some chopped cashew nuts really made it something special. With each individual bite, I could taste the creaminess of the banana and the nutty flavour of the cashews. The two flavours just complimented each other beautifully.
But now that I’ve finished my slice, I better get back to work … at least until dinner.