After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.
A couple of months ago I tried a new banana coffee cake recipe. As so seldom happens, it turned out beautifully on the first try, and was really delicious. This recipe has a lovely amount of sugar and chocolate in it, so I'd recommend it for a dessert topped with ice cream or as part of a special weekend or holiday breakfast. It is not low fat. :)
I found the recipe on "The faux Martha" and only changed it slightly because 1) I forgot that I no longer own a cake pan and 2) I had pecans rather than walnuts. So, I made the cake in a regular 9x5 inch loaf pan. Because this kind of pan is deeper I needed to bake for an additional 5 minutes. It's delicious on its own, or with a scoop of Turkey Hill pumpkin pie ice cream. Those holiday flavors are amazing.
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