I've said it 100 times, I really do not like anything banana, but this crumb cake recipe by Nick Malgieri in his book, "Bake!" is extraordinary. The cake is tender, the banana turns into a smooth jam like consistency, and the crumb is delicate, yet crunchy. This banana coffee cake was a winner in my book. By the way, I didn't have coconut on hand, so I did his recommend substitution and used toasted almonds in it's place.
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