Today I decided to make a birthday cake for my cousin’s birthday and since they’re allergic to nuts I decided to try a different variation on this classic banana bread recipe and make it into a cake pan to celebrate. I followed the recipe pretty much identical but used ¾ cup of sugar instead of 1cup or ½ cup. Once the batter was thoroughly mixed together, I then added about ½ cup of sweetened shredded coconut, 1/2cup to ¾ cup of dried mango that I cut up into smaller pieces with a knife (the brand I used was from Costco), and about 1/2cup to ¾ cup of chocolate chips. Also, to dress it up a little I sprinkled some sweetened shredded coconut on top of the batter before I put it on the oven to give it a toasted appearance and better aroma overall. I also made a chocolate drizzle by putting about 1 cup of Chipit Semi-Sweet Milk Chocolate Chips into a microwaveable bowl. I then put it in the microwave for 15sec spurts 4-5times and each time the 15sec interval was up I took out the bowl and used a spoon to mix it around to prevent the chocolate from burning. After it was all melted, I then scooped it into a sandwich sized ziplock bag and once I closed it, I cut a tiny corner in an angle about 1/2inch to 3/4inch opening with some scissors. To drizzle the chocolate on top, I waited until the cake was completely cooled and out of the pan and drizzled it in a zig-zag pattern twice in opposing directions. Also, to top it all off my dad suggested I use a ‘Happy Birthday’ sign on top and voila it was complete! I’m happy to report that my cousin and family all enjoyed the cake, and I hope you enjoyed this review. Happy Baking :)
Here is the link to the recipe: simplyrecipes.com
