ニューヨーク・タイムズのインスタグラム(nytimes) - 1月24日 05時19分

With towering layers covered in billowing frosting, banana cake qualifies as dessert, not breakfast, unlike banana bread. This version is most definitely a cake: a fluffy, festooned pile of shaggy coconut and caramelized, buttery banana. With their rich, round tropical flavors, coconut and banana are beautifully complementary. The cake layers houses the the roasted bananas, which become syrupy before being mashed into the batter. Roasting bananas is a clever trick @clarkbar picked up from cooks online. It intensifies their fruitiness and gives them toasted, caramelized notes. Roasting also helps along bananas that aren’t quite ripe enough to be turned into cake. While riper is always better for banana cake (and banana bread for that matter), roasting gives you a slightly wider window of banana usability. @andrewscrivani took this photo of roasted #?. Visit the link in our profile for the recipe from @nytfood.

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