Ripe bananas can be cloying, but they’re great for baking. In this recipe the fruit is paired with quinoa flour and walnuts to temper its sweetness. This is a homey cake, with a humble, old-fashioned quality that makes it a hit at school bake sales—or just around the kitchen, where I often find myself standing at the stove, slicing off wedges to have with a cup of tea.
© 2010 All rights reserved. Published by Abrams Books.