Monday, January 25, 2010

Australia Day (01/26/10)

Banana Lamington

Makes 16



1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

2 very ripe bananas, mashed

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

2 1/4 cups flour

1/4 teaspoon salt


4 cups confectioner’s sugar

1/2 cup cocoa powder

3 tablespoons unsalted butter, melted

1/2-3/4 cup milk


2 cups unsweetened dessicated coconut


1. Preheat oven to 350 degrees.

2. With an electric mixer, beat butter and sugar together in a large bowl until light and fluffy. Add eggs, bananas, buttermilk and vanilla and mix well.

3. In another large bowl, sift dry ingredients together. Add to the wet ingredients in thirds, beating after each addition until combined. Pour into a 9-inch square cake pan and bake in the center rack of the oven for 40 minutes. Cool completely and cut into 16 squares. Refrigerate for several hours.

4. In a medium bowl, mix confectioner’s sugar, cocoa powder, butter and 1/2 cup milk. If mixture is too thick to pour, thin it out with the remaining milk.

5. To assemble: Place the cake squares on a wire rack over a baking sheet. Spoon or ladle the ganache over the squares, completely coating each one, and then dip into the coconut, completely coating each one. Put finished squares on another wire rack to set.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.