This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is the first thing I’ve baked or cooked for over a week. Yup, these are strange times indeed and I’m JUST settling into my new normal which involves:
– self-isolating after travelling home from Australia. That means NO leaving the house, NO contact with other people in the house – so, I’m living between the spare bedroom (which is also my office so it’s a big spring clean time!) and the basement where my exercise equipment and the second bathroom are). I’m on Day 6.5… I THOUGHT I would be ok with this but the not being able to go out AT ALL is actually really hard (the quarantine act has just been invoked here meaning there are HUGE fines and jail time for those who ignore the directives to stay home post-travel).
– teaching my students via distance learning. Hello HUGE learning curve!
On top of this, I’m dealing with bad jetlag 🙁 I allowed myself to be a little lax in keeping to the timezone in Australia (napping, going to bed super early, getting up super early) and now I’m back and not having to be at work at a certain time physically, I’ve been a bit all over the place and not sleeping well either. I’m hoping that after this weekend things will be better.
All that to say, I’ve not been cooking or baking (Neil’s been in charge of the food which has been a lot of work for him on top of his actual job but he’s rocking the meals!) and this week I realised that it was making me feel even MORE discombobulated.
So yesterday I set aside some time to make this week’s Everyday Dorie recipe and I have to admit, it made me feel a bit more normal. PLUS, I got to leave “grab and go” portions on the porch for neighbours (who I normally share my baking with too) so I didn’t have to eat all of these!
Dorie’s recipe makes a HUGE bundt cake – serves 12 but I’d hazard a guess that it would serve more. I made 1/2 the recipe and it made 12 “mini” bundt cakes (around the size of a regular muffin). Even if I had a large bundt pan, I’m not sure I’d have a large enough one! I baked these for 25 minutes and they were perfect!
Twas the night before a cross-country flight and all through the kitchen I was picking up leftovers and deciding what I should toss, when my husband, spying mottle-skinned bananas, said, “You could make a banana cake to take on the plane.” Yeah, I could, but we’d set the alarm for 3:30 a.m. and I had bed, not baking, in mind. Still, I turned on the oven, pulled out the last of the eggs, measured the flour and set to work, realizing that this cake was also a good opportunity to finish up the yogurt and the half cup of coconut that was in the cupboard. In case you’re wondering, this clear-the-fridge cake was great on the plane and for days after.
Well I say, for a “clean out the fridge” recipe, this was pretty great! I wasn’t using up my “last of the bunch” bananas but it didn’t matter. And I loved how this was un-apologetically a cake and not a “bread”. And I ESPECIALLY liked the minified version 🙂
Get the recipe for Dorie Greenspan’s Last of the Bunch Banana Bundt on page 251 of Everyday Dorie.
Buy Everyday Dorie and join us cooking our way through the book!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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