Excerpted with permission from Dorie Greenspan's Everyday Dorie:
’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.
A word on the butter and coconut oil:
You can make this cake with all butter, if you’d like, but given that the cake has coconut in it, and that bananas and coconut are such a good combo, I think it’s nice to use some coconut oil too.
And a word on icing:
Icing a Bundt cake takes an everyday cake to a party. Ice the cake if you don’t expect to be keeping it for long. If you’d like a more generous coating of icing, increase the amount of confectioners’ sugar and add as much additional milk as needed to get the right texture. —Dorie Greenspan
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Excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved. —The Editors