Recipe - Orange-Banana Cake

2 tablespoon Unsalted Butter*, Softened
1/3 cup Coconut, Grated
Zest Of 1 Orange
Three fourths cup Sugar
One half cup Unsalted Butter*, Chilled
2 Eggs
1 teaspoon Vanilla Extract
One fourth cup Sour Cream, Yoghurt,
Buttermilk, Or Sour Milk
1 cup Banana**, Mashed
2 cup AllPurpose Flour
1 teaspoon Baking Soda
One half teaspoon Salt

* I have made this recipe with margarine instead of butter. **About 3
mediumsized bananas

1. Preheat oven to 350F, butter one 9cup (2L) Bundt pan and sprinkle with
grated coconut. 2. Fit work bowl with steel knife and with machine running,
drop zest through feed tube. Add sugar and process until zest is finely
chopped 3. Cut butter into 1" cubes and add to work bowl. Process on/off,
on/off until mixture is thoroughly blended. 4. Mix in eggs, one by one,
vanilla extract, sour cream and bananas. 5. Sift dry ingredients together
and add to batter. Process quickly with 2 or 3 on/off turns. Do not over
process. 6. Turn batter into pan and bake 4045 minutes or until done.
Allow cake to rest 810 minutes before turning it out of pan.

Note: The cake keeps well and can also be frozen. The riper the bananas,
the more flavour the cake will have. Variations: Add 1/3 cup chopped dates
or chocolate chips to the batter. The cake can also be made in two 8" round
pans and baked 2530 minutes. Ice with a cream cheese frosting.

OK, this next one isn't a dessert, but perhaps I'm misreading and you do
actually want 'desert' recipes? ;) Anyway, this one is delicious if you
like East Indian food.

Recipe by: "Food Processor Cuisine" by Bonnie Stern Posted to EATL Digest
by "Pamela F. Wagner" FanofPern@AOL.COM on Jul 7, 1997