Isn’t it funny how we eat bananas every day, we see them everywhere in the convenience stores and coffee shops, but we really can’t grow them here in the United States? Just like coffee or tea, bananas are something that we can’t live without.
Banana Walnut Tea Cake is Better than Banana Bread
But at the intersection of “Eating what I Love” and my chronic “Charlie Brown Christmas Tree Syndrome,” I am always attracted to those little bananas that no one seems to buy at the super market. Hey little banana, why’ncha hop in my basket? I know someone who will love you…
When we used to travel in Mexico, the platano Domenico or mini-bananas were celebrated everywhere, and prized for their royal jelly texture, and extra-custardy flavor. You could buy a bunch of twenty, eat about four of them, and still have room for a big dinner.
Cavendish bananas are the banana of standard issue here in the United States, but just like apples or oranges, there are loads of different banana varieties. Some are starchy like potatoes, but the Domenico banana variety is sweet as honey, and always an amazing treat.
Platano Domenico is a Delicious Mini-Banana
I put together this Banana Walnut Tea Cake so you can experiment with fresh Domenico bananas. Most of the time, Domenico bananas are a tad overripe at the supermarket, as no one is in the habit of buying them. But you should buy them. And then you should make this Banana Walnut Tea Cake.
Similar to banana bread, I really like this recipe for Banana Walnut Tea Cake. The cake is a tad crispy with mouthwatering fresh fruit and powdered sugar. I had some leftover milk from my Lemon Tres Leches Cake, which was that little something extra that pushed this dessert over the edge. Who says left-overs aren’t special? And who says unpopular mini-bananas are a sad purchase? Both can be delicious, if you know what you are doing (and you do.)
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