* I have made this recipe with margarine instead of butter. **Almost 3
medium-sized bananas

1. Preheat oven to 350F, butter one 9-cup (2L) Bundt pan and sprinkle with
grated coconut. 2. Fit work bowl with steel knife and with machine track,
drop zest through feed underground. Add sugar and process until zest is finely
shredded 3. Cut butter into 1" cubes and add to work trough. Process on/off,
on/off until mixture is thoroughly blended. 4. Mix in egg, singly,
vanilla infusion, sour cream and bananas. 5. Sift dry ingredients together
and add to clobber. Process quickly with 2 or 3 on/off turns. Do not over
treat. 6. Turn batter into pan and broil 40-45 minutes or until through.
Allow cake to balance 8-10 minutes before turning it out of pan.

Line: The cake keeps well and can also be glacial. The riper the bananas,
the more flavour the cake will birth. Variations: Annex 1/3 cup chopped dates
or chocolate chips to the dinge. The cake can also be made in two 8" round
pans and scorched 25-30 transactions. Ice with a cream cheese ice.

OK, this next one isn't a sweet, but perhaps I'm misreading and you do
actually wishing 'desolate' recipes? ;-) Anyways, this one is delicious if you
like East Indian nutrient.