Their eyes raise expectantly.
Looking at me, ready.
His toe starts wiggling. His brothers foot starts tapping.
The knees start bopping up and down. Their heads begin to nod along with the beat.
The music builds up and so do they.
An arm gets pushed to the side like a puppetier is controlling it. Each jab of the elbow is timed with the pounding beat. Feeling the rhythm from deep within, heads held back, the music takes them over.
The Monkeys dance.
Dance like their lives depend on it.
They dance for a slice of cake.
Banana cake has long been a staple in this household. What to do with a few manky bananas?… Banana smoothie, banana bread, banana muffins or banana cake. Now banana cake is usually a bit of slap and dash sort of affair. I cook with what I have at hand, and that depends on whether it is a healthy one or not (honey instead of sugar, substituting seeds for flours etc.) I thought it was about time I gave the old Banana Cake the respect it deserves.
Banana Tropicana Cake
4 mashed up bananas
125g softened butter
1 teaspoon vanilla
1/3 cup rum
3/4 cup coconut
2 1/2 cups s/r flour
Mix wet ingredients together, then fold in coconut and flour. Pour into greased and lined tin. Cook at 170C for approx 1 hour, or until skewer comes out clean.
This is a lovely moist cake with medium tones of rum. Actually The Monkeys didn’t get to sample this one, as I thought it was a bit too rummy for them. Plus I wanted it all for myself. Three days in and it was still a lovely moist cake that tasted just as good as the first day.