There are many things “banana” here. They are abundant, delicious, portable and super-duper cheap. Every corner store and coffee shop carries some form of banana cake. I found the recipe below on a traditional Costa Rican cooking site.
The above recipe is seriously sweet. I like sweet, but this is too much for me – or maybe I just needed a cup of dark bitter hot coffee to take the edge off the sweetness.
I couldn’t leave well enough alone, so after making the original I started cutting back on sugar and adding other ingredients/substitutes to the recipe.
At the moment, I am holding steady with the recipe below. Any more changes and it becomes a muffin I think… and I’m trying to maintain my integrity when I call it a cake. I have managed to increase the protein per serving by 3 g to 4 g, added fiber, a little healthy fat (1 g more), decreased the baking time, and well, it’s just really really yummy.