SUNDAY DESSERT #69: Keke Fa'i
COUNTRY OF ORIGIN: Samoa 🇼🇸
DIFFICULTY LEVEL: Easy
INSPIRATION: May is the month to honor Asian Pacific Islanders. Let's have "Banana Cake" to celebrate!
RECEPTION/COMMENTARY: This is your typical banana bread but better! Filling the middle with cream and topping it with fudge frosting makes it pure dessert bliss. The cream filling is typically whipped cream, which you most certainly could use. But you know the fluffy, frosting-like stuff used in those oatmeal cream pies by Little Debbie? I thought using something similar to that thicker filling would compliment the cake better than airy whipped cream. But that's just my personal preference.
The sad part about this cake is that it needs to completely cool before adding the cream and frosting, otherwise it will melt. Part of the joy of banana bread is eating it warm right out of the oven. So I wish I had the foresight to make two loaves; the first to merrily devour hot and ready while the second loaf cooled for Keke Fa'i. After all, one can never have too much banana bread, right? Not to worry. This tragedy will soon be remedied. Let me just go and pre-heat the oven again...
This cake has variety! If you eat the cake with the fudge frosting, it tastes like a birthday cake. If you eat it with the vanilla frosting, it tastes like an oatmeal cream pie. Eaten all together, it's a scrumptious banana cake with undertones of both vanilla and chocolate. And the cake part by itself is moist and perfectly banana flavored. You can't go wrong with any bite you take! I still think it would be best if you could somehow eat it warm without melting the frosting. Despite that, it's a solid 10/10!
WOULD I MAKE IT AGAIN? Anytime I make banana bread I'll be doing the two loaf version and turning one of them into this!
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