Banana Cake for My Little Monkey

Posted on September 30, 2012 by kitchenbelle

First order of business is this: I’ve decided I am no longer waiting until I have a decent picture to post to the blog. I am going to snap a photo of whatever meal/dessert I have made and document it. Too many great recipes have gone undocumented and too many weeks have past between posts because the photos are blah. In an ideal world I would be able to spend more time learning the ins and outs of my camera as well as make/buy a light box and stage the meals perfectly. Until then I will commit to posting whatever I have.

Now back to regularly (hopefully more regularly!) scheduled programming. 😉

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Wow. Here we are again. Another year has passed since my daughter was born. Her second birthday was a couple of weeks ago.  I barely remember life without her, yet I feel like I just had her.  All of those cliches are cliches for a reason. Time flies.

She has shiny blond curls that I would have never predicted. She is particular about which shoes and clothes she wears and whether she would like a barrette or “two ponies” in her hair. Certain words/phrases make her laugh into a tizzy, like “coconut” and “sour feet.” (Don’t ask!) When she is overtired she giggles so hard she nearly chokes.  She loves playing with her baby dolls and she changes their diapers, puts lotion on their tushies, feeds them little bottles of milk and water then wraps them in blankets tenderly before tucking them into the tiny doll crib. She also loves playing with play dough (or “tay-doe” as she calls it, even though she can say the word “play” clear as day.)

She recently learned to put her own shoes on and she likes to ask, “Right foot mama?” Because sometimes she puts them on opposite feet. (And seems even more comfortable that way! ha!)

She loves books–especially Olivia, Take Me Out to the Ball Game, Boo Boo, Tikki Tikki Tembo, The Cat in the Hat, The Tooth Book, and Max and Ruby. She has most of them memorized! My heart becomes a puddle on the floor when I peek into her room and see her flipping through books and “reading” them out loud.

More than anything she loves playing with her cousins and friends. The pure joy in her deep brown expressive eyes, full lips, pudgy cheeks and teeny teeth explodes my heart on demand. She bursts with little girl excitement when they are together. Watching them play (splashing in the kiddie pool, holding their hands at the playground, jumping on the bed  in fits of giggles and screeches) is like a drug for me. She brings infinite amounts of joy into my life and I love her more than I ever knew possible.

Her actual birthday was on a weeknight so I planned to make this banana cake. But then I realized I was out of butter so long story short we had this cake the night after her birthday. It is moist and delicious when paired with rich chocolate frosting. It is an Art Smith recipe. I rediscovered his book Back to the Table and I have found so many fabulous recipes in it.

(Her birthday party cake was adorable turned catastrophe after a bumpy car ride. More on that in another post.)

She loved the cake! Success! Happy Birthday Sweetheart!

Banana Chocolate Chip Cake:

  • 2 cups sugar
  • 1 cup (2 sticks) butter
  • 4 large eggs
  • 2 cups mashed, well-ripened bananas
  • 2 1/2 cups self-rising flour
  • 2 cups mini semi-sweet chocolate chips
  • One recipe of your favorite chocolate frosting

Preheat oven to 350 F.

Butter and flour two 9-inch round pans.

Beat the sugar and butter together in a large bowl. Beat in the eggs one at a time, beating well after each addition. Reduce to low speed and beat in the bananas. Gradually beat in the dry ingredients, beating until just combined. Mix in the chocolate chips using a wooden spoon. Spread evenly into pans.

Bake until a wooden tooth pick inserted into the center comes out clean. (Check at 25 minutes.)

Cool in pans for 15 minutes then remove from pans and cool on wire racks completely. Frost with chocolate frosting.

Recipe adapted from recipe found in Back to the Table by Art Smith.

Filed under: banana, cake, chocolate, Dessert | 3 Comments »

Banana Pudding Tart

Posted on June 10, 2009 by kitchenbelle

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A few weeks ago my husband and I spent an extra long wonderful weekend in Tennessee. I had never been to the south before (other than Florida) and I was really excited for fried catfish and all things BBQ!  What I did not anticipate falling in love with was a little something called banana pudding.  Friends, I had NO idea about this southern treasure, however, now that I have experienced it, I doubt will ever be the same. 

My first experience with this pudding from the gods was at a little place called Bobby Qs in Cookeville, TN.   Bobby Qs is known for their “Tennessee Tiramisu” (a.k.a. banana pudding) and after polishing off an entire serving without help from my husband, I understand why.  It was creamy, caramelly, sweet and smooth.  There were wafers strewn throughout providing an occasional and satisfying crunch.  It was heavenly.

Next was at the French Broad River Dude  ranch.  Not only was this place amazing but the banana pudding served family style was to die for. 

Throughout the weekend I continued to sample several more variations of banana pudding—including banana pudding ice cream from Mike’s Ice Cream Fountain in Nashville, TN.  I couldn’t get enough of this stuff!  All of my “research” turned up a few interesting points:

  • the actual pudding in banana pudding should not be banana- flavored—it should be vanilla-flavored
  • “authentic” banana pudding is made with Nilla Wafers
  • there is a great debate over whether the best topping is whipped cream or baked meringue

Honestly, I did not find a banana pudding I did not like.  I made a vow to bring this tradition north, hence this banana pudding tart!

I volunteered to bring a dessert to a dinner party last week and I really wanted to make banana pudding.  However, though it has almost everything else going for it, banana pudding isn’t exactly a pretty dessert.  I settled on a banana pudding tart instead. This tart is an interesting spin on traditional banana pudding and I think it was a nice way to introduce northerners to this old-fashioned southern tradition.

Banana Pudding Tart:

crust

  • 2 cups Nilla wafers, crushed into fine crumbs
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract

Preheat oven to 350 F.
In a large mixing bowl, combine all crust ingredients and stir with a fork until mixture is moist, like wet sand. Pour into a 9- or 10-inch tart pan and press into an even layer, going up the sides of the tart.
Bake for 12-14 minutes, until crust is just starting to brown at the edges. Cool completely.

filling

  • 3 medium, ripe bananas, sliced diagonally
  • 1 tablespoon butter
  • 2 cups milk
  • 2 cups light cream
  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 6 eggs
  • 1 tablespoon vanilla extract

In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip using a whisk.

When the cream/ milk/butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling.  Stir constantly with a wooden spoon.  Be sure to scrape the bottom of the pan to prevent it from burning.  As it begins to thicken, clumps may form.  Use a whisk to smooth it out. Boil for 1 minute. Use a rubber spatula to press the pastry cream through a strainer into a bowl.  Whisk in vanilla extract. Cover the surface with plastic wrap touching the pudding.  (This prevents a film from forming.)  Chill overnight if possible, or for at least a few hours.

caramel glaze

  •  1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup evaporated milk

Boil all ingredients 2-5 minutes or until sugar has dissolved completely.  Cool to room temperature. 

assemble

Be sure both crust and pudding are completely cool.  Spread 1-2 cups of filling into tart shell.  Arrange sliced bananas in a single layer  on top of the pudding and press gently into pudding.  Drizzle caramel glaze over the top.  Let set in fridge for 20 minutes before slicing and serving. (I made the mistake of  not letting the caramel cool and when I squirted it from the bottle the drizzles turned into puddles!)

Adapted from Baking Bites.

Filed under: banana, Dessert, pudding, tart, vanilla | 3 Comments »

Banana Nut Tart

Posted on October 9, 2008 by kitchenbelle

This tart is fantastic!  I almost want to call it “Bananas Foster Tart.”  It is rich and caramelly–yes–caramelly.  (I am making up that word!)  Make sure not to skip the step of roasting the nuts.  Roasting for just a few minutes really bumps up the flavor (and aroma) factors.  Eating is not just about taste.  It is about the experience.  The smell.  The look. The texture.  All of these factors contribute to the overall experience of the food.   The roasted nuts add so much depth here, creating a wonderfully satisfying experience.   This tart is such an indulgence!

Banana Nut Tart:

Crust

  • 2 cups macadamia nuts, toasted
  • 1/3 cup sugar
  • 3 cups flour
  • 8 oz. butter, softened
  • 1 egg
  • 1 teaspoon vanilla

Filling

  • 8 tablespoons butter
  • 4 large eggs
  • 1 cup light corn syrup
  • 1 cup brown sugar
  • 1 tablespoon nut flavored liquor
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 large bananas, ripe

To make crust:

Preheat oven to 350 F.  Pulse nuts plus a pinch of the sugar in a food processor a few times. Add the remaining sugar and flour to the food processor.  Continue to pulse until the nuts are finely ground.  Pour flour/nut mixture into a large mixing bowl and add egg, softened butter, and vanilla.  Mix carefully until fully incorporated.  Divide the dough in half, wrapping each ball in plastic wrap, and refrigerate 20-30 minutes.  (You will only need one ball of dough for this recipe.  Freeze and save second ball for another occasion.)

Generously butter a 10 inch tart pan (with removable bottom).  Be sure to get butter into all of the crevices!  Place buttered tart pan in fridge until ready to use. 

Once dough is chilled, remove one ball from fridge and use fingers to press dough into buttered chilled tart pan.  Line shell with foil and top with pie weights.  Bake for 25-30 minutes or until crust is golden.  Remove from oven and set aside.

To make filling:

In a small saucepan, melt the butter and then cool it to room temp.  In a medium sized mixing bowl, combine the eggs, corn syrup, brown sugar, nut flavored liquor, vanilla, and salt.  Mix well. Add the cooled melted butter.

 Assemble:

Peel and slice the bananas.  Arrange the slices on top of the crust.  Pour the filling over the bananas.  Bake until filling is set–about 45-55 minutes.  Cool to room temperature.  Serve with whipped cream, if you wish!

 

Recipe copyright Roberta Dowling.

Filed under: banana, Dessert | 3 Comments »

Pumpkin Banana Bread

Posted on September 22, 2008 by kitchenbelle

 Frozen ripe bananas are taking over my freezer and I finally decided to do something about it!  I decided on this pumpkin banana bread (as opposed to plain old banana bread) and I must say it was good–very moist and smooth.  However, that said, there is neither a strong banana nor strong pumpkin flavor.  It is almost like the pumpkin diminished the banana flavor but without adding a whole lot of pumpkin flavor.   Does that make sense?  The flavors are subtle and smooth, and the texture just perfect (due to the yogurt, pumpkin, and banana).  I just wish the flavor were one notch higher.  Though I must say, the aroma of this baking was divine.  (I know now how they create all of those “fall” scented candles!)

 Pumpkin Banana Bread:

  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 4 eggs
  • 1 1/2 cups pumpkin
  • 1 1 /2 cups mashed ripe bananas
  • 1 1/2 cups vanilla yogurt
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 1/2 teaspoons nutmeg

Preheat oven to 350 F. Combine oil, sugars, eggs, banana, pumpkin, and yogurt in a large mixing bowl.  Beat until smooth.  In a second bowl, sift together the dry ingredients.  Stir the dry ingredients into the wet mixture until blended.  Pour batter into two greased and floured loaf pans. Bake for about 45-55 minutes, or until toothpick comes out clean.

Original recipe found here on fabulousfoods.com.

Filed under: banana, Dessert, Fall, pumpkin | 1 Comment »

Whole Wheat Banana Blueberry Pancakes

Posted on August 18, 2008 by kitchenbelle

 I have wanted to make whole wheat pancakes for over a year now.  In June of 2007 we attended a friend’s wedding in Philadelphia.  After doing some sight-seeing on the morning of the wedding, husband and I went to a little breakfast place (on the recommendation of a friend of the bride who also happened to be Jennifer Weiner’s assistant) called Sabrina’s on Christian Street near the Italian market.  The whole wheat banana pancakes were DELICIOUS!  So delicious that over a year has passed and I still remember them.  Every time I thought to make them, however, I did not have the whole wheat flour, or buttermilk, or bananas.  Finally, I had all ingredients on hand and I decided to run with it.   These pancakes were so easy to make and they did not disappoint!  I have a feeling these will be a regular weekend occurrence on my comfort table, as they were fantastic.  The bananas were over ripe so they provided a nice moistness and sweetness that complemented the wheat flour.  The blueberries from the farmer’s market were plump and tart and offered a nice contrast from the sweetness of the banana.  Served with a dollop of honey on top and a cup of hot coffee, this meal made me feel like I was in a cozy little Bed and Breakfast! 

Whole Wheat Banana Blueberry Pancakes:

  • 1 cup whole wheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon cinnamon
  • 1 cup fresh blueberries
  • 1/2 ripe banana, sliced

Combine flour, sugar, baking powder, baking soda, salt and cinnamon.  Set aside.  Combine egg, buttermilk, and oil.  Add egg mixture all at once to flour mixture. Stir until combined.  (There will be some lumps, however, if batter is too thick, add some additional buttermilk.) Fold fruit carefully into batter.  Lightly grease a  skillet with butter or shortening.  Pour batter into hot skillet and cook pancake about 2-4 minutes on each side.  I made two large pancakes, however, you could probably make about 5 small pancakes.  Garnish with blueberries and serve with honey or maple syrup.

 

Recipe adapted from recipe found in Better Homes and Gardens New Cookbook, Bridal Edition available for purchase here.

Filed under: banana, blueberry, Breakfast | Leave a comment »