I’ve been playing around with my favorite recipe for banana bread. I like this recipe because it’s not over-sweet. I’ve added dried cranberries to it and sprinkled toasted almonds and demerara sugar on top. It’s a sturdy recipe. What I changed up this time was instead of shortening I used a third cup of rice bran oil. The result was a banana bread with a tender moist crumb.
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup rice bran oil or vegetable oil
2/3 cup superfine sugar
2 large eggs
1 cup mashed ripe banana (2-3 medium bananas)
Preheat oven to 350˚F/175˚C. Grease one 8.5×4.5 loaf pan.
Sift together dry ingredients: flour, baking powder, salt, and baking soda.
Cream the oil and sugar. Add the eggs one at a time and beat until well-blended. Add one-third of the flour mixture and beat on low speed until just combined. Add half the mashed ripe banana and beat until just moistened. Add half of the remaining flour and beat until just combined. Add the rest of the mashed ripe banana and beat until just moistened. Add the rest of the flour and beat until just combined.
Scrape batter into prepared pan. Smooth the top. Tap pan lightly on the counter to dislodge any air bubbles. Bake 50 minutes or until a tester inserted in the center comes out with a few moist crumbs attached.
Cool banana bread 10 minutes in the pan. Then unmold onto a wire rack and cool completely.
I took a break from blogging to visit my family in Canada. I didn’t stop cooking, though; I hosted two dinners. The first menu was Jamaican themed, the second was a low-carb menu. Dessert was off-theme, though, for what is the meal without something decadent to finish; I made pavlova with fresh berries and cream. Here is another decadent dessert that isn’t calorie laden: whipped frozen banana with peanut butter and chocolate chips. It looks like ice cream, doesn’t it?
Whipped Frozen Banana “Ice Cream” with Peanut Butter and Chocolate Chips
4 very ripe frozen whole bananas
Greek style yogurt
Creamy peanut butter
Slice the frozen bananas into rounds. Put them into the bowl of a food processor and process until fine. Add yogurt and honey to taste, then process until creamy.
Scrape into a bowl. Add peanut butter and chocolate chips to taste. Combine by hand so that the banana is streaked with peanut butter. Freeze 1-2 hours, then scoop into bowls and eat. Yum. Makes 2-4 servings.
In taste, this cake is similar to cakes made with whole wheat flour. It is dense. But instead of being dry, this cake is moist, tender, and full of banana flavor. And it can be made entirely by hand. The cake plate and server in the picture are gifts from my mother.
Gluten-Free Breadfruit Flour Banana Bundt Cake
Prep time: 25 minutes
Baking time: 45 minutes
1/2 cup unsalted butter, melted
1 cup superfine sugar
2 large eggs
1 teaspoon vanilla
1/2 cup milk
juice of one lime
3 medium very ripe bananas, mashed
1 1/2 cups breadfruit flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, optional
1/2 teaspoon cinnamon, optional
Preheat oven to 350˚F/175˚C. Grease a bundt cake pan and set aside.
In a large mixing bowl, combine melted butter and sugar. Add eggs one at a time and combine. Add vanilla with the last egg. Set aside
In a medium bowl, combine milk, lime juice, and bananas. Add to butter-sugar mixture.
In another medium bowl, combine flour, salt, baking powder, baking soda, nutmeg, and cinnamon, if using. Add all at once to butter-sugar-banana mixture. Mix until dry ingredients are just moistened.
Scrape into the prepared pan. Bake 40-45 minutes. Cool in the pan 10 minutes. Unmold and cool completely on a wire cooling rack. Serve warm or at room temperature. If desired, dust the top with powdered sugar.
This is a cool treat on a hot summer day: freezer banana cream pie with whisky sugar topping. It’s sweet and crunchy but also cold and refreshing. Creamed frozen banana is like eating ice cream–it’s smooth with that melt-in-the-mouth feel.
Freezer Banana Cream Pie (adapted from Shine Food and Everyday Food)
For the base:
1 1/2 cups crushed digestive biscuit crumbs (can use graham crackers)
1/4 cup butter, melted
For the filling:
3 small-medium bananas
1/3 cup condensed milk
1/4 teaspoon Maldon sea salt or coarse salt
1/2 teaspoon vanilla
1 cup heavy cream whipped until stiff peaks form
For the topping:
3 small-medium bananas, sliced
Whisky sugar or plain demerara sugar for sprinkling
1. In a 9-inch pie plate, mix the crumbs and butter. Press into the bottom and sides of the dish. Bake in a 350˚F/180˚C oven for 12 minutes. Set aside to cool.
2. In the work bowl of a food processor, process the bananas, condensed milk, salt, and vanilla. Fold in the heavy cream. Pour into the cooled crumb base.
Freeze 12 hours.
3. Layer the sliced bananas on top of the frozen filling. Sprinkle whisky sugar on top or just plain demerara sugar. Slice and serve. Keep leftovers in the freezer.