Bananarama

26 Apr

Guys, I think I’m in love. And it’s serious.

Not with the bunny. That would be creepy. I’m in love with that dresser. Yes I know the picture is horrible, but I gotta tell you, this dresser is so freaking cute. I want to pinch it’s hypothetical cheeks. And it’s made out of old fruit and veggie crates! How awesome is that??

It’s way awesome, just in case you were wondering.

Anywho, back to bananas.

Banana bread. It’s simple, it’s easy, it’s good. Make it.

Pictures for the banana bread were kinda boring. This is all I got that’s good.

But wait! There’s more!

Banana split coffeecake. A wonderful cake that’s marbeled with chocolate batter. It doesn’t have a strong banana or chocolate flavor which leaves it with a delicate yummy amazingness flavor that is complimented perfectly by the fudgy chocolatey heavenly sauce. Yeah.

That’s what eggs and sugar look like after they’ve been whipped together for only a few minutes. Freaking magical.

So there’s two layers of the banana batter sandwiching the chocolate batter in between. Yes this cake has a lot of steps and yes I’ll admit I didn’t read the recipe all that indepth before I started so I didn’t realize it was a marble cake but it was totally worth it. Makes you looks super fancy and like you know what you’re doing when you can pull off a marble cake.

Some of it stuck to the pan. Oops.

I brought it into work for Easter and earned myself a new nickname. Shannon Crocker. People were like “you made that?!?!?”

Yes people still make stuff homemade and not all cakes come from the bakery section at Savemart thankyouverymuch.

Both of these recipes are from the King Arthur Flour Baker’s Companion aka my bible.

Banana Bread– One nine inch loaf

2 large eggs

1 cup sugar

1/3 cup veggie oil

1 cup mashed banana, or 2 to 3 very ripe large nanners

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 2/3 cups flour

1 cup yogurt, buttermilk or sour cream (I tend to use yogurt. When I use sour cream, the bread like freaking overflows and makes a mess in my oven)

1 cup chopped walnuts (optional)

Preheat the oven to 350 degrees.

In a medium sized bowl, beat together the eggs, sugar and oil. Blend in the mashed banana and vanilla. Whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg and flour. Add all at once to the banana mixture. Mix quickly but thoroughly then stir in the yogurt and nuts, mixing until just combined.

Pour the batter into a greased and floured 9 x 5 inch loaf pan. Bake the bread for about 1 hour, until a toothpick inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with foil after 40 minutes in the oven.

When it’s done remove it from the voen and place on a rack for 15 minutes; after 15 minutes, remove the bread from its pan and place on the rack to finish cooling completley.

Banana Split Coffeecake

Cake-

3/4 semisweet chocolate chips

1 large or 2 small very ripe bananas

3 eggs at room temperature (mine were straight out of the fridge)

1 1/2 cups sugar

3 cups flour

1 1/2 tsps baking powder

1 tsp baking soda

1/2 tsp salt

1 cup veggie oil

1 cup buttermilk

2 tsps vanilla

Glaze-

3/4 chocolate chips

3 tblspoons butter

1/4 light cream or half and half (I used milk)

1 tbspoon light corn syrup (optional, I didn’t use it)

For the Cake-

Preheat oven to 350 degrees and grease and flour a 10 inch bundt style pan.

Place the chocolate chips in a medium sized bowl and melt on stovetop or microwave. Set aside. Mash bananas in a bowl and set aside also.

Place the eggs in a large mixing bowl and beat them on high speed of an electric mixer, using the whisk attachment until they’re light and foamy. Gradually add teh sugar and beat until the mixture is thick, about 5 minutes on high speed.

While the eggs are beating, sift the flour, baking powder, baking soda, and salt onto a piece of parchment paper and set aside.

Gradually add the vegetable oil to the egg mixture, scraping down the sides of the bowl. Continue to beat for another minute. Stir in the buttermilk and vanilla.

Remove the bowl from the mixer and fold in the dry ingredients. Pour approximately 1 1/2 cups of the batter over the melted chocolate and gently mix until the chocolate and batter are well blended. Fold the mashed banana into the remaining batter.

Pour half the banana batter into the prepared pan. Pour the chocolate batter over this, and top with the remaining banana batter. Swirl the two batters together with a short-bladed knife.

Bake the cake for 65 to 70 minutes, or unti a cake tester inserted in the center comes out clean. Allow the cake to cool for at least 15 minutes before removing it from the pan. Glaze it when it’s completely cool. This cake keeps for several days in an airtight container.

For the glaze-

Place the chocolate, butter, cream, syrup in a heatproof bowl. Heat in the microwave or on the stovetop. Stir until the remaining chips and butter are melted and the mixture is smooth. Allow the glaze to cool until slightly warm.

Pour the glaze over the cake and then keep it cool until the glaze is set.

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