Banana Birthday Cake

{printable recipe here}
This month marks the third year for my cooking blog. The first two recipes I posted were Baked Chicken Cordon Bleu and Cafe Rio Pork Salads (that's still one of my top recipes).  From there I was on to a whole lot of baked goods- tons of Dorie Greenspan and Barefoot Contessa recipes. Clearly, not much has changed! I've met so many great people and learned a lot in this crazy process and I really appreciate everyone that stops by, comments, and let's me know how the recipes turn out!

I wanted to make something fun to celebrate and had a bunch of bananas ready to go, so I pulled up all the good sounding banana recipes from my cookbooks and let my facebook peeps guide me. Ina's Banana Cake was the clear winner so I got to work making that. It's simple and delicious, pretty much fool proof and pretty, too. That's why we love the Barefoot Contessa! I also lightened the recipe up a tiny bit with plain yogurt in place of the sour cream. I then un-lightened it by smothering it in cream cheese frosting, what can you do?

I have a lot of great changes coming to my little virtual kitchen here. I still struggle with balance (and not leaving my little blog behind too frequently). I'm going to bring a little structure in, though, and even try to get ahead. Maybe I'm learning? :) I'll participate in TWD (hopefully more frequently), share my favorite baked goods as usual, and then I'll have two new "days" to help keep me on track. First, I'm borrowing inspiration from the fabulous Freckles in April for the "Wednesday Want", where I'll post my favorite kitchen products and great recipes to use them (first up? Probably Silpats, I can't stop telling people how awesome they are!) Next, I'm dedicating Fridays to a new recipe from one of my cookbooks. Not revolutionary, but helpful to me! I know I'm not the only one that has too many gorgeous cookbooks sitting unused, so I'm going to promise myself to try one totally new recipe a week from one of my books and let you know how it turns out. I'm still working on a name (the best I've come up with is "By the Book Friday", yeah, this is not my forte and I would certainly love some help there!)

I also have my Yoplait delights giveaway from Yoplait via myBlogSpark winner to post, finally. The random winner is "Cassidy's Cakes". Please get me your info as soon as possible so I can pass it along and have it sent out! I'm sorry about the delay on the giveaway and lack of posting but we've had one crazy week. A seven year old little boy from Church passed away unexpectedly this week and we've all found ourselves hugging our kids, dropping off cookies, and hoping our hugs and prayers are helping a little. If you have an extra prayers do send them off for the Ellsworth family. You can also donate here to help with the incurred expenses. And give your family an extra squeeze, because there's nothing more important!


Old Fashioned Banana Cake
{printable recipe here}
Adapted by Anne Strawberry from Ina Garten's "How Easy Is That"


3/4 cup sugar
1/2 cup brown sugar (I prefer dark but whatever you have on hand is fine)
grated zest of one orange
3 very ripe bananas, mashed (I make my little man help me with this)
1/2 cup vegetable oil
2 eggs
1/2 cup plain, nonfat yogurt (Ina called for sour cream but yogurt worked great here, either is great)
1 teaspoon vanilla

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt (I always use kosher but it's up to you)
1/2 cup coarsely chopped nuts (option- I omitted these for baby Strawberry's sake, but I would recommend pecans here)
cream cheese frosting (recipe below)

Preheat the oven to 350. Grease and flour a 9 x 2 inch round cake pan (note- a small casserole pan would work great too, or cupcakes- I'd guess you'd get about 18-20- just lower the cooking time to about 20-25 minutes).

In the bowl of your stand mixer, combine both sugars and the orange zest. Rub together until fragrant. Put on the paddle attachment and mix in the bananas until combined. Still on low, add the oil, eggs, yogurt, and vanilla and mix until smooth.

If you're feeling patient (not likely over here) sift together the dry team- flour, soda salt. Carefully add to the mixer on low speed, until just combined (you don't want to over do this and cause the cake to be tough). Stir in the nuts if desired (or chocolate chips!) Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes then turn out onto a rack, flip it over again, and cool completely. Frost with cream cheese frosting, garnish with nuts, and enjoy!

Anne's Cream Cheese Frosting
8 ounces neufchatel (reduced fat cream cheese), very soft- that's one box
1 stick (1/2 cup) butter, also softened
1 teaspoon vanilla
1 pound powdered sugar (half a standard bag- about 4 cups)

Cream the cream cheese can butter until smooth and perfectly incorporated on low speed, being careful not to go too long or too fast to avoid excess air in the frosting. Add the vanilla and powdered sugar and mix until smooth and delicious. We use the extra to make coveted "graham cracker sandwiches", just spread a few tablespoons between graham crackers and freeze. Yum.

TWD- Blueberry Banana Cream Pie

It's a new year! I know everyone is in the middle of resolutions and things but why not start with a chocolate cookie, right? This week's Tuesdays with Dorie recipe is a spicy, chocolaty cookie- midnight crackles to celebrate the new year and TWD's three year anniversary (I can't believe how the time flies!). I modified the recipe and wrapped the dough around mint three musketeers (Target Christmas clearance!) But obviously, you aren't looking at chocolate cookies, since I forgot to grab the pics from my mom's camera and my brother couldn't figure out how to get the pictures emailed to me for some reason. Card reader drama he claims, but I love my card reader, and my mom's, since we bought it too. Whatever the case, my cookie pictures are in limbo for tonight!)

So we have pie instead. I made a whole bunch of pie crusts for a Christmas party and while my kitchen was covered in flour and butter I made a few extra to freeze- pretty much no more effort and a lot of benefits. We had ripe bananas, ready to go blueberries, and whipped cream waiting to be used, so banana cream pie was on the menu. After I baked up the crust I layered in bananas, pastry cream (no cinnamon, per my mom's request), blueberries, bananas, pastry cream, and whipped cream on top for good measure. My family gets a lot of baked goods and sometimes they shrug off totally yummy things, so I was prepared for that response but instead I had two big guys vying for the last slice of pie (my tall man won out, with the husband claim, but my brother said I owed him a pie for all his babysitting). The pie was a hit- even with teething Baby Strawberry.


See the full recipe and a sweet post on the TWD site (the actual cookies) or buy the book (it's a great investment, but I'll be honest, it might make you need to invest in some new jeans too!) As for the banana cream pie, I looked for the recipe on my blog and found it at the first of January 2009- apparently it's proper new years food (although since it is new years, I'm grateful the pie is all gone and it's oatmeal for breakfast instead!)

Banana (Nut) Muffins

{printable recipe here}
My mom has been making this simple recipe for banana bread my whole life. The first time I tried someone else's I thought, "Why is this dry? It's not supposed to be!" Well with this recipe it won't be. Mix in (or sprinkle on top) chocolate chips, nuts, etc. Anything goes. I prefer it served as muffins but we like mini loaves, too. Like I said, anything goes. So mush up those brown bananas sitting on the counter and make your husband some moist, delicious banana bread. You won't regret it.

Banana (Nut) Muffins
from Anne Strawberry
{printable recipe here}

yields 12 muffins or 3 mini-loaves

1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed banana (about three small bananas)
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped nuts or chocolate (optional)

Preheat the oven to 350. Line a muffin tin with paper wrappers (or grease) and set on a silicone lined sheet. Set aside.

In a mixer, cream butter and sugar. Add eggs and beat until combined. Add bananas, milk, lemon and vanilla and mix until combined. Add dry ingredients (sift if you're feeling motivated) and gently mix in. Mix in nuts or chocolate (or reserve to sprinkle on top). Use a medium ice cream scoop to portion batter into muffin tins (about 2/3 full). Bake for 20-25 minutes (35-40 for mini loaves), let cool, and enjoy!

TWD- Mini Banana Bundt Cakes

This weeks Tuesdays with Dorie recipe, chosen by the wonderful Food Librarian, was a must bake at our house. Everyone loves bananas (especially my little guy) and I justified eating a piece saying I needed the potassium to help with the pregnancy muscle cramps, haha. I used my cute mini bundt pan, an impulse buy from Williams Sonoma back when I was pregnant with my son (thank goodness it was heavily marked down the clearance table). That makes twice I've used it. Even if it was only 12 bucks, at two uses so far, that's yet to be a wise purchase. Compare that to the KitchenAid that has been used hundreds or thousands of times, amounting to pennies per use. I just need to keep telling myself that when I want to buy every fun pan (am I the only person that does that?)

So with my good excuse to use the cute pan and the nutritional need for the bananas, I made this recipe the day it was announced. I forgot to sub whole wheat flour but think that would turn out great in this recipe. I also used about 2 tablespoons less of the sour cream in exchange for some extra banana. I followed the recipe available on Serious Eats and it came together in a flash. I love that about banana bread. I added chopped pecans for the nut lovers in my family (which, if I keep baking with Dorie, I just might end up in that category- much to my mom's shock). This half recipe made the perfect amount for my six (one cup) mini bundt cakes.

The results? My husband wolfed these down. I sent them to his work to share, but everyone happened to be out of the office, so he ate them on his own. When I'm feeling a bit more ambitious, I'll make this again to serve with vanilla ice cream and a caramel sauce. He'd love that. The poor guy doesn't eat chocolate but I try to help him forget by dressing up other desserts. He always appreciates a TWD monthly line up with a few recipes he can enjoy. My favorite banana bread recipe is still the one my mom uses, from the Lion House Recipes (used for 3 bucks on Amazon, go go!). I have a few more bananas on my counter, a few more weeks being pregnant, and an eternity to cook for my non chocolate eater. I think I'll make that version soon and post it here. It's wonderful (and has less fat than Dorie's recipe!) Honestly, though, with bananas, butter, sugar, and pecans- I don't think you can go wrong!

TWD- Banana Cream Pie

If you had a handsome, tall man like I do, that loved this pie... would you have waited for Amy to pick it? It's been over a year people- and this is one of the best pies in the world! So while I was happy to see it chosen finally, I'll admit, I've made this pie at least five times. I've made it with caramel layers, with chopped chocolate sprinkled in, with different crusts, and maybe someday without the cinnamon (for my Uncle Bruce, who loves Banana Cream Pie like a son, but thinks it's "nasty" with cinnamon). By now you probably know I love anything with pastry cream. Thank goodness for this easy and delicious recipe- pleasing my man, my babycakes, and even my Uncle Bruce (sans Cinnamon, my favorite spice in the world, crazy guy!). Don't forget to see all the other versions from the Tuesdays with Dorie gang (I know some are going to be over the top beautiful, and have you reaching for that pastry cutter right away! Yes, I make my crust by hand. It's cathartic.)

Grab the recipe here.

"Makin' Banana Pancakes"

When my husband I were getting married, we had awful school schedules (yes, we got married mid semester, and mid college for that matter, like crazy people). I had an early "weeding out" science class at 6:40 followed by statistics. I was done for the day by nine and my then-fiance didn't have any classes until noon! In an effort to find precious time together, I would stop by his house after my class, typically bang on his window to wake him up, and then make him waffles for breakfast. We would eat and enjoy some time together before he headed off to class and I went to work. We continued our "Waffle Thursday" (not Wednesday, haha) which meant waffles, pancakes, or French toast, until I started working full time. Now, whenever we have one of these foods we enjoy "Waffle Thursday", even on different days of the week. My ringtone for my tall man also happens to be "Making Banana Pancakes" by Jack Johnson which reminds me of our tradition. So when I heard Ina's Banana Sour Cream Pancakes were this week's Barefoot Bloggers' choice, I sang Jack Johnson's wonderful song in my head and busted out my favorite pancake pan.

Not only are these fast, they feature staple ingredients that don't necessitate a trip to the store (unlike many of Ina's other recipes that I adore). The sour cream provides a nice tang, the lemon zest gives freshness, and the flavor and texture of the bananas is wonderful. I slipped in a little whole wheat flour and no one was the wiser. Topped with a little butter and syrup, these are great any time of day. Try my Grandma's quick (and cheap) syrup if you still get yours out of a plastic container shaped like a Grandma.

Banana Sour Cream Pancakes
adapted from Ina Garten

1 cup flour
1/2 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 large eggs (Ina, I love you, but I'm not going to buy extra large eggs just for you)
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Maple syrup (recipe below)

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Irene's Maple Syrup
2 cups Sugar
2 cups Water
1/2 cup Dark Karo Syrup
1 teaspoon Maple extract
1 teaspoon Vanilla

Combine all ingredients in sauce pan, place over medium-high heat, and bring to a boil. Boil for five minutes and serve over pancakes. Store leftovers in a screw-top glass jar for a few weeks (reheat in the microwave or on the stove).

Pies With That- Caramel Chocolate Banana Cream Pie

Happy new year everyone! I'm always shocked at how long it takes me to write the date properly after the year changes. I'm betting it will be at least March or April now, since I don't have to write the date on important documents all day long at home with my toddler. Besides, with a pie like this, there are more important things on my mind! This month's Pies with That theme, from Nic and Carrie, is "Resolution Breakers"- pies to make you forget about the scale (which too many of us did all December long!)

For my resolution breaking pie, I started with a no-fail pie crust, poured in a layer of caramel, added bananas, pastry cream, more bananas, more pastry cream, chopped milk chocolate, a drizzle of caramel, some whipped cream, and some more caramel and chocolate. Whew! With all those layers, I'm feeling guilty already. At least the bananas are healthy! And fortunately, this pie was shared with a crowd. It's all gone now and it's back to the treadmill. My husband and I have been talking about our goals for the year and I told him I was thinking about going vegetarian for a while. I think he'd die so we'll see. So speaking of your resolutions, what are yours? Less pie I'm guessing! Either way, I hope it's a safe and happy new year.

Banana Cream Pie
from Baking by Dorie Greenspan

Too turn this pie into a caramelly, decadent treat, make caramel using a can of sweetened consensed milk (I just opened mine and cooked it over a double boiler on low for a few hours, or try boiling the can at your own risk!), chop up a few ounces of chocolate, and top with sweetened whipped cream. Chocolate syrup would be the perfect addition, too!

For the Custard:
2 cups whole milk
6 large egg yolks
1/2 cups (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon (a little more)
1/8 teaspoon freshly grated nutmeg (a little less)
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into bits

3 ripe but firm bananas

1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled (or my no fail pie crust)

Bring the milk to a boil in a small saucepan.

Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. You can either press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly--as I always do--put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tightly covered, for up to 3 days).

When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4 inch slices.

Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust- it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.

To make the topping:
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.

To finish:
Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.

Happy Birthday Honey (with Pecan Honey Sticky Buns and More)

Last week was my husband's birthday so we celebrated in typical fashion- lots of family, food, and babies running around. For the party, I made one batch of Dorie's brioche into two pans of Pecan Honey Sticky Buns. I'm glad I made two plates because everyone ate one as an appetizer while we waited for the grill to heat up. Thankfully there was another batch to turn into the cake later on!

Then, for his work party, I made Dorie's Banana Cream Pie and a Florida (Key Lime) Pie. I was watching my niece (of Blueberry Pie fame) when I made those so I don't have process pictures, but let me assure you they were delicious. The Florida pie is refreshing and tangy. I love putting whipped cream on top for the perfect compliment to the citrus. As for the banana cream pie, Dorie based the recipe off of her original pastry cream with a few things added. Since I'm all for pastry cream, I loved this pie. It was creamy, flavorful, and a cinch to put together. I loved the sour cream in the topping, too. It was subtle and perfect.

I do have one complaint about all three of these recipes. They don't come with someone to wash the dishes. I have a feeling, though, that with the promise of one of these for dessert, nearly anyone would commit to washing a few dishes for you.

Banana Cream Pie
from Baking by Dorie Greenspan

For the Custard:
2 cups whole milk
6 large egg yolks
1/2 cups (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon (a little more)
1/8 teaspoon freshly grated nutmeg (a little less)
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into bits

3 ripe but firm bananas

1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled (or my no fail pie crust)

Bring the milk to a boil in a small saucepan.

Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. You can either press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly--as I always do--put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tightly covered, for up to 3 days).

When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4 inch slices.

Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust- it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.

To make the topping:
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.

To finish:
Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.

TWD- The Black and White Banana Loaf

Last week, I was out of town and really missed my favorite blogging day of the week- Tuesday (I did make my favorite brownies yet... check back later this week)! So I tried to play catch up and made this delicious Banana bread today. It was pretty straight forward and fun to try a new recipe. My recipe I usually use doesn't have chocolate in it (though I often top the loaves with mini-chocolate chips) and has more banana, so I was interested to see how I would like Dorie's recipe. I'll admit, I wasn't too worried, since I like just about everything I've tried out of her book! Of course, she didn't fail me, and this banana bread (or cake, let's not pretend this is healthy!) was delicious.

I used milk chocolate since that enourmous bag of chocolate I bought recently seems to have disappeared. Next time I'll use bittersweet to give a more pronounced flavor. I also halved the nutmeg because I can't stand the flavor, but I think it's a good addition as long as it's really subtle. As for other modifications, I substituted about 3/4 tsp. Rum flavoring for the rum. Maybe the minimal liquid helped thicken my batter. For bananas, I used about 1 1/2 regular sized bananas instead of 2 because lots of people commented their batter was too runny. Mine turned out great but I like a more pronounced banana flavor, so next time I'll use two and make sure they are super ripe. Usually when my bananas get too ripe (and I like them a little green so that happens fast around here!) I just peel them and toss them in baggies to freeze. It's economical and great to have ripe bananas on hand, because whenever you want them, you won't be able to find them anywhere!

I love the look and texture of this banana bread and would encourage you to check out the recipe at Ashlee's blog. Don't miss the other creative, beautiful loaves from everyone at TWD- it'll have you craving bananas!