As I previously mentioned, I had a birthday party on the weekend. I took requests and my good friend Bindhu piped up with banoffee pie request. Now, BZ’s would tell you that she has been asking for this for years, so I guess it was about time that I made it for her. The banoffee pie (from now on to be called BP) was the surprise hit of the evening. It was the only dessert on the table that was eaten in it’s entirety, in fact I didn’t even get a piece. S. was kind enough to give me a bite of his so I can at least report that it was a tasty treat.
Banoffee Pie Image Credit Robin Bergart
Now those of you who are regulars around here know that there is no way that I took this picture. My friend Robin is a great photographer and she snapped some photos of my baked goods for the blog. I should get her to take all my photos, she rocks. Doesn’t my BP look seductive? It’s daring you to try some. Thanks RB!
I followed Curtis Stone’s BP recipe, sorta. I layered bananas over the bottom of the pie crust and then I poured all of the toffee over the bananas. I added a couple of tbsps or so of sugar to the whipping cream to sweeten it up. I then took one of my favorite chocolate bars, a Cadbury Twirl and crumbled it on top. You should go make this, it’s a keeper.
Posted in pie
Tagged banana, pie, toffee
Greetings to the readers of Bake With Us! This is my first post on a baking blog (or any other blog, for that matter), and I’m thrilled to have an opportunity to share the wonders of this dessert. This was a special Valentine’s Day treat from Georgia’s own Paula Deen. This is one of her (ahem) “lighter” recipes…
I definitely prefer the martini glass presentation, as it gives me an opportunity to use copious amounts of graham crumbs! Please note: be sure to keep the portion sizes to a minimum. Though this dessert looks like a pudding or a trifle, it’s much heavier than it looks. A little goes a long way! I improvised some dark chocolate chips on the top of the whipped cream. Serve with… Sri Lankan deep-fried meat pastries, in my case. After all, what’s a Valentine’s Day without a little indulgence?
Editor’s Note: Special thanks to my favourite baritone saxophone player for a) making me this Valentine’s Day treat and b) blogging about it.
These are my favourite muffins. My mum has been making this recipe for as long as I can remember and they are definitely a family favourite. I have made them countless times but most recently I made them for my mum when she had a number of guests stay for the weekend. Sometimes I add chocolate chips for a little something extra but this time I stuck to the basic recipe. Caroline made them this weekend to welcome an old friend to the city; there is nothing homier than banana muffins.
Over the years I have looked for a copy of the book this recipe comes from. But it was out of print and so I have always been very jealous of my mum’s copy. So tonight as I was writing this post I typed it into google just to make sure I got the credits right for the book and guess what!? Muffin Mania is back in print! Check it out. Clearly it was fate that I made this recipe tonight and have oodles of time for searching the internet. I’m going to have to order a copy!
Now onto the recipe!
Best Ever Banana Muffins
From: Muffin Mania
3 large bananas
3/4 cup white sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups all purpose flour
1/3 cup melted butter
Mash bananas. Add sugar and slightly beaten egg. Add the melted butter. Add the dry ingredients and bake at 375 degrees F for about 20 minutes.
I can not get enough of banana recipes and when another one showed up on TWD I was more than happy to make it. Claire and I bailed on the first two recipes of the month because we just weren’t into them but I have to say this one was a winner. In my books, chocolate and banana is a stellar combination, and Dorie, of course, didn’t fail me. Thanks to Steph of Obsessed with Baking for selecting this recipe. If you haven’t checked out Steph’s blog yet you should; her photos are great and her baking looks picture perfect (and she is from Toronto too!)
I made this recipe in a smaller loaf pan (8 x 4) and 4 mini bundt pans instead of the 9 x 5 that was called for. This meant that I could reduce the baking time and have more to share. As I was making this, I was wishing that I had one of these pans. I think this may have to be my next baking related purchase.
The photos are a little lame this week because even though I baked during the day, it was grey and rainy here in Toronto and my already super dark apartment wasn’t working with me. When I have more time I should make a light tent and when I have money I should get a DSLR. Until then, you my dear readers, will have to deal with my sketchy photos.
Back in the day I lived in Waterloo with Joy, Pam and Kristin. We had a couch in our kitchen and spent MANY hours there, drinking tea and trying to solve our problems and everyone else’s. There were white boards where we kept track of our Myer’s Briggs personalities and friends’ phone numbers and there was brown paper on the wall where we wrote random quotes, lists and posted pictures. Basically, it was a great house. One day Joy brought home a recipe for a sour cream banana cake and our lives (OK my life) have never been the same since. We baked this cake for friends and ourselves, we took it camping, it was a go-to recipe and it remains my FAVORITE cake.
My favorite cake
We were fortunate enough to all be together this past weekend. Joy lives on the west coast but she was in town for a conference. In honour of Joy’s visit I threw a party. My apartment is MUCH smaller than our house was but it didn’t matter. We had a great evening and of course, it would have been wrong not to serve up the cake. I was so consumed with the party that I didn’t take a picture so I managed to grab a shot on Sunday. Disclosure: I ate that huge peice after I took a picture of it, as I said this is my favorite.
Sour Cream Banana Cake with Chocolate Chips
1 cup butter
1 cup sugar
1 tsp vanilla
2.5 cups mashed bananas
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 cup sour cream
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chocolate chips (as you all can imagine I use milk but Pam, Joy and Kristin probably use semi-sweet)
Preheat oven to 350. Grease an angel food pan or a 9 x 13 or a large bundt pan. Cream butter and sugar. Add eggs, vanilla and bananas and mix well. In a separate bowl combine four, baking powder and baking soda. Mix alternatively the dry ingredients and the sour cream into the banana mixture. Pour half the batter into pan. Mix together the brown sugar, cinnamon and chocolate chips and sprinkle over the batter. Cover with remaining batter. Bake for 45-50 minutes or until your cake tester comes out clean (if you are using an angel food pan it will take longer). Allow to cool and ice with chocolate icing or not, it’s up to you.
The Marshall Street Crew
Claire is off on vacation these days and my life has been a little wild. Thus, no TWD this week (Head on over to Someone’s in the Kitchen for apple turnovers). Here is some healthier banana bread instead.
I went to London to visit some friends over the Labour Day weekend. I wanted to bring some baking and since I had some banana’s lying around I decided to make banana bread. I like making loafs because they look so nice and because I am never tempted to break into them (it would look pretty lame to show up with a loaf that was missing a few slices). That being said, since I didn’t make one for me, I felt a little bad when a friend and I stopped by my apartment and I had nothing for him. He complimented me on the smell and I told him to keep his paws off. Poor thing.
In talking to some of our readers I realized that some of you would be interested in healthier choices, not something we really specialize in here at Bake with Us. I went over to Cooking Light and came up with this recipe for banana bread. I did get to try the bread and I can tell you it is pretty tasty, a nice addition to my banana repetoire. So this one is for those of you who are looking to eat a slightly healthier treat, enjoy!
Posted in Bread
Tagged banana, loaf
I was so excited about this weeks recipe as I LOVE banana cake, banana loaf, banana muffins, whatever banana baked goodness I can get. The recipe was chosen by the Mary the Food Librarian. I dig this blog for a number of reasons; first, the photos are great and her food always looks so good; second she often uses beautiful pottery in her photos; and third, Mary is a librarian, just like me! Head on over to the Food Librarian’s virtual digs for the recipe and beautiful photos.
So this cake was super easy to make and really delicious. My dad even liked it and he claims not to eat banana baked goods. I thought about adding chocolate chips but the banana loving purist in me wouldn’t let it happen (it would be a delicious addition though). I will definately be making this one again, a real keeper. Thanks Mary for choosing a great recipe and super thanks for Dorie for giving us this treat.
Posted in cake, TWD
Tagged banana, bundt, cake, TWD
I have to confess something. My mum made the pastry for the pie. It was a busy weekend and I wanted to be able to send Neil back to Ottawa with some pie so my mum lovingly agreed to help! She did however use a different recipe that can be found here. The pastry was great and apparently it is easy to make!
I have never made OR eaten banana cream pie so I didn’t know what to expect from this recipe. Overall, I thought it was yummy. I really liked the sour cream in the whipped cream, it was a great addition! When I asked my dad, his first comment was about how good the pastry was (ha! my mum loved that!) and then he said he wasn’t sure about the cinnamon. Needless to say, he had no problem finishing off the pie so it was clearly yummy enough! I did notice on other blogs that some people were not a fan of the cinnamon so I guess it may not always be such a prominent flavour? Oh well!
Thanks to Amy of Sing for Your Supper for this weeks tasty treat and you can head on over to her site for the recipe!
Posted in pie
Tagged banana, TWD
This recipe originally comes from Metro newspaper. I believe one of Caroline’s co-workers made this recipe and Caroline recommended it to me. So the other week I was heading over to a friend’s house for dinner and I brought these along. The recipe is originally called “Heart Healthier Fudgy Brownies” and it was featured in February , which is heart month. However I thought the name might scare people away so I re-named it! I have tried various lower fat and lower calorie recipes and generally tend to be disappointed so when Caroline recommended these I was a little wary. However, these were quite yummy and the left-overs didn’t last long in my house!
Chocolate Banana Brownies (adapted from Metro)
• 1 oz good quality bittersweet chocolate, chopped
• 2 tbsp butter
• 1 cup granulated sugar
• 1/2 cup mashed ripe banana (1 large banana)
• 1 egg
• 1 tsp vanilla
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
Preheat oven to 350°F. Grease sides of an 8-inch square baking pan. Line bottom and two sides with parchment paper .
Combine chocolate and butter in medium glass bowl. Microwave at Medium for 1 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar, then mashed banana until blended. Beat in egg and vanilla until smooth.
In a smaller bowl, combine flour, cocoa, baking powder and salt; stir into chocolate mixture until dry ingredients are completely moistened. Spread evenly in prepared pan. Bake 25 minutes or until toothpick inserted in centre comes out clean.
Cool pan on wire rack 10 minutes. Run spatula around edges, carefully lift parchment paper sling of brownies to wire rack to cool completely. Cut into 16 squares.
Nutritional information per square: Calories: 106; Fat: 2.8 g; Carbohydrate: 20 g; Protein: 1.25 g; Fibre: 1 g.