Banana Upside-Down Cake

Once again David Lebovitz has proved to me that he is an utter genius. I am about to say it...I once again had 5 ripe bananas sitting on my counter about to go bad. Yes, I am notorious for buying too many bananas and on a regular basis. Yet, I firmly believe it is simply my subconscious desire for an excuse to bake. Needless to say, I needed something new, something different, something delicious, and once again something banana.

Ready for something completely new, I decided to test my luck out by browsing David's website and see what banana recipe may be adorning his site. Sure enough, he had several from which to choose. I wanted a dessert though. No banana bread for me! And I wanted something a little different. 
I found this upside down cake and after a few moderations I was ready to bake. 

But once I placed the cake in the oven, I began to grow nervous about the caramel topping sticking to the bottom of the pan upon removal. After forty five minutes of agonizing torture and twenty minutes of "resting" the dessert came out perfect, top fully intact. Phew! 
And instantly my mind switched thoughts. I could not wait to see if this gorgeous dessert tasted as good as it smelled and looked. The aroma that was coming from the kitchen was absolutely heavenly. I mean heavenly. A caramel-banana scent was filling the house. I simply could not wait for a warm slice with homemade vanilla ice cream. 

After the first bite, I literally melted into my seat. Okay, I may be exaggerating, but not by much. It was smooth, sweet, rich. It melted on your tongue. It was simply delicious! The caramelized topping made this dessert! As long as I have bananas laying around my waistline is in danger of this dessert. I am now a firm believer that bananas belong in the "dessert" category. 

For the topping:

1/3 cup plus 2 tablespoons (60 g) packed dark brown sugar
2 tablespoons butter; cubed, at room temperature
3-4 ripe medium bananas

For the cake:

1 1/2 cups (210 g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150 g) granulated sugar
2 tablespoons (30 g) melted butter, salted or unsalted
1 large egg
1 large egg white
1 cup (250 g) banana puree (about 2 bananas)
1/2 cup (120 g) sour cream, regular or low-fat
1/2 teaspoon vanilla extract
1/2 cup (80 g) finely chopped pecans

1. To make the topping, place the brown sugar and butter in an 8-inch square cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened. Once the sugar is moist and begins to boil remove the pan from heat. It won’t melt completely smooth but it will be in liquid form. There may be a few bare spots, which is normal so do not worry. Let this cool to room temperature.

2. Next peel and slice the bananas in 1/4-inch slices. Arrange them in slightly overlapping rows over the melted brown sugar. You can get creative and make specific design if desired. 

3. Preheat the oven to 350ºF.

4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Then, mix in the granulated sugar.

5. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla.

6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the pecans.

7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit being careful not to move the fruit.

8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it. Make sure it is cooked all the way otherwise the topping will stick when flipping over to serve. The cake will be a golden brown and won't stick to your touch.

9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter. Do not rush this step! You do not want the topping to stick to the pan. Make sure it is cooled to almost room temperature, still warm, but not hot to ensure it comes out clean from the pan.

Serving: The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack. If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm. Otherwise is can be rewarmed in a low oven, covered with foil. Or enjoyed at room temperature. I warmed mine at 350 by the slice for about 3 minutes just until warm.

Storage: The cake can be made up to two days in advance, although it is best the day it’s made. Keep is refrigerated if made ahead and then warm upon serving. To freeze it, wrap it securely in plastic wrap; it can be frozen for one to two months.

Banana Crunch Muffins

I am beginning to realize that I may have a banana addiction. Is this possible? Okay maybe not, but I do admit I (at the very least) have the distinct inability to determine how many bananas will be consumed in one week by my son. I mean let's be honest here, I should easily have the exact number of bananas ingrained in my head. Have you seen how many banana recipes are already posted on here?! So maybe the real issue is simply that I intentionally over-buy bananas so that I will merely have an excuse to hide out in the kitchen and test out new recipes.

So this morning when I sat flipping through Ina's cookbook while sipping on coffee, I stumbled upon this muffin recipe. As I did, I looked at the bananas in the middle of the table and concluded that this simply must be a sign.  Who was I to argue, I had to make them. I mean ripe bananas heading for the trash and a new way to use them up. But the question remained, would I really like the crunchy and moist combination? Granola in a muffin? I knew I had to change a few things since 1. I hate walnuts (cannot elaborate that enough) and 2. I am a granola snob (I admit it), but the thought of granola inside the muffin left me curious...curious enough I had to test the idea out immediately! I knew I would instantly love or hate these muffins...and the testing began.

(Adapted from Ina Garten's Barefoot Contessa Cookbook...barely)

Ingredients:
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 pound unsalted butter, melted and cooled
2 extra large eggs, room temperature
3/4 cup milk
3 teaspoons good vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 cup medium diced ripe banana (about 1 banana)
**the more ripe the bananas the better the overall flavor will be**
1/2 cup whole raw almonds, pulse in food processor about 60 seconds
1 cup french vanilla almond granola, Cascadian Farms brand (make sure to break up large chunks by hand)
1 cup shredded coconut




Directions:
1. Preheat oven to 350 degrees.


2. Line with paper liners 18 large muffin cups. This MUST be done or the muffins will fall apart. They are extremely moist and will not remove from the tins easily!


3. Sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.


4. Using a paddle attachment of an electric mixer, add the melted butter until blended.


5. Combine eggs, milk, vanilla, mashed bananas.


6. Add mixture to the flour and butter mixture.


7. Blend well but do NOT over mix.


8. Remove bowl from stand mixer.


9. Fold in remaining ingredients into batter.


10. Spoon batter into muffin tins until level with top. Batter will be extremely thick and lumpy.

11. Bake for 25-30 minutes or until golden brown and toothpick comes out clean.

12. Cool slightly then remove from pan and continue to cool on rack until room temperature.

And it was love! Despite my questioning the granola being baked directly inside of the muffin, it just works. It literally blends right in. You do obviously have some crunch, but it is not offensive or out of place. It simply adds texture and depth which is a nice change from just your basic everyday muffin recipe. This muffin stands up well on its own, but I am not going to lie that a cream cheese icing or glaze could easily adorn it and I would have absolutely no complaints!

Banana Coconut Bundt Cake

The story of my life...bananas well past ripe, sadly sitting in the fruit basket on the counter, and the thought running through my head, "I did it again this week!". How do I always over-buy bananas? How many dishes can you actually successfully use bananas in? Is my subconscious just looking for an excuse to bake? While all rhetorical questions, I could answer them all without pause. (My son. Thousands. YES!) If you are looking for something to impress the ladies coming over 'to brunch', need something a little different for your family (which will make a statement--impressive!), or simply looking for a way to salvage those bananas that are on the edge of the leaping into the trash, this recipe will withstand even the harshest critics. And let me tell you, it tastes as good as it looks! 

Ingredients:

2 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking powder

1/4 tsp. fresh grated cinnamon

1/8 tsp. fresh ground nutmeg

1/4 tsp. salt

2 eggs, beaten

5 over-ripe medium sized bananas, about 1 1/2- 2 cups mashed

1 cup granulated sugar

1/2 cup vegetable oil

1/2 cup shredded coconut

1/2 pkg. Philadelphia Cream Cheese room temperature

1/2 cup milk

1/2 cup confectioners sugar

1 1/2 tsp vanilla extract

2 tbsp. finely ground toasted pecans to garnish

Directions:

1. Grease bundt pan with shortening or butter. Lightly flour and remove excess. Set aside.

2. Preheat oven to 350 degrees.

3. In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

4. In medium sized mixing bowl, mix eggs. Then add smashed bananas, sugar, and oil. Thoroughly mix all wet ingredients. (A potato masher works well for this process...)

5. Add wet ingredients to dry ingredients. Mix well by hand. Batter will be lumpy.

6. Finally add coconut to batter and combine.

7. Pour into bundt pan and place in oven.

8. Cook for 45-50 minutes or until toothpick comes out clean.

9. Remove from oven and let cook in pan on wire rack for ten minutes.

10. Then remove from pan and continue to cool on wire rack until room temperature.

11. In the meantime make the glaze. In a medium mixing bowl, combine cream cheese, milk, confectioners sugar, and vanilla. Whip ingredients together using a hand mixer. 

12. Pour glaze into measuring cup with a spout to easily drizzle over cake once cooled to room temperature. Now top with pecans and serve.

Banana Whoopie Pies

I had two medium sized bananas that were beginning to brown. I was about to succumb to making, what else, banana bread.

Seeing as I was going to be baking dessert later in the afternoon and having a strong desire to avoid spending the entire day in the kitchen, I began thinking if there was a single dish that could satisfy both my needs. Was there actually a dessert that I could make where two medium bananas would not only fit into the recipe, but also be the star?  

I have made banana cake, but it tends to be dense, heavy, and not exactly what I was looking for on a warm summer day. Unfortunately, as I thought about bananas the usual list played through my head ---bread, muffins, pancakes, cakes, banana fosters, and then it hit me Banana Whoopie Pies! 

Whoopie Pies would allow for individual servings and simply smaller portions. Not to mention, I love how this dessert is so moist and delicate. A Banana Whoopie Pie paired with a cream cheese based filling was now my goal. After searching the kitchen for available ingredients, the following was the end result...and may I add, they were simply delicious!

Ingredients:


2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon of cinnamon (prefer Penzey's Spices)
1/8 teaspoon of nutmeg (prefer Penzey's Spices)
1 cup mashed banana (2 medium extra-ripe bananas)
1/2 cup room temperature unsalted butter (leave overnight on the counter if possible)
1/2 cup granulated sugar
1/2 cup light brown sugar, tightly packed
1 extra large egg
2 teaspoons good vanilla
16 ounces cream cheese, room temperature
2 cups confectioners sugar
2 tablespoons milk


Directions:


1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 


2. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium sized bowl. Set aside.


3. Place bananas in a separate small bowl and mash until it reaches a creamy consistency.

Banana Mixture

4. In a separate large bowl using an electric mixer with paddle attachment, combine butter, sugar, and brown sugar until thoroughly mixed.


5. Next add egg and vanilla to the wet mixture. 


6. Then, add banana and dry mixture, starting with the dry mixture in three alternative additions just until combined.

Finished Batter

7. Place batter into a pastry bag or if you do not have a pastry bag you can always cut the tip of a gallon Ziploc bag and use as you would a pastry bag. Slowly pipe approximately 1-1 1/2 inch rounds onto prepared baking sheet. 

8. Place in the preheated oven. Bake for 9-11 minutes, until the edges are just golden brown. Batter will spread significantly. Cool on a wire rack until room temperature. 


9. While the Whoopie Pies are baking combine cream cheese, confectioners sugar, and milk to make filling. Place this is a pastry bag or Ziploc bag in order to pipe onto Pie.


10. After cooling, pipe filling onto a Whoopie Pie. Then place another gently on-top to complete.