Tag Archives: banana

Banana Caramel Sauce

I’ve been wracking my brain on how to use up my bananas once again. I’m kind of tired of the banana bread idea, and I was thinking about making some sort of jam. But then again I’m not all too sure that would turn out well. Considering that my hubby drinks a lot of banana milkshakes as it is, I thought this might be a good extension of that. And since I’m not really a fan of bananas in dessert, this was a stretch for me.

So I scoured the web in search of what I was looking for and lo and behold I found a recipe from Emeril for Bananas Foster, the New Orleans classic (that I’ve never tried because of the aforementioned condition). and that’s when I decided that this banana dessert idea might just include enough butter and sugar for me to enjoy it. And f course since the kiddos were going to partake in this yummy treat I ditched the liquor and replaced it with vanilla. Although, FYI, the liquor does cook off, it’s just that the flavor that it  leaves behind is not one that I think kids would enjoy. Hey, guess what? It was honestly pretty good. Again, I think this is due to my love of butter, I’m not totally converted yet.

Shopping List:

2 bananas sliced into 1/2 inch chunks

1/2 cup of brown sugar

2 tablespoons unsalted butter

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 cup of toasted walnuts

pinch of salt

Instructions:

1. In a small sauce pot over medium heat, melt the butter and brown sugar. The sugar will begin to look glossy and no longer granulated.

2. Add the cinnamon, vanilla and bananas. Cook for approximately 5 minutes, depending on the ripeness your bananas. You want them to be fragrant and slightly mushy.

3. Let the sauce cool 1-2 minutes and then pour 1/4 cup over some quality ice cream, or stir into some vanilla yogurt for a wonderfully decadent, but super simple dessert.

Adapted from: The Essence of Emeril

Serves: 4

Banana Nut Chip Bread

Banana Nut Chip Bread...Breakfast or dessert? You decide.

I buy a decent amount of bananas each week with the intention that I will eat them as a healthy snack at work. That never happens. They just end up on my desk getting brown all week until I toss them in the trash on Friday.

My kids don’t like bananas either, however, I have not given up on the fruit. I go through phases where I really like them and eat them for breakfast, they’re such a good portable snack, but when the weather is cold I crave comfort foods.  Many times I pop them in the blender with some frozen strawberries for an afterschool smoothie, but again cold weather sucks me into wanting doughnuts and muffins and hot cocoa and mac n cheese….see what I’m getting at? This list could go on for a while. You get my point, right?  

So, I’ve had these bananas on the counter all week, looking more and more mangy as the week’s continued. This time instead of tossing them I just went ahead and made banana bread with them. 

I’ve never been totally happy with banana bread recipes in the past. They always seems like a plain muffin with a bit of banana thrown in, so when I found this article a while back in Saveur magazine where they taste tested and had photos of about 20 different banana bread recipes I thought I should try this one out…afterall this recipe has 3 whole bananas in it. 

I did adjust the recipe a bit…some on purpose and some by accident. 1.) I refuse to buy an entire carton of buttermilk (unless it’s Christmas), so I used sour milk (1 cup of milk + 1 tablespoon lemon juice and let sit for 10 minutes before measuring out 1/3 cup–or in this case 1/2 cup milk + 1 1/2 teaspoons lemon juice–no need to waste 1/2 a cup of milk).  2.) The phone rang while I was pulling the eggs out of the fridge, so I used two whole eggs by accident… oops 🙂 3.) Instead of using 2/3 cup pecans, I used 1/3 cup pecans and 1/3 cup mini chocolate chips…yum.

Shopping List:

1 cup flour

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup sugar

1/2 cup canola oil

1 egg plus 1 egg yolk (see note above)

1/3 cup chopped pecans

1/3 cup mini semi-sweet chocolate chips

3 very ripe bananas

Instructions:

1. Heat oven to 350 degrees. Spray a 9″ x5″x2 3/4″ loaf pan with Pam Baking Spray (or grease and flour the pan yourself, I’m not so good at that so I cheat with the spray, which works perfectly) not the Cooking Spray, but the one with the cake on the front.

2. In a large bowl, stir together flour, baking soda, and salt.

*The recipe from Saveur says use a separate bowl for the wet ingredients, which I never do because I hate doing dishes as it is. You can use a separate bowl if you like, but you could also make a whole in the middle of the dry ingredients and it works just fine.

3. Whisk together sugar, oil, buttermilk, vanilla and eggs until smooth. Then, mix the wet ingredients into the dry ones… see what I mean it’s just a waste of a bowl…they end up together in the end anyhow, right?

4. Add the pecans, chocolate chips and mashed bananas and stir gently to combine.

5. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the middle comes out clean, 60-65 minutes. Let it cool for 30 minutes before slicing and serving, if you can wait that long. Enjoy!