This classic southern cake is full of pineapple, banana, and pecans and iced with a creamy cream cheese frosting. This snack cake version is easy mixed in just one bowl and oh so moist.
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Entries tagged with 'bananas'
While pie's handheld variety hasn't seen the national spotlight quite like other baked goods, here in the South the pocket pie is something of a regional treasure. The name might be up for discussion, but whether you call them hand pies, pocket pies, or fried pies, this Southern staple has all the hallmarks of a perfect picnic treat, and these banana Nutella cardamom pocket pies are no exception.
These oatmeal cookies are inspired by the Elvis favorite of peanut butter and bananas, but taken to the next level with chocolate chips.
But if you don't like to eat brown, splotchy bananas and you don't like to eat banana bread (no judgements) what to do? Turns out there is a tasty vehicle for over-ripe bananas waiting at almost every meal.
According to Wikipedia, and seconded by some photo I saw in US Weekly last year starring Kate Middleton—note to self: renew subscription to The Economist—people in other countries still celebrate the day before Lent as Pancake Tuesday. I decided to marry traditions and make a stack of fluffy chocolate pancakes topped with a sweet, roasted banana sauce.
A luscious banana cream pie for chocolate lovers, with a malted milk twist.
Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas.
You guys really went bananas for bananas! Not only that, the recipes were deliciously inventive, ranging from Hummingbird Cake to Roasted Banana Bars to a Banana Breakfast Bake. Check out the whole assortment in the slideshow!
This multi-layered trifle is anything but what its moniker implies it to be: it's not trivial, minor, or inconsequential. Trifles are easy enough to assemble and a great way to use up any stale cake that's in your pantry (not that cake ever gets a chance to dry up 'round these parts). Just toss it in, top with custard, fruit or jam, layer, and scoop out. Somehow all these bits and plops of stuff that on their own can provide a small treat meld together into a sublime dessert.
I'm not crazy about bananas, but I love banana nut bread. The mix of mashed bananas, butter, and eggs looks a whole lot like an ice cream base, so why not make banana bread in ice cream form?
Recently I've been thinking about the versatility of pie and how pretty much any dessert may be simplified and reconstructed into a round, portable crust. This idea of taking classic restaurant desserts and re-creating them in pie form opens up whole new worlds for us as bakers. For example, take this Bananas Foster pie, which is based on the classic plated dessert from New Orleans.
It's been an undeniably fun holiday season, but I think it's time. Time to slow my roll down the highway to Fat City. So instead of baking scones or muffins or a breakfast cake that's filled with cookies, this week I'm baking oatmeal bars. The base is a mixture of oats, dried apricots, coconut flakes, and walnuts. After they're baked, the bars become golden, chewy, and mildly sweet.
Torta de pan—bread pudding—is not a novel concept to the dessert repertoire of many countries; in Latin America it is an everyday and very casero (homey) preparation. Variations and interpretations are abundant but not exhausting, surely due to the ease of its assembly and its always pleasing result. The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings.
When I first stumbled upon this recipe, it sounded almost too good to be true. A thick, creamy, fruit-filled butter that made everything it touched taste like banana bread? I filed it away with a note to try it in the fall, when peaches and berries are long gone and everyone is craving homey comfort food. To make it extra seasonal, I added a tablespoon of pumpkin pie spice.
This is a mash-up of recipes. I'd shelved a banana cake recipe that had a few accidents along the way, but when I remembered the Nilla Wafer cake, I decided to dust it off and give it another go with the new secret ingredient. Mashed up bananas are cooked until reduced and concentrated for a stronger backbone of flavor. Of course, there are Nilla wafer crumbs for that signature vanillin flavor, and brown sugar and buttermilk are also ingredients. It's moist, rich, complex and coated with brown sugar cream cheese icing. It's sensational. Wish I had a piece of it left.
In case you didn't already know it, August 10th is both National S'more Day and National Banana Split Day. And in celebration of this momentous day, here's a dessert mash-up which allows you to go above and beyond your civic pastry eating duty: the Banana Split S'more Whoopie Pie.
The best bananas to use in banana bread are those that are as ripe and sweet as possible, so it seemed obvious to swap in naturally amped-up red bananas. This variety is extremely popular in Central America, so I added another tropical fruit, the pineapple, which does double duty by adding flavor and moisture. The final twist on traditional banana bread is the addition of ground ginger: a little spice which pairs well with a cup of hot Colombian coffee in the morning.
Banana cream pie always brings to mind those revolving fridges at diners, stockpiled with chilled desserts gussied up with from-the-can whipped cream bouffants. I love bananas—and those lit-up iceboxes—but it has never once occurred to me to order banana cream pie. It always looks jiggly and a bit sad, especially next to the buxom double-crust apple pie and the luscious chocolate silk. It was time to give the banana cream pie some help. And yes, bourbon is very much involved.
Bananarchy is proof that watching Arrested Development is good for the world. Co-owner Anna Notario was sick when she embarked on an Arrested Development marathon, "and what else do you do while sick?" explained her business partner Laura Anderson. Anyone who's seen the now-retired series knows the frozen banana stand, which was inspired by a couple of real ones on Balboa Island in Newport Beach. Anderson decided to start her own stand in Austin.
On a recent trip to the supermarket, I spotted this mix not in the baking aisle, but in the produce section. Why? Because unlike other readily available banana bread mixes this one actually calls for real bananas. Additionally, wheat flour is listed as the first ingredient, and the mix doesn't require copious amounts of oil. A low-fat quick bread with real banana flavor? I couldn't wait to test it out.