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Monday, October 22, 2012

Recipe Review from 10/15/12

By the time this is posted, I'm hoping the cement will have been poured for the outbuilding that I talked about Saturday.

Otherwise, a mostly uneventful week.  I took of early one super nice day to work in the yard and ended up sweeping out and tidying the garage for winter. That was followed by three days of dreary.

Several new recipes to comment on:

Caramelized Banana Bread  (Ckng Lght Oct 2012)
First, let me say right off the spatula, that my banana's were extremely ripe. And frozen/thawed.  So I ended up heating up the butter, then simmering the bananas in the butter and brown sugar till thickened.  Ultimately, this was okay.  I'm not sure it was worth the whole cook in butter and brown sugar bit.  The bread does turn out darker than a traditional banana bread, and perhaps a bit more buttery, but not enough to make me say THIS is the recipe.   I also skipped the glaze - seemed overkill for banana bread which is sweet enough on its own.
Photo from CookingLight.com  
  • 4 tablespoons butter, softened and divided
  • 3/4 cup packed dark brown sugar
  • 3 medium ripe bananas, sliced
  • 1/2 cup fat-free buttermilk
  • 3 tablespoons canola oil
  • 2 tablespoons amber or gold rum
  • 2 large eggs 
  • 9 ounces all-purpose flour (about 2 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Baking spray with flour (such as Baker's Joy)
  • 1/3 cup powdered sugar
  • 2 teaspoons half-and-half

1. Preheat oven to 350°.

2. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add brown sugar and bananas; sauté 4 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Place banana mixture in a large bowl. Beat with a mixer at medium speed until smooth.

3. Combine buttermilk and next 3 ingredients (through eggs). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool on wire rack.

4. Melt remaining 1 tablespoon butter in a small, heavy saucepan over medium-high heat. Cook 3 minutes or until butter begins to brown; remove from heat. Add powdered sugar and half-and-half, stirring with a whisk until smooth. Drizzle glaze over bread. Let stand until glaze sets.

1 comment:

Dee said...

They all sound delicious, especially the sandwiches. YUM!

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