A New Take On Banana Bread

I need to go buy 8 bananas and wait for them to get ripe ASAP so I can try this new take on banana bread.  Really it’s more like a cake, but I can’t wait to try it either way!  Thanks Buzzfeed!

Upside Down Banana Bread

4-5 ripe bananas
3 eggs
½ cup oil
½ cup sugar
1 TBLS ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2-3 bananas, sliced
Vanilla ice cream

  1. Preheat oven to 350°F/175 C.
  2. In a large bowl, mash the ripe bananas.
  3. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
  4. Add the flour and mix until the batter has no large pockets of flour. Set aside.
  5. In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.
  6. Bring up the heat to medium, cooking until the mixture starts bubbling.
  7. Remove the caramel from heat and pour into a greased 9×9 baking pan.
  8. Lay the banana slices evenly on top of the caramel.
  9. Spread the banana bread batter on top
  10. Bake 40-50 minutes.
  11. Cool until the bottom is barely warm & use a knife to loosen the edges from the pan.
  12. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.

Slice, then serve with vanilla ice cream.

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A Chocolate Twist on Thanksgiving Tradition

I’m starting with the admission that this post is totally stolen from a recipe that comes direct from the Food Network Kitchen! It can be seen in this month’s Food Network Magazine article Thanksgiving Desserts: Pies and Beyond.

Since I was very young, I have been a sucker for the smell and taste of pumpkin pie.  My Aunt Lisa would bake them and the family would devour them.  That was a family tradition.  Since I’ve had to make them (or buy them from Marie Callender’s) myself, pumpkin pie just hasn’t been the same.

FNM_110114-Pumpkin-Brownie-Swirl-Pie-RecipeThat was still the case until I saw this picture and fell in lust with Pumpkin-Brownie Swirl Pie.

This pie will definitely grace my holiday table. Ok, I’ll really be keeping it all to myself to eat with day after leftovers brought home from someone else’s house, but WHATEVER.

I must make this pie.  I may even drizzle some hot caramel sauce over the pie AND the mandatory Vanilla ice cream.  To Hell with Tradition!!

Pumpkin-Brownie Swirl Pie

Preheat the oven to 350 degrees F. Butter the bottom and side of a 9 1/2-inch deep-dish pie plate.

Make the brownie filling: In a medium saucepan over medium heat, melt 1 stick unsalted butter, 1 – 12 oz package semi-sweet chocolate chips, and 2/3 cup packed light brown sugar, whisking occasionally until melted and combined thoroughly.  Remove from the heat. Whisk in 2 large eggs, one at a time and then 1 teaspoon vanilla, whisking until smooth. Whisk in 1/2 cup flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking powder and 1/4 teaspoon salt until combined.

Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.

Make the pumpkin filling:  In a medium mixing bowl combine 1 cup pumpkin puree, 1 cup heavy cream, 1 large egg, 1/4 cup sugar,1/4 cup flour, 12 teaspoon pumpkin pie spice, and 1/4 tsp salt whisking until smooth.

Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

I only have one word for the way my mouth is watering in anticipation: Yum!

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Bananas Foster Bread

ripebananasI was looking at 4 very sad – very ripe bananas while cleaning up my counter this morning and knew this was likely the last day they’d be good for anything more than freezing for smoothies.  I still feel crummy and wasn’t really in the mood to bake, but I went online in search of something easy, outside the ordinary banana bread, to do with them.

Like I knew they would, Food Network came to my rescue:

Damaris Phillps’s Bananas Foster Bread

  • 4 Medium ripe bananas mashed
  • 2 Eggs
  • 1 Cup sugar
  • 1/2 Cup coconut oil, melted
  • 3 TBLS plain yogurt
  • 1 tsp rum extract (I used a tsp of Captain Morgan Spiced Rum)
  • 1 tsp Vanilla
  • 2 Cups All-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 Cup (1/2 stick) unsalted butter
  • 1/2 Cup dark brown sugar
  • 1/4 Cup spiced rum (Captain Morgan is my favorite)
  • 1 tsp orange zest

Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.

Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a bowl.

In another, larger bowl, whisk together the flour, baking powder and salt.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.

Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (in case it flames) stir in the rum and the orange zest.

Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.

Slice and serve with vanilla ice cream, if using, and the remaining glaze.

bananasfosterbreadThis was easy to put together and made the house smell amazing while it was baking!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood