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French Fridays with Dorie – Double Chocolate and Banana Tart

May 18, 2012 in ffwd

Wanna know something about family? Sure you do.

We go through a lot of bananas each week. I’m talking 5 or 6 bananas a day. And that’s when my husband is gone! They are just so versatile – pancakes, muffins, smoothies, waffles, bread, anything and everything you could possibly bake up is better with bananas!

So of course I was pretty excited about this week’s French Fridays with Dorie recipe: Double Chocolate and Banana Tart.

Don’t get confused though, it’s double chocolate and double banana. The crust is a chocolate shortbread crust, topped with caramelized bananas that are then covered in chocolate ganache, and finally it’s finished with raw banana slices.

(The caramelized banana slices looked like little scallops!)

I thought this recipe was simple, so impressive, and delicious! I didn’t love the raw bananas on top – for some reason, the contrast between the super rich chocolate and the raw bananas just didn’t do it for me – but those were easily picked off. I really really really loved the caramelized bananas. It gave just a little crunch to the tart.

I halved the crust recipe, got 2 small tarts (maybe 5 or 6 inches?) and then dropped a tart shell in the sink. So I quartered the rest of the recipe and it was perfect for my one tart. HOWEVER, one tart was not enough for this lady and I wish I had another one right now.

(The members of French Fridays with Dorie don’t share Dorie’s recipes because we want to encourage you to check out Around My French Table.)

One year ago: Caramel Pecan Monkey Bread
Two years ago: Gummy Candy
Four years ago: Strawberry Scones

 

 

 

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Secret Recipe Club – Chocolate Banana Muffins

May 7, 2012 in breakfast

It’s time for another Secret Recipe Club reveal! This month I was lucky enough to be assigned Edesia’s Notebook which is written by Lesa. She has hundreds of recipes that all sound fantastic like these Asian Turkey Meatballs with Peanut Sauce that are high on the list of things I want to make.

I picked these banana chocolate muffins for SRC because some days require chocolate for breakfast – like today.

I spent last night in the emergency room with my 2 year old. It was the first of what I assume will be many ER trips with those boys of mine but the kid says the free popsicle was worth taking a chunk out of his tongue so…

Yeah.

These muffins are so perfect for those mornings where you just need a little something extra to get you moving. I don’t even like chocolate that much but I couldn’t stay away from these. They’re great at room temperature but they’re perfect hot out of the oven with just a smear of butter on top.

Two years ago: Chocolate Angel Food Cake

Chocolate Banana Muffins
5.0 from 2 reviews
Print
Yield: about 12
adapted from Edesia’s Notebook
Ingredients
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 very ripe bananas, mashed
  • 2 cups of flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In the bowl of a stand mixer fitted with a paddle, cream together butter and brown sugar until fluffy. Add eggs one at a time, making sure each is incorporated before moving on; add vanilla and mashed bananas.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients; mix until just combined.
  5. Fold in chocolate chips with a rubber spatula.
  6. Bake in preheated oven for 20 – 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool on a wire rack.



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Salted Caramel and Peanut Banana Bread

February 13, 2012 in cake

I made this ah-mazing banana bread with caramel and peanuts and coconut but… you have to go visit Not Rachael Ray to check it out!

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Cinnamon Cream Cheese Banana Nut Bread

July 26, 2011 in breads

My all-time favorite banana bread recipe is this one that’s packed with cream cheese so let me tell you how thrilled I was when I realized that there are hundreds of other cream cheese banana bread recipes that need to be tried!

This one was fantastic! I love any quick bread with a crunchy topping on top and this definitely fit the bill. And the bread itself is just as silky and soft as the original cream cheese banana bread I fell in love with.

Cinnamon Cream Cheese Banana Nut Bread
Print
Yield: 2 loaves
Ingredients
  • 1 cup chopped pecans, divided
  • 1/4 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 cups mashed very ripe bananas (about 4 medium)
  • 1 teaspoon vanilla
  • 1/4 cup firmly packed brown sugar
  • 1 1/2 teaspoons all-purpose flour
  • 1 1/2 teaspoons melted butter
  • 1/4 to 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350F. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.
  2. Beat softened butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Combine flour and next 3 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans.
  4. Stir together brown sugar, reserved 1/4 cup chopped pecans (not toasted), 1 1/2 tsp. all-purpose flour, 1 1/2 tsp. melted butter, and ground cinnamon. Lightly sprinkle mixture over batter in pans.
  5. Bake at 350F for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.


adapted from Southern Living

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PPQ – Peanut Butter-Banana Cream Pie with Hot Fudge Sauce

March 13, 2011 in pie

This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the amazingly delicious Peanut Butter-Banana Cream Pie with Hot Fudge Sauce. And great timing too since tomorrow is Pi Day!

I am late posting this because I’ve been procrastinating. See, it was quite the undertaking. Crust, custard, chocolate, peanut butter, hot fudge, whipped cream… it took me all day long! But it was so worth it! I think I inhaled that piece up there in less than 2 minutes.

A few notes:

I used White Chocolate Wonderful because why use plain peanut butter when you can use white chocolate peanut butter? Go buy it. Now. (You can find it at Walmart, Target, pretty much anywhere.)

The crust tasted slightly underbaked to me and I left it in for 5 extra minutes or so. Keep an eye on that one.

Do not put hot fudge sauce in a squeeze bottle. It will explode.

If you don’t do gelatin for whatever reason, I think the pie would be fine without it. It won’t cut perfectly but between cooking the eggs and the cornstarch, it should be a-okay. Just don’t forget to add the banana liqueur!

So happy early Pi Day and make sure you check out Josie’s post for the recipe!

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