TWD: Banana Cake into Banoffee Cake

If anyone out there has figured out how to squeeze more hours into the day, please let me know! I actually made this cake almost two weeks ago... and I just remembered in the wee hours of the morning that though I had loaded the pictures, I had yet to write and post about this week's Tuesdays with Dorie pick.

This week is bananas - both the cake, and my life (see what I did there with my lame-it's-reeeeaaaaalllly-late-early-whatever BAD sense of humor - sorry about that).

Anyway, the Lots-of-ways Banana Cake, chosen by Kimberly at Only Creative Opportunities is a great recipe with lots and lots of options for what to do with it.  It really got me thinking, and what I really wanted was a snacking cake with lots of goodies loaded into it.  I didn't feel like coconut, so I opted to turn the cake into a halved-recipe (only 1 9-inch cake) banana-toffee-chocolate-pecan confection.  I'm so glad I did because it was a delicious and imminently snackable treat.

I made a plethora of changes and wanted to save them, so I opted to post my version of the recipe over on my SLC Baking Examiner page at Examiner.com - just in case anyone else out there was looking for a very simple and snackable cake.

The cake itself turned out moist, and tender with just a little banana flavor.  It is fairly dense for a cake, but not as dense as most banana breads I've had.  I made a mixture of dark chocolate chips, homemade toffee chunks, chopped pecans and even added a little raw sugar on top for an extra crunch.

For many more variations, check out the TWD Blog.

TWD: Cocoa Nana Bread

You would think, with my penchant for all things chocolate, and adding in the fact that I love bananas, that this bread would have been a total hit for me. Well, the Cocoa Nana Bread - a 'quick' bread (mixes quickly, but takes a considerable amount of time to bake up) concoction of cocoa, chocolate, bananas and other similar ingredients to banana bread - was chosen by Steph of Obsessed with Baking. This week's Tuesdays with Dorie recipe, sadly, was not my favorite. I liked it fine - but I just didn't love it. I'm really not sure why. It wasn't too dry, too moist, too banana-y or too chocolatey (as if that could happen). It was just kind of *meh* for me. Really, really weird reaction - and it still has me confused.

The batter itself was easy and even fun to make. A joy to work with and behaved exactly as I expected it to. No problems whatsoever. It just wasn't my thing right now.

I blame it totally and solely on my pregnant taste buds and the mood I was in when I made it or something because I'm really and truly stumped as too why I didn't want to just devour this whole loaf. I think that this recipe is definitely worth a try, and once I've got some time and/or energy back once we settle into a routine after the baby is here that I will have to revisit this.

Be sure to check out the other TWD Bakers and see what they thought.

NaBloPoMo - Day 1 ... and Banana Walnut Bread

Since I have been really bad about posting very much for the past several weeks I decided it was time to recommit myself to posting recipes for all the things I've been making. You see, I haven't been posting much, but I have still been cooking and baking for my family. That being the case, I have quite the little stash of photos and recipes I need to tell you about. When I saw that CB was going to try to post every day in March for NaBloPoMo I decided that would be a good way for me to kick things into gear as well - especially since I already have at least 10 or 15 things just waiting to be written up.

There is a theme to the blogging each month and this month's is Giving (Up). So, I'm not sure how much I will blog on theme since it is optional, but we shall see.

The first one I decided to tell you about is this Banana Bread recipe from The Sweet Melissa Baking Book. I was intrigued by the original recipe because it was actually for a Banana Apple Bread. Hmmm. I've never had that before... and sadly, still haven't. I didn't have any apples but decided to make the recipe without them and substitute some nuts instead. The bread was still absolutely amazing. I'm sure there are lots of great banana bread recipes out there, but I have to tell you, this one really is absolutely delightful. I guess that means I gave up the apples, so that is a very loose representation of the theme I guess. Yes, I am stretching, but there you go. It is only day one after all.

So, the next time you have some overly ripe bananas languishing on your counter, go ahead and do yourself a favor and give this recipe a try.

Banana Walnut Bread
Adapted from Mom's Banana Apple Bread
Source: The Sweet Melissa Baking Book

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
8 Tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup fresh orange juice
1 teaspoon pure vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)
1/3 cup chopped walnuts (or pecans or almonds)

Position a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly butter and flour a 1 1/2-quart loaf pan (I used an 8 cup mini loaf pan).

In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

In a small bowl, combine the orange juice and the vanilla.

Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the chopped nuts.

Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes (about 35 to 45 minutes for mini loaves - check them for doneness with a wooden skewer - when it comes out clean they are ready). Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.

Serve the bread slightly warm or at room temperature. The bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap, then foil, for up to 3 weeks. Defrost while still wrapped at room temperature.