Happy Pi Day! 3-14

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Happy Pi Day Everyone!!! 3-14-16

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In honor of Pi Day here is a link to my Banana Cream Pie!!!  I hope you check it out and what Pie will you be eating today!! LOL!! 🙂

https://whatscookingwithchefamy.com/2012/06/17/banana-cream-pie-for-fathers-day/

Apple Banana pie 012

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Banana Bread!!!!

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Okay who doesn’t like Banana Bread 🙂

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I love Banana anything…cakes, muffins, cookies, bread, ice cream, yogurt, candy!!!  

Oh and have you seen the **NEW** Dole Dippers, slices of bananas dipped in dark chocolate and FROZEN can you say

YUMMMMMMMMYYYY!!!!!!   download

I can, I have had them and they are addicting, they even have them with chopped almonds sprinkled on top too 🙂  They come 6 packages in the box, 100 calories a package, so well worth it 😛

So have a pack of those so when you have a slice of this Banana Bread you will not feel so guilty 🙂

So we’ve all had the few bananas sitting on the counter that are slightly or way past their prime…right 😛

I think what most people think of when that happens to the bananas is….BANANA BREAD TIME!!

So here’s my Banana Bread recipe 🙂  Hope you enjoy it!!

Ingredients

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whisk together, four, salt and baking soda

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add bananas to bowl and mash

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then add sour cream and vanilla to bananas

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mix together

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cream butter and sugar

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for about 3 minutes

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add egg yolks

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beat to combine

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fold in half flour mixture

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then add banana mixture and rest of dry

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beat egg whites just until frothy

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fold into batter, but don’t over work it

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I used mini loaf pans, you can also find paper baking loaf size too, for easy gift giving

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Then bake and done

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This recipe is so moist you will never use another 🙂

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Recipe

1 stick of butter, softened
1 1/2 cup granulated sugar
2 eggs, yolks and whites separated
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 tbsp. sour cream
3 overripe bananas, mashed
1 tsp. vanilla

Preheat oven to 325 degrees

pans – 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or mini loaf pans or small bundt pan.

In a small bowl add mashed banana, sour cream and vanilla, mix to combine.

In another small bowl add flour, salt and baking soda, whisk to combine, set aside.

Cream butter and sugar together in a large bowl for about 3 minutes, then add egg yolks and beat until combined.
Fold in 1/2 of dry mixture, then add banana mixture and the rest of the dry.

In a clean dry bowl add egg whites and beat for about 30 – 45 seconds just until frothy, then fold egg whites into the batter.

Just until combined, try not to over work the batter.

Bake for regular size loaf pan 45 minutes to 1 hour, mini loaf pans about 30 minutes, check by inserting a toothpick in the center and comes out clean.

Enjoy!!!!

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Banana Cream Pie for Father’s Day

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Banana Cream Pie – Happy Father’s Day Dad!!!

My Dads ultimate favorite thing is Banana Cream Pie, I make it for him on his birthday and Father’s Day…I know I should make it more often for him because he just absolutely loves it. I remember the last time was his birthday and I had stayed overnight and I woke up around 5:00am and there he was cutting himself a piece of pie. I had to laugh, so I started to make 2 cause the first one does not last the night.

So this is my Banana Cream Pie I make for my Dad.

Now I use a pre made pie crust, I know, I know I should make one from scratch but if you have time then you should for sure, but I don’t mind cutting that corner if I don’t have time.

First I bake my crust, then let it cool.

In the meantime I make the filling.

1/3 cup cornstarch
3 large egg yolks, keep whites to use in the meringue

1 ½ cup whipping cream
1 ½ cup whole milk
2/3 cup sugar
¼ tsp. Salt
1 ½ tsp. Vanilla
2 tbsp. Unsalted butter, softened

In a medium saucepan, whisk sugar, cornstarch and salt, then whisk in whipping cream, milk, then egg yolks. Cook over medium-high heat, whisking until custard thickens and just boils. Remove from heat and whisk in butter and vanilla and set a side.

Slice 3 large ripe bananas, put half the slices over the crust, then half the filling, rest of bananas ending with the rest of the filling, spread evenly. Set aside.

The meringue topping, I use a marshmallow topping, some will call it a 7 minute frosting.

¾ cup sugar, plus 2 tbsp.
1 tbsp. Light corn syrup
2 tbsp. Water
3 large egg whites, left over from the filling, room temp.

In a small saucepan, add sugar, corn syrup and water, cook over medium heat, stirring occasionally, until sugar has dissolved. Increase heat a little and insert in a candy thermometer until it registers 230 degrees.

In the meantime, using an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 ½ minutes.

Gradually add 2 tablespoons sugar, once the syrup reaches 230 degrees, pour the syrup in a steady stream down the side of the bowl containing the egg white mixture with the mixer on medium-low speed.

Then beat on medium speed until cool 5- 10 minutes, the frosting should be thick and shiny.

Take frosting and put all of it on top of the banana and filling mixture, mound it up high and with the spreader, spread all the way to the edge of the pie crust.

Now since this is not really a meringue, I take my little crème brulee torch and torch the topping to make it look like a meringue.

Set in the refrigerator for at least 4-5 hours or longer to set. Slice and enjoy!!!

Bananas Foster Upside-Down Cake

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I so love Bananas Foster, I actually make it every time I get down to the last banana…so good!!!
So why not make into an upside-down cake like pineapple but use bananas instead, I hope you will try this the next time you have some extra bananas!!

Topping:
1 cup brown sugar
4 tbsp. unsalted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 tbsp. dark rum*
4 yellow bananas, ripe, but firm, sliced 1/4 inch

Place brown sugar, butter, cinnamon, nutmeg and allspice in a small saucepan, heat over medium-low heat until butter is melted and mixture is smooth, stirring occasionally.  Take saucepan off the heat and stir in rum, pour into a 9×2-inch round cake pan.
Carefully arrange the banana slices on top of the brown sugar mixture.

 Cake:
3/4 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 tsp. vanilla
1 1/2 cup all-purpose flour
1/4 tsp. nutmeg
1/8 tsp allspice
1/4 tsp. cinnamon
1/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2/3 cup sour cream

Heat oven to 350 degrees.
In a medium bowl add flour, nutmeg, cinnamon, allspice, baking soda, baking powder and salt, whisk together to combine, set aside.
In a large bowl add sugar and butter; beat at medium speed until light and fluffy about 4-5 minutes.  Add one egg at a time, beating well after each addition, then beat in vanilla.
At low-speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture.  Spoon and gently spread batter over bananas.  Bake 45-55 minutes or until cake is golden brown and toothpick inserted in the center comes out clean.

Cool in pan on wire rack for 15 minutes, run a small knife around the edge of cake; carefully invert cake onto serving plate.  Serve warm with vanilla ice cream or with fresh whipped cream.
*you can use 1/2 tsp. rum extract instead.  Enjoy!!!!