Skillet Dark and Stormy Banana Bread

 https://joythebaker.com/2016/04/one-skillet-dark-and-stormy-banana-bread/

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
• 1 cup lightly packed muscovado brown sugar (or dark brown sugar)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon dark rum
• 2 ripe bananas, mashed
• 1/2 tablespoon fresh grated ginger
• heaping 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

1. 
   
2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
3. Melt butter in an 9-inch cast iron skillet over medium-low heat. Melt until the crackling subsides and the butter begins to brown. Remove from heat and stir in sugar. Whisk until thoroughly combined. The mixture may seem broken as the butter won’t completely absorb into the sugar just yet. Allow mixture to stand and cool for about 5 minutes.
4. Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine.
5. Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the pan.
6. Place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.
7. Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar if you’d like and enjoy warm.

Healthy banana pancakes

https://cooktoria.com/healthy-banana-pancakes/#wprm-recipe-container-5113

Ingredients

• 2 medium bananas
• 1/2 cup almond milk (or milk of your choice)
• 2 eggs
• 1 cup flour (I use Organic Unbleached White All Purpose Flour)
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

• Puree the bananas with potato masher or fork.
• Add almond milk, eggs and whisk until smooth.
• Add flour, baking powder and baking soda. Mix the batter gently and try not to over mix. A few lumps are fine. If the mixture looks too thin, add a little extra flour.
• Heat up a non-stick skillet on medium heat. Using 1/3 cup as a measure, scoop the batter onto the skillet. 
• In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have 6 pancakes.

Cheesecakes Jan 2020

My recipe, riffs on:

https://www.olivemagazine.com/recipes/baking-and-desserts/pbj-cheesecake/

https://www.seriouseats.com/recipes/2011/10/its-the-great-pumpkin-cheesecake-recipe-halloween.html

https://www.seriouseats.com/recipes/2012/08/bourbon-roasted-peach-cheesecake-recipe.html

https://www.olivemagazine.com/recipes/family/banana-bread-cheesecake/

Upside down banana skillet cake

https://www.howsweeteats.com/2012/07/upside-down-caramelized-banana-bread-skillet-cake/

Banana bread

http://www.thekitchn.com/how-to-make-banana-bread-cooking-lessons-from-the-kitchn-139900

Ingredients
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Instructions

1. Heat the oven and prep the pan: Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
2. Melt the butter: Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
3. Combine the butter and sugar: Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)
4. Add the eggs: Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
5. Add the milk and vanilla: Whisk the milk and vanilla into the batter.
6. Mash in the bananas: Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
7. Add the flour, baking soda, and salt: Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. 
8. Fold in the nuts or chocolate, if using: Last but not least, scatter the nuts or chocolate over the batter and gently fold them in. 
9. Pour the batter into the pan: Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
10. Bake for 55 to 65 minutes: Place the pan in the oven. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
11. Cool in the pan for 10 minutes: Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
12. Remove from pan and cool another 10 minutes: Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Recipe Notes:

• Banana Muffins: To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.

Banofee

Jacqui Kinghan

1 can sweetened condensed milk - boiled 3 hours

2-3(-4) bananas

graham crust (with ginger)

whipped cream

Banana Bread

Heather Bittner

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed

1 Grease and flour two loaf pans. Preheat oven to 350 degrees F (175 degrees C).
2 Whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the centre comes out clean.