Peek-a-boo - Autumn Calling
Original Recipe - Thanks Mom!
Banana Bread Deluxe
3-1/2 Cups Flour, all purpose
2-1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1-1/2 Teaspoons Salt, kosher
2/3 Cup Vegetable Oil
1-1/3 Cup Sugar, white
1 Teaspoon Almond Extract
4 Eggs, large
2-3 Cups Bananas, crushed (5-8 bananas)
2 Cups Nuts, chopped (optional, pecans or almonds are best)
Preheat oven to 350°F
(180°C).
Measure out baking powder, baking soda, salt, and flour sifting them
together into a bowl. Spray your bundt
pan and lightly flour it. To a mixing bowl or stand mixer bowl add sugar and
eggs. Mix on high for 2-3 minutes until
sugar granules are gone and the mix is fluffy.
Add the oil and almond extract then mix well for at least another
minute. Mix in flour mixture in 3
parts. Mix just enough to incorporate
between each addition. Be sure to scrape
down the bowl during the last mix.
Stop. Do not over mix the batter. In separate bowl, cut up or smash the bananas
(without sins) to small pieces. Do not
puree. Add the bananas, and nuts if using,
to your bowl and fold in by hand. Pour
the batter into the bunt pan and smooth out evenly. Drop the pan a couple times to remove air
bubbles. Bake the cake at 350°F
(180°C) for about 50 or 60 minutes. A toothpick should come out clean when cake
is tested. Allow cake to cool for 10
minutes then turn out onto a serving plate.
Making It Deluxe
Chop 4 oz of your favorite chocolate up and
microwave until soft enough to drizzle over the cake. Repeat with your favorite caramel sauce or
mine. Recipe below. Place your decorated cake on a beautiful
serving platter and add Autumn leaves for effect. Serve and wait for the wows!
Salted Caramel Sauce
2
Cups White Sugar
3/4
Pound Butter, unsalted, room temperature
1
Teaspoons Kosher Salt, NOT table salt
1
Cup Heavy Cream
Medium
Sauce Pan
Wooden
Spoon
Whisk
Candy
Thermometer (Optional)
Note: Caramel sauce is candy making. Candy making requires precise ingredients and
timing. Please have all ingredients
measured and at the ready when making this sauce. And, I am not kidding about the salt. Table salt will measure wrong and it iodine
will make it taste bad. Read all the instructions before beginning and have
your tools at the ready.
To a medium sauce pan
add the sugar and place over medium heat. Using the wooden spoon stir the sugar
as it heats. It is going to look like
nothing is happening, then it will get chunky and look a mess, then it will
melt and be hot as lava. Be careful! As it gets hotter and melts it will begin to
darken. If you are using a candy
thermometer, bring it to 350°F (180°C) and then get it off the heat.
If you are doing by eye, let the sugar get pretty dark, but if it starts
to smoke get it off the heat. You want
it dark, not burn. You can make it light
too if that is your preference. Off the
heat, add the butter and switch to mixing with the whisk. It is going to bubble and make all kinds of
noise as it should. When it calms down,
return to low heat and keep stirring.
Add the cream. Again, it will be
messy and bubbly. Keep stirring! Cook for about 3 minutes while constantly
stirring and it should be smooth as silk.
Add half the salt and check for taste.
If you want, add the rest of the salt. Caution, it will be hot as
lava. Taste carefully! Caramel can be
stored in the fridge for several months, but I am sure it will not last that
long.
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