Banana Bread Cake
Using the same filling and frosting as the YW Cinnamon Rolls, you can make a nice banana bread cake by substituting your favorite banana bead recipe for the dough - and you might need some sprinkles too! Much better than plain old banana bread and 3 times as fattening too :-)
Dabrownman’s Banana Bread or Cupcakes
Preheat oven to 350 degrees.
Dry Mix:
1 ½ C plus 2 T flour
¼ tsp salt
1/8 tsp each ginger, cloves, allspice
1 tsp each cinnamon and nutmeg
1 tsp baking soda
¼ tsp baking powder
1 C chopped walnuts
1 C chopped chocolate chips
Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap. Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.
2 T bourbon
¼ C raisins or sultanas
¼ C dried cranberries
¼ C dried apricots cut into raisin size pieces
Wet Mix:
3 mashed up ripe bananas
1/8 cup sour cream
1 tsp vanilla
2 eggs
½ C vegetable oil
½ C each brown and white sugar
Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved. Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated.
Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.
Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean. Loaves will take 45 minutes or more for wooden skewer to come out clean.
After 20 minutes remove from pans and let cool completely on wire racks. Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion. Makes about 21 cupcakes or 1 large bread loaf pan.
Cream Cheese Frosting
Ingredients
1/2 C butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 tsp vanilla extract
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Cut recipe in half for 20 Cupcakes or 9x13 sheet cake .
Comments
I jest: One of these days I'm going to try to figure out what you're doing with all those percentages and multistage starters.
This one has no percentages AND bananas, so maybe I'll start here.
I started off using % of total weight of the bread in the spreadsheet. That allowed me to easily adjust all the ingredients on another spreadsheet based on total weight. You just plugged in the total weight you wanted and you instatly had another reccipe which is great when you have a lot of ingredients. Folks here were using bakers % based on bread flour in the dough, so I now I try to use it in my % calculations but it could be off somewhere too. :-)
Many folks use multi stage levain builds for their SD. But we use 2 kinds of starters YW and SD sometimes in the same bread, usually 3 stages, and retard them 12 hours, have 24 autolyse for the flours and liquids, like lots of scalds, seeds, nuts, odd add ins, various flours and sprouts in breads generally for looks, texture and complexity of taste and deep flavor. Just about anything goes if it make bread taste good. My techniques sure have changes over the past few months.
I saw you had a forum topic on increasing banana flavor in SD bread the other day too - but don't remember seeing any pictures though ? This recipe, to form, is complex and more complicated than most but you could apply your added flavor of banana technique to it and see how it works.
Bake on
Was eating too much, so I'm just futzing with formulas and such, but not baking or eating any right now.
I bought bananas yesterday, so maybe I'll have something to show in a week or so.
I've settled on two methods: over-ripening and dehydrating (not banana chip dehydrating, but this).
Other methods I've found use 'too high heat' and that just leads to caramelization, which is good, but doesn't really preserve the banana flavour.
I might also try a banana/Calimyrna fig hybrid, because Calimyrna figs are in season and they taste more banana than bananas. :)
I also might add a bit of less-than-ripe banana to see if the 'green' comes through in the loaf as well. Or not.
I'm still playing around with ideas in my skull.
('Banana' is temporarily blocked by 'sardine and mustard (and/or maybe horseradish)(and/or maybe sweet gerkins or capers)' fascination. I know I'd like such a sweet-savory-bitter-piquant bread, but the mere mention of the word 'sardine' will put 99:100 people off the idea. My pops was good enough to introduce me to sardines as a wee lad, so I love them. One sardine filet added to pizza sauce (filet puréed in the sauce via blender) turns a boring pizza sauce into a magical one, for example).
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I figured that's what you were doing with the percentages, but wasn't sure.
We'll bend you to our will yet!
BAKER PECRCENTAGES UNITE! RA! RA! RA!
is some kind of dried banana stick ! Reconstituted dried bananas should help the flavor. I don't think less ripe bananas would work as well as ripe. But, those inexpensive banana essences (they have every essences known to man or beast) that they sell at the Chinese or Vietnamese grocery stores will help without adding much wet I'm guessing.
I grew up with sardines too and love them but put anchovies, through VVietnamese anchovy sauce (Huong Vi Que Nha), in many Italian sauces to get the same flavor as anchovies with more depth. Makes great puttanesca sauce. Sardines would work the same way with a different and less fishy flavor. I can see where it would be good in pizza sauce
I don't know why I put B % on my formulas since I'm not going to ever use them for the 1 or 2 loaves of bread I bake at a time :-)
I keep eating all the bananas before they get ripe enough.
It's cycling season, so I can go through 12 of them a day, no prob. ;)
I'll have to buy 15 bushels next trip to Costco instead of the usual 6.