Here is another recipe people are loving . Our favorite rustic banana bread. This recipe is over 120 years old! It is incredibly simple and produces a really moist heavy bread, perfect with just a little butter.
3 ripe bananas
2 eggs ( beat them like they owe you money)
2 cups flour
3/4 cup sugar
1 teaspoon salt ( I like coarse kosher )
1 teaspoon baking soda
1/2 cup chopped walnuts
Oven at 350
Grease your pan of choice
Loaf pan or mini loaf pan, muffin tin you experiment with your favorite. Don’t forget to adjust the cooking time if you choose a smaller pan.
Mash the bananas up really well until they are a snotty slimy mess. Then mix the eggs and bananas together.
I like to combine the dry ingredients together then add the dry mixture to the banana egg mixture. Stir them both together it should make a super thick batter add the walnuts get those little suckers blended in.
If you use the loaf pan bake it for about an hour I start checking the bread with a bamboo skewer at around 45 minutes. When the skewer comes out clean remove the bread and cool slightly, then pop that sweet lump of goodness out of the pan and let it cool on a rack. Or slice off a big hunk of that banana love, smother it in room temp butter and have your way with it.
If you go with a muffin pan you better keep your little behind parked by the oven and start to check the baby breads with the skewer after 20 minutes or so. Pop them out and cool them off if you can resist the temptation.
What we really love about this bread is its simplicity and its history and the fact that it is so tasty. This bread will freeze well for a short time in case you want to make it ahead of time for an event.
Give this recipe a try!
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Here is the cake recipe everyone has been asking for. You can’t go wrong with this…. I’ve been told by the ladies over in Eastwick that it is to die for.
Here is what you will need.
8 tablespoons unsalted butter.
16oz semisweet chocolate ( let’s not get all upity you all know that tollhouse chips are amazing… I know you eat them right out of the bag in the middle of the night.
5 large eggs room temp.. Like sat out for hours not “oh I just pulled them out of the fridge they should be fine.
Separate the whites from the yolks into two bowls each big enough to accommodate a hand mixer. That will come in handy later.
3/4 cup sugar
2 teaspoons of vanilla ( real vanilla extract. This is a pantry must have that is worth splurging on. Good quality is just better.
1/2 teaspoon salt.
1/2 cup cream.
Preheat the oven to 350
1. Use 1 tablespoon of the butter to grease a 12 inch spring form pan. Most recipes call for a 9 inch pan but I have always gone for 12 inches if I can get my hands on it. The bigger pan allows the batter to spread out and the result is a thin dense cake with brownie like edges. Grease it up good like you’re trying to get a dead horse out of the house through a doggie door.
Then dust it with flour. I know the title says flourless chocolate cake.. But I dust the pan with flour. If you are afraid of flour by all means substitute it for something else. It’s your cake, you can mess it up if you want.
2. Melt 8oz of the chocolate and the remaining butter together. I like to use a clear Pyrex bowl over a medium sized pan of boiling water. Use an oven mitt to hold the bowl when you stir so that you don’t get a steam burn.
I like to cut the butter into thin pieces before It goes in just to speed up the process and make myself feel like I know what I’m doing.
4. Quickly drink half a glass of wine.
5. While the chocolate and butter are melting I go ahead and use my hand mixer to beat the eggs, yolks, sugar and vanilla together.
6. Check and stir the chocolate and butter that are busy melting on the stove.
7. Beat the egg whites and salt together to form stiff peaks. I use my hand mixer because it’s out already and I’m a lazy ass. Just remember to clean the beaters well after mixing the yolks and sugar together.. Cause the whites won’t do their thing if you have any yolk floating around in there.
8. By this time you should be ready to down the second half of your glass of wine. The butter and chocolate are going to be crying out for your attention. So get over to that stove and make sure that chocolate and butter are mixed well and smooth as can be.
9. Slowly and carefully Combine the chocolate mixture into the yolk mixture. Small amounts at first so that you don’t start to cook the egg or something ridiculous like that. I use a silicone spatula to blend.
10. When the chocolate and yolk mixtures are well blended you can begin to fold in the fluffy egg whites. I just scrape the mountain of fluff into the bowl with the chocolate and yolk mixture and go for it. Gently folding the chocolate into the egg whites. Don’t beat it, you’re not Discovering the men’s underwear section of the Sears catalog for the first time. You have to be gentle Go easy and the pay off is the whites will retain some of their fluffiness and your batter will be perfection.
11. Pour the mixture into the pan. And pop it into the center rack of the oven. I like to let it bake for 30-35 minutes I find that I like it best when the top forms a crack.
12. Remove the pan sides and place the cake on a cooling rack, I like to leave the bottom of the pan on until the cake is cool. When it’s cool flip that sucker over onto the plate you want it to live on. Remove the pan bottom.
Now it’s time for the ganache. The decadent chocolate layer of heaven that we are going to smear all over the cake.
1. Repeating the double boiling situation that I used earlier I melt the other 8oz of chocolate and 1/2oz cream together. I like to pour the cream over the chocolate right in the beginning and let them get well acquainted. As the chips begin to melt I try to pay more attention to what is on the stove and not what is on the TV. Stir until the cream and chocolate are mixed into smooth creamy amazingness.
2. Pour that bowl full of heaven on top of your cooled cake. I pour it all in the middle and work the ganache to the outer edge of the cake.
You can eat the cake now or… I like to cover it carefully and put it in the fridge for a day or two. The ganache will turn into a fudge like layer that will make your knees weak.
Now what I like to do is serve it with some fruit and whipped cream.
You can be lazy and top it with fresh fruit like ripe raspberries. I love this way just so you know. Or you can make more work for yourself by getting another pan dirty while making some fresh jam.
Cut up fresh strawberries, enough to fill a small sauce pan adding a little water and some sugar and boiling the mixture stirring often until it cooks down to a sweet thick syrup. This can be done ahead of time of course but then you can’t say Hey I just made this jam and make everyone think you are Betty freakin Crocker all of a sudden.
For the whipped cream topping
I like to use heavy whipping cream.. Like a 1/2 cup? Not sure exactly so just wing it. I put in a splash of rose water about half a tablespoon. And a hand full of sugar. It doesn’t have to be precise so just experiment. Less sugar is better as the cake itself is going to be really sweet. All ingredients go into a big mixing bowl, use a hand mixer and beat the hell out of it until it becomes a fluffy cloud of rose scented madness.
If I am serving the cake with the fresh jam, I pool the jam on the plate then top it with the cake and then the whipped cream.
If I go the fresh berry route I like to top the cake slices with the berries and then add the whipped cream.
I’m sure you can do this and trust me it will make all the ladies at your next church potluck hate you for being so damn good in the kitchen.
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