Banana Bread

Although I love banana bread, I have never been able to find what I consider the "perfect" recipe. I had tried this recipe in the past (and was somewhat satisfied), but I wanted to continue my search for something better. Searching online, I found this highly recommended recipe (though I used the users' comments to altered to get the recipe below.)

Although my Korean co-workers were very pleased with this cake, I was a little disappointed. I used 4 medium-sized bananas, but felt it lacked in banana favor; if I make this again, I would probably up the number of bananas to at least five. I also wish I had used more cinnamon and less nutmeg (I couldn't even taste the cinnamon.) However, my co-workers were quite please, so I guess it wasn't too bad. (It's not as sweet as many banana bread recipes, so that might be why it appealed to them so much...)


Banana Bread
(yields one 9"x5" pan)

2 c. flour
1 t. baking soda
1 t. baking powder
¼ t. salt
½ c. butter, softened
½ c. brown sugar
½ c. sugar
2 eggs, beaten
1 t. vanilla
½ t. nutmeg
½ t. cinnamon
4 ripe bananas
½ c. walnuts, chopped (optional)

In a large mixing bowl, sift together flour, baking soda, baking powder, and salt. In a separate bowl, cream butter and sugars. Add eggs, vanilla, and spices. Mash bananas and mix with the liquid ingredients. Combine the liquid with the flour mixture, stirring until just mixed. Add the walnuts, and pour batter into a greased 9"x5" pan. Bake at 300°F (150°C) for about 1 hour.*

*The original recipe called for a bake time of 60-65 minutes. My banana bread was finished long before that; I would guess that it took closer to 45-50 minutes. Check regularly to see that your bread doesn't burn.

Pineapple Upside-Down Cake

A couple days ago, I went grocery shopping with a friend who just had to buy some discounted pineapple (he was hungry and impulse buying.) When it came time to eat dinner that night, he decided that he was too full to touch the pineapple he'd purchased for dessert. Since it was already past its prime when we bought it, I decided that it was best to make use of this pineapple before it simply rotted in my refrigerator.

I believe I have made a pineapple upside-down cake at some point in my life - but it would have been ages ago. I decided to try this relatively simple recipe, which I found after viewing many other not-so-simple sounding recipes. I was pleasantly surprised by how easy this cake was! The only challenges were melting the topping (it seemed like my sugar mixture stayed "gritty" even after boiling for the recommended time.) I also got another work-out with the challenge of beating egg whites to stiff peaks with just a whisk. (I really need to invest in an electric mixer!)

Fortunately, all the effort was worth it because this might be my best-tasting cake yet! I was extremely pleased with how moist the cake was. My only complaint was that my pineapple slices shifted when the cake baked and expanded. If I was baking this cake again, I would probably try to arrange the pineapple rings more tightly in the pan - that or I might just try cutting the slices into smaller chunks so that it formed a more solid layer of pineapple. However, since the cake is delicious, I really can't complain.


Pineapple Upside-Down Cake
(makes one 8-9 inch round cake)

Topping
¼ c. butter
¾ c brown sugar
sliced pineapple

Cake
1½ c flour
2 t. baking powder
¼ t. salt
½ c. softened butter
1 c. sugar
1 t. vanilla
2 eggs, separated
½ c. milk
¼ t. cream of tartar

Melt the butter and brown sugar in a saucepan until completely dissolved. Heat the mixture for an additional couple minutes until bubbles form. Pour into a greased 8" (or 9") pan. Add a layer of pineapple rings. In a bowl, sift together flour, baking powder, and salt. In a second bowl, cream butter and sugar. Add vanilla and egg yolks (one at a time.) Add the milk and flour mixture, alternating between wet and dry ingredients. Mix the egg whites and cream of tartar. Beat until stiff peaks form and gently fold into the cake batter. Pour atop the pineapple and bake for 45-50 minutes at 350°F (177°C.) Remove from oven and allow the cake to cool for 10 minutes on a wire rack and then turn over onto a serving dish.

M&M Blondies

I have been buying M&Ms for the past several weeks with the hopes of making M&M blondies - though the M&Ms somehow always seem to disappear long before I get around to the actual baking. Fortunately, I managed to save the required cup of M&Ms this week and make this decent recipe from The Chew (an American cooking show I really miss.)

Sadly, I decided to use dark brown sugar rather than the light brown sugar the recipe called for; the end result was a dessert that should probably be called brunette-ies rather than blondies - though the flavor is still delicious! I also lack an 8-inch pan, so I had to divide the batter into two batches so that I could use my 6-inch square pan (though this also posed no problem other than doubling the amount of time I needed to run my toaster oven.) Overall, I was very happy with the recipe!

M&M Blondies
(makes one 8"x8" pan)

1 c. light brown sugar
1 large egg
1½ t. vanilla
½ c. butter, melted
1½ c. flour
pinch of salt
½ t. baking soda
1 c. plain M&Ms

Beat together the brown sugar and egg until light and fluffy (about 2 minutes.) Add vanilla and melted butter. In a separate bowl, whisk together flour, salt, and baking soda. Combine the flour mixture with the liquid ingredients. Mix half the M&Ms into the batter. Pour into a greased pan and top with remaining M&Ms. Bake at 325°F (162°C) for 20-25 minutes.