after dinner sneeze

a lot of g says, t says

In Ina We Trust

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t says:  A while ago, g got me some bananas.  For some unknown reason, these bananas went un-eaten (very unlike me).  But I had no fear … because when bananas go bad, g shifts into banana bread mode … and life gets good.

This particular month, she let me choose the recipe – and choose I did.  You see, for me, the only thing banana bread is missing is chocolate, so when google revealed an Ina Garten recipe, it was a done deal.  Here’s the copy-pasted recipe.

Ingredients:
For the bread:
– 1/4 pound (1 stick) unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1 extra-large egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1 1/2 cups mashed bananas (3 to 4 very ripe bananas)
– 1/4 cup sour cream
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 3/4 teaspoon baking soda
– 1/2 teaspoon kosher salt

For the streusel topping:
– 3/4 cup light brown sugar, lightly packed
– 1/2 cup all-purpose flour
– 1 1/2 teaspoons ground cinnamon
– 1/4 teaspoon kosher salt
– 4 tablespoons (1/2 stick) unsalted butter, at room temperature
– 6 ounces bittersweet chocolate, chopped
– 3 tablespoons sliced blanched almonds

Directions:
Preheat the oven to 350°F. Grease and flour an 8x8x2-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on low, beat in the egg, vanilla, banana, and sour cream and mix until combined. Don’t worry—it may look curdled. In another bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. Scrape into the prepared pan and smooth the top.

For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a medium bowl and pinch the ingredients together with your fingers until the mixture makes crumbles. Add the chocolate and combine.

Distribute the streusel evenly over the batter, sprinkle the almonds on top, and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan and serve warm or at room temperature.

How’d it turn out?  Take a look:

extreme close-up!

extreme close-up!

How’d it taste?  Heaven.  Seriously.  Pure heaven.  Even g agrees that it was “holy crap” good, not hesitating to mention this recipe to friends immediately.  Throw out anything you might have thought about banana bread, and instead replace it with something more like banana “cake” … with a crazy good topping.  Super-moist, flavorful, accented with just the right amount of chocolate (I went with 60% cacao – the bitterness with a nice foil to the sweet cake) – it was one of the first times that I didn’t wish for something else to add (we did use pecans instead of almonds in the topping, however – they were on sale).  Is it blog-worthy just to put up someone else’s recipe and rave how good it is?  I have no idea – I put it here just so I can find the recipe more easily when it comes time to make it again.  Speaking of which: have we made it again (it’s been about a a month since we made it last)? Hell no.  Why not?  Because I’d eat it all by myself … in a single sitting … sorry g.

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Written by afterdinnersneeze

28 August 2016 at 1:45am

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