Tuesday, August 31, 2010

Banana bread with Amaretto

My intentions were to eat the banana's before they started to get brown but that didn't happen..
In fact they were black. So instead I made banana bread!
Until this day I always see brown bananas on my grandma's kitchen counter. She loves banana bread and says "the browner the better." I felt weird using these black bananas but it turned out sooo good.
I got the recipe from Annie's Eats.


1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar
Preheat the oven to 350˚ F. Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray. In a medium bowl, combine the flour, baking soda and salt; whisk together and set aside.
Place 5 bananas in a microwave safe bowl; cover with plastic wrap and make several slits in the wrap to act as steam vents. Microwave on high until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine mesh strainer set over a medium bowl and let drain, stirring occasionally, about 15 minutes (you should have ½-¾ cup liquid).
Transfer the reserved banana liquid to a medium saucepan over medium-high heat. Cook until reduced to about ¼ cup, 5-10 minutes. Remove the pan from the heat. In a large bowl, combine the bananas and the reduced banana liquid. Mash with a potato masher or whisk until fairly smooth. Whisk in the melted butter, eggs, brown sugar and vanilla. I ADDED 1/4 CUP OF AMARETTO :) Add the dry ingredients to the bowl with the banana mixture. Fold together gently, just until all of the dry ingredients are incorporated. Pour the batter into the prepared pan and smooth with a spatula.

Slice the remaining banana diagonally into ¼-inch thick slices. Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise. Sprinkle the sugar evenly over the assembled loaf.
Bake until a toothpick inserted in the center comes out clean, 55-75 minutes. Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing. Continue to cool and serve warm or at room temperature.

If you have a different recipe PLEASE SHARE....

Monday, August 9, 2010

Pineapple cupcakes with Mango frosting

Who knew something so pretty started with the mess below:)

This picture should explain the day I was having..

I decided to try Bakerella's recipe and it turned our great! There is a few things I would have done different but overall they were GOOD!
Here is the recipe:

Pineapple Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*
Keep the pineapple juice for cocktail hour!
  • Preheat oven to 350 degrees and line cupcake tray with 24 paper liners.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined.
  • Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition
  • Add the pineapple and mix until combined.
  • Fill cups about 2/3 full and bake for about 15 minutes.
* I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much. (Make sure all the chunks are out)
Mango Frosting
1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla
  • Cut mangoes.
  • Place mango pieces in food processor and puree enough so you have about 1/3 cup.
  • Beat butter and vanilla until creamy.
  • Add confectioner’s sugar in several additions. beating until well combined with each addition.
  • Add 1/2 cup of mango puree and beat until completely combined.
  • Spread frosting on cooled cupcakes.

Last but not least.. Cocktail Hour!!

1 part vodka
1 part soda water
2 part pineapple
Shake with ice
Garnish with a leftover piece of Mango!

A Big Thank you to my mom for making me the flower cupcake toppers!


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