Caramel Banana Upside Down Bread

It's a bread....... it's a cake! Who cares, it's yummy!  It taste like cake to me...like really, really, good cake but it's cooked in a loaf pan so perhaps it's a bread?  

I am not even that big of a banana bread lover but this is like 'naner bread on flavor steroids!  The brown sugar mixed with butter and topped with sliced bananas is a great start, then topped with salty caramel sauce?  A complete show stopper!

NOTE: When I have over ripe bananas but no time to make something with them...I just toss the whole thing in the freezer...peel and all!

Caramel Banana Upside Down Bread - (adopted from daringourmet.com)

Ingredients

½ cup packed brown sugar

3 tablespoons unsalted butter, cut into several pieces

About 2 bananas, sliced in ¼ inch rounds

½ cup chopped walnuts or pecans (optional)

1½ cup whole wheat flour

¾ cup white granulated sugar

1 teaspoon baking power

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup mashed overripe bananas

2 large eggs

⅓ cup vegetable oil

⅓ cup buttermilk

1 teaspoon vanilla extract

For the Caramel Glaze:

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons heavy cream
1 teaspoon kosher salt (optional)

Instructions
Preheat the oven to 325 degrees F. Coat a 9 x 5 loaf pan with non stick spray.
Melt butter in microwave.  In small bowl, combine with brown sugar. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.

 

Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over stir.

Pour the batter over the sliced bananas in the pan.

Bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.

Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.

 

 Caramel Glaze :

 Place the butter,  brown sugar and heavy cream in a microwave safe dish. (I find a Pyrex measuring cup works well).  Heat on high for one minute, stir and heat an additional minute until mixture boils.  Spread on top of upside down bread.  Sprinkle with salt if desired (I love the addition of salt!)

3.2.2028

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Raspberry Cordial

Nothing says summertime like fresh fruit...like fresh raspberries....like fresh raspberry flavored booze!  Like Whoa! 

 I believe it qualifies as a serving of fruit as well...bonus point, sold!...cha-ching! (And yes, I've been sampling...what kinda cook doesn't taste her own wares?)

This takes about 2 minutes to throw together but needs to sit for about 4 weeks and can go as long as 8 weeks to achieve maximum raspberry booziness!  So if you get going right now, you could be sipping on this cordial by Labor Day...or is it Memorial Day?  Whas the one in Septmbr? Thas the one  I'mmm talkin' bout....

 

pee.eth: Thank you Jamie B. for this recipe...it's wunnerful.  I love you man,,,,
Ingredients - Makes 3 quarts  - I let mine set for 4 weeks and it was yummy!
2 cups sugar
2 pint raspberries
1 quart vodka

Directions

Place sugar in a 3 quart Mason type jar.  Add the Vodka. Stir untik sugar is dissolved. Add Strawberries. Place in a cool dark place.  Once a week, open and stir.  After 4-8 weeks, strain through a fine sieve or cheese cloth.  Chill and serve!

 Beautiful rich color and very tasty!  Worth the wait!!!

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Peanut Buster Parfait Ice Cream Cake

This was such a hit!  Mr. LaughingSpatula had two, yes two pieces! 

Salty, sweet, caramely, chocolaty goodness...all served up over a cookie crumb crust. 

And how long does this masterpiece take to make?  Oh, 'bout 10 minutes to assemble.  Pop in the freezer for about an hour and you got summer yum!

NOTE:  You could use most any cookie for the crust.  I used Nabisco Chocolate Wafer cookies, but they are pricey.  Try Oreo's,Vanilla Wafers, Peanut Butter Cookies (dang, I wish I would have used those!).  Whatever you have hanging around will work.

Serves 8 regular people or 16 skinny people. (that is just an estimate...I really don't know what skinny people eat).


Ingredients

1/2 gallon Ice Cream  (I used Dryers Churned Light)
1/2 cup caramel Sauce
1/2 cup fudge sauce
1 cup salted peanuts (not dry roasted variety, although I would eat it anyway if that's all you had :)
About 10-15 Chocolate Wafer cookies  (I used Nabisco Chocolate Wafers)

Directions

Partially thaw ice cream.  About 15 minutes should do it. 
Spray an 8" spring form pan (or pie plate) with non stick spray.
Crumble cookies right into the pan.
Press into bottom of pan with a large spoon (no butter required)

Scoop half the vanilla ice cream on top of crumbled cookies.  Spread caramel sauce on top of ice cream.   Top with remaining ice cream.  Sprinkle with 3/4 cup nuts.  Spread fudge on top of nuts and sprinkle with remaining 1/4 cup nuts.

Freeze for about an hour or more before serving.  It's summer time deluxe!

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Peach Cobbler Muffins

Summertime and the peaches are perfect!    I love fruit filled muffins and these are particularly yummy!
Easy (of course, or I wouldn't be bloggin' 'em), and perfect for breakfast or top with ice cream for a lovely dessert!

The recipe calls for buttermilk which I never have on hand, but you can use a mixture of milk and vinegar to get the same results! 1 tablespoon vinegar for every cup of milk should do it.  You will notice the vinegar will curdle the milk which is exactly what you want!


Ingredients

2 cups unbleached all-purpose flour

¾ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¾ cup granulated sugar
1 cup buttermilk (or scant 1 cup of milk with 1 tablespoon vinegar)
5 tablespoons vegetable oil
1 large egg
¾ teaspoon pure vanilla extract
1½ cups peeled, sliced,  fresh or unthawed frozen peaches
Turbinado sugar for sprinkling

Directions
Preheat oven to 350 degrees.    Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and granulated sugar.

In another bowl, whisk together the buttermilk, oil, egg,  and vanilla extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible; be careful not to overmix.
Fill muffin tins about 2/3 of the way full.
Bake for 25 to 30 minutes, until the muffins are golden brown.
The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.


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