Tag: BANANA

COOKING THURSDAY ~ BANANA BREAD CINNAMON ROLLS ~ BLOG 365.169D

BANANA BREAD CINNAMON ROLLS Yield: 12 rolls
Prep Time: 1 hour
Rise Time: 2 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

DOUGH
4 cups AP flour
1/3 cup packed light brown sugar
2 1/4 teaspoons Rapid Rise yeast
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup milk
6 tablespoons unsalted butter
2/3 cup mashed overripe banana

  • In a large bowl combine 2 cups of the flour, brown sugar, yeast, cinnamon and salt in a bowl, mixing to combine.
  • In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, BUT NOT HOT! If it is too hot you’ll kill the yeast and it won’t rise.
  • Add the warm milk and butter along with the mashed banana to the flour mixture.
  • Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
  • Scrape down the bowl and add 1 more cup of flour, beating until combined.
  • Add the remaining 4th cup of flour a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
  • Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth – until you can stretch a piece of dough out between your fingers without it breaking. YAY this means the gluten has completely developed!
  • Transfer the dough to an oiled bowl and cover with a tea towel in a warm place to let rise 1 hour or until the dough has doubled in size.

FILLING
1/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
Pinch of salt

  • Make the filling while the dough rises. Combine the brown sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.

ASSEMBLY for BAKING

  • Once the dough has risen, roll it out into an 18X12 inch long rectangle on a well floured surface.
  • Spread the butter for the filling all the way to the edge of the dough.
  • Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  • From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  • Use floss or a sharp knife to cut the dough into 12 even rolls.
  • Place the rolls in a 9×13 inch baking dish oiled and lined with parchment paper.
  • Cover loosely with a tea towel and allow to rise for another hour until doubled in size and puffed up.
  • Bake the cinnamon rolls at 350° for 30 minutes or until they are golden brown and no longer doughy.
  • Allow to cool.

FROSTING
1/3 cup unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 cups powdered sugar
2 teaspoons ground cinnamon
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla extract
pinch of salt

  • While the rolls cool, make the frosting.
  • Combine the cream cheese, butter, powdered sugar, milk, salt and vanilla extract on low speed, gradually increasing to high until light and fluffy.
  • Spread the icing evenly over the slightly warm rolls.
  • Enjoy!

 

COOKING THURSDAY ~ DISNEY DAY ~ BLOG 365.113B

DISNEY PIMIENTO CHEESE

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup Duke’s mayonnaise
1 (4 ounce) jar diced pimento, drained
1 jalapeño pepper, seeded and minced, Optional
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper, Optional
¼ teaspoon onion powder
FRESH ground salt and black pepper to taste

  • Place Cheddar cheese, cream cheese, mayonnaise, pimento, minced jalapeño, garlic powder, cayenne pepper, and onion powder in a large bowl, mixiing until thoroughly combined.
  • Season to taste with salt and black pepper.

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Some sites have said the best way to make these sandwiches is with their pimiento cheese. You decide and judge for yourself.

COPY CAT DISNEY GRILLED CHEESE (WOODY’S LUNCH BOX DISNEY’S HOLLYWOOD STUDIOS) 
CREAM CHEESE SPREAD
1/2 cup cream cheese
1/2 cup shredded Double Gloucester or cheddar 
2 tablespoons heavy cream
1/4 teaspoon coarse salt

  • Combine cream cheese, cheddar, heavy cream, and salt in food processor, blending until smooth.
  • Set aside.

GARLIC SPREAD
1/2 cup mayonnaise
3/4 teaspoons minced garlic
1/4 teaspoon coarse salt

  • Combine mayonnaise, garlic, and salt in small bowl and stir until blended.
  • Set aside.

SANDWICH
8 slices of artisan bread
8 cheddar cheese slices
8 provolone slices

  • Lay out artisan bread slices on parchment paper or large cutting board.
  • Place 2 slices of cheddar on 4 of the bread slices.
  • Place 2 slices of provolone on remaining bread slices. 
  • Equally spoon cream cheese spread on slices with provolone.
  • Gently smooth cream cheese spread over each slice.
  • Press cheddar side and provolone side together.
  • Heat a large skillet over medium heat for 5 minutes, until hot. 
  • Brush both sides of the sandwiches with garlic spread. 
  • Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown. 

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TONGA TOAST aka THE MAGIC KINGDOM @ HOME

Looking to start your day magically? Try this crave worthy copy cat Disney recipe of Tonga Toast, a fruit stuffed French toast that satisfies ANY & EVERY sweet tooth.

There’s a reason why it’s a fan favorite – and a taste of Disney that everyone talks about. Sweet treats like this are crave-worthy! For the full recipe, see the printable recipe card below! 

Tonga Toast is a must-have Disney breakfast, but it also makes a wonderful dessert for whoever the craving hits for sweet AND fruity!! This fruity stuffed French toast is soft, sweet, and absolutely scrumptious!  

TONGA TOAST aka THE MAGIC KINGDOM @ HOME

CINNAMON SUGAR
3/4 cup sugar
2 teaspoons QUALITY ground cinnamon

  • In a large shallow bowl, whisk together the ¾ cup granulated sugar and 2 teaspoons of cinnamon to make the cinnamon-sugar. Set aside.

TOAST
4 LARGE eggs
1 1/2 cups WHOLE milk
1/4 teaspoon QUALITY ground cinnamon
1 tablespoon sugar
1 loaf sourdough bread, whole
2 LARGE bananas, peeled and sliced in half lengthwise and then in half to get 4 pieces from each banana
4 cups oil or shortening for frying

  • In a deep bowl, whisk together the eggs, milk, cinnamon and sugar until well combined. Set aside.
  • Slice the two ends off the loaf of bread.
  • Slice the loaf into four equal pieces.
  • In the top of each slice, use a knife to make a slit 3” long across the top and deep enough to reach the bottom crust of the bread without slicing through it.
  • Stuff two of the banana slices side by side vertically into each of the four prepared bread slices.
  • Fill a heavy stockpot or Dutch oven with at least 4 inches of oil. Heat the oil to 375°. Use a candy thermometer to continually monitor the temperature.
  • Submerge each of the prepared bread slices into the egg/milk mixture. Soak for 1-2 minutes, then turn and soak it another 1-2 minutes on the other side to permeate the bread. The thickness of the slice and structure of the sourdough should hold up to soaking for quite some time.
  • When the oil is hot enough, use a pair of tongs to lift the bread from the batter, allowing the excess batter to drip off, and then carefully transfer the bread into the hot oil.
  • Fry 1-2 minutes on each side, flipping the slice when it is golden brown.
  • When the toast is golden brown all over, lift it from the hot oil and blot it on paper towels to remove excess oil so toast doesn’t get soggy from extra moisture.
  • While the toast is still warm, set it in the bowl of cinnamon sugar and toss to coat it. Spoon sugar over top as necessary.
  • Repeat process with remaining toasts.
  • Serve warm with maple syrup, a QUALITY honey or your favorite flavor compote or jam.

NOTES:

  • You can use any artisan bread of choice, but I recommend sourdough because it’s sturdy and doesn’t get overly soggy when dipped in batter. It also does a great job holding the bananas. I recommend starting with a whole sourdough loaf instead of pre-sliced sourdough. Most pre-sliced sourdough is cut TOO thin.
  • Use large bananas that are ripe, BUT NOT TOO RIPE — they should be fully yellow with some scattered brown spots. Once they’re overripe, they will be too mushy to use.
  • The cinnamon sugar coated toast is tasty on its own, but you can enjoy it with a variety of different toppings, such as maple syrup or your favorite flavored jam. And if you like peanut butter and bananas try drizzling a little bit of peanut butter over top! 
  • Make sure your oil is at least 4 inches deep and HOT. The sourdough slices are thick and will float to the top as they cook, so a deep pot of oil will keep half of the slice submerged at all times. Just flip to cook the other half! Using a candy thermometer ensures your oil is a constant 375°. 

Be sure and watch the temperature between batches. If it dips, be sure to bring it back up before adding another slice.

HAWAIIAN BANANA BREAD ~ BLOG 365.114

HAWAIIAN BANANA BREAD adapted from SMART SCHOOL HOUSE

yields 2 loaves or 22-24 cupcakes

This updated and fresh version of banana bread will make your gram’s old version move to the back of your recipe file! The pineapple, coconut and drunken raisins give this a new outlook on banana bread and will become your go to recipe!

2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
2 LARGE eggs
1/4 cup Malibu rum
1/3 cup golden raisins
1 VERY ripe banana, mashed
20 ounce can of crushed pineapple in juice, not drained
¼ cup shredded coconut, sweetened

  • Preheat oven to 350°.
  • Prepare loaf pans with non-stick spray (Baker’s Joy is best) or parchment paper.
  • Pour rum over the raisins and set aside for 10 minutes.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set Aside.
  • 
In a separate large bowl, cream together the butter and sugar on low speed until creamy.
  • 
Add eggs and continue to gently mix until incorporated.

  • Add and slowly mix in the mashed banana and pineapple.

  • Gradually add the dry ingredients to the wet ingredients.
  • Drain raisins of any excess liquid and save the liquid to make yourself a drink 🙂
  • 
Fold in the shredded coconut and raisins.

  • Pour batter into loaf pans.
  • 
Bake for 1 hour until toothpick comes out clean.

  • Allow the bread to cool COMPLETELY before removing it from the pan!


 

BANANA PUDDING CHEESECAKE ~ BLOG 366.117

BANANA PUDDING CHEESECAKE

There is a series of books by Jana DeLeon called the Miss Fortune series. Personally, I’m on book #26, but in each book of the series there is a comedic banana pudding race between the Catholics and the Baptists when church lets out each Sunday. I’d had banana pudding before reading the series, but hadn’t had the desire to perfect it before this recipe. Banana pudding makes my heart sing as it is a perfect dessert that speaks to just about everyone no matter the venue you’re serving it in.

Cheesecake is traditionally round like many cakes and pies, but I HATE the shape and use my square spring form pan to make it easier to cut and serve.

FILLING
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 cup heavy cream
1 teaspoon PURE vanilla extract

  • In a large bowl beat cream cheese until fluffy and completely smooth with NO clumps.
    Add sugar and beat until combined.
    Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.

3.4 ounce package instant banana pudding mix
1 cup whole milk

  • In a medium bowl, whisk together pudding mix and milk.
  • Let pudding stand for 3 minutes in the fridge until thickened.
  • Fold into cheesecake mixture until combined.

1 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers

  • Pour half the filling into graham cracker crust.
  • Add a single layer of thick sliced bananas.
  • Top with about 20 Nilla Wafers in a single layer.
  • Pour remaining cheesecake mixture over top and smooth top.
  • Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)

Whipped topping, for garnish (homemade or store bought)
Crushed Nilla Wafers, for garnish

  • Before serving, top with dollops of whipped topping around the border of the cheesecake.
  • Top each dollop with a banana slice and Nilla wafer.
  • Garnish the whole cheesecake with crushed Nilla Wafers.

SMASHED BANANA BREAD OR CAKE

Just like most people I have several banana bread recipes, but this one is one of the simplest that makes either a bread or a cake without any modification except baking time!

SMASHED BANANA BREAD

1 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 LARGE eggs
1 ½ cups SMASHED & VERY RIPE banana
¼ cup + 2 tablespoons sour cream
1 teaspoon PURE vanilla extract
1 teaspoon DARK rum
5 tablespoons unsalted butter, softened
1 cup sugar
½ cup finely chopped walnuts
½ cup golden raisins
Powdered sugar, for dusting
FRESH whipped butter, for eating

  • Preheat oven to 350°.
  • Grease 9×5 loaf pan OR 9X9 baking dish with non-stick spray.
  • In a small bowl whisk together the flour, baking soda, baking powder and salt.
  • In a medium bowl beat the eggs with the sour cream, rum, vanilla and banana.
  • In a large bowl beat the butter and sugar together until light and fluffy.
  • At a low speed gradually add the wet ingredients to the butter and sugar until well blended.
  • Gradually add the flour into the mixture until well blended.
  • Foll in the raisins and nuts.
  • Pour into prepared pan, scraping bowl clean.
  • Bake. See below for times.

BAKING TIMES:

LOAF PAN
1 hour 30 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

CAKE PAN
Bake 45-60 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

CHOCOLATE BANANA BREAD – Chocolate makes EVERYTHING better!

CHOCOLATE BANANA BREAD
2 cups flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup sugar
1/2 cup butter, softened
2 LARGE eggs, lightly beaten
1 1/4 cup mashed bananas (about 3 medium)
1 teaspoon butter vanilla emulsion
1/4 cup whole milk
1/2 cup chopped walnuts
3/4 cup mini chocolate chips

  • Preheat oven to 350°.
  • Spray large (9×5 inch) loaf pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl sift together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  • In another mixing bowl cream together the butter and sugar until creamy.
  • Add eggs and mix well.
  • Add bananas, vanilla emulsion and milk, blending JUST until combined.
  • Fold in nuts and chocolate chips with a wooden spoon or spatula.
  • Pour into prepared pan.
  • Bake 1 hour or until tester comes out clean.
  • Let cool on rack 30 minutes before slicing.