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Make a banana bread so good, you’ll have to call it cake

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    Make a banana bread so good, you’ll have to call it cake

    https://thetakeout.com/recipe-carame...ead-1842903507


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    #2
    WOW! That looks Amazing!

    Comment


      #3
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        #4
        Cool. That looks great. Looks like you doing a lot of baking at the moment. Much like I'm doing during lockdown. Not a skill I have but result have been pretty good. Have 2 sponge / vanilla cakes in the oven as I type. Lemon icing to top.
        like the look of this treat. Think it's on for tomorrow. Just get me some 'nanas I think I got the rest of the ingredients.
        Thanks for posting.

        Comment


        • Mosca
          Mosca commented
          Editing a comment
          holehogg Any chance of sharing that recipe?

        • IowaGirl
          IowaGirl commented
          Editing a comment
          Ah, rum cake and banana cake/bread are two of my favorites. You're baker enough for me, Mosca!

        • holehogg
          holehogg commented
          Editing a comment
          Mosca 1/2 cup sugar (I use castor) 1 cup butter 2 cups flour. Cream sugar and butter add flour. Roll into a sausage using cling wrap to desired diameter. Refrigerate for an hour slice into rounds and bake at 180C. They take about 9 minutes in my oven.
          I add muesli to some of my batches for extra niceness.

        #5
        Never seened it done like this, afore; been a Nanner Bread fan, since probly afore I could walk. Kinda remniscient of a Pineapple Upside Down Cake, visually.

        Total Game Changer/Life Changer, Very Much Appreciate that ya posted this.

        I don't bake much breads, but this has created some impetus, some motivation to do so, an fer that, I thanks ya, even more, Brother!

        Been slackjawin fer quite long enough, an a firm crowbar assist in th gluteal region can be a very revitalizin thang!

        WTH else do I gots to do with alla this new found time, right? Carpe th friggin Diem, I'd haveta reckon...

        Comment


          #6
          I agree with Mr. Bones: Total game changer/ life changer. Just got in from the store (I was out of butter - gasp!! Almost as bad as running out of bacon) but looks like I will be heading back out for bananas. And I'm thinking some dark rum added to this would be over the top.
          Last edited by 58limited; April 18, 2020, 02:59 PM.

          Comment


          • 58limited
            58limited commented
            Editing a comment
            Mr. Bones I like Gosling's Black Seal rum but no one around here has it anymore. Today I found some Cruzan Blackstrap rum, it might be my new favorite: good molasses taste and a little sweet. It does not taste 40 proof (which it is) so it is a little dangerous. I bought two bottles: one for the banana bread and for drinking, the other for the rumtopf I'm making.
            Last edited by 58limited; April 18, 2020, 06:15 PM.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            I want ya to know, ahm'a be all kinda rollin over in my sleep, topsy-turvy, like a summat slower version of a Whirlin Dervish (hey, I'm gittin old, lol) until I can actually taste this...
            Thanks. A. Lot.
            ' Preciate. It.
            Really.

          • Mosca
            Mosca commented
            Editing a comment
            58limited, here is what the recipe author has to say, and this is why Allison Robicelli is awesome: “In this cake, I’d add some rum to the sugar in the topping. Otherwise, I’d add about 2 tablespoons of rum, and use bananas that are more yellow than brown. You can always add more rum if you want! Worst case scenario you have a less-than-perfect cake that tastes like rum, and OH NO WHATEVER SHALL YOU DO.“

          #7
          Upside down banana cake! Looks great!

          Comment


            #8
            I am not a big banana fan, but this may change my mind

            Comment


              #9
              Oh wow. Now that is some comfort food I can get behind!

              Comment


                #10
                Mosca This is basically banana bread ambrosia. Here is my version with the rum. I decided not to modify anything except: I used dark brown sugar; I had 7 bananas, not 8, so 3 1/2 into the batter, 3 1/2 for the bottom (topping); and I added 1/4 tsp of powdered ginger. I meant to buy chopped pecans while at the store but forgot, I think chopped pecans would be great in this.

                For the rum: 1/4 cup into the batter, 1/8 cup into the topping. Here it is - tastes amazing, thanks for posting this recipe!

                Fresh out of the oven.

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                On the cutting board - the bottom was covered in bananas but some floated up into the batter.

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                Yum! So moist! Rum is in the background, could pour more over it and let set for a day or two but bananas are rather perishable so I'll eat what I can and give the rest to friends and staff.

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                Last edited by 58limited; April 19, 2020, 02:27 PM.

                Comment


                • Mosca
                  Mosca commented
                  Editing a comment
                  58limited, here is what the recipe author has to say, and this is why Allison Robicelli is awesome: “In this cake, I’d add some rum to the sugar in the topping. Otherwise, I’d add about 2 tablespoons of rum, and use bananas that are more yellow than brown. You can always add more rum if you want! Worst case scenario you have a less-than-perfect cake that tastes like rum, and OH NO WHATEVER SHALL YOU DO.“

                • treesmacker
                  treesmacker commented
                  Editing a comment
                  Mosca I want to apologize for posting my sourdough below on your post. I meant to post it as a new subject on the baking channel. I musta just been too tired that evening to do it right. I wonder if it is possible to move a post - I wouldn't know how to go about it.

                • Mosca
                  Mosca commented
                  Editing a comment
                  You should leave it here and also start a new topic. Give more complete instruction as your justification. Say that people were asking about it, like I just did.

                #11
                Sourdough...
                • Banana Bread loaf
                • Three shapes of beer rye
                The last two pics show how I'm baking them; last loaf still in oven and I just uncovered it. I use the 6 qt dutch oven upside down; it puts cool little dents in the bottom crust.

                I think I'm getting the hang of this... two out of four loafs look to be exactly what I want.

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                  #12
                  Here's that last loaf - just came out at 11:15 PM - good night to all!

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                    #13
                    My daughter and I made it yesterday. Wow was it good.

                    Comment

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