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Make a banana bread so good, you’ll have to call it cake
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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.
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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.
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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...
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Club Member
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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.
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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.
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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.
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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."
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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.
On the cutting board - the bottom was covered in bananas but some floated up into the batter.
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.
Last edited by 58limited; April 19, 2020, 02:27 PM.
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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."
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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.
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Sourdough...- Banana Bread loaf
- Three shapes of beer rye
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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