I hardly ever buy bananas here in Uruguay. When you’re used to Brazilian bananas, you don’t really care for the Ecuadorian ones, which have to be harvested much earlier than ideal to arrive here fresh.
“Hardly ever” doesn’t mean “never,” so I had bought some the other day and dumbly forgot about them! I’m still not sure how that happened, but that’s ok, because overripe banana means banana bread, one of the tastiest things you can bake!
Looking for a new take on it, I found this recipe by Deb, which seemed pretty much infallible: it’s banana and chocolate! Marbled! It was so tasty that, less than a month after the first try, I bought bananas again and let them get overripe ON PURPOSE, so I could bake this again! 🙂
3 large and veeeeeeery ripe bananas – you know, the ones you considered tossing? Those.
115 g (1/2 cup) unsalted butter, melted – well, I only buy unsalted butter, but if all you have is salted butter, don’t worry: just don’t add salt to the batter.
145 g (3/4 cup) brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
130 g (1 cup) + 35 g (1/4 cup) flour – leave those separate, they’re used at different steps!
½ tsp ground cinnamon – you know me: I used about 1 tsp allspice instead 😀
20 g (1/4 cup) unsweetened cocoa powder
130 g (3/4 cup) chocolate chips – I used the mini chips, with 50% cocoa, but next time I’ll use a darker chocolate, chopped.
As in most cake recipes, I started by pre-heating the oven to 180 C (350 F) and greasing the pan – in this case, a 9×5 loaf pan.
In a medium-sized pan, melt the butter. In that same pan, mash the bananas very well. Add the brown sugar, egg, vanilla, baking soda, and salt, and mix thoroughly using a rubber spatula. Add 1 cup of flour, mixing until you can’t see any specks of flour.
Pour half of the batter into a bowl – I totally eyeballed it, but you can be a proper baker and weight it. To one half of the batter, add the remaining ¼ cup of flour and ground cinnamon, mixing well. To the other half, add the cocoa powder and chocolate chips.
Now it’s time to create the marble effect: place dollops of dark and white batter in the pan, as in a checkerboard. You’ll probably need to add a second layer of batter, so the top layer should be opposite the bottom: place a dollop of white batter over the dark batter, and vice-versa. Then, push a butter knife (or an offset spatula) until the bottom of the pan and drag it in a wave motion from one side of the pan to the other, just once – this way, you’ll get a marbled batter and not make it all one flavor!
Bake for approximately one hour, or until a toothpick inserted in the middle comes out clean – be careful not to confuse melted chocolate chips for raw batter! Let it cool for about 10 minutes, then run a spatula around the pan, remove the bread from it, and let it cool over a wire rack. I like to serve it warm, but it is great at room temperature too!
FREEZER: This freezes perfectly. I usually let it cool completely before slicing it and placing in a Ziploc bag. Freeze for up to 3 months.
In our group of friends, we are creating a new tradition of themed parties – we had a Russian night and, the Saturday before the last, it was our turn to host a Mexican night. We decided to serve guacamole and chips for starters and a burrito bar for the main course, but I was not sure what to do for dessert. I didn’t want to bake anything too heavy, such as a tres leches cake, nor anything too boring, such as a flan. I decided on lemon bars.
While the bars were baking, I kept researching Mexican dessert recipes and came across a clip from a daytime Mexican TV show (so you can imagine it was a bit… trashy?). But they were teaching how to make this coconut treat that was very different from the Brazilian version I am used to, so I decided to give it a go!
I used a minimuffin tin because I wanted bite-sized treats. I tried one as soon as they came out of the oven and immediately decided to make a second batch, as it was delicious! This was a great idea: the cocadas vanished from the dessert table!
For 24 mini cocadas (in the video, they used a normal 12-cup muffin tin), you’ll need:
1 can (395 g) sweetened condensed milk
100 ml whole milk
1 Tbsp cinnamon – yeah, I know it sounds like a lot!
3 cups (300 g) desiccated shredded coconut (unsweetened)
This recipe is extremely easy. The hardest part is greasing the minimuffin tin! Mine claims to be non-stick, but I greased it anyway. This is also the right time to pre-heat your oven to 180 C/350 F.
In a small pan, boil the sweetened condensed milk with the whole milk and the cinnamon. Place the coconut into a big bowl. Pour the boiling milk mix over the coconut and mix well with a silicone spatula.
Divide the mixture evenly among the cups – if you are using a minimuffin tin, you can fill them up! Press the mix into the wells, just to flatten the surface a little bit, and bake for about 20 minutes, or until the edges are golden-brown.
Let them cool in the tin for about 5 minutes, then use a spatula to remove them and let them cool over a wire rack. Or eat them right away, life is too short for cooling times anyway! 😀
This is the 100th recipe of Tertúlias de Forno e Fogão! Nothing goes better with the cold weather than a nice hot cinnamon roll! This is a wonderful recipe for Valentine’s Day’s brunch (which, in Brazil, we celebrate on June 12, for some crazy reason).
A while back, I tested a wonderful recipe by Technicolor Kitchen: raspberry jam rolls. It was my first attempt at “rolls,” and it was a major hit. After eating about four rolls, Sky asked me: “when are you making cinnamon rolls?”
I looked for a recipe, but I didn’t seem to like any! So I finally decided to do the obvious: I combined the jam rolls dough with a filling of my own creation. It was fantastic!
For the dough, you’ll need:
1 ¼ teaspoons instant dry yeast
2/3 cup (160ml) whole milk, lukewarm
55 g granulated sugar
450 g all purpose flour
½ teaspoon ground cinnamon
Pinch of salt
2 eggs, lightly beaten
2 tsp vanilla extract
100 g unsalted butter, melted and cooled
For the filling, you’ll need:
120 g butter
3 Tbsp honey
3 Tbsp brown sugar
1 ½ Tbsp ground cinnamon
½ Tbsp nutmeg
1 cup chopped walnuts – optional.
For the (very optional) frosting, you’ll need
1 cup confectioner’s sugar
Juice of 1 lemon
Naturally, we’ll start with the dough. In a big bowl, mix the yeast, the milk, and 1 Tbsp of the sugar. Set aside for 10 to 15 minutes. When the mixture has bubbled, with a layer that looks like beer foam, it’s time to add the rest of the sugar, flour, cinnamon, salt, eggs, vanilla, and butter. Mix with a silicon spatula until all ingredients are incorporated.
Now it’s time to put your gym membership to a good use: knead! (Or just use a stand mixer with a hook attachment). Knead the dough until it’s smooth and elastic. When this happens, shape it into a ball, and place it back in the bowl. Cover with plastic wrap and let it rise in a warm place until it doubles in volume.
While the dough rises, you can prepare the filling: melt the butter and mix the honey, sugar, cinnamon, and nutmeg. Chop the walnuts and set aside.
If, like me, you don’t have a nice counter to work with, cover a table with plastic wrap, so it’s easier to roll out the dough and clean up! 😀
Butter a baking pan – mine was 8 x 12 inches, and it was just right.
Now that the dough has risen, it’s time to roll it out. Lightly flour your work surface and use a rolling pin to shape the dough into a 24 x 10-inch rectangle.
Spread the filling over the dough, leaving a 0.5-inch border uncovered. It may seem like you won’t have enough filling, but spread it nicely and it will cover everything. Sprinkle the walnuts.
Starting from the widest side, roll the dough firmly. You might think this is scary, but just go slowly. When you’re done rolling, admire your work for a minute, thinking “wow, I’m good at this stuff!” Slice the roll into 12 pieces and place them with the cut side up on the prepared baking pan.
Cover the baking pan and let the rolls rise for about 40 minutes. Meanwhile, pre-heat the oven, do the dishes, etc…
Bake the rolls for 25-30, or until they are golden. Let them cool in the baking pan for about 10 minutes, then carefully place them on a cooling rack.
If you want to, make the frosting. Place the confectioner’s sugar into a bowl and add the lemon juice, 1 Tbsp at a time, mixing well until you reach the consistency shown in the picture. Drizzle the frosting over the cooled rolls. If you want, you can simply dust some confectioner’s sugar over the rolls, it’s pretty!
As this is a time-consuming recipe, don’t bother making half. Freeze the cooled unfrosted rolls in a Ziploc bag. To serve, thaw them completely, then spray a bit of water over them and place in the oven for 5-10 minutes, to warm up! 🙂