Rum sauce! Heavy cream, brown sugar, molasses, and rum. What else?
(banana) Bread Pudding with rum sauce
I love bananas for many reasons: their undead-ness, savory to sweet versatility, strong texture, super healthness, attractive addition to every fruit bowl, the list goes on.
Even thought bananas are so lovable, we often find a pile of mushy brown ones sitting on the counter attracting delicate fruit flies. What to do when the garden variety banana bread loses its appeal?
In my questing, I found a few recipes for banana bread pudding. That's bread pudding of the banana persuasion, not bread pudding made with banana bread (although that would probably be delicious).
I used a recipe from epicurious and some homemade bread. Here's one wonderful thing about this recipe: you can use crappy bread, dead bananas, and even sour milk. Still tastes sa goodde!
I love bananas for many reasons: their undead-ness, savory to sweet versatility, strong texture, super healthness, attractive addition to every fruit bowl, the list goes on.
Even thought bananas are so lovable, we often find a pile of mushy brown ones sitting on the counter attracting delicate fruit flies. What to do when the garden variety banana bread loses its appeal?
In my questing, I found a few recipes for banana bread pudding. That's bread pudding of the banana persuasion, not bread pudding made with banana bread (although that would probably be delicious).
I used a recipe from epicurious and some homemade bread. Here's one wonderful thing about this recipe: you can use crappy bread, dead bananas, and even sour milk. Still tastes sa goodde!
Cookin' those bananas in butttter: 3 bananas to be exact, with 2 tbs butter and 2 tbs sugar
Ill-fated (depending on your perspective) too yeasty bread
I made some dinner rolls and they tasted way too yeasty, this was the extra dough. Lovely texture so perfect for bread pudding! All the extra crap you throw in masks any weird flavors so just use any random bread lying around.
Be sure to soak those raisins in rum and to let your concoction soak in the custard before baking.
Banana pancakes (cue Jack Johnson...OH DEAR). Secrets: separate your eggs
I'll put up this recipe soon. I got these tricks from Alice Waters' Art of Simple Food (great cookbook!). You get the pancakes nice and fluffy by separating the eggs and beating the whites (you know...stiff white peaks).
Continuing in the theme of bananas foster (of the rum sauce persuasion..which also goes QUITE well with these), place thinly sliced bananas on the pancake after flipping and sprinkle sugar. It gets nice and burned and crunchy.
Fried PlátanosSo facil and so tasty. My not so local CSA has plantains and I'm so glad. So far, I like to soften them by boiling, then fry in vegetable oil (peanut is yummy), smash and salt. Wikipedia of all places has a lovely summary of all the things you can do with this curious vegetable.
You got the art of simple food? I have that too, if you recall :>
ReplyDeletep.s. we must get together and bake/cook more this semester! I will of course visit you at birdbath too
p.p.s. visit my new blog http://classyfoods.blogspot.com ! i started it with my friend from home, David