Caramelized Banana Loaf Cake

I recently made this cake for my Sunday night small group, and will definitely make it again. It's the perfect mix between a cake and a bread, and bakes off beautifully, thanks to the caramelized bananas that adorn the top. I don't have time to post an accompanying sauce at the moment, but a vanilla bean or caramel sauce pairs nicely with this cake. Give it a try and let me know what you think!

INGREDIENTS:
5 to 6 large bananas
3/4 cup sugar
2 Tbsp unsalted butter, in 1 piece
1 large egg
1 large egg white
1 tsp pure vanilla extract
1 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup vegetable oil

METHOD:
1. With the rack located in the center of the oven, preheat the oven to 375 degrees F. Grease all sides and the bottom of a 5 x 9-inch loaf pan. Trim both ends off 3 bananas to fit crosswise in the pan. Reserve the ends of the bananas for the batter.
2. Halve the long banana pieces lengthwise. To make this easy on yourself (so you don't have to guess where to cut to fit the pan), invert the loaf pan and use the bottom as a guide to trim the bananas to fit. Peel and transfer to a plate.
3. Halve the long banana pieces lengthwise, cutting from the center in each direction to prevent cracking.
4. In a large, heavy skillet, bring 1/4 cup sugar and 2 Tbsp water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. As soon as an amber spot of caramel appears, remove the skillet from the heat and swirl in the butter with a fork.
5. Add the long banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Be careful to arrange these pieces nicely as they will be the top of your cake. Drizzle the remaining caramel from the skillet on top of the bananas.
6. In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla.
7. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, and whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, approximately 50 - 55 minutes.
8. Let cook on a rack for 10 minutes. Invert the cake onto a platter and let cool completely.

A Fall Favorite: Potato and Leek Soup

This fall I am dedicating my dinner endeavors to perfecting soup. I like soup for two main reasons: (1) it reminds me of my Mom-Mom, and (2) it serves as an excellent leftover. Given my class schedule this semester, leftovers are going to be a MUST in our household, and a welcomed one at that. I stumbled across this potato leek recipe recently and was so happy with the way it came together, that I knew I had to share. It is fast and easy and is sure to warm you up on those chilly fall nights.

INGREDIENTS:
1 large or 2 small leeks (about 1 pound)
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 Tbsp butter
2 strips bacon, chopped*
1/2 cup dry white wine
5 cups chicken stock
1 1/2 pounds russet potatoes, cleaned and diced*
1 1/2 tsp salt
3/4 tsp white pepper
1/2 to 3/4 cup creme fraiche or heavy cream (at room temperature)
2 Tbsp chives, chopped

METHOD:
1. Trim the green portions of the leek(s) and, using 2 of the longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (You can alternately tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth).
2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold water to rid the leek of any sand or dirt. Slice thinly crosswise and set aside.
3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 -6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
4. Add the chopped leeks to the soup pot and cook until wilted, about 5 minutes.
5. Add the wine and bring to a boil.
6. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
6. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. You can also use an immersion blender directly in the pot if available.
7. Stir in the creme fraiche or heavy cream and adjust the seasoning, if necessary.
8. Serve immediately and sprinkle chopped chives over each bowl of soup.

NOTE: For a chunkier soup, you can dice and boil another pound of potatoes in a separate pot and add it to the soup after it is pureed. You may also want to cook off additional pieces of bacon in the oven (400 degrees F for approximately 28 minutes if thickly cut) to serve as a garnish.

Blueberry Muffins with Crumb Topping

I've never been a huge muffin fan, nor a fan of fruit baked into my desserts, but this blueberry muffin has completely changed my mind. It is easy and delicious and will surely impress your weekend guests!

INGREDIENTS:

1 1/2 cups all-purpose flour (King Arthur brand, preferably)
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

FOR CRUMB TOPPING:

2/3 cup brown sugar
1/4 cup all-purpose four
1/2 tsp cinnamon
1/4 cup butter, cubed and at room temperature

METHOD:

To make the Muffin Batter...

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin tin or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cups sugar, salt and baking powder.
3. In a one-cup measuring cup, combine the vegetable oil, egg and enough milk to fill the cup.
4. Add the the oil, egg and milk mixture to the flour mixture, being careful to mix until just combined.
5. Gently fold in the blueberries.
6. Fill the muffin cups right to the top and sprinkle with the crumb topping mixture.

To make the Crumb Topping...

1. Combine the crumb topping ingredients and mix with a fork until a coarse texture is achieved.
2. Sprinkle over the muffins before baking.
3. Bake for 20 - 25 minutes or until done.

NOTE: Buttermilk can be used to replace the milk in this recipe for a richer muffin at a 1:1 ratio. White sugar can also be used for the crumb topping. If opting to use white sugar, mix 1/2 cup white sugar, 1/3 cup all-purpose flour, 1/4 cup butter (cubed), and 1 1/2 tsp cinnamon for the crumb topping. I tend to bake the muffins for about 22 minutes and they turn out perfectly!