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.

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!

A Must-Try Chocolate Fudge Frosting

I am often on the hunt for the best frosting recipes to accompany my cakes and cupcakes. Yesterday was no exception. In celebration of Papi's 57th birthday, I made a marbled fudge cake and topped it with this chocolate fudge frosting. It was a hit. It's creamy and delicious and resembles the consistency of a ganache. Enjoy!

Chocolate Fudge Frosting
Yields 12

INGREDIENTS:

1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioner's sugar
1/2 tsp vanilla extract
3/4 cup milk, divided

METHOD:

1. Melt the chocolate and butter in the microwave or in the top of a double boiler.
2. In a large bowl, combine the confectioner's sugar, vanilla and 1/2 cup of the milk.
3. Blend the melted chocolate-butter mixture into the bowl with the confectioner's sugar and other ingredients.
4. If desired, add the remaining milk (a little at a time) until the desired consistency is achieved.
5. Let the frosting stand until spreadable. The frosting will thicken a bit as it cools.