[[Banana Recipes] How to make Milk Bar Banana Cake?

Milk Bar Banana Cake

Adapted from Christina Tosi in “Momofuku Milk Bar”

Serves 6

For the banana cream:

3/4 pound very ripe bananas , cut into 1-inch chunks

3/4 cup whole milk

1/2 tsp fresh lemon juice

1 tsp unflavored gelatin

1/2 cup sugar

1 Tbsp and 1 tsp. cornstarch

1/8 tsp salt

3 large egg yolks

1 cup heavy cream, cold

3 Tbsp unsalted butter, cut into pieces

For the hazelnut brittle:

1/2 cup hazelnuts

1/2 cup sugar

For the hazelnut crunch:

1/2 recipe hazelnut brittle

1 cup hazelnut paste

1/3 cup confectioners’ sugar

3/4 tsp salt

3 cups crisp rice cereal

For the banana cake:

3 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp. baking soda

3/4 tsp salt

12 Tbsp unsalted butter, at room temperature

2 cups sugar

2 large eggs, at room temperature

1 pound very ripe bananas, mashed

1 cup buttermilk

1/4 cup vegetable oil

For the hazelnut frosting:

1/2 cup hazelnut praline paste

4 Tbsp unsalted butter, at room temperature

2 Tbsp confectioners’ sugar

Pinch of salt

For the chocolate-hazelnut ganache:

1/2 cup hazelnut praline paste

4 ounces Gianduja chocolate, coarsely chopped

3 Tbsp. good-quality hot fudge sauce

1/8 tsp salt

1/2 cup heavy cream, cold

1/3 cup whole milk

For the banana cream:

Combine bananas, 1/2 cup milk, and lemon juice in a food processor; process until smooth. In a small bowl, sprinkle gelatin over remaining 1/4 cup milk.

Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in banana mixture, egg yolks, and 1/4 cup heavy cream until smooth and well blended. Bring to a boil over medium heat, stirring constantly with a heatproof rubber spatula. Reduce heat to low and cook 2 minutes, stirring constantly. Stir in butter and reserved gelatin mixture and cook 1 minute, stirring constantly, to dissolve gelatin. Pour mixture into a bowl and set in a larger bowl of ice water; stir occasionally until cool.

Whip remaining 3/4 cup cream just until stiff. Fold into banana mixture. Cover and refrigerate until cold, about 2 hours.

For the hazelnut brittle:

Preheat oven to 350°. Spread hazelnuts on a rimmed baking sheet; bake 12 to 15 minutes until toasted. Remove from oven and immediately rub nuts with a clean dish towel to remove as much of skins as possible; let cool. Spray another baking sheet with nonstick spray; set aside.

In a small saucepan, heat sugar over medium heat, swirling pot occasionally, until sugar melts and is amber in color. Stir in hazelnuts to coat with caramel, and pour onto prepared baking sheet. Spread nuts in a single layer with fork; let cool.

For the hazelnut crunch:

In a food processor, grind half of hazelnut brittle to a powder.

In a stand mixer with paddle attachment, beat powder, hazelnut paste, confectioners’ sugar, and salt until blended. Add rice cereal and beat until blended.

For the banana cake layers:

Adjust 2 oven racks to divide oven into thirds. Preheat oven to 325°. Grease three 10″ x 2″ round cake pans. Line bottoms with parchment. Grease paper and dust pans with flour; tap out excess. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.

In a stand mixer with paddle attachment, beat butter until creamy. Gradually pour in sugar; beat on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until well blended. Add bananas, buttermilk, and oil; blend until combined. Add flour mixture and beat on low speed until blended. Divide batter between prepared pans and spread evenly. Bake until a toothpick inserted in center of cakes comes out clean, 20 to 25 minutes. Let cakes cool in pans 10 minutes. Run a knife around sides of pans and turn cakes onto racks. Remove parchment paper; let cool.

For the hazelnut frosting:

In a small bowl, beat hazelnut paste, butter, confectioners’ sugar, and salt until smooth and creamy. Refrigerate until firm enough to spread, about 15 minutes.

For the chocolate-hazelnut ganache:

In a medium bowl, combine hazelnut paste, chocolate, fudge sauce, and salt. Microwave on medium for 60 seconds, stirring after 30 seconds. Remove and stir until chocolate is melted. Gradually whisk in cream until blended. Cover and refrigerate until cold, about 1 hour.

Right before assembling, set bowl with ganache in a larger bowl of ice water and beat with a handheld mixer until ganache is fluffy and thick enough to spread.

To assemble cake:

Place 1 cake layer on a cake stand or serving plate; brush top with whole milk. Spread with half the ganache. Sprinkle evenly with half the hazelnut crunch. Spoon half the banana cream over top and spread evenly. Repeat layering once, then top with last cake layer (brush top with milk), and spread the top with hazelnut frosting. Refrigerate cake at least 1 hour, covered loosely with plastic wrap. To serve, break remaining hazelnut brittle into small pieces and arrange on top of cake.

Barra de la leche es el postre avanzada del Imperio restaurante Momofuku. Ha ganado renombre inmenso durante el último año y medio para sus postres caprichosas tales como servir leche cereales blandos y vistosa nombres como pastel de crack y la cookie de composta.
Los postres más llamativos son tortas de capas múltiples altos de Milk Bar. Están intercalados con crema de mantequilla, cuajada y amplia cobertura y adornados con toppings. Algunos tienen unos rellenos demasiados para mi gusto. El alto cociente de relleno de pastel presta estos postres una muy pudín de consistencia, especialmente en el pastel de chocolate de Malta. Pegajosa es la primera palabra que vino a la mente cuando traté de este pastel.
El pastel de chocolate es el mejor de todos, la combinación de varios sabores y texturas de un mordisco: chocolate chips a lo largo de la torta y apilados en la parte superior, cuajada ácida y rica crema. Encontrar otras tortas de leche barra a estar demasiado húmeda, añadiendo a su consistencia de pudín, pero el pastel de chocolate mantiene una migaja robusta, sólo basta.
Uno de mis postres preferidos en el Milk Bar ofrece es el servicio suave, que viene en el sabor de la leche de marca cereales, miel de melón, frambuesa limonada y té de melocotón. El té de melocotón es ligeramente dulce y muy ligero, casi la textura de un sorbete muy cremosa. La leche de cereales, el favorito de todos, es más rica, no recuerdan sorbete.
Voy a dejar mi reseña de los pasteles para otro momento (la mayoría es probablemente esté familiarizada con el pastel de crack, cuyo relleno es poco más que la crema de leche, azúcar moreno y mantequilla). En esta visita particular, hubo no pasteles todo disponibles, pero varias rebanadas de pastel envasadas para la venta. Mientras que las rebanadas en caja ofrecen su propio atractivo único, si voy a pagar más de $5 por una muy pequeña porción de pastel, preferiría que no ser empaquetados previamente.

Source: http://www.zencancook.com/

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[Banana Recipes] How to make Crock Pot Banana Bread Oatmeal?

Crock Pot Banana Bread Oatmeal

Prep time
5 mins
Cook time
8 hours
Total time
8 hours 5 mins

Serves: 4-6
Ingredients
3 cups milk
2 very ripe bananas, mashed or pureed until smooth (I used frozen ones I had in my freezer)
6 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
1 cup steel cut oats (do not substitute quick cooking or rolled oats as the consistency of the oatmeal will be off)
Water (for water bath)
Toasted, chopped pecans, optional
Banana slices, optional
Brown sugar, optional
Instructions
Combine milk, mashed banana, brown sugar, cinnamon, vanilla, salt and oats in a heat proof bowl. Place in your Crock Pot and fill the Crock Pot with enough water so it is about one inch from the top of the bowl.
Cover and cook on low for 7-8 hours.
When ready to serve, carefully remove hot bowl from Crock Pot. Gently stir oatmeal until it is thoroughly combined. Serve with pecans, banana slices and extra brown sugar.

I like to top this yummy breakfast with some fresh sliced bananas
and a little milk.  We just made this yesterday, but the lids loved
it so much it looks like it’s on the menu again for the weekend!

Have a wonderful, blessed weekend!

Ola de frío de la semana pasada me recordó cuánto te amo desayunos calientes. Sinceramente era Bienvenido cualquier tipo de comida caliente durante ese tiempo extrañamente congelación, pero hay algo tan reconfortante y satisfactorio sobre un tazón tostado de avena para empezar el día. Además me mantiene completo durante toda la mañana. Eso no quiere decir que de mi favorito mañana horneado, pero seguí adelante. Esta Crock Pot Banana pan de avena es un compromiso delicioso y crea un tentador aroma que empuja hasta el sleepiest de los jefes de la cama por la mañana.
Avena cocida en la Crock Pot puede ser notoriamente inconstante. Algunas unidades ejecutar más calientes que otros y quitando las horas tapa más adelante a menudo revela crujientes, overbaked los bordes de la avena. ¿La solución? Un baño de agua Crock Pot. Saca tu gran Crock Pot para esta receta y encontrar un recipiente resistente al calor que quepa en su interior (usé CorningWare, pero Pyrex funcionaría bien, también). Combinar todos los ingredientes en el CorningWare y colocarla en el centro de tu Crock Pot. Añada suficiente agua a la olla Crock hasta que se trata de una pulgada o tan por debajo de la parte superior de la CorningWare. Luego un paso atrás y ella deje cocer. Ese poquito de esfuerzo asegura que tu avena cocineros suavemente y uniformemente en su baño de agua caliente. Y bordes crujientes no significa no fregar cocido al horno en avena de la Crock Pot al día siguiente. ¿Quién quiere hacer platos primero en la mañana? Yo no.
Esta vasija bote Banana pan avena mantiene durante una semana en la nevera y necesita un poco de leche cuando recalentamiento para llevar las sobras a su gloria. Siéntase libre de jugar con las cantidades de ingredientes para todos los gustos. Mis hijos nunca le diría no a extra de azúcar morena, así siempre es un complemento en nuestra casa, mientras que cargué mi tazón con nueces tostadas y unas rodajas de plátano. Aunque nunca te voy a dar mi amor para pan de plátano, esta Crock Pot Banana pan avena clavos prácticamente lo mejor de ambos mundos.
Source:http://www.garnishwithlemon.com/

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[Banana Recipe] Banana Pudding for Dessert Recipe

I LOVE and adore banana pudding, real banana pudding. By real I mean the kind where you make the pudding from scratch and pour it warm over a bowl of yummy Nilla wafers and fresh cut bananas. That stuff with boxed pudding mix cannot even come close to how this tastes. If you think you’ve had banana pudding before and it involved a boxed pudding mix…THAT was not banana pudding! THIS is Banana Pudding!

The complete recipe is listed at the bottom of this page. I always insist on Nilla brand wafers. I am not a big brand person (alright, I do have a thing about White Lily flour), but if you’re going to make banana pudding, might as well do it right. For my Banana pudding, we won’t be doing a meringue. I like meringue but know far too many people who don’t. Plus that adds an extra step, which may be a wee bit complicated for someone who has never made it before. If you want to make a meringue and don’t know how, just visit my Lemon Meringue pie tutorial for complete instructions along with pictures!

I just want you to make the pudding, I don’t want you to feel you have to sit through an entire culinary class. That having been said, if you put Cool whip or any type of refrigerated dairy topping on this divine concoction after we are done making it, I will personally hunt you down and haunt you for the rest of your life. ~sweet smile~ We’re going to do this right

Put a layer of Nilla wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat these layers until you’ve used up all your Nilla wafers and bananas. It really is important that you put Nilla wafers first, by the way. These are going to soak up all the yummy pudding that settles at the bottom of your bowl.

I use a mixing bowl because that is what my mother always used. She had this Corning green glass mixing bowl, it was enormous. She must have made at least two recipes of banana pudding each time she made it. Seeing that bowl on the counter was always a welcome sight!

Crack your three eggs and separate the whites from the yolks. Since we aren’t making a meringue, we won’t be using the whites. You can save them for another use or throw them away (which I did because….I just care about my banana pudding right now.)

Place 1/3 cup flour, 1/2 cup sugar (or Splenda), and a dash of salt in a saucepan. You can use a double broiler for this and not have to fret over it so much, but I just like living on the edge. Muhahaha! My trick for substituting Splenda for sugar in this is to always use just a wee bit less than the recipe calls for. If it calls for a cup of sugar, I might do a cup minus two tablespoons of Splenda. To me, that keeps it from tasting artificial.

Add milk to saucepan.

Put this on the stovetop on medium low heat and stir it really well with a whisk. You can also just use a spoon for this.

When you are done stirring it up it will look something like this.

Now settle in and BE PATIENT. You need to stir the pot constantly, scraping the bottom so none of it gets a chance to stick and scorch. This will take about fifteen minutes so I usually get something to read while I stand there and stir because I don’t think I’ve ever “just” done one thing for fifteen minutes straight.

Today I read a few articles from the new issue of PopSci. I love that magazine. This one shows you how you can turn your iPod or even iPhone into a projector that will project movies onto your wall up to 5′ x 7′! All you need are a small cosmetic mirror, a cardboard box, some tape, and a lense from an old slide projector. I actually want to do this. Anyone have an old slide projector? ~grins~

Seriously, be patient, keep stirring, don’t turn the heat up past four. This is going to take a long time and do nothing, but then ALL OF A SUDDEN it will be thicker.

Yes, I need to clean my stove. I started to photoshop that out but then decided…..”eh”.

Now, your pudding isn’t going to get super thick, but after about fifteen minutes of stirring, it will suddenly get thicker. The consistency will be about what that boxed pudding is right after you mix it before it sets well. TAKE IT OFF THE EYE! Quick! we don’t want it to scorch or keep getting thicker. Now if you end up with scorched pudding or lumpy pudding, just use it anyway and pay attention to me when I tell you to slow down next time!

Add a teaspoon of vanilla and stir.

Immediately pour over your bananas and wafers.

Let this sit for about five minutes so the pudding has time to soak into the wafers. THIS IS SO GOOD! Eat it warm, then refrigerate leftovers. I prefer to eat the leftovers cold. YUMM!

Source: http://www.southernplate.com/
By: Chisty Jordan

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Bananas And Body Building Benefits

For some reason, bananas are often times feared by people because they are high on the GI (glycemic index). This is a chart listing how fast a carbohydrate spikes the blood sugar. There is no need to fear a substance that is natural and packed full of health-promoting nutrients. Bodybuilders know this and eat them daily. Learn why they do.

Function
When it comes to bodybuilding, it is essential to have the right amount of fuel to power workouts. The main fuel source utilized during exercise is carbohydrate. Carbohydrates are made up of carbon, hydrogen, and oxygen. They are stored in the body as glycogen which in turn is what drives muscle contractions.
This is where the GI comes into play. If you eat foods that are high on the GI chart, then the pancreas is forced to keep releasing insulin to balance out rising blood sugar levels. This is a vicious cycle that can ultimately lead to diabetes.
In bodybuilding, the main objective is to gain lean muscle mass, so spiking the blood sugar is not the overall strategy.
With that being said, there is a time and place for high GI carbs. That would be the hour after a workout. It is at this point that the muscles are like a dry sponge and are in need of fast glycogen replenishment. Other than that, low GI carbs are the way to go. Bananas are actually a great source of nutrient-dense carbs and they fall right in the center of the GI chart. See Resources below.

Function
Bananas can also be integrated into a body builder's training table. Eating every 2 or 3 hours means eating smaller meals that are nutrient-dense. This gives the body a steady supply of nutrients and keeps blood sugar levels in check so there is no chance of unwanted fat gain.
Many bodybuilders eat this way to build lean muscle and not gaining unwanted fat. See Resources for the second link in which bananas are included in the meal plan.

Benefits
The actual nutritional content of a banana is very bodybuilding friendly. They have 3 gm of fiber, 2 gm of protein, 27gm of carbs, and are loaded with potassium. Potassium helps to relieve muscle soreness. If the diet is lacking in this key nutrient, then muscle soreness will persist causing workouts to suffer. This is never the goal of a bodybuilding routine.

Types
Bananas actually come in several varieties ranging in size from 3 inches up to 8 inches or longer. The most popular one is the Cavendish or Chiquita banana as these are the most heavily recognized and consumed variety in the U.S.

Plantains are a version that are most popular in India and they need to be cooked as they are really bitter. They have gained some acclaim recently in the states, but are not as user friendly as other types.

The Red banana is sweeter than a conventional banana and has more vitamin C and beta carotene. These are a good addition to a bodybuilders diet as they help increase immunity which gets compromised during intense weight training. They also have a pleasant sweeter taste somewhat reminiscent of raspberry.

The Baby or Nina banana is the runt of the litter. They stand in at about 3 inches in length, but they are a powerhouse of nutrition. They have all the benefits of the regular banana with the added addition of a high amount of Vitamin B-6. This is also quintessential for bodybuilding as vitamin B-6 helps with brain function and converting protein to energy. This would be a good reason to eat a banana slathered with peanut butter.

Misconceptions
As I mentioned in the introduction, there are a lot of people who fear eating bananas. There is no reason to fear them especially if you are a bodybuilder. They are a quick, easy snack, pre-workout meal, post-workout meal and an all around great supplement to add to the diet. They are universal enough to be used in any dynamic of a diet plan. They can be used for additional calories if you're looking to bulk up or they can be used by themselves if cutting weight is the goal.

Another myth is that bananas cause tooth decay. What causes tooth decay is simple carbs and sugars that lie on the teeth for long periods of time. Likely culprits are cookies, cakes, bagels and all day sipping of coffee sweetened with sugar. This causes bacteria and bacteria causes destruction and breakdown of enamel. Any residue that is left in the mouth from a banana can easily get rinsed away within a glass of water.

Source: http://www.ehow.com/

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[Banana Recipe] Bananas and Cream Bundt Cake Recipe

Sour cream in this banana cake lends a slight tang as well as richness. The cake goes together quickly and is topped simply with a sprinkling of confectioners' sugar. Yogurt may be substituted for the sour cream.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

1/3 cup shortening

1-1/4 cups sugar

2 eggs

1 teaspoon vanilla

3 medium ripe bananas, mashed

2 cups flour

1-1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) sour cream (see Note)

3/4 cup chopped walnuts or pecans

Preparation:

In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas. 

In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts. 

Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving. 

Yield: 12 servings. 

Note: Or replace sour cream with 1 cup of banana or vanilla yogurt. 

Recipe Source: Oma Rollison 

Reprinted with permission. 

Source: http://homecooking.about.com

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[Banana Recipe] Banana Butter Recipe

If you like apple butter, try this version using bananas, cherries, and golden raisins. Use as a condiment for chicken and pork or as a spread on toast, breads, and biscuits.
Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

3 cups (about 10 medium) mashed bananas
1/4 cup lemon juice
1/4 cup finely chopped maraschino cherries
1/4 cup chopped small golden raisins
6-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh-ground nutmeg
1 bottle (6 ounces) liquid pectin
Preparation:

Place bananas, lemon juice, cherries, raisins, sugar, cinnamon, and nutmeg in a large saucepan. Mix well to combine. Bring to a hard boil and stir constantly for 1 minute. Remove from heat and immediately stir in pectin.

Ladle banana butter into sterilized hot jars and seal in a water bath for 5 minutes or according to manufacturer's manual.

Source: http://homecooking.about.com

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